Italian Sausage

TOTAL TIME: 5 hr 5 min
Prep: 50 min
Inactive Prep: 4 hr
Cook: 15 min
 
YIELD: 2 pounds or 10 to 12 (4-inch) sausage links
LEVEL: Intermediate

ingredients

  • 1 1/2 teaspoons fennel seed
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1 tablespoon chopped parsley leaves
  • 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
  • 5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)
  • Shortening, to lubricate nozzle of stuffer
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      Directions

      Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour.

      Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.
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