Homemade Italian Sausage

Discover the art of crafting your own Homemade Italian Sausage with this flavorful recipe. Made from scratch using quality ingredients like pork shoulder, aromatic spices, and a touch of citrus, this sausage promises to elevate your culinary creations. The process begins with preparing the meat and spices, then mixing them together with white wine and fresh herbs for depth of flavor.

After stuffing the seasoned mixture into natural hog casings, the sausages are linked and prepared for cooking or storing. Perfect for grilling, pan-frying, or incorporating into your favorite Italian dishes, this homemade sausage brings a delicious taste of Italy right to your table.

Homemade Italian Sausage

Ingredients:

15 to 18 feet natural hog casing

9 pounds bone-in pork shoulder

2 tablespoons fennel seeds

2 teaspoons coriander seeds

1 tablespoon dry basil

1 tablespoon dry oregano

½ teaspoon ground nutmeg

1 teaspoon red pepper flakes

3 tablespoons sea salt

1 tablespoon black pepper

1 tablespoon Paprika

2 tablespoons sugar

2 tablespoons grated garlic

Zest of 1 orange

1/2 cup white wine

1/3 cup chopped Parsley

1 1/2 cups crushed shaved ice

Instructions:

Add the hog casing to a medium-sized bowl and cover by 4 to 5 inches with cold water, and set it aside.

Trim away the meat of the pork shoulder away from the bone and cut it into 1-inch chunks and place them into a bowl, cover them, and put them in the freezer or refrigerator to chill for 15-20 minutes.

In the meantime, add the fennel, coriander, basil, oregano, basil, oregano, nutmeg, pepper flakes, black pepper, salt, paprika, and sugar to a spice grinder and pulse 10 to 15 times to break down the fennel and coriander a bit. This does not have to be perfect.

Run the cold cubed pork through the food grinder using the medium size dye into another pan.

Add in all the spices, garlic, orange zest, white wine, parsley, and shaved ice, and mix thoroughly.

Fry a small piece of the Italian sausage and taste it to adjust any seasonings, and then place it again in the freezer or refrigerator for 15-20 minutes.

Run some water through the center of the hog casing to rinse everything out.

Attach the hog casing around the sausage filler, tie a knot at the end, run the chilled sausage through the attachment at low speed, and stuff the hog casing. Watch the video.

Tie a knot around the end of the sausage and continue stuffing until all the ingredients have been used.

Hold one filled casing in the middle and pinch it.

Next, go down about 6” inches and pinch again and twist them together.

Use one of the hanging remaining links through the whole of the two 6” links twisted together, and then repeat the process until the filled casing is tied.

Tie a double not at the end of the links and cut off any excess. Store or cook.

Notes:

Preparing the Hog Casing:

Soak the natural hog casing in cold water to soften it. This ensures it’s pliable and ready for stuffing. Make sure it’s adequately covered and set aside while you prepare the sausage mixture.

Prepping the Pork Shoulder:

Chill the bone-in pork shoulder in the freezer or refrigerator. This helps in firming up the meat, making it easier to grind evenly.

Grinding and Mixing Spices:

Grind fennel seeds, coriander seeds, basil, oregano, nutmeg, red pepper flakes, black pepper, sea salt, paprika, and sugar together. This blend forms the flavorful base of the sausage.

Mixing the Sausage:

Cube the chilled pork and run it through a meat grinder with the medium-sized dye. Mix in the ground spices, grated garlic, orange zest, white wine, parsley, and crushed shaved ice thoroughly. The ice helps keep the mixture cold, preventing it from warming up during mixing.

Adjusting Seasonings:

Fry a small portion of the sausage mixture to taste and adjust seasonings as needed. Chilling the test piece again helps to solidify the flavors for accurate adjustments.

Stuffing the Sausage:

Rinse the hog casing with water to remove any salt or residue. Attach it to the sausage stuffer and tie a knot at the end. Feed the sausage mixture through the stuffer at low speed, ensuring the casing is evenly filled without overstuffing.

Linking the Sausage:

Twist the filled casing at intervals to create links. Pinch the sausage and twist every 6 inches or so, then twist pairs of links together to form individual sausages. Tie knots at both ends of each sausage link and trim any excess casing.

Storing or Cooking:

Once all sausages are linked and tied, you can store them in the refrigerator or freezer for later use. Alternatively, cook them immediately for fresh Italian sausage.

Tips for Success:

Keep all equipment and ingredients cold throughout the process to maintain texture and prevent the sausage from becoming mushy.

Watch tutorial videos or follow step-by-step guides for visual assistance on stuffing and linking the sausages if needed.

Nutrition Information:

Frequently Asked Questions:

Can I use pre-ground pork instead of grinding my own pork shoulder?

Yes, you can use pre-ground pork if you prefer.

However, grinding your own pork allows you to control the fat content and texture of the sausage more precisely.

Why do I need to chill the pork before grinding?

Chilling the pork helps to keep it firm and prevents it from smearing or becoming too soft during the grinding process.

This ensures a better texture for the sausage.

Is it necessary to use crushed shaved ice in the recipe?

The crushed shaved ice helps to keep the mixture cold while mixing, which is important for food safety.

It also helps to maintain the texture of the sausage.

If you prefer, you can use ice cubes instead, but make sure they are crushed before adding them to the mixture.

How do I know when the sausage is fully cooked?

The sausage should reach an internal temperature of 160°F (71°C) to ensure that it is fully cooked and safe to eat.

You can use a meat thermometer to check the temperature.

Can I freeze the sausage for later use?

Yes, you can freeze the sausage for later use.

Make sure to wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container to prevent freezer burn.

Thaw the sausage in the refrigerator before cooking.

What’s the best way to cook Italian sausage?

Italian sausage can be cooked by grilling, pan-frying, baking, or broiling.

Choose the method that suits your preferences and equipment availability.

Should I remove the casing before cooking the sausage?

It depends on your preference and the recipe.

Some recipes call for cooking the sausage with the casing intact, while others suggest removing it before cooking.

How long does it take to cook Italian sausage?

Cooking times can vary depending on the method used and the thickness of the sausage.

Generally, it takes about 15-20 minutes to cook Italian sausage thoroughly.

Can I cook Italian sausage from frozen?

While it’s possible to cook Italian sausage from frozen, it’s best to thaw it first for even cooking and better flavor absorption.

At what temperature should I cook Italian sausage?

Italian sausage should be cooked to an internal temperature of 160°F (71°C) to ensure it’s safe to eat.

How do I know when Italian sausage is done?

Use a meat thermometer to check the internal temperature of the sausage.

It should register 160°F (71°C) when fully cooked.

Can I cook Italian sausage on a barbecue grill?

Yes, grilling Italian sausage is a popular method. Preheat the grill to medium heat and cook the sausages for about 15-20 minutes, turning occasionally, until they’re cooked through.

What are some serving suggestions for Italian sausage?

Italian sausage can be served on a bun with peppers and onions, sliced and added to pasta dishes, or served with grilled vegetables.

How do I prevent Italian sausage from bursting while cooking?

Prick the sausages with a fork before cooking to release excess fat and prevent them from bursting.

Can I cook Italian sausage in a slow cooker?

Yes, you can cook Italian sausage in a slow cooker.

Add the sausages along with your favorite vegetables and sauce, and cook on low for 6-8 hours or on high for 3-4 hours until they’re cooked through.