Homemade Italian Sausages Recipes

HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)

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.

ITALIAN SAUSAGE RECIPE

Steps:

• Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage.

HOT ITALIAN SAUSAGE

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.

HOMEMADE ITALIAN SAUSAGE STEW

Steps:

• In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

HOMEMADE ITALIAN SAUSAGES

Steps:

• Cut pork and back fat into 1-inch chunks, and place on a baking sheet. Cover with parchment-lined foil, and transfer to the freezer until very cold and almost frozen. Using a meat grinder fitted with a 3/8-inch plate, grind pork and back fat together into a large chilled bowl. Change to a 3/16-inch plate, and grind half of the mixture again. Transfer all of the mixture to refrigerator until cold.
• Meanwhile, cut pork skin into 2-inch pieces. Bring a medium saucepan of water to a boil. Add pork skin, and cook until it offers little resistance to the point of a knife, about 1 hour. Drain, and rinse pork skin under cold running water. Using a meat grinder fitted with a 1/8-inch plate, grind pork skin. Place ground skin on a plate, and refrigerate until well chilled.
• Remove chilled pork, fat, and skin from refrigerator. Break skin into small pieces. Add to a large roasting pan with salt, black pepper, sage, cayenne pepper, garlic, anise seeds, and dextrose. Mix vigorously with a large spatula, alternately cutting through mixture with the edge of the spatula and turning it over until well-blended, about 5 minutes. As you mix you will notice the meat grow firm and compact.
• Tie a knot at the end of hog casing to prevent any of the sausage mixture from coming out. Fit the casing onto a sausage stuffer, and stuff the sausage mixture into it. Twirl off to roughly 4 1/2-inch lengths. Using thin kitchen twine, tie off sausages to prevent them from untwirling. Poke sausages to release any air. Hang to dry in a warm, dry place until sausages lose their surface moisture, then refrigerate. The sausages may be well wrapped and frozen for up to 3 months.

HOMEMADE MILD ITALIAN SAUSAGE

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.

HOMEMADE ITALIAN SAUSAGE

Steps:

• Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
• Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
• Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
• Process the cold pork through a meat grinder on the slowest speed.
• Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
• Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
• Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.