Italian Sausage My Relatives really old recipe

[Hj]

This is one of many of my relatives from Italy recipes for Sausage I will share this one. Hj
Some of their recipes are made in huge amounts cause they owned a Butcher shop in Chicago many moons ago. way before I was even born..lol that is a long time ago. lol

4 to 5 lbs. pork butt coarsely ground
2 tsps. paprika or sweet red pepper
1 tso. crushed hot pepper
1 ½ tsp. salt
4 tsps. fennel seeds I don't like the seeds so we ground them when we made them

Mix all ingredients together. Either make links or patties.

Notes ~
There are times where I want to have pork butt ground a little finer ñ usually put it through the grinder twice to get the perfect consistency.
Use paprika - it's more flavorful.
Instead of the crushed hot pepper – prefer finely ground cayenne pepper - its spreads the "heat" more uniformly ñ like the taste.
Do not remove all of fat from the pork butt. You need a little to add some flavor when cooking.

[Qshack]

Thanks again, HJ. Love good home made Italian sausage, especially grilled. No extra fat added, eh?

Cheers

[Papa Tom]

I Like It!

[DATsBBQ]

I don't know if others do this but I usually add a cup of liquid to the bulk meat after its ground. Read Rocky Mountain Tap Water but have used beer or even vino. It helps spread the spices evenly when mixing and helps lube the horn when stuffing casings.

[Papa Tom]

Yes I add liquid as well like DATS usually beer or wine but water works. I add the spices to the liquid give them a whirl in the little blender thing then add to the meat for even distribution.