Homemade Italian Sausage
This recipe calls for casings, if preferred you can simply use the sausage in bulk-form.
10 pounds lean ground pork butt only-anything else i.e., hams, tenderloins are too dry!
12 large cloves garlic, crushed
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon cracked rosemary
1/2 cup hot red pepper flakes (or to taste)
1 heaping tablespoon fennel seed
1 heaping tablespoon paprika
1/2 cup grated cheese - Romano
1 cup dry white wine
1 heaping tablespoon salt
2 heaping tablespoon fresh finely ground black pepper
Casings (water packed)*
1. Coarsely grind the pork and glean the ground meat, picking out gristle, cartilage and veins of fat. If you trim your pork butt - you will not have a gristle or fat problem - good marbling in the first grind is desirable
2. Add seasonings, wine before second grinding, place meat in a large bowl, mix again by hand if needed. Grind one more time.
3. Use sausage stuffing attachment on electric meat-grinder.
NOTE: Do NOT use blade in meat-grinder when stuffing - or your casings will turn white and the sausage will be mushy.