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 fat cap off the pork roasts, then cut pork off the bone, into 1 pieces, and set aside in a large mixing bowl.  Mix the spices together but not the anise extract.  Now add the spices and anise extract to the meat and mix everything together thoroughly with your hands.  Set the grinder/sausage stuffer up with the disk with the largest holes and 32mm casing.  Tie one end of the casing with cotton string and poke a small hole in it to let air out when you start stuffing.  Using about 10 lbs of the meat, stuff the casing making one big long sausage.  When you are done tie off the other end.  Now using cotton string and a surgeon's knot tie the sausage off every 6 to 9 to make individual links.  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, remove the strings, place into gallon Ziploc bags, and store in the freezer.