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Ingredients
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Meat
Spices & Seasonings
Other
Method
Preparation
- 1
In a large mixing bowl, combine the Wagyu beef and pork fatback. Ensure the meat is ground through a coarse grinder to maintain texture.
- 2
In a separate bowl, mix together kosher salt, black pepper, fennel seeds, paprika, crushed red pepper flakes, garlic powder, and sugar.
- 3
Add the spice mixture to the meat mixture and combine thoroughly. Pour in the ice water gradually while mixing to achieve the desired consistency.
- 4
Rinse the natural hog casings in cold water and soak them in warm water for about 30 minutes before using.
Stuffing the Sausages
- 5
Fit a sausage stuffer with the soaked hog casings, leaving a few inches of casing hanging over the end.
- 6
Carefully stuff the meat mixture into the casings, being careful not to overstuff. Twist sausages into links of desired length, tying off the ends securely.
Cooking
- 7
- 8
Serving
Serve the grilled sausages topped with Caruso's giardiniera and shredded cheddar cheese for added flavor and texture.