Sweet Italian Sausage Recipe

To the uninformed, a product that bears the name of “sweet Italian sausage” would seem to imply that it has a sugary sweetness about it, when in fact, nothing could be further from the truth. Generally speaking, there is no sugar added; it’s simply a term used by sausage makers to differentiate mild Italian from hot Italian sausage. 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)
1/2 tsp coriander, ground (0.85 g)
1 1/2 tsp granulated sugar (7.35 g)
2 1/2 tsp coarse black pepper (6.5 g)
1 1/2 tbsp fennel seed, cracked (16.2 g)
1 1/2 tbsp paprika (10.8 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.

*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.

Delicious as it is versatile, sweet Italian sausage can be grilled over charcoal and served atop a hard roll smothered with sautéed onions and bell peppers or served as a breakfast sausage with a side of eggs and hash browns.

Hunters may use venison in place of the pork butt to produce an outstanding sweet Italian sausage. Use 75-80% lean venison trim to 25-20% pork fat.

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