THE WORLD'S BEST HOME MADE ITALIAN SAUSAGE
At least the best outside of Italy
THE BEST EVER!
5 pounds pork shoulder (You can have your butcher grind this for you, see instructions below)
1 clove garlic (mashed) for every pound of meat
1 cup cold water
2 tablespoons salt
1 tablespoon ground black pepper
2 tablespoons fennel seeds (Better if ground with a mortar and pestle)
1/2 cup grated pecorino romano cheese
1/2 cup chopped Italian flat leaf parsley
2 tsp. hot red pepper flakes. (Do not use if you want sweet sausage)
1/2 pound hog sausage casing
(Necessary only if you are going to make links)
Trim the meat of all gristle but remember to not trim too much fat as the mixture should be approximately 80 percent lean to 20 percent fat. Cut the meat into chunks and pass through a meat grinder using the largest die. Pass the meat through again, this time using the medium die. Pass the sausage meat through one more time on this medium die. (SKIP THIS IF YOU ARE USING PRE-GROUND PORK)
In a large bowl mix the ground meat with the water, garlic, salt, pepper, fennel seed, pepper flakes, cheese and parsley.
Note: If you are making bulk sausage and not links sausage you can stop here and package and freeze your sausage, or use in one week.
Wash the casing well under cold running water and allow water to run through the casing so that any holes may be detected. Fit the grinder with the sausage stuffing attachment and place the casing over the stuffing tube by feeding it on and bunching it up on the tube.
Place the meat in the hopper on top and begin to push the sausage meat down into the hopper so that it begins to feed into the casing. As the meat feeds into the casing, allow the casing to slide into your open hand. Catch the stuffed sausage as it comes out of the machine. Go at a slow and steady pace so that the sausage is fully, evenly, stuffed and without air pockets. To make individual links, twist the sausage every few inches as it is stuffed and let the finished ring of sausage lay on the work space as you finish the process. Continue until the meat is finished. Keep refrigerated and use with in one week or freeze for later use.
Please report any bad links..Thanks, Buzz
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