Uncle Nicky Stabile's Italian Cheese and Pork Sausage Recipe

By JAmero4702

Ingredients

• 4 Pounds of Ground Pork (3 Pound of Pork Loin and 1 Pound of Pork Fat Trim)
• 1 Pound of Hard Italian Cheese (Parmesan or Romano) Diced Small
• 1 Cup of Italian Parsley Coarsely Chopped
• 1 Tablespoon of Fresh Ground Black Pepper
• 1 Tablespoon of Minced Garlic

Details

Adapted from wearenotfoodies.com

Preparation

Step 1

Thoroughly mix the ingredients and if possible chill the mixture before stuffing into the casings.
One of the additional lessons learned when using the harder Italian Cheeses was that the cheese needed to be diced smaller then when using the Provolone. Initially the mixture clogged at the exit of the Kitchen Aid auger, where the mouth of the sausage stuffing cone attaches. Dicing the cheese smaller minimized the clogging, but it was still a minor problem. We worked around the issue by removing the plastic lock that holds the auger in place and experienced no problems (not recommended). The next time I make a batch of this recipe, I will coarsely grate the cheese in lieu of dicing just as an experiment.
The second attempt of making this family recipe was a success. The cheese melted, but did not completely escape the casing. For me, it is a sausage to be enjoyed by itself, with a salad and / or with a good piece of crusty bread. The cheese provides the right amount of salt and there is a subtlety to the flavors with no mistaking that this sausage has been stuffed with hard Italian Cheese.