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Sausage: Homemade Sausage

Source of Recipe

Chef Anthony Bellucci


List of Ingredients

5 pounds pork cut in cubes (preferably from the shoulder)
2 pounds pork fatback (cubed)
1 tablespoon salt, pepper, coriander, fennel seed
1/2 cup cold water
Crushed hot red pepper to taste (optional, for hot sausage)
4 tablespoons paprika (for hot sausage only)
Ice cubes (as needed)



Recipe

Grind meat through a course die of a meat grinder, alternating with fat. Grind 2 small ice cubes with every second or third addition of meat. Season the meat with the salt, pepper, coriander and fennel seed to your personal taste. If making hot sausage, add the crushed hot red pepper and the paprika with the other seasonings. To test for taste, make a small patty of the meat mixture and sauté until cooked. Adjust seasonings and repeat tasting process until desired flavor is achieved. Add water and mix well. Stuff meat into casings; prick casings several times with a toothpick. Pan fry over moderate heat until cooked through and serve.

A few rules to follow when making sausage:

1. Use disposable gloves when handling meat.
2. Keep all utensils, tools and preparation surfaces clean and sanitized.
3. Keep meat under 60 degrees Fahrenheit.

A good sausage is at least 25 to 30 percent fat. Any less will result in a dry product. By trial and error you will find the correct ratio for you personal taste.