Our Juicy & Flavorful Italian Sausage will blow your mind. These Italian sausages are so juicy and they explode with flavor. Once you have done these homemade sausages you will not want to purchase them from the store anymore. Give this simple recipe a try and we sure you will be amazed. Here is how we did them
RECIPE
INGREDIENTS
• 4 tsp garlic powder
• 6 tsp salt
• 12 tsp Basil
• 6 tsp oregano
• 3 tsp crushed pepper flakes
• 3 tsp black pepper
• ½ tsp crushed fennel seeds
• 3 tsp paprika
• Red wine
• Ice-cold water
• Hog casings
DIRECTIONS
• In a small bowl mix all the dry spices together and the pulverize in a blender
The above recipe can be stored in sealed container in a dry area until ready for use.
In the video we had almost 5 lbs of pork shoulder so here is the directions for this amount of meat used to make our Italian Sausages
• Prepare sausage casings by running lukewarm water through them and then let them soak in cold water for up to 6 hours (the longer the casing soak the better and more flexible they become)
• Remove excess fat from pork shoulder
• Once fat is removed cut meat into manageable chunks so you can pass through a grinder
• Prior to grinding meat after you have cut the meat to size lay pork shoulder pieces on a large tray and put in freezer for 1 hour
• After 1 hour remove from the freezer and pass the meat through a ¼“ plate on your meat grinder
• Once done pass the meat a second time through a ⅛” plate always keeping meat real cold (we forgot to show you this part in our video)
• Once completed in a small bowl add 4 to 5 tsp of dry spice mix for every 1 lbs of meat
• Once this is completed add ¼ cup of red wine to spice mix and using a spoon mix real well
• Spread this wine/spice mixture over the ground meat
• Add ½ cup of ice-cold water for every 1 lbs of meat
• mix together real well until meat mixture becomes really sticky
• once completed set up your sausage stuffer (if you have one) and start stuffing your casings until completed
• you can also make patties if you choose not to stuff them in the hog casings.
• To cook on the grill, set you grill to 400ºF
• Cook until internal temperature reaches 155ºF
• Once temp has been reached remove from grill and
ENJOY!!!
00:00 – Introduction
00:50 – removing the excess fat on 5 ½ lbs pork shoulder
01:55 – cutting the meat into chunks
02:50 – preparing the spice mix
04:24 – grinding the meat
05:10 – mixing the spices for 5 lbs of meat
06:23 – spreading the spice mix over the meat and mixing
08:20 – stuffing the hog casings
11:12 – cooking the sausages
12:17 – the taste test
13:10 – conclusion
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