Homemade Italian Sausage

One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They’d be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.

Step: 1

Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.

Step: 2

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.

Step: 3

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.

Step: 4

Process the cold pork through a meat grinder on the slowest speed.

Step: 5

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.

Step: 6

Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.

Step: 7

Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

Per Serving: 194 calories; protein 20.4g; carbohydrates 4.2g; fat 10.4g; cholesterol 74.4mg; sodium 1464.5mg.

Prepare your food in advance can be extremely enjoyable that you do it with your favorite music in the yard , a relaxing beverage of choice or even a partner. It is helpful to write every step you fell right to create the meal , which may include everything from your tools and utensils to your processing menu . Make sure to checkdown the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as one most required as having the correct dishes menu . This includes all of from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, like as parchment paper and foil. goods like crunch bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner foods are a must-have for any home chef.