Spicy Italian Sausage
INGREDIENTS
•
1 4-lb. skinless, boneless pork shoulder (Boston butt), cut into 1–2" pieces
•
30 grams kosher salt\*
•
1 tablespoon fennel seeds, toasted
•
1 freshly ground black pepper
•
2 teaspoons cayenne pepper
•
2 teaspoons paprika
•
1 teaspoon smoked paprika
•
1 teaspoon crushed red pepper flakes
•
2 teaspoons finely grated garlic
•
3 tablespoons dry red wine
•
2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded
•
\*To bind, sausage needs an exact salt-to-meat ratio by weight. No scale? Use 3 Tbsp. Diamond Crystal kosher salt or 2 Tbsp. plus 2 tsp. Morton coarse kosher salt.
•
KitchenAid with food grinder attachment and sausage stuffer kit (or grinding and stuffing equipment of choice); sausage pricker or T-pin
ADVERTISEMENT