Ever decide to take on something totally new to you? Ya, I did that with Canning and look where that got me (tee-hee.) I decided that my Kitchen Aide Mixer was being under utilized. The solution to that was to look into grinding my own meats and making sausages. I ordered the sausage casings and a "How-To" book from Amazon and got started. Feeling brave I decided to make fresh, homemade Italian sausage using Emeril's recipe. I admit that YouTube helped immensely in giving me ideas right in front of my eyes on how best to use my new Kitchen Aide attachment. I was thrilled with the results for my first time out!! and the taste - oh wow!! I cannot wait to make MORE and spice things up a bit - with perhaps ground chicken, apples and all sorts of different spices. I also have to tip my hat to my friend who was a butcher and explained to me how to roll the links (twist the casings) as I made the sausages...You can even make this sausage recipe without casings!! just form into sausage patties and cook up! It's all good!! ~Enjoy! Diane
Homemade Italian Sausage
3 pounds well-marbled pork butt, cut into 1/2-inch pieces
2 tablespoons minced garlic
1 tablespoon plus 1 1/2 teaspoons paprika
1 1/2 teaspoons toasted fennel seeds
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine
Pork casings, optional
Combine the cubed pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate/marinate covered overnight or up to 24 hours.
Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste. (Don't skip this step, it's your only chance to have your sausage taste like you want!)
Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make your individual sausages.
If not casing into sausages - shape into patties.
Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
Recipe by: Emeril Lagasse
Photos by: Diane Baker for Canning and Cooking at Home