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Hot Italian Sausage Recipe

You won’t have to apologize for bringing store-bought sausage to the next barbecue when the folks get a taste of your homemade hot Italian links. Hand-picked pork and a proper amount of fennel and crushed red pepper flakes make them anything but ordinary supermarket sausages––you’ll get rave reviews on this one. For more recipes and info check out the Sausage And Jerky Makers' Bible

4 1/2 lbs pork butt (2.1 kg)
1/2 lb pork back fat (227 g)
2 1/2 tbsp table salt (54.8 g)
1 1/2 tsp garlic powder (4.65 g)
1 1/2 tsp coarse black pepper (3.9 g)
1 1/2 tbsp red pepper flakes (9.45 g)
1 1/2 tbsp fennel seed, cracked (16.2 g)
2 tbsp powdered dextrose (17.4 g)
2 tbsp paprika (14.4 g)
1/2 cup fresh parsley, chopped (14.6 g)
1/2 cup ice cold water (118 ml)
32-35mm prepared hog casings

1. Chill pork butt and fat to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground pork/fat with remaining ingredients in a large bowl; mix well until mixture is sticky and batter like.
3. Taste test by cooking a small thin patty, cool, taste, then add additional seasonings to the meat batter if desired.
4. Stuff the seasoned meat batter into prepared 32-35mm hog casings then twist into 5-6” (13-15 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate sausage up to 5 days or vacuum seal and freeze up to 6 months.

Notes:
*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.

Use hot Italian sausage as a pizza topping, in lasagna and in marinara sauce for your favorite spaghetti recipe, or serve in a bun with yellow mustard.

*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.

Hunters can use venison in place of the pork butt to produce a first-rate hot Italian sausage. Use 75-80% lean venison trim to 25-20% pork fat.


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