RobertStJohn.com
Italian Sausage
Ingredients
5 lbs. Pork butt, diced 1-inch, held cold
3 Tbl Kosher salt
2 Tbl Sugar
2 Tbl Fennel seed, toasted
1 Tbl Coriander seed, toasted
3 Tbl Hungarian paprika
¼ tsp Cayenne pepper
2 Tbl Dried oregano
2 Tbl Dried basil
1 Tbl Crushed red pepper
1 Tbl Fresh ground black pepper
½ cup Cold water
½ cup Red wine vinegar
Instructions
Place meat grinder parts in ice water or in freezer until ready to use.
Combine fennel seed and coriander seed in a small, dry skillet on medium heat and toast until fragrant, about 3-4 minutes. Stir frequently. Remove from heat.
Combine remaining spices in a small bowl with toasted spices. Combine seasoning blend with chilled pork butt and grind with a small die.
Place chilled ground meat, cold water and vinegar in mixer bowl fitted with paddle attachment. Beat on medium speed for 2 minutes.
Yield: 5 pounds
