Making your own great homemade sausages is very common in many Italian
families. Nonna's family makes these sausages every year for both herself and her children.
The nice part about making your own sausages is that you know
exactly what goes into them, unlike many you may buy at the store. Also, you can season
them to meet your preferences which ensures you get the best tasting sausage.
This recipe is for hot sausages,but you could certainly decrease
or even cut out the red pepper flakes if you chose to. The best way to determine if you
are going to have perfectly seasoned sausages, is to mix your meat and seasonings together,
and then before you go any further, cook up some of the seasoned meat and determine if you
need to add more of any of the spices.�
In most Italian families, older men generally stay out of the kitchen as a rule,
deferring to their wives expertise. But when it comes to sausage or wine making,
everyone gets involved!
This recipe uses 26 pounds of pork shoulder, which creates about 24 pounds of sausage.
You can either cut the recipe in half, or use it as a basic guide.
26 Pounds of Pork Shoulder ( Bone In)
Hog Casings (Prepared As Instructed Below)
3/4 Cup of Salt
1/2 Cup Sweet Paprika
1/2 Cup Pepper
1/4 Cup Fennel Seed
1/2 Cup Red Pepper Flakes (Medium Heat)
Prepare the hog casings the day before by soaking in water with a little orange juice and
salt. Before using, rinse well and cut into pieces 18"- 2' long. Keep the casings in warm
water to keep them soft and flexible.
Cut the meat off the bone and coarsely grind. I use a Kitchen Aid Table Mixer with meat
grinding attachments with good results. Place the prepared meat in large bowls in the
refrigerator until you have it all ground.
Next put all the meat out on a large clean surface such as a baking board or counter.
Spread out across the surface, and begin to pour the spices across the top.
Mix well using your hands until all the spices are incorporated into the meat.
Take about 1 cup of the seasoned pork and place in a frying pan with about 1/4 cup of water.
Cook over medium heat until the meat is nicely browned and then taste to determine if the
seasonings are adequate. If necessary, add more seasonings of choice.
Continue until the entire casing is stuffed up until the last three or four
Take your casing, tie the end and begin to stuff it fairly firmly using your machine of
choice.It takes two people to do this adequately, one holding the casing in place and
one adding meat into the shute. Hold the intestine firmly and try to add as little air
as possible. Continue until the entire casing is stuffed up until the last three or four inches. Tie off firmly with string. Set aside and continue in this manner with the remaining
casings and pork mixture until you are finished. We now go back and tie off each sausage
section in 6-8" segments. Next place meal sized portions into zip lock plastic bags and freeze.
To cook, boil briefly for about 5 minutes to remove some of the excess fat,
and then barbeque or roast the sausages until golden brown. Great served with
roasted potatoes and saut�ed greens!