Spicy Hot Italian Sausage
Yield
12 servingsPrep
30 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork
butt |
|
| ¾ | pound |
pork
fat |
|
| 1 | tablespoon |
garlic
minced |
|
| 4 | teaspoons |
salt
kosher |
|
| 2 | tablespoons |
fennel bulb
seed |
|
| 1 | teaspoon |
black pepper
cayenne |
|
| 1 | tablespoon |
red pepper flakes
red, dried, flakes |
|
| 2 | teaspoons |
black pepper
lack, |
|
| ¼ | cup |
water
cold |
|
| 1 | x |
sausage casing
medium, hog |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork
butt |
|
| 340.2 | g |
pork
fat |
|
| 15 | ml |
garlic
minced |
|
| 2E+1 | ml |
salt
kosher |
|
| 3E+1 | ml |
fennel bulb
seed |
|
| 5 | ml |
black pepper
cayenne |
|
| 15 | ml |
red pepper flakes
red, dried, flakes |
|
| 1E+1 | ml |
black pepper
lack, |
|
| 59 | ml |
water
cold |
|
| 1 | x |
sausage casing
medium, hog |
* |
Directions
Combine pork, fat, and all other ingredients except water casings in a large bowl.
Grind through a ⅜ inch plate. Moisten water and mix until well blended.
Stuff into medium hog casings tie at 5 inch intervals.
