Basic Italian Sausage

  • 12 lbs of Pork Butt w/ 30% minimum fat content
  • 75g salt
  • 40g fennel seed, ground
  • 100g paprika
  • 35g oregano, ground
  • 15g basil, ground
  • 10g thyme, ground
  • 10g cayenne powder
  • 30g black pepper, ground
  • 3 cups iced water
  • 10g coriander seed, ground
  • 50g granulated garlic
  1. Grind spices and seeds and mix thoroughly
  2. Grind pork butt and fat through a 3/8” plate
  3. Mix spices in with ground pork and let bloom in the fridge or cold room overnight
  4. Make a patty with meat, fast fry, and taste for seasoning
  5. Process into medium hog casings
  6. Freeze or use within 5 days

Leave a Reply

Your email address will not be published. Required fields are marked *