Homemade Mild Italian Sausage

Recipe by Charlotte J
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement