How to Make Italian Sausage (Episode 19)

Maybe you want to try out sausage making without purchasing a bunch of equipment. You totally can. This is the perfect recipe for trying your hand at sausage-making. All you need is ground pork, some common spices, and a vacuum sealer.
Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.

Equipment Buying Links
LEM #8 Big Bite Meat Grinder - .5 HP: $349
https://www.lemproducts.com/product/big-bite-grinder-8-head-size/butcher-meat-grinders

LEM # 8 Premium Salvinox Stainless Steel Grinder Knife: $21.99
https://www.lemproducts.com/product/8-grinder-knives/butcher-grinder-plates

LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 3mm (1/8"): $24.49
https://www.lemproducts.com/product/8_grinder_plates_3mm/butcher-grinder-plates

LEM # 8 Premium Salvinox Stainless Steel Grinder Plate 12mm (1/2"): $24.49
https://www.lemproducts.com/product/8_grinder_plates_12mm/butcher-grinder-plates

MIGHTY BITE 5 LB. VERTICAL SAUSAGE STUFFER - STAINLESS STEEL TUBES: $204.99
https://www.lemproducts.com/product/mighty-bite-5lb-stainless-steel-vertical-sausage-stuffer-with-stainless-steel-tubes-1606ss/

Other Equipment:
A mixing bowl
1, 4, and 8 cup measuring cups
1 tablespoon measuring spoon
Whisk
Rubber scraper
Large and medium aluminum pans
Digital scale
Towel
Vac Master vacuum sealing bags, scissors, and a Sharpie
Disposable gloves

Recipe for Italian Sausage Seasoning (per 10 pounds of meat – yields 11 pounds once mixed)
10 pounds of ground pork shoulder (Boston butt)
2 cups of water
4 tablespoons coarse ground pepper (restaurant style)
4 tablespoons dried basil
4 tablespoons dried oregano
4 tablespoons dried parsley
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder

Main Steps for Making Italian Sausage
1. Measure out 10 pounds of ground meat into a separate aluminum pan.
2. In a mixing bowl, mix the water and spices.
3. Add the seasoning to the 10 pounds of meat. Scrape the bowl to be sure that you remove all seasoning.
4. Mix the sausage thoroughly from top to bottom and from side to side.
5. Portion out the meat into one pounds balls.
6. Using a roll of 8” wide Vac Master vacuum sealing bags, measure 10” of length for one bag that will hold one pound of sausage.
7. Seal one end of each 10” bag.
8. Shape each ball into a football and slide the sausage into a vacuum sealing bag. Seal it.
9. Flatten the meat inside the sealed bag.
10. Freeze the flattened bags of sausage for easy storage.

Our Final Freezer keeps it about the food. We'll show you how to make simple, delicious, healthy (and often dairy-free and gluten-free) food -- always with a twist of humor.
We don't give you recipes. We show you how.

Видео How to Make Italian Sausage (Episode 19) канала Our Final Freezer