Italian Sausage grinding your own

By Gregg

Bulk or casing Italian Sausage

Ingredients

• 3 lbs pork (You can use a pork roast, pork butt or even tenderloin for
• a leaner sausage. If you don't have a meat grinder, you can buy pork
• that is already ground. You can also use ground turkey.)
• 3 tbsp red wine vinegar
• 1 tbsp kosher salt
• 1 tbsp fresh ground black pepper
• 1 tbsp dried parsley
• 1 tbsp garlic powder
• 1 tbsp dried basil
• 1 tbsp onion powder
• 2 tsp paprika
• 2 tsp crushed red pepper flakes
• 1 tsp fennel seeds
• 1/2 tsp brown sugar
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme

Preparation

Step 1

Instructions
1. Cut the pork into 1½ inch cubes and place the pieces into a large bowl.

2. Add the remaining ingredients to the bowl and mix until all of the pieces of meat are evenly coated with the spices. (I use my hands to mix it all up.)

3. Run the meat through your meat grinder using the coarse grind plate.

4. Done! If desired, you can process into casings for link sausage, but I like to leave it in the form of bulk sausage to use for making sausage patties, adding to meatballs or spaghetti sauce or in soups.

5. I process mine in to small packages to freeze for later use.

Note, I like a 70-30 mix of meat and fat. I some times use some pork belly to get the right amount of fat. If the pork belly has been brined and has some salt in it, reduce the amount of salt in above ingredients.