Ingredients
The following ingredients have 4 Servings
- 8 lbs Pork butt
- 6 Tbsp Whole fennel seeds
- 2 Tbsp Crushed red pepper ((or less ))
- 2 tsp Dry rubbed sage
- 1 Tbsp Fresh ground pepper
- 1 Tbsp Seasoning salt
- 4 Tbsp Fresh ground fennel
- 3/4 cup Fresh parsley, finely chopped
- 1 Tbsp Kosher salt + 1 teaspooon
- 6 cloves Garlic, minced
- 1/2 cup Dry red wine
- Sausage casings
Instruction
- Cut the pork butt up into strips, leaving all the fat attached. Remove any sinew and throw away. Place the pork and sausage making equipment in the freezer. You want the meat to be firm but not frozen solid.
- Prepare the whole fennel, crushed red pepper, dry rubbed sage, ground black pepper, seasoning salt, ground fennel, chopped parsley, kosher salt, garlic, and red wine. Set aside.
- Prepare the casings. Run some water over and through the casings to remove any residual salt, then place them in a bowl of water while you get everything else set up.
- Remove the meat grinder equipment from the freezer and assemble.
- Grind the partially frozen pork using the small holed plate onto a large sheet pan.
- Sprinkle each spice evenly over the ground pork. Mix thoroughly with your hands until combined. Take a sample of the meat and cook it in a small skillet until browned. Taste test to make sure the flavor is right. Add seasonings if desired. (Place the remaining sausage in the freezer of the refrigerator to stay cold while you load the pre-tubed casings on to your sausage stuffing tube.)
- Once you are happy with the taste of the sausage load the hopper with some meat and pump some through to remove any air. Attach a casing to the end of the nozzle and tie off the end.
- Now start pumping meat into the casing, being careful to not let any air get into the casing.
- Form the link to your desired length. Stop filling the casing with about 3” to spare at the end. Tie off the end. Repeat this step until all the meat has been stuffed into casings. At this point wrap and freeze in portions you desire.
