Italian Sausage
Fresh Sweet Italian Sausage
10 lbs.
1 cup cold water
5 tbs. canning or kosher salt
2 tbs. sugar
3 tsp. fennel seed, crushed
2 tsp. freshly ground black pepper
2 tsp. ground coriander
½ cup finely chopped fresh basil (do not substitute dried)
10 lbs. boned and trimmed pork butts
Grind the meat through a 3/8" grinder plate into a large container for mixing. Mix the spices together and add to the meat with the water. Mix the ingredients well taking care to keep the meat cold throughout the sausage making process. This is a fresh sausage, so add no curing salt.
Stuff sausage into any size hog casing and link about 6" long. Separate links with a sharp knife, place sausage in plastic food containers and refrigerate immediately.
Fresh sausage is very perishable and should be cooked within 24 hours or frozen. This sausage is fantastic on the grill and great with any Italian style meal.
