I love to have homemade Italian sausage in the freezer. We add it to spaghetti, meatballs, meatloaf, and many other things. If you have a Kitchenaid mixer, the meat grinder attachment works great for this type of thing. Additionally, the sausage doesn’t have to be stuffed into the casings, you can also just make ‘bulk’ sausage for use in other recipes. I would suggest that you zip lock them in 1 lb increments to be compatible with other recipes that call for Italian sausage.
Italian sausage
By Published: January 1, 2016
- Yield: 10 lbs
I love to have homemade Italian sausage in the freezer. We add it to spaghetti, meatballs, meatloaf, and many other things. If you …
Ingredients
- 12 lbs pork butt cut into 1/2" chunks
- 1/2 cup garlic minced
- 1/4 cup paprika
- 2 tbsp fennel seeds
- 1/4 cup Kosher Salt
- 1/4 cup black pepper ground
- 1 tbsp cayenne pepper
- 1/2 cup Italian parsley freshly chopped
- 3/4 cup red wine
- 1/4 cup pastise (anise liquor)
- natural pork casings
Instructions
- Grind pork chunks into a large bowl using a medium die meat grinder. Add the remaining ingredients (except the casings) and thoroughly mix by hand. Make a small sausage patty and fry until done in a skillet. Taste for seasoning. Adjust if necessary.
- If using casings, stuff sausage into pork casings using a sausage stuffer or mixer attachment for stuffing sausages. Alternatively, divide sausage mixture into 1 lb portions and freeze in freezer bags.
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