April 18: Lunchbreak - Sweet Italian Sausage
Jeff King

To purchase a copy of the book:

The Complete Idiot's Guide to Sausage Making


Sweet Italian Sausage

Yield: 15 (5-ounce) links
Prep time: 60 minutes
Cook time: 30 minutes
Serving size: 1 link

Ingredients:
2 1/2 Tbs kosher salt
1 Tbs sugar
1 1/2 Tbs ground black pepper
2 Tbs fennel seed, whole or cracked
1 tsp sweet Spanish paprika
1/2 tsp garlic powder
5 lbs. boneless pork shoulder with up to 1/2 lb. additional fat
3/4 cup ice water
10 ft. hog casing or 32 mm collagen casing

Directions:
In a small bowl, combine kosher salt, sugar, black pepper, fennel seed, sweet Spanish paprika, and garlic powder. Set aside. Cut pork into cubes for grinding and place in a large mixing bowl or hotel pan. Store in a covered container in the refrigerator or freezer until you're ready for the next step. Chill mixture for at least 30 minutes to improve grinding quality. Grind mixture through a medium plate. Add ice water to ground meat. Using your hands or a tabletop mixer, mix until the texture is consistent, about 5 minutes. Make a test patty, cook it, taste it, and adjust seasonings as necessary. Chill mixture in a covered container in the refrigerator or freezer until you're ready for the next step. Stuff mixture in a hog or collagen casing.