Italian Sausage Recipe



Basic
2.267 Kg (5 lbs) Pork Trimmings (25% back fat) coarsely ground
34 g (2 Tbsp) Coarse Salt
11 g (1 Tbsp) Coarse Ground Black Pepper
8 g (3 tsp) Cracked Fennel Seeds
3 g (2 tsp) Whole Fennel (roasted makes a nice flavour)
1 Cup chopped fresh Parsley (leaves only)
11 g (1 Tbsp + ½ tsp) garlic powder or 44g (5 med. cloves) minced
22 g (3 Tbsp) Smoked Paprika
Mild – add to basic
3 g (1 ½ tsp) Cayenne Pepper
2 g (1 tsp) Crushed Red Pepper
Medium – add to basic
5 g (1 Tbsp) Cayenne Pepper
2 g (1 tsp) Crushed Red Pepper
Hot – add to basic
10 g (2 Tbsp) Cayenne Pepper
4 g (2 tsp) Crushed Red Pepper
Sweet – add to basic
11 g (1 Tbsp) Brown Sugar
3 g (1 Tbsp) of both fresh Sweet Basil and Oregano – Omit Parsley
Mix all your spices together then add to ground meat – mix well
Add 1 Cups cold water (or dry red wine) and ½ tsp Baking soda (as a binder) – drizzle on and mix in well

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