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Italian Sausage - Tuscan Style
Italian

Italian Sausage - Tuscan Style

4.8

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
  2. 2 Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

By Len Poli

Homemade Italian Sausage
Dinner Italian

Homemade Italian Sausage

4.9

Prep
70 min
Cook
20 min
Total
2010 min

Instructions

  1. 1 Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
  2. 2 Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
  3. 3 Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
  4. 4 Process the cold pork through a meat grinder on the slowest speed.
  5. 5 Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
  6. 6 Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
  7. 7 Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

By John Mitzewich

Andouille Sausage
American

Andouille Sausage

4.6

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
  2. 2 Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
  3. 3 Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
  4. 4 Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
  5. 5 To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

By Edward

Kielbasa
Drink American

Kielbasa

4.3

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 In a large bowl, combine pork, beef, and garlic. In another bowl, stir together salt, brown sugar, pepper, marjoram, allspice, and liquid smoke. Combine mixtures and knead with your hands until well combined.
  2. 2 Fill casings with meat mixture and refrigerate, 8 hours overnight. Boil or grill before serving. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Sara

Bangers
Dinner European

Bangers

Prep
60 min
Cook
10 min
Total
870 min

Instructions

  1. 1 Cut pork and veal into 1-inch cubes and set aside.
  2. 2 Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
  3. 3 Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
  4. 4 Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
  5. 5 Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
  6. 6 Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
  7. 7 Twist into links of desired size as casing fills. Tie off other end after final link.
  8. 8 Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

By Brian Genest