Italian Sausage

This sausage is perfect as a spaghetti sauce base or in an Italian soup.

As Needed

approx. 40 1/4lb Sausages

150

2 Tbsp garlic powder
2 Tbsp coriander
2 Tbsp white sugar
2 tsp cracked fennel (fennel seeds crushed in mortar and pestle or spice grinder)
2 cups ice water

Place ground meat in a meat mixer, or container large enough for you to mix by hand. If you don’t have a large bowl or food-grade meat tub, you can always use a cooler or Rubbermaid tub.
Sprinkle dry ingredients evenly over the meat, and add the required liquid. Mix thoroughly. It often takes 4 or 5 minutes if you’re doing it by hand, so be patient. Food-grade nitrile gloves can take the edge off the cold mixture.
Use a sausage press to stuff casings. If you don’t have a sausage press, you can put the sausage meat into burger bags or wrap airtight in butcher paper.

This sausage is perfect as a spaghetti sauce base or in an Italian soup. For more tips, check out our article, Sausage Making 101.

Comments

Energy (kCal)

120

Protien (g)

22.96

Fat (g)

2.42

Cholesterol (g)

0.085

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