Spicy Italian Sausage
If you're looking for an Italian sausage recipe bursting with flavor and balanced heat, you will find it here. Save money while upgrading your Italian dishes.
Equipment
- meat grinder or attachment
- coarse grinding plate & fine grinding plate
- baking tray
- large bowl
Ingredients
- 5 lbs pork shoulder
- 1½ tbsp kosher salt
- 1 tbsp sugar
- 1 tbsp ground black pepper
- 2 tsp ground coriander
- 1 tbsp hot paprika
- 1 tbsp dried oregano
- 1 tbsp cayenne powder
- 1 tbsp garlic powder
- 1 tbsp dried parsley
- 1 tbsp red pepper flakes
- 2 tbsp fennel seeds
- ¼ c red wine
- ½ c ice water
Instructions
- Freeze your pork shoulder for 30 minutes before cutting it into smaller pieces.
- Place your grinder attachments (auger, blade, & dies) in the freezer for 1 hour before you begin your grind.
- Remove your meat from the freezer and cut it into ½-inch to 1-inch cubes. You need it to be able to fit easily down the entrance tube of your grinder. Place the cubed pork on a foil-lined tray, sprinkle with the sugar and salt, and toss gently to coat. Cover the tray with another piece of foil and place the tray in the freezer for 30 minutes.
- Take the tray of pork and grinding attachments out of the freezer in preparation for your first, coarser grind with the coarse grinding plate in place. Set a medium-large bowl below your grinder to catch the meat. Guide the meat through the feed tube and into the grinder.
- Add the remaining seasonings of black pepper, ground coriander, hot paprika, dried oregano, ground cayenne, garlic powder, dried parsley, and red pepper flakes to the bowl of pork and gently mix to coat the meat evenly. Place the ground pork back on the tray, cover it with foil, and allow it to sit in the freezer for 20 minutes.
- Repeat the steps of the first grind but with a finer grinding plate. Run a piece of bread through at the end of this grind to help clear the equipment of lingering meat.
- Add your fennel seeds, red wine, and ice water to the bowl of ground pork and massage gently to mix.
- Form the meat into patties to freeze or vacuum seal 1lb bags of the ground sausage for the freezer. If using immediately, chill your meat for 30 minutes before cooking it up.