Homemade Italian Sausage

Italian sausage is usually flavored with garlic and fennel seed or anise seed. It comes in two styles: hot (flavored with hot, red pepper flakes) and sweet (without the added heat).

4 lbs. pork butt
2 Tbsp. canning or kosher salt
1 tsp. fresh ground black pepper
1 tsp. ground coriander
1 Tbsp. fennel seed
2 Tbsp. red pepper flakes (omit for sweet Italian sausage)
1 Tbsp. paprika
1 Tbsp. dried parsley
1 tsp. dried oregano
4 cloves garlic, minced
1 cup cold red wine (can substitute water)

Grind the pork butt thru a 1/4" hole plate. Mix in the spices and wine (or water) with the meat. Mix thoroughly. Stuff into 35mm Hog casings, and twist into 6" links.

Let sausage age in the fridge for 1 day. Then use or wrap and freeze.

Note: Instead of stuffing the sausage into casings, it can be shaped into patties and fried in a pan.