Homemade Italian Sausage for #SundaySupper
Recipe inspired by Emeril Lagasse (mainly just the red wine addition)
- 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
Marinate pork, wine and spices in a bowl for at least 1 hr in the refrigerator.
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).
Using your meat grinder (attachment), pass the pork mixture through the meat grinder. Remove and attach sausage attachment.
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.)
Gently tie ends and curl on foil lined sheet until read to grill.