Mom & Dad's
Hot Sausage
My mother and
father used to make homemade hot Italian sausage when we were
kids. It's good, it's spicy, and it brings back
memories. Luckily my brother saved their recipe. Here
it is.
8 Lbs
|
pork butt
|
32 mm
|
sausage casings
|
6
|
large cloves of garlic
|
3 tbl
|
salt
|
5
|
bay leaves
|
½ tsp
|
ground allspice
|
3 tbl
|
ground black pepper
|
3 tbl
|
crushed red pepper
|
¼ tsp
|
nutmeg
|
2 tbl
|
paprika
|
| 4 tsp |
fennel seeds |
| 2 tsp |
whole thyme, not crushed
|
Cut the pork off the bone into 1" to 1½” pieces in a large bowl
and put the bowl in the fridge. Sausage should always be
made cold. Put the garlic, salt, bay leaves, allspice, black
pepper, red pepper, nutmeg, and paprika in a food processor and
process until smooth. Take the this mixture out of the food
processor and mix it into the pork thoroughly. Set up the
grinder with a 3/16 or 5/16 disk and grind the meat into a
bowl. Add the fennel seeds and thyme and mix
thoroughly. Now fill a sausage stuffer and set it up with
32mm hog casing. Tie one end of the casing shut and poke a
small hole in the casing with a toothpick for air to get
out. Stuff the casing, twisting it every 6” to 9”. Lay
the sausage on a wax paper covered platter in layers. Freeze
overnight. Separate into gallon Ziploc bags and store in the
freezer.
Home
