3 Ways to Make Italian Sausage

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2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

Italian sausage can be sweet or spicy and is made with minced pork. You can use it to season pasta or eat it on its own. You need a meat grinder and its accessories. Follow these instructions to make a homemade Italian sausage.

Steps

Method 1 of 3: Part One: Buying the Ingredients

Step 1. Buy 2 kg of pork shoulder

Debone it if not already done.

You can also make this sausage with a mixture of beef and pork. Replace about 1 kg of pork for beef

Step 2. Buy sausage casings

Ask if you need to soak them or not.

If you need to soak them, dip them in a bowl full of orange juice and salt for an hour. Leave them moist before using them

Method 2 of 3: Part Two: Chop the Meat

Step 1. Cut the pork into small pieces

Chop it (along with beef if you have decided to use it) with a meat grinder or with an accessory similar to your food processor.

Step 2. Put the mince in a large bowl

Step 3. Add the spices to the meat

You have to decide if you want a sweet or spicy sausage.

If you want the traditional Italian spicy sausage, add 4 g of chopped fennel seeds, 18 g of salt, 7 g of black pepper, 11 g of peppercorns and / or cayenne pepper, 2 g of parsley and 10-20 g of paprika.
If you want the sweet version, then don't add peppercorns, cayenne or black peppercorns. Add all 20 grams of paprika.

Step 4. Put on plastic gloves

Mix the spices with the meat until they are well combined.

Step 5. Put cling film over the bowl

Let it rest in the refrigerator for at least an hour.

Method 3 of 3: Part Three: Making Sausages

Step 1. Cover the sausage stuffing accessory with some fat

It will help you make the meat flow more evenly.

Step 2. Tie one end of the gut

Place it at the end of the accessory.

Step 3. This part of the job is best done in more than one person, so you can load the accessory, turn the sausage and facilitate the process

Step 4. Fill the gut until it is firm

Fill it well without making too many air bubbles.

Step 5. Tie the other end of the gut when you have about 7 cm left at the end

If you use natural gut, you need to tie it with string.

Step 6. Go back to the beginning of the gut

Twist the sausage several times at 7-20 cm intervals depending on how long you want your single sausage to be.

Step 7. Prick each sausage with a pin to remove air bubbles

Step 8. Store the sausages in an airtight container

Freeze them immediately.

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