Homemade Italian Sausage for #SundaySupper

Ok guys…we did it! We made…..Sausage! Now I have to be honest with you. This is no easy feat. Not at all. This is all technically based and I strategically planned it out so Joe would be off so we could work on this together.

Of course I had to look up the perfect recipe and researched endlessly with the flavors we most enjoyed. Joe bought the…uhh..casings and we got to work on those guys (more on that later). Overall this was a lot of fun to do. Not as time consuming to make but there were some hiccups that I’d like to cure.

#1 After all said and done, the outside of the sausage (or the casing) seemed slightly tough….anyone know why?

#2 Little does not go a long way. I added less spices than normal and I could have gone more heavy handed.

So why all the hustle and bustle of sausage making? Well…it’s Tailgating season! Or so they tell me? I need to be honest, I don’t know one hootin-nanny thing about sports. I think I root for the…uhh…shoot, never mind, I honestly forgot who I root for. But it’s usually a team where I recognized the City.

That’s sad, isn’t it?

But it makes a fabulous excuse to make some grubbin-down food, don’t you think?

Tips on the casings: Oh boy…were these fun! You pull them out of their package and long strings of lining are hanging by a single ring. And I mean…looongggg. You must..must soak them for a while so they are more pliable and easier to work with. I heard the uhh…smell was something to be recon with but it wasn’t that bad at all. We are talking lining after all. It was pretty neat to watch these narrow tubes balloon up with water when you clean them out. You funnel in water from one side and as the water flows to the other the long tube engorges and you can imagine what really happens…well..inside of you! That was pretty interesting to watch.

Method:

1) Marinate pork, wine and spices in a bowl for at least 1 hr in the refrigerator.

2) Take hog casings out of the package and allow to soak in room temperature water for at least an hour. Use a funnel to open the ends up and pass water through to the other side. Discard any that have leaks in them. (We didn’t use nearly half the amount of casings we had).

3) Using your meat grinder (attachment), pass the pork mixture through the meat grinder. Remove and attach sausage attachment.

4) Using wet hands place casing onto sausage attachment, leaving extra casing for room.Feed ground pork through tube and allow to come out into casing. Mold with your hand making sure the casing is not too tight and there are no air bubbles.( *This step is ideal for 2 people. 1 person to feed meat and the other person to mold the sausage.)

5) Gently tie ends and curl on foil lined sheet until read to grill.

Homemade Italian Sausage for #SundaySupper

Recipe inspired by Emeril Lagasse (mainly just the red wine addition)

Ingredients

  • 2 lbs pork shoulder, cut into 1 inch cubes
  • 2-3 garlic cloves, chopped fine
  • 1 Tb paprika
  • 1 Tsp red pepper flakes
  • 1 Tb oregano
  • 1 tsp fennel seeds
  • Small bunch parley, chopped
  • 3 Tb red wine
  • Pork casings
  • Salt and pepper, to taste

Instructions

  1. Marinate pork, wine and spices in a bowl for at least 1 hr in the refrigerator.
  2. Take hog casings out of the package and allow to soak in room temperature water for at least an hour. Use a funnel to open the ends up and pass water through to the other side. Discard any that have leaks in them. (We didn't use nearly half the amount of casings we had).
  3. Using your meat grinder (attachment), pass the pork mixture through the meat grinder. Remove and attach sausage attachment.
  4. Using wet hands place casing onto sausage attachment, leaving extra casing for room.Feed ground pork through tube and allow to come out into casing. Mold with your hand making sure the casing is not too tight and there are no air bubbles.( *This step is ideal for 2 people. 1 person to feed meat and the other person to mold the sausage.)
  5. Gently tie ends and curl on foil lined sheet until read to grill.
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Check out what everyone else made for #SundaySupper during the game!

The Lineup

Pre Game Warm-ups:

On the Sidelines:

Main Events:

Overtime:

From the Cooler:

Wine Pairings by Wine Everyday

Don’t forget to join us on twitter at 7pm ET to talk all things tailgate.  Use tweetchat to follow along with #SundaySupper.

Comments

  1. says

    This post made me laugh – I’m the same as you, I don’t know much (if anything!) about sports, especially football (sorry everyone!). And you’re a total rock star for making your own sausage. I’ve always wanted to attempt it but feel I need some professional education on the matter – needless to say, I’m intimidated! Your sausages look fantastic. Re: the flavour, it’s live and learn, right? The next time, you’ll nail it.

  2. says

    Uh..Hootin’ Nanny? HILARIOUS! And I’m not sure I want to think about the hog casings. At first I thought it’d be fun to make, but I think I’m just going to bury my head in the sand for a few more years. Great post though! Can’t wait to see what other excellent sausage adventures that your future holds!

    • SamanthaSamantha says

      I hope so..it was an interesting task. Joe keeps talking about “veal pudding” which is scary/fascinating all at the same time. We have the attachment, so yes….it needs to be on the agenda! I’m trying to figure out why the casing was still slightly tough though?

  3. Nikki says

    I notice this recipe doesn’t call for any salt. I’m surprised since all sausages I have eaten has salt in it. The lack of salt didn’t affect the taste?

    • SamanthaSamantha says

      Hi Nikki! You know, I did add salt, since I do with most foods. I probably just forgot to write it in. I usually do “salt to taste” so just grab a pinch and go from there.

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