Italian Sausage

Homemade Italian Sausage

Frankly, making homemade sausage is a pain in the butt, but the effort is well worth it.  This sausage is cheaper than store bought sausage, made with higher quality meat, and it has MUCH LESS fat.  There is just enough fat in this recipe to make the sausage cook well and taste good, but it has about one third of the fat that commercial sausage has.  We also think this sausage tastes better. 

20 Lbs
pork butt
32 mm
sausage casings
9 tbl
granulated garlic
6 tbl
fennel seeds
6 tbl
3 tbl
3 tbl
black pepper
4 tbl
anise extract

Cut the pork and the fat cap off the bone, then into 1 pieces, and set aside in a large mixing bowl.  Mix the spices together but not the fennel seeds or anise extract.  Now add the spices and anise extract to the meat and mix everything together thoroughly with your hands.  Set your meat grinder up with the disk with the largest holes.  Grind the meat.  Now add the fennel seeds and mix well.  Using a sausage stuffer and 32 mm casings, tie one end of the casing shut but poke a small hole in it to let air out when you start stuffing.  Stuff the casing, twisting it into individual 6" links as you go along.  When you are done tie off the other end with cotton string.  Lay the sausage on a wax paper covered platter in layers and freeze overnight.  After the sausage has frozen, cut the links at the joints, place into ziptop or vacuum sealed bags, and store in the freezer.