Plainest Italian Sausage

This Plainest Italian Sausage recipe brings the authentic taste of an Italian kitchen to your home. Made with boneless pork and fresh pork fat for the perfect texture, this sausage is seasoned simply with salt, black pepper, and lightly crushed fennel seeds. A splash of dry red wine adds depth and richness to the meat mixture. The result is a savory, aromatic sausage that pairs beautifully with pasta, beans, or grilled vegetables. While making sausage from scratch may seem daunting, this straightforward method ensures success for home cooks. The 48-hour seasoning period allows the flavors to meld and deepen, resulting in a more complex and satisfying taste. Perfect for weekend projects or holiday preparations, these homemade sausages are a testament to the joy of traditional cooking. Enjoy the process and the delicious results.

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 602.0

Dietary: Gluten-free

Description

This Plainest Italian Sausage recipe brings the authentic taste of an Italian kitchen to your home. Made with boneless pork and fresh pork fat for the perfect texture, this sausage is seasoned simply with salt, black pepper, and lightly crushed fennel seeds. A splash of dry red wine adds depth and richness to the meat mixture. The result is a savory, aromatic sausage that pairs beautifully with pasta, beans, or grilled vegetables. While making sausage from scratch may seem daunting, this straightforward method ensures success for home cooks. The 48-hour seasoning period allows the flavors to meld and deepen, resulting in a more complex and satisfying taste. Perfect for weekend projects or holiday preparations, these homemade sausages are a testament to the joy of traditional cooking. Enjoy the process and the delicious results.

Ingredients

8 Foot Of sausage casing,
1.5 lb Boneless pork
0.5 lb Fresh pork fat
1 tb Salt
0.5 ts Freshly ground black pepper
2 ts Fennel seeds - lightly crushed
2 tb Dry red wine

Directions

1
Set the sausage casing in a bowl of cold water to soften for at least 30 minutes.
2
Cut the pork and fat into pieces that will fit through your meat grinder.
3
Grind the pork and fat using the coarse blade of your meat grinder.
4
Mix the salt, pepper, and fennel seeds thoroughly into the ground meat using your hands.
5
Mix the dry red wine into the meat mixture.
6
Drain the casing, open one end gently, and run a stream of cold water through it to flush out remaining salt.
7
Thread the casing onto the stuffing horn and fit the horn over the meat grinder.
8
Feed the sausage meat through the horn, supporting the emerging tube with your hands to prevent rips.
9
Lay the filled tube on the work surface and pinch it at 4-inch intervals to create individual links.
10
Fill and firm any air pockets in the casing while linking.
11
Tie off the links with kitchen string.
12
Coil the sausages onto a plate and set them, uncovered, in the refrigerator to season for 48 hours.
13
Turn the sausages over once or twice during the seasoning period.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 602.0kcal

% Daily Value *
Total Fat 46.0g71%
Saturated Fat 16.0g80%
Cholesterol 104.0mg35%
Sodium 1614.0mg68%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.0g0%
Sugars 1.0g
Protein 40.0g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You will need only about 4 feet of casing for this amount of meat, but it's useful to have extra in case of ruptures.

Sausage making is much more conveniently done with two people.

Ensure the pork and fat are well-chilled before grinding for best results.

The 48-hour seasoning period allows flavors to meld; do not skip this step for best taste.

Keywords: italian sausage, homemade sausage, pork sausage, fennel sausage, fresh sausage, meat grinding, stuffing sausage, italian cuisine, pork recipe, fermented sausage, traditional sausage, sausage casing, ground pork, spice blend, weekend cooking

Read it online: https://www.chefs-mate.com/recipe/plainest-italian-sausage-2/