There are lots of ways to enjoy your favorite sausages. You may fry, roast or cook them to your perfection. However today am looking at making it from scratch so you can make the best out of it with the best spices of your choice. These particular Italian sausages can be cooked in a pan, or grilled, or you may just submerge them in spaghetti sauce ready to be served.
So get your ingredients first. Here is what you will need first of all:
3 3/4 pounds pork or wild boar
1 1/4 pounds pork fatback
34 grams salt
1 tablespoon sugar
1 tablespoon black pepper
2 teaspoons ground coriander
2 tablespoons hot paprika or piment d’espelette
1 tablespoon dried oregano
1 tablespoon minced garlic
1 tablespoon fennel seeds
1/4 cup red wine
1/2 cup ice water
hog casings

Get your kitchen counter clean and ready for this preparation:

– Cut the meat and fat into chunks that will fit into your grinder.
– Mix this with the salt and sugar and refrigerate overnight, or up to 2 days.
You can skip this step, but your sausage will not bind as well.
– Get out about 15 feet of hog casings and soak them in warm water. If you want, flush them with water; this helps the stuffing process and will let you know if you have any leaks.
– Mix the minced garlic, pepper, coriander, hot paprika and oregano with the meat and fat and grind through a medium (6.5 mm) die.
– Chill the mixture in the freezer until it is about 33 degrees Fahrenheit.
– When the mixture is cold enough, add the fennel seeds, red wine and ice water and mix well with your (very clean) hands for 60 to 90 seconds.
– Your hands will ache with cold. You’ll know the sausage is ready when it coheres in one mass. You’ll also start to see whitish streaks form on the side of the container you’re mixing in. You can also do this mixing in a stand mixer on low.
– Pack your sausage into a stuffer and thread on a length of casing.
– Slowly ratchet down the meat to remove all air from the stuffer and the tube the casing is on.
– Leave about 4 inches of casing off the end of the tube; you’ll use this to tie off later.
– Stuff one big coil of sausage rather loosely. If you have more sausage to stuff, keep stuffing large coils until you’re done.
-To form links, take a coil and pinch off two links about 6 inches long — the first link is the end of the coil, the second one up from the end. Roll this link away from you a couple times. Tie off the end of the coil.
– Now move down the coil and pinch off another link. Roll this link towards you a few times. Move all the way down the coil until you get to the end. Tie off that last link. Repeat with other coils.
– Gently compress each link looking for air pockets. Use a needle or sausage pricker to pop any air pockets.
– Gently compress the links to fill that gap. This takes finesse not to burst the casing.
When all you links are ready, hang them to dry. At room temperature, hang an hour or two. Ideally, you’ll hang links between 33 and 39 degrees Fahrenheitu overnight.
– Leave them uncovered in the fridge overnight before eating or freezing.

That’s it and you are as good as the best chef in the world with the best sausages in your kitchen to eat at please, I must say. I would eat these with any time on the weekend with cocktails, beers or wine of your choice. Garnish with salads and ketchup and that’s it.

Live The Joy Life!