Italian Sausage for homemade sausage

here’s a recipe for homemade Italian sausage:

Ingredients

For Sweet Italian Sausage:

• 2 pounds of ground pork
• 1 tablespoon salt
• 1 tablespoon fennel seeds
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes (optional for a bit of heat)
• 1/2 cup cold water

For Hot Italian Sausage:

• 2 pounds ground pork
• 1 tablespoon salt
• 1 tablespoon fennel seeds
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon cayenne pepper
• 1/2 cup cold water

Instructions

1. Prepare the Meat:
   • Place the ground pork in a large mixing bowl.
2. Add Seasonings:
   • For sweet sausage, add the salt, fennel seeds, black pepper, garlic powder, onion powder, dried parsley, paprika, and red pepper flakes if using.
   • For hot sausage, add the salt, fennel seeds, black pepper, garlic powder, onion powder, dried parsley, paprika, crushed red pepper flakes, and cayenne pepper.
3. Mix Thoroughly:
   • Pour the cold water over the meat and seasoning mixture.
   • Use your hands to mix everything thoroughly until the seasonings are evenly distributed throughout the meat. This should take about 2-3 minutes.
4. Shape the Sausage:
   • For patties: Form the sausage mixture into patties of your desired size.
   • For links: Use a sausage stuffer to fill natural or synthetic casings with the sausage mixture.
5. Cook or Store:
   • If cooking immediately, cook the sausage over medium heat until it reaches an internal temperature of 160°F (71°C).
   • If storing, place the sausage in an airtight container or wrap tightly in plastic wrap. Refrigerate for up to 3 days or freeze for up to 3 months.

Tips

• Grinding Your Own Pork: For the best texture, you can grind your own pork shoulder or pork butt.
• Adjusting Spice Levels: Feel free to adjust the spice levels to your taste, especially the red pepper flakes and cayenne for the hot version.
• Testing Flavor: Before forming all the sausages, cook a small piece to test the flavor and adjust the seasonings if necessary.

Enjoy your homemade Italian sausage!