Learn how to make the best authentic, flavorful homemade Italian sausage recipe from scratch that is simple to cook and delicious.
Servings: 36
Prep Time: 2 hourshours
Cook Time: 10 minutesminutes
Ingredients
15 to 18feetnatural hog casing
9poundsbone-in pork shoulder
2tablespoonsfennel seeds
2teaspoonscoriander seeds
1tablespoondry basil
1tablespoondry oregano
½teaspoonground nutmeg
1teaspoonred pepper flakes
3tablespoonssea salt
1tablespoonblack pepper
1tablespoonPaprika
2tablespoonssugar
2tablespoonsgrated garlic
Zest of 1 orange
1/2cupwhite wine
1/3cupchopped Parsley
1 1/2cupscrushed shaved ice
Instructions
Add the hog casing to a medium-sized bowl and cover by 4 to 5 inches with cold water, and set it aside.
Trim away the meat of the pork shoulder away from the bone and cut it into 1-inch chunks and place them into a bowl, cover them, and put them in the freezer or refrigerator to chill for 15-20 minutes.
In the meantime, add the fennel, coriander, basil, oregano, basil, oregano, nutmeg, pepper flakes, black pepper, salt, paprika, and sugar to a spice grinder and pulse 10 to 15 times to break down the fennel and coriander a bit. This does not have to be perfect.
Run the cold cubed pork through the food grinder using the medium size dye into another pan.
Add in all the spices, garlic, orange zest, white wine, parsley, and shaved ice, and mix thoroughly.
Fry a small piece of the Italian sausage and taste it to adjust any seasonings, and then place it again in the freezer or refrigerator for 15-20 minutes.
Run some water through the center of the hog casing to rinse everything out.
Attach the hog casing around the sausage filler, tie a knot at the end, run the chilled sausage through the attachment at low speed, and stuff the hog casing. Watch the video.
Tie a knot around the end of the sausage and continue stuffing until all the ingredients have been used.
Hold one filled casing in the middle and pinch it.
Next, go down about 6” inches and pinch again and twist them together.
Use one of the hanging remaining links through the whole of the two 6” links twisted together, and then repeat the process until the filled casing is tied.
Tie a double not at the end of the links and cut off any excess. Store or cook.
Notes
Make-Ahead: You can make this up to 3 days ahead of time. Just keep cool in the refrigerator and cover until ready to cook. How to Store: Cover and store in the refrigerator for up to 5 days. The Italian sausage will freeze well for up to 6 months, either raw or cooked. Thaw in the refrigerator for 1 day before cooking or reheating. Each hog casing is roughly 2 to 3 feet in length. When adding it to the sausage filler tube, you can place 2 to 4 casings at once. Feel free to make smaller links like in my bangers recipe.There can be variations in the seasonings placed into the filling, and I encourage you to find the blend you like. However, some staples must be used, such as garlic, fennel seeds, salt, pepper, paprika, wine, and red pepper flakes.Freeze the remaining pork bones in the freezer for pork stock on a large date.If you do not have a spice grinder, you can use a mortar and pestle.