Hot & Mild Italian Sausage Recipe (Bulk Sausage)

Sausages, specifically Italian ones, are like the unicorns of the meat world, a fantastical fusion of fat, flavor, and spices, nestled snugly in a natural casing. It's one food item that somehow manages to be soul-satisfyingly simple yet complex in flavor. The main difference between hot and mild versions? The spice level, thanks to our fiery friend, the red pepper flake, that sparks up the hot variant.

The glorious thing about making your own Italian sausages is the degree of control you've got over what goes into your grind. Want to ramp up the fennel, tone down the salt, or kick up the heat a notch? The power is in your hands. Heck, you can even play around with different types of meat to switch up the flavor profile. Making your sausages is like being a maestro conducting a meaty symphony, with each ingredient playing its part in creating a harmonious culinary masterpiece.

The beauty of making sausage in bulk? Well, it's not just about saving bucks, though that's a nice perk. No, it's about having a stash of these flavor bombs ready to amp up your meals whenever you need. Sausages are versatile enough to star in breakfast scrambles, be the heart of hearty stews, or simply grace your BBQ grill on a sunny day. It's like having a secret weapon in your freezer that can elevate your meal from meh to magnificent. So, don your apron and crank up that meat grinder. It's time to make some sausages. 🤘🏼Adam

Yield: 8-10 servings

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Bulk Italian Sausage (Ground Spiced Pork)

Cook time: 5.5 HourTotal time: 5.5 Hour

Ingredients

“Spicy” Italian Sausage Spice Blend

• 3 pounds Pork Shoulder
• 1 pound Pork Belly
• 3 Tbsp Kosher Salt
• 2 Tbsp Sugar
• 1 1/2 Tbsp Fennel Seed
• 2 tsp Coriander Seed
• 2 Tbsp Sweet Paprika
• 2 1/2 Tbsp Dried Oregano
• 2 1/2 Tbsp Dried Basil
• 6 Garlic Cloves, minced
• 1 1/2 Tbsp Red Chili Flake
• 1 1/2 Tbsp Black Peppercorn
• 1/2 Cup Ice Water
• 1/4 Dry White Wine

Instructions

1. Prepare the spice blend: Use dried basil, oregano, fennel seed, coriander seed, black peppercorns, sweet paprika, salt, sugar, fresh garlic, and chili flakes according to your taste preference. If you want mild Italian sausage, add less chili flake or omit completely. If using pre-ground spices, reduce the volume by a quarter. Use a spice grinder or blender to grind all the spices until they are a uniform orange color. Set aside the garlic and fennel seeds for now.
2. Prepare the meat: Choose a bone-in pork butt, also known as a Boston butt. Remove the bone and cut the remaining meat into small, inch-sized cubes. Make sure to keep the bones for broth or other uses.
3. Measure out about three pounds of pork for the lean meat component of the sausage. For the fat component, use pork belly or fatback, if available. Aim for a 33% fat to meat ratio, roughly one pound of fat per three pounds of meat.
4. Season the meat: Add all the spice mix to the pork, followed by minced fresh garlic and whole fennel seeds. Mix by hand to evenly distribute the spices. Place the entire tray in the freezer for about 30 minutes to an hour to ensure the meat is ice cold before processing.
5. Grind the meat: Using a meat grinder attachment on a stand mixer, grind the meat. Ensure the grinder is very cold (freeze for at least an hour before use) and use the medium or 4.5-millimeter die.
6. Emulsify the meat: Once all the meat is ground, move it to the stand mixer bowl and attach the paddle attachment. Run the machine on speed 2 for a minute. Then, slowly pour in half a cup of ice-cold water and a quarter cup of white wine while increasing the speed. Continue to mix until the sausage mixture becomes sticky and homogeneous.
7. Rest the sausage: Once mixed, move the sausage mixture to a large container and chill it in the fridge for a few hours before use. This allows the spices and wine to meld with the meat.
8. Storage: This sausage can be stored in the fridge for up to five or six days or can be frozen for a couple of months if wrapped tightly. If interested in making sausage links, refer to the provided link for the technique.
9. Usage: This Italian sausage can be used in a variety of dishes, including lasagna, stuffed mushrooms, stuffed peppers, pizza, pasta dishes, and more.

Adam's Notes

• I use a high fat percentage of 33% for these sausages and they’re tasty because of it. Do not fear fat, people.
• As for all my sausage recipes, I add about a tablespoon of salt per pound of meat.
• Remember to TOAST YOUR WHOLE SPICES before grinding them for an extra aromatic experience.
• If you want a “mild” Italian sausage blend, leave out the Red Chili Flakes, that’s literally all you have to do.
• This recipe can be halved or doubled according to your need.

Stuff that I Use:

Cuisinart Spice Grinder - https://amzn.to/35Bu0vu

Kitchen Aid Stand Mixer - https://amzn.to/32qX0Em

Kitchen Aid Meat Grinder - https://amzn.to/2Rqjfnx

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