Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe

I remember making sausage with my father, ever since I was a young child. It was a family affair and an annual event. This episode will help keep the tradition alive, by sharing each step, from start to finish, all the tips and the proven recipe which I (Ivo) developed. This process has been mastered over the years, resulting in an absolutely delicious Italian Sausage.

0:00 Introduction and Equipment
3:16 Cuts of Meat
9:49 Grinding
11:24 Spices
18:00 Casings
23:24 Filling

TO YOUR GROUND PORK, ADD:
► 4.5 gms of salt/lb of meat
► 1.5 gms of black pepper/lb of meat (optional)
► 0.85 gms of hot chili flakes/lb (for medium hot sausage) (optional)
► 2.5 gms of paprika/lb of meat
► 0.5 to 1 gm of fennel seeds/lb of meat (optional)
► 25 gms of pepper paste/sauce per lb of meat (i.e. a 1 litre Jar does 35 – 40 lbs)
► 1 cup of dry red wine/10 lbs of meat (optional)

NOTES:
► 20 YDS of sausage casings, will be enough to do 25 – 30 lbs of ground meat
► Best cut of pork to use, are pork shoulder butts
► Second best cut of pork to use are whole pork shoulder (i.e. NY Shoulder)
► Third best cut of pork to use would be Picnic Pork Shoulder
► Remove any “blubbery” fat, keep “firm” fat (do not make your meat too lean – sausage needs fat)
► Use meat grinder plate with ½ inch holes
► Mix all ingredients very well
► Fill casings so that they are firm to touch
Thank you!
Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe
https://youtu.be/4iINoN4UKxs

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