Homemade Italian Sausage Recipe

Homemade Italian Sausage

Recipe courtesy of Michael Lomonaco

• Yield: About 5 pounds finished
• Nutritional Information (per serving): Serving size 1 of 18 servings. Calories: 351, Total Fat: 27 g, Saturated Fat: 9 g, Carbohydrates: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 25 g, Cholesterol: 102 mg, Sodium: 368 mg
• Total Time: 30 minutes
• Preparation Time: 30 minutes

• 5 pounds pork shoulder
• 1 cup cold water
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 2 tablespoons fennel seeds
• 1/2 cup grated pecorino romano cheese
• 1/2 cup chopped parsley
• 1/2 pound hog sausage casing

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1. Remove all gristle from the meat, but be careful not to cut away too much fataim for about 80% lean meat and 20% fat. Cut the pork shoulder into chunks and run it through a meat grinder using the largest grinding plate.
2. Grind the meat two more times using the medium-sized plate for a fine, consistent texture.
3. In a large bowl, combine the ground pork with the cold water, salt, black pepper, fennel seeds, grated pecorino romano, and chopped parsley. Mix thoroughly.
4. Rinse the hog casing well under cold running water, allowing water to flow through it to check for any holes.
5. Attach the sausage stuffing tube to your grinder. Slide the casing over the tube, bunching it as needed, then place the seasoned meat in the hopper.
6. Start feeding the meat into the casing at a slow and steady pace, guiding the casing with your hand to prevent air pockets and to fill it evenly.
7. To form individual links, twist the sausage every few inches as you stuff it. Lay the finished sausage rings on your workspace while continuing.
8. Use immediately or refrigerate and consume within one week; alternatively, freeze for later use.