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.

Energy (kCal)

120

Protien (g)

22.96

Fat (g)

2.42

Cholesterol (g)

0.085

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