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Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe

I remember making sausage with my father, ever since I was a young child. It was a family affair and an annual event. This episode will help keep the tradition alive, by sharing each step, from start to finish, all the tips and the proven recipe which I (Ivo) developed. This process has been mastered over the years, resulting in an absolutely delicious Italian Sausage. 0:00 Introduction and Equipment 3:16 Cuts of Meat 9:49 Grinding 11:24 Spices 18:00 Casings (I use natural casing 32 - 35 mm) (here's a similar one: https://amzn.to/3JVk6Zo) 23:24 Filling Sausage Meat Grinder: https://amzn.to/3FwiLpz *Pepper Paste can be found here; CA https://amzn.to/3cTMdqz US https://amzn.to/3DYNfgR I actually used a brand called Muraca - it's imported from Italy, but difficult to find TO YOUR GROUND PORK, ADD: ► 4.5 gms (0.159 oz) of salt/lb of meat ► 1.5 gms (0.529 oz) of black pepper/lb of meat (optional) ► 0.85 gms (0.03 oz) of hot chili flakes/lb (for medium-hot sausage) (optional) ► 2.5 gms (0.0882 oz) of paprika/lb of meat ► 0.5 to 1 gm (0.0176 oz to 0.0353 oz) of fennel seeds/lb of meat (optional) ► 25 gms (0.882 oz) of pepper paste/sauce per lb of meat (i.e. a 1-liter Jar does 35 – 40 lbs) ► 1 cup of dry red wine/10 lbs of meat (optional) NOTES: ► 20 YDS of sausage casings, will be enough to do 25 – 30 lbs of ground meat ► The best cut of pork to use, are pork shoulder butts ► The second best cut of pork to use are whole pork shoulder (i.e. NY Shoulder) ► The third best cut of pork to use would be Picnic Pork Shoulder ► Remove any “blubbery” fat, keep “firm” fat (do not make your meat too lean – sausage needs fat) ► Use a meat grinder plate with ½ inch holes ► Mix all ingredients very well ► Fill casings so that they are firm to touch Thank you! Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe    • Making Italian Sausage, from Scratch ...