Italian Sausage Recipe
Make Italian Sausage Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Mixture
Casings & Equipment
Method
Sausage Mixture
- 1
Chill and prep meat
Keep meat and fat well chilled. Cube pork shoulder and back fat into roughly 1-1.5 inch pieces and freeze for 20–30 minutes until firm but not rock-solid. Chilling prevents smearing during grinding.
- 2
Toast fennel and prepare garlic
In a small dry skillet over medium heat, toast the fennel seeds for 1–2 minutes until fragrant, then crush lightly with a mortar and pestle or the flat of a knife. Mince the garlic finely or grate it on a microplane.
- 3
Grind meat and fat
Set up the meat grinder with a coarse plate first. Feed chilled meat and fat alternately through the grinder, keeping the mixture cold. After the first grind, return meat to the refrigerator for 10 minutes. Re-grind once through the fine plate for a smoother texture.
- 4
- 5
Emulsify and bind
Slowly add the ice water to the meat mixture while mixing with your hands or a sturdy spoon. Mix vigorously until the mixture becomes sticky and cohesive (this indicates the protein has extracted and will bind the sausage). The texture should hold together when you form a small patty.
- 6
Taste and rest
For seasoning check, fry a 1-inch patty in a skillet until fully cooked and taste for seasoning balance. Adjust salt or heat if needed. Once adjusted, cover the bowl tightly and refrigerate for at least 1 hour (preferably 2–12 hours) to let the flavors meld and the mixture firm up slightly for stuffing.
Casings & Stuffing
- 7
Prepare casings
Rinse natural hog casings several times by running water through them. Soak casings in warm water for at least 30 minutes, then flush water through to remove salt. Keep them in a bowl of cool water until ready to use.
- 8
Set up stuffer and nozzle
Assemble the sausage stuffer or the stuffer attachment on your grinder. Fit a medium-diameter stuffing tube (approx. 20–22 mm for standard links). Lightly oil the tube with neutral oil to help casings slide on.
- 9
Mount casings and begin stuffing
Slide a portion of casing (about 30–40 cm at a time) onto the nozzle, leaving a few centimeters overhanging the end to tie off. Tie a knot at the end of the casing or fold it back and hold. Feed the chilled sausage mixture through the stuffer at a steady, moderate pace, supporting the filled casing with your free hand to keep an even diameter and avoid air pockets.
- 10
Remove air pockets and form links
As the casing fills, gently prick any visible big air bubbles with a sterilized needle and squeeze them out. When you reach the desired link length (commonly 4–6 inches / ~100–130 g per link), twist the casing several times to form a link. Alternate the direction of each twist to keep links from untwisting. Use butcher twine to tie off ends if you prefer.
- 11
Rest before cooking or storing
Place formed links on a tray in a single layer and refrigerate uncovered for 1–2 hours to dry the casings slightly — this helps them hold shape when cooked. If freezing, pre-freeze on a tray then transfer to zip-top bags or vacuum-seal.
Cooking & Storage
- 12
Cooking (pan-fry)
To pan-fry: heat a skillet over medium heat, add a tablespoon of oil, and cook sausages, turning occasionally, until nicely browned and an instant-read thermometer inserted into the center reads 71°C (160°F), about 10–14 minutes depending on thickness. Avoid high heat that bursts casings.
- 13
- 14
Storage
Refrigerate raw sausages for up to 2 days. To freeze: flash-freeze links in a single layer on a tray, then transfer to airtight bags and store up to 3 months. Thaw in the refrigerator before cooking.
- 15
