Hot Italian Sausage Recipe All Natural, NO added Preservatives, full step-by-step process

What's in your Sausage? know what your eating this Natural and no preservative sausage is Delicious and always fun to make.Grill them or cook them on the stove top or in the oven. Sausages are done at 160F

Process: Debone pork shoulder/butt, grind meat I like to use 3/16 grinding plate. When grinding, it's important that the meat is chilled. Add spices use ice cold water when mixing). when you're done mixing the meat it should feel tacky at this point, I fill the stuffer and begin to stuff the casings.( Casings used is natural hog casing 32/35mm). Twist links to size and package and store in freezer. Hope you enjoyed watching.

Ingredients: *updated and modified list*

Pork shoulder
2-3 Garlic cloves or 4g/kg
kosher salt 19g/kg
Brown sugar 3g/kg
Smoked hot paprika 4g/kg
Chili flakes 2g/kg
Cayenne pepper 5g/kg
Black cracked Pepper 4g/kg
fennel seed 2g/kg
Anise seed 2g/kg
ice Water 100g/kg
**Optional Soy Protein Binder 10g/kg

Ingredient for Pasta Sauce:

French Beans
1 Egg Plant
12 Cremini Mushrooms
3 Garlic cloves
1 Onions
3-5 Peppers
3 Thai Peppers (seeds removed) optional
Salt and Pepper to taste
Olive Oil

Equipment used was a meat grinder, 15Lbs vertical sausage stuffer.

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