Fresh Italian Sausage, HOT

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  •  5 lbs    Pork Shoulder Butts, boneless and trimmed
  •   38 g    Salt
  •  3.2 g    Black Pepper
  •     8 g    Fennel Seed, whole or cracked*
  •  7.5 g    Crushed Red Pepper**
  •   10 g    Paprika
  • Add a Dash of Ground Marjoram and Oregano for each 5# of meat.


Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add to meat and mix thoroughly.
Fill into 30/32 mm hog casings and link 6 inches long.

*     If stronger Fennel taste is desired, increase the amount or add some ground Fennel. We usually use a combination of whole and cracked Fennel.
**  Crushed Red Pepper should be adjusted to desired heat of Sausage from 1g to 2g per pound.

The way we cook our Sausage:
●    Place Sausage in Frying Pan and cover with water.
●    Simmer Sausage until done – Caution: If water temperature goes above 170°F – Sausage might split open!
●    Pour out water and brown sausages with some butter/oil or grill them on the BBQ


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