Making Sweet Italian Sausage from scratch is fun and easier than you think. It is recommended that you have your butcher grind the pork meat. You will need hog casings and a hand-crank sausage stuffer tool. Once you gather your tools and ingredients, it is not a complicated recipe/ Make a big batch and freeze the extra. This is well worth the effort.
Prep Time 1hour
Total Time 1hour
Author Homemade Italian Cooking with Cara
10poundsboneless pork shoulder
3poundspork fat back or pork bellyif needed
1 ½tablespoonsblack pepper
1 ⅓tablespoonfennel seedfreshly ground
Trim any large blood vessels, soft fat and glands from the pork shoulder. Cut pork and pork fat into chunks in a size that will fit in the neck of your meat grinder. Keep the meat very cold until ready to use. Freeze the grinder for 20 minutes to make grinder easier. Grind all the chucks in a clamp-on, hand crank grinder to a medium grind. Transfer to a large stainless steel bowl. An optional method is to ask your butcher to trim and grind the pork and pork fat for you.
Mix all the spices together and add to the pork. Put on latex gloves and using your hands completely mix the mixture together until strands form when a handful of meat is pulled apart, about 5-10 minutes. The consistency should be paste-like. Store the pork mixture in the refrigerator until ready to stuff.
Rinse the hog casings according to the directions on the package or per your butcher. Thread one end of a casing onto the stuffing tube. Place batches of pork mixture into the chute, and using the hand crank stuff the pork into the casings. Tie off the end at intervals to create a coil of approximately 5 - 6 sausages.
Store extra sausage coils in vacuum sealed bags in the freezer for 2 - 6 months.