HOMEMADE ITALIAN SAUSAGE
Italian Sausage is perfectly seasoned & so flavorful. Toss into soups, stews, or pasta sauce for a delicious addition!
Provided by Holly Nilsson
Categories Pork
Time 4h15m
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl and mix well.
- Cover & refrigerate at least 4 hours or up to 24 hours.
- Cook in a skillet until no pink remains.
Nutrition Facts : ServingSize 0.25 of recipe, Calories 303 kcal, Carbohydrate 1 g, Protein 19 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 356 mg, Fiber 1 g, Sugar 1 g
SWEET ITALIAN SAUSAGE
This sausage is really best with some sort of pig, whether it's domesticated pork or wild hogs. I've tried it with other meats and it's not as good. Black bear comes close, but it's a little too red to look right. Keep in mind my recipe is what I like, and it's representative of the typical sweet Italian sausages you will get all over the country. You can vary the seasonings to your taste. If you can get fennel pollen, it really adds a lot to the flavor. All butcher shops carry hog casings, and some supermarkets will sell them to you, too. Or you can buy sausage casings online.
Provided by Hank Shaw
Categories Appetizer Cured Meat Main Course
Time 2h
Number Of Ingredients 12
Steps:
- Get out about 15 to 20 feet of hog casings and soak them in warm water.
- Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, sugar, half the fennel seeds, black pepper, nutmeg, oregano and fennel pollen, then mix this with the meat and fat until every piece has a little on it. Put in the freezer until the meat and fat are between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.
- Grind half of the mixture through the coarse die on your grinder, and half through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.
- Once the meat is cold, put it in a large bin or bowl and add the remaining fennel seeds, white wine and parsley. Mix well with your (very clean) hands for 2 to 3 minutes -- a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don't get as good a bind as you do when you do this by hand.
- You now have Italian sausage. You can leave it loose, form it into patties, or link it. I link mine most of the time. Put the loose sausage into a stuffer and thread a casing onto it. Stuffing sausage is easier with two people, one to fill the links, the other to coil, but I do it solo all the time. Stuff the links well but not super-tight, as you will not be able to tie them off later if they are too full. Don't worry about air pockets yet. Stuff the whole casing, leaving lots of room on either end to tie them off; I leave at least three inches of unstuffed casing on either end of the coil.
- To form the individual links, tie off one end of the coil. Now pinch off two links of about six inches long. Rotate the link between your hands forward a few times. (Here's a quick video on making the links) Look for air pockets. To remove them, set a large needle or a sausage pricker into a stovetop burner until it glows (this sterilizes it), then pierce the casing at the air pockets. Twist the links a little and gently compress them until they are nice and tight. Repeat this process with the rest of the sausage.
- Hang your links on a wooden clothes drying rack for at least an hour, or up to overnight if you can hang them in a place that doesn't get any warmer than 40°F or so. This lets the links cure a little, filling their casings and developing flavor. Once you've taken the links off the hanger, they can be refrigerated for up to 3 or 4 days, or frozen for up to a year.
Nutrition Facts : Calories 98 kcal, Carbohydrate 3 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 742 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HOMEMADE MILD ITALIAN SAUSAGE
Provided by Food Network
Categories side-dish
Time 8h45m
Yield about 3 pounds of sausage
Number Of Ingredients 11
Steps:
- Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
- Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
HOT ITALIAN SAUSAGE
Homemade hot Italian fennel sausage isn't a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.
Provided by David Tanis
Categories quick, side dish
Time 10m
Yield Makes 1 pound
Number Of Ingredients 6
Steps:
- Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
- Cover and refrigerate for up to 3 days, or freeze for future use.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 14 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 5 grams, Sodium 183 milligrams, Sugar 0 grams
HOMEMADE SWEET ITALIAN SAUSAGE RECIPE - (4.2/5)
Provided by sheilaolim
Number Of Ingredients 14
Steps:
- Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking
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