Homemade Italian Sausage

Description: A bold and aromatic blend of lean pork shoulder, garlic, fennel, black pepper, and fresh oregano, with hints of paprika and allspice. Finished with a splash of red wine, this traditional recipe delivers authentic flavor perfect for grilling, pasta, or Sunday sauce.
Recipe of: Joey Armeni (modified by Joe Gurto Jr.)
Recipe of: Joe Gurto Jr.’s family
Total time: 20 minutes
Number of servings :50
Serving size: 100 gm (4 oz)

Ingredients

  • 5 Kg (11 lbs)  Lean Pork Shoulder (pork butt)
  • 1/4 C Crushed Garlic
  • 1/4 C Salt
  • 1/2 C Fennel Seeds
  • 1/4 C Ground Black Pepper
  • 1 1/2 t Ground Allspice
  • 1/4 C packed Chopped Fresh Oregano
  • 1/4 C Paprika
  • 1 1/2 C Dry Red Wine (Optional but adds flavour and acts as a preservative)
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Method

  1. Combine all ingredients by hand or in a mixer.
  2. If you have a sausage maker attachment on you mixer, you can fill sausage casings.  Otherwise you can use the sausage bulk, or make patties.
Serving suggestion 1 – Blanch them either in boiling water for just a couple of minutes.  Then brown them in a little olive oil in a frying pan or on the BBQ.  Saute some red and green capsicum (bell peppers) and serve in a long fresh crusty roll. Serving suggestion 2 – You can also cut the raw sausages into thirds and cook for an hour or so in your spaghetti sauce.