Italian Sausages

Italian Sausage

Classic-Style Italian Sausage

  • 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

Customize Your Flavour:

Mild
  • 3 g (1 ½ tsp) Cayenne Pepper
  • 2 g (1 tsp) Crushed Red Pepper
Medium
  • 5 g (1 Tbsp) Cayenne Pepper
  • 2 g (1 tsp) Crushed Red Pepper
Hot
  • 10 g (2 Tbsp) Cayenne Pepper
  • 4 g (2 tsp) Crushed Red Pepper
Sweet
  • 11 g (1 Tbsp) Brown Sugar
  • 3 g (1 Tbsp) of both fresh Sweet Basil and Oregano – Omit Parsley

Cooking Instructions

  1. Mix all your spices together
  2. Add to ground meat
  3. Mix well
  4. Add 1 Cup of cold water (or dry red wine) and ½ tsp Baking soda (as a binder)
  5. Drizzle on and mix in well