Hot Italian Sausage
Sausage seasoning for Spicy Italian Sausage
Equipment
- Kitchen Aid Meat Grinder Attachment
- sausage stuffer
- boning knife
- butcher knife
- large pot
- Food Processor
Ingredients
- 1 lb Meat preferably pork shoulder or brisket
- 7.5 gram Kosher Salt
- 8.25 gram Sugar
- 2 gram Fennel Seed optional. if you want fennel
- 0.5 gram Coriander seed
- 4 gram Paprika
- 1.5 gram Oregano dried
- 1.5 gram Basil dried
- 1.5 gram Garlic minced or powdered
- 2 gram Red Chili Flakes Adjust to your desired level of heat
- 2 gram Black Pepper course ground
- 120 ml Ice Water
- 60 ml Wine optional. White or Red, depending on taste.
- 1 meter Sausage Casing All natural is best, collagen is ok.
Instructions
- Use Boning knife to cut meat off the bone.
- Use Butcher knife to cut meat into 1-2 inch cubes (3-5 cm)
- mix all dry ingredients in food processor until powdered
- Place meat cubes into large pot and cover with mixed spices
- By hand, mix spices and meat THOUROUGHLY. When you think you have mixed it well enough, mix it some more
- place pot in refrigerator overnight to allow spices to penetrate meat
- Remove pot from the refrigerator and place into freezer for at least 30 minutes, until meat is very firm and cold, almost frozen.
- place meat grinder attachment into freezer as well, and let chill for at least 30 minutes.
- Soak sausage casings in water while grinding and mixing meat
- Grind meat and return it to large pot
- Add Ice Water and Wine to meat and mix THOUROUGHLY. Mixture should be fairly sticky.
- Return meat mixture to freezer for 30 minutes
- Flip Sausage casings inside out and prepare sausage stuffer
- Fill casings to desired lengths (6" links, 2' loops, continuous spiral). Tie off each end.
- refrigerate for up 6 days, vacuum seal and freeze indefinitely.