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The Hungry How-To Hunk strikes again just in time for Valentine’s Day with this homemade sausage!
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Homemade Hot Italian Sausage
4 pounds boneless pork butt, cubed
6 cloves garlic
2 tablespoons salt
1 tablespoon fennel seeds
2 teaspoons sweet paprika
2 teaspoons dried oregano
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar
Olive oil, for lubricating
Natural hog casings, soaked in water overnight
1.Cut pork into cubes and place in the freezer for 10 minutes.
2.Assemble the meat grinder with a medium dye. Place a bowl under the grinder to catch the ground meat.
3.Push the pork cubes through the grinder, using a plunger to make sure the meat goes through smoothly. After the meat, push the garlic through the grinder.
4.To the ground meat and garlic add salt, fennel seeds, sweet paprika, dried oregano, cayenne, and red wine vinegar. Mix together to combine and place in the refrigerator.
5.Remove the meat grinding attachment and add the extruder. Coat the extruder with oil and then carefully push one natural casing onto the extruder. Tie a knot in the end of the casing.
6.Form the ground meat into small balls. On low speed, add the meat to the extruder. Use one hand to push the meat into the machine with the plunger and the other hand to guide the sausage out of the extruder. When you have filled a casing, stop the machine, remove the sausage and tie a knot at the end of the casing. Twist sausage into links. With a cake tester, poke a few holes throughout the sausage to allow steam to escape when cooking. Refrigerate sausage until ready to use.
