My Family's HOMEMADE Italian Sausage Recipe

By Chef Billy Parisi · 60 min

Ingredients

Instructions

1. Put the hog casing in a medium bowl and cover it with cold water by 4 to 5 inches; set aside.
2. Trim the meat off the pork shoulder bone, cut it into 1-inch chunks, cover, and chill in the freezer or fridge for 15 to 20 minutes.
3. Meanwhile, pulse the fennel seeds, coriander seeds, basil, oregano, nutmeg, red pepper flakes, black pepper, salt, paprika and sugar in a spice grinder 10 to 15 times to coarsely crack the fennel and coriander. It need not be perfect.
4. Pass the cold pork cubes through a grinder fitted with the medium plate into another pan.
5. Add the spices, garlic, orange zest (if using), white wine, parsley and shaved ice to the ground pork and mix thoroughly.
6. Fry a small piece of the sausage, taste it, adjust the seasoning, then chill the mixture again in the freezer or fridge for 15 to 20 minutes.
7. Run water through the inside of the hog casing to rinse it.
8. Slip the casing onto the sausage stuffer attachment, tie a knot at the end, and stuff the chilled sausage at low speed, tying a knot at the end of the casing as you go until all the filling is used.
9. Pinch the filled casing in the middle, then pinch again about 6 inches along and twist the two parts together. Pass one of the remaining links through the twisted pair, and repeat until the whole casing is linked.
10. Tie a double knot at the end of the last link, cut off any excess casing, then store or cook.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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