My Family's HOMEMADE Italian Sausage Recipe

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Broth adds moisture without alcohol.

Soak hog casings in cold water to remove salt.

Trim meat from two bone-in pork shoulders, about 4.5 pounds each.

Cube the pork shoulder into half-inch to one-inch pieces and refrigerate for 20 minutes.

Cut up two pounds of pork belly and mix it with the cubed pork shoulder.

Crush 2 tablespoons of fennel seeds and 1 tablespoon of coriander in a spice grinder.

Mix crushed spices with 1 tablespoon of oregano, 1 tablespoon of basil, 1/2 teaspoon of nutmeg, 1 tablespoon of paprika, 2 tablespoons of sugar, 1 tablespoon of black pepper, 3 tablespoons of sea salt, and 1 teaspoon of crushed red pepper flakes.

Grate 10-12 garlic cloves and zest one orange, then finely mince half a bunch of parsley.

Incorporate shaved ice into the mixture for moisture.

Grind the meat mixture using a meat grinder.

Stuff the sausage mixture into the soaked hog casings and twist into links.

Prick each sausage to release air bubbles and refrigerate for at least 1 hour before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens