How To Make Homemade Italian Sausages Step By Step

http://www.italianfoodforever.com/2010/02/homemade-italian-sausages/

Makes 5 Pounds of Sausage

5 Pounds Ground Pork Shoulder 5 Teaspoons Salt 1 Tablespoon Black Pepper 2 Teaspoons Fennel 3 Tablespoons Paprika 2 Tablespoons Hot Red Pepper Flakes

To start, cut the meat off the bone, keeping most of the fat, but discarding any sinew or ligaments.

Instruction 1

Place the prepared meat in large bowls in the refrigerator until you have it all ground and ready to put into the casings.

Instruction 2

Basic spices used:

Paprika Salt Pepper Fennel Red pepper flakes

Next put all the meat out on a large clean surface such as a baking board or counter. Spread out across the surface, and begin to pour the spices across the top. Mix well using your hands until all the spices are incorporated into the meat.

Instruction 3

Take about 1 cup of the seasoned pork and place in a frying pan with about 1/4 cup of water. Cook over medium heat until the meat is nicely browned and then taste to determine if the seasonings are adequate If necessary, add more seasonings of choice.

Take your casing, tie the end and begin to stuff it fairly firmly using your machine of choice. Hold the intestine firmly and try to add as little air as possible. Continue until the entire casing is stuffed up until the last three or four inches.

Tie off firmly with string. Set aside and continue in this manner with the remaining casings and pork mixture until you are finished. We now go back and tie off each sausage section in 6-8″ segments, and pick the sausages with a sharp needle to remove air.

END

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