Homemade Sweet Italian Sausage
Loaded with traditional savory Italian herbs, Homemade Sweet Italian Sausage is both easy to make and cost-effective. It’s perfect for your next spaghetti and meatballs dinner, or mixed with with hamburger for an Italian style meatloaf. An added bonus is knowing exactly what the ingredients in it are, and adjusting to your tastes!
- Yield: About 6 Pounds of Italian Sausage 1x
Ingredients
6 pounds pork butt (aka “Boston Butt”), cut into 1-1/2″ cubes* (Substitute with ground pork if necessary.)
3/4 cup red wine vinegar
4 tbsp. salt (table, kosher or sea)
4 tbsp. ground black pepper
5 tbsp. dried parsley
4 tbsp. garlic powder
4 tbsp. onion powder
4 tbsp. dried basil
8 tsp. paprika
8 tsp. crushed red pepper, or adjust to your preferred spice level
3 tsp. fennel seeds
1 tsp. brown sugar
1/2 tsp. dried oregano
1/2 tsp. dried thyme
Instructions
According to manufacturer’s directions, set up your meat grinder using the smallest metal die. Grind pork butt in batches twice. In a large bowl, combine the ground pork* with red wine vinegar. Sprinkle over and mix in remaining spices and seasonings until all is evenly distributed. Portion bulk sausage into 1-pound packages. The sausage can be frozen for up to 6 months in freezer-safe containers. For best immediate results, refrigerate the sausage for about 12-18 hours before cooking in your favorite recipe. This will allow the flavors to blend thoroughly.
Notes
*If you don’t have a meat grinder, store-bought ground pork can be used. You can also substitute equal parts of ground turkey or ground beef chuck. If you use ground turkey, you’ll need to cook the sausage with extra canola, vegetable or EVOO to prevent it from sticking to the pan.
Find it online: https://gloveboxeats.com/?p=7807