Make your own Italian-style sausages at home with this fresh and simple recipe. Using a blend of fresh herbs, garlic, and subtle spices, these sausages are juicy, flavorful, and perfect for grilling or pan-frying.
Ingredients
5 lbs ground pork shoulder (well-marbled)
3 teaspoons sea salt
1 tablespoon ground coriander
2 teaspoons dried rosemary, crushed
1 teaspoon smoked chili powder (optional for mild heat)
2 teaspoons fennel seeds, lightly toasted
1 small shallot, finely minced
1 tablespoon fresh lemon zest
Natural hog casings, soaked and rinsed
Instructions:
- Prep the pork: Trim any sinew from the pork, leaving fat for moisture. Cut into 2–3 inch pieces and chill until very cold.
- Grind the meat: Pass pork through a coarse grinder to create a slightly chunky texture. Keep refrigerated until ready.
- Mix seasonings: In a large bowl, combine salt, coriander, crushed rosemary, chili powder, fennel seeds, shallot, and lemon zest. Sprinkle evenly over the ground pork and knead gently with your hands until fully incorporated.
- Taste test: Fry a small spoonful of the mixture in a skillet for a few minutes. Adjust seasoning if needed.
- Prepare casings: Rinse soaked hog casings thoroughly and cut into 18–24 inch sections. Keep in warm water to maintain flexibility.
- Stuff the sausages: Fit your sausage stuffer with a casing, tie one end, and carefully feed the seasoned pork into the casing. Keep the filling firm but not overly tight. Continue until all meat is used, leaving a small tail at the end.
- Portion links: Twist sausages every 6–8 inches to create individual links. Prick with a needle to remove any air pockets.
- Cook or store: Grill, bake, or pan-fry sausages until the internal temperature reaches 160°F. Store any uncooked sausages in airtight containers in the refrigerator for up to 2 days or freeze for longer storage.
