Making Italian Sausage, from Scratch - Complete Step-by-Step Guide and Recipe

Ingredients

• 7 lb Pork Shoulder Butt (boneless) (well‑marbled, trimmed of large glands)
• 32 g Fine Salt (table or fine sea salt)
• 18 g Hungarian Paprika (sweet, deep‑red paprika)
• 6 g Chili Pepper Powder (medium‑hot dried chili flakes or powder)
• 4 g Fennel Seed (lightly toasted for extra aroma (optional))
• 7 cup Red Wine (dry red, optional but recommended for flavor)
• 250 ml Sweet Pepper Paste (store‑bought or homemade sweet pepper sauce, no vinegar)
• 5 yd Natural Pork Casings (rinsed and soaked, 20 yd pack works for 25‑30 lb; use ~5 yd for 7 lb)
• 10.5 g Black Pepper (optional) (freshly cracked, 1.5 g per lb if desired)

Instructions

1. Assemble Grinder

   Insert the screw, blade, and flat side into the grinder housing, then attach the 13 mm (½‑inch) mincer plate with the rounded side facing inward.

   Time: PT5M

2. Trim and Cube Meat

   Remove any large fat glands, excess skin, and bone fragments. Cut the pork shoulder butt into 1‑2 inch cubes for easier grinding.

   Time: PT10M

3. Weigh Meat

   Place the cubed pork on a kitchen scale and confirm the total weight is about 7 lb (≈3.2 kg).

   Time: PT2M

4. Grind Meat

   Feed the meat cubes into the grinder hopper while operating the foot pedal. Grind until all meat is processed, scraping the chamber periodically to capture any leftovers.

   Time: PT10M

5. Measure and Mix Spices

   Combine fine salt (32 g), Hungarian paprika (18 g), chili pepper powder (6 g), fennel seed (4 g), and optional black pepper (10.5 g) in a small bowl. Stir with a fork until evenly blended.

   Time: PT5M

6. Season Ground Meat

   Sprinkle the spice blend over the ground pork. Add the red wine (7 cup) and sweet pepper paste (250 ml). Using your hands or a fork, mix thoroughly for 3‑4 minutes until the mixture is uniform and slightly sticky.

   Time: PT5M

7. Prepare Casings

   Separate the salted casing bundle, rinse under cold running water, and soak in a bowl of cold water for 5‑10 minutes. Rinse again, turning inside out once, then keep in a bowl of fresh cold water until needed.

   Time: PT10M

8. Load Stuffer and Attach Casing

   Fit the sausage stuffer attachment onto the grinder, slide the prepared casing onto the funnel end, leaving a few inches free for tying later. Secure with a knot.

   Time: PT5M

9. Stuff Sausage

   Turn on the grinder and gently feed the seasoned meat into the stuffer. Guide the meat into the casing, filling until the sausage feels firm but not stretched. Stop before the casing bulges, leave a small tail, and tie off with kitchen twine.

   Time: PT15M

10. Form Links and Trim

    After the coil is complete, twist the casing at regular intervals (about 4‑5 inches) and tie each link with twine. Trim excess casing.

    Time: PT5M

11. Optional: Make Sausage Patties

    Take any remaining meat from the funnel, shape into ½‑inch thick patties, and set aside for pan‑frying later.

    Time: PT5M

12. Rest and Store

    Place the finished sausages on a tray, cover, and refrigerate for at least 12 hours (overnight) to let flavors meld. Sausages keep 3‑4 days refrigerated or up to 2 months frozen in airtight bags.

    Time: PT0M

Nutrition Facts

Calories

667

Protein

40 g

Carbohydrates

2 g

Fat

55 g

Fiber

0 g