I wanted to try a new recipe that called for Italian sausage. I could go buy some or I could make some. Of course, I decided to makes some.
Remember that cold meat makes better sausages. I made sure the meat was right out of the fridge and cut up pork butt steaks into 1 inch cubes. I put the meat back in the fridge.
I mixed the salt, spices and milk powder together. Before adding the fennel seed and bay leaves, I ran them through my spice grinder for a few seconds to crack the seeds and break up the bay leaves.
I added the liquid ingredients to the spices and stirred to make a slurry.
I ran the meat through the medium plate on the grinder attachment of my KitchenAid. Then I put the meat in the fridge for an hour. I spread the meat on a tray and poured the slurry over it. I mixed the meat by folding it over, turning the tray and folding again. I repeated this and mixed for 5 minutes.
I put the meat in the fridge for another 30 minutes.
I put six feet of 32 mm collagen sausage casing on my sausage stuffer and tied the end of the casing off. I pressed the sausage into the casing.
I put the stuffed casing on a counter. I measured 6 inches and pinched the casing to flatten. Cut at the link with shears. I repeated until all the links were cut.
I made a movie of this cook:
These are leaning towards hot Italian sausage but don’t have a heavy burn. Even She Who Must Be Obeyed was OK with the heat level. The fennel gave a nice herb flavour that was well balanced with the slight tart of the wine and lemon juice. These are a very nice Italian sausage!
The Old Fat Guy
- 1 kg (2.2 lb) fatty pork shoulder
- 12 ml (2 1/2 tsp) kosher salt
- 8 ml (1 1/2 tsp) ground black pepper
- 6 ml (1 tsp) ground coriander
- 5 ml (1 tsp) garlic powder
- 4 ml (1 tsp) paprika
- 1 ml (1/4 tsp) cayenne
- 2 ml (1/2 tsp) dried thyme
- 2 ml (1/2 tsp) dried oregano
- 2 bay leaves
- 25 ml (2 tablespoons) fennel seed
- 90 ml (2/3 cup) skim milk powder
- 30 ml (2 tbsp + 1 tsp) lemon juice
- 25 ml (2 tbsp) light corn syrup
- 45 ml (3 tbsp) red wine
- 30 ml (2 tbsp + 1 tsp) cold water
- 6 feet of 33 mm collagen sausage casings
- Make sure the meat is well chilled before you start.
- Cut the meat into 1 inch cubes and put in the refrigerator.
- Put the fennel seed and bay leaves in a spice grinder and process until the bay leaves are broken up and the fennel seeds are cracked.
- Mix all the spices and dry milk together.
- Add the liquid ingredients and stir into a slurry.
- Grind the meat through a medium plate and refrigerate for 30 minutes.
- Put the meat on a tray and pour the slurry over it. Mix well for 5 minutes. Refrigerate the meat for 30 minutes.
- Stuff the casings with a sausage stuffer.
- Measure 6 inch lengths, pinching at each measure. Cut into individual links with shears.