Spicy Italian sausage is lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish. Sausage mixture can be made 4 hours ahead. Sausages can be made 3 days ahead. Cover and chill. Alternatively, freeze on baking sheet until frozen, then store in resealable plastic freezer bags up to 3 months. Defrost 12 hours in the refrigerator before cooking. Use a pork cushion meat from the picnic shoulder muscle then cut the pork into strips for the meat grinder.
Once you are done cutting your pork, season the pork with salt and pepper then you are going to slice up about one pound of bacon but if you have fatback available to you, use that instead. For this recipe, you are going to grind the meat twice, using a large and small die. Starting with the large die first turn your mincing machine on about halfway and start stuffing the cushion meat into the meat grinder.
In real-time, it will crank out first at the other end into a bowl and do the same thing with the bacon and you will see a big difference in fat content as that grinds out. The bacon is really important because that is what is going to give our sausage its flavor, you can basically do a 1:3 ratio, 2 pounds of ground pork and 1 pound of ground bacon. Now, add some minced garlic, fresh parsley, Italian seasonings, paprika, and red chili flakes then drop a dough hook down there and give it a good mix.
You can use red wine or vinegar if you want. Add some wine and some vegetable shortening that will sweeten that up and ensure that your sausage does not dry out when you are cooking it. As a binder, of course, it will also hold that together.
Lay down some saran wrap instead of stuffing sausage casings, drop your sausage right at the center then take the end closest to you and fold it over and roll it straight through then just pinch off the end and spin. Do the same until all your sausage is done the refrigerate them.
- 3 pounds ground pork
- 3 tablespoons red wine vinegar
- 1 tablespoon salt
- 1 tablespoon freshly cracked black pepper
- 1 1/4 tablespoons dried parsley
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 2 teaspoons paprika
- 2 teaspoons crushed red pepper flakes
- 3/4 teaspoon ground fennel seed
- 1/4 teaspoon brown sugar
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- Place the pork and red wine vinegar in a mixing bowl.
- Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme.
- Knead until flecks of spice are evenly distributed through the sausage.
- Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap.
- Place wrapped sausage into a freezer bag before freezing, or store in the refrigerator for at least 12 hours before cooking.