| Level: | Advanced |
| Total: | 1 hr 15 min |
| Prep: | 55 min |
| Cook: | 20 min |
| Yield: | 18 to 20 sausages |
Ingredients
- 5 pounds pork shoulder, a good mix of lean and fat, cut into 1-inch chunks
- 12 cloves garlic, smashed
- 1 large bunch fresh sage or 2 small ones, finely chopped
- 1/4 cup salt
- 2 tablespoons crushed red pepper
- 3/4 cup cold water
- 1 cup grated Parmesan
- Hog casings, rinsed with water run through them and stored in fresh water
Instructions
- In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
- Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
- Make, cook and eat a test patty to make sure the sausage is delicious.
- Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
- Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that’s ok–think of them as the first pancake (the one that never comes out right that you have to throw away).
- Twist the casings to create sausages that are even in size. Tie each with butcher’s twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don’t want to have a blowout).
- Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.
Reviews
Cut down the salt by 1/3. The Parmesan adds plenty of salt. We also added 1 1/2 cups powdered milk when planning to stuff into casings. Doesn’t change the flavor but firms up the texture! Amazing flavor and super simple!! Love this recipe!
iWhat no fennel in your sausage….what is Italian sausage without fennel
Who the heck throws the first pancake.. such a waste
Flavor and texture of the meat…terrific! Did not make sausage links…only patties. Have made the recipe three times: 1st…served with white rice; 2nd…served with spaetzle; 3rd…made smaller size and served with cocktails. Each time…DELICIOUS! Annie, Fremont, CA
WARNING… I followed this recipe to the letter.. Measured each ingredient Exactly and it turned out WAY TOO SALTY. Fortunately I tried a small patty b4 I stuffed sausage casing… And had to run to store and buy an additional TWO LBS. of pork to mix and cut salt. The salt in this recipe should be adjusted… However.. The sausage is xcellent.
Anne is truly the best teacher on the Food Network. I have learned so many useful techniques
and this one tops the charts. After watching the video a few times I spent an enjoyable and pretty much stress free afternoon making delicious sausage. I followed the recipe exactly and loved it but can imagine twisting it a bit for fun next time. Thank you Anne- you rock!
and this one tops the charts. After watching the video a few times I spent an enjoyable and pretty much stress free afternoon making delicious sausage. I followed the recipe exactly and loved it but can imagine twisting it a bit for fun next time. Thank you Anne- you rock!
Genius! This woman can make cooking anything easy and fun. I’ve had the sausage attachments for my Kitchenaid but NEVER thought twice about trying to make my own. I DVR’ed the episode and spent a Saturday experimenting. Amazing! I can make my own sausage now! The best part is I can finally get a decent Italian sausage here in LA! For years I’ve tried to find something as good as east coast brand ‘Gianelli’. Just by experimenting with herbs and spices I think I’ve come pretty close! Now I want to experiment with adding cheeses and fruit and different meats. I hope I can find a good recipe book or website that has some sausage mix recipes! I can always count on this show to find recipes for foods and dishes that no one else has the guts to tackle! Love you Anne Burrell!
Very good instructions for the home cook. Our family has been known to make about 1,000 lbs. of sausage in January. It is a big job with lots of family members helping. This recipe is a good basic recipe to start with. Sausage in the stores around here cost about $4.00 a lb. With this recipe, you can purchase pork for around $1.49 and buy the sage or use the sage from the garden. Pork casings in a small amount cost me $4.89.
With this recipe, your very good pork sausage can cost just a little more than $1.55 a lb!
You could also smoke your sausage with just a little extra knowledge on using your “little Chief” or your outdoor smoker!
Great Recipe!
I have wanted to try making sausages for years now and after watching Anne make them it didn’t look as hard as I thought it was so I tried and made them today! We all loved it and think they are terrific! It took me alot longer than the hour and 15 mins but thats fine it was my first time. I liked it so much I will be trying different flavors as well as this one again even if I don’t want to stuff them again just the ground sausage patties were off the hook! I will bee looking for a British Banger and receipt to make also. Thanks Anne you took the fear out of sausage making for me!
My husband just gave this a whirl but he changed it a bit. He left out the crushed red pepper, sage, and parmesan. Added more garlic, 1 1/2 cups of provolone cheese, and broccoli rabe. My god it was delicious. Can’t wait to put some of this sausage in the smoker this weekend. Thank you so much Anne! I doubt we’ll buy sausage links ever again.