Juicy Sweet or Hot Italian Sausage Recipe | Serious Eats

Name: Juicy Sweet or Hot Italian Sausage Recipe | Serious Eats
Ingredients: 2 pounds pork shoulder with at least 20% fat, cut into rough 1-inch chunks (or 2 pounds ground pork, see note); .6 ounces kosher salt; 2 cloves garlic, grated on a microplane (about 2 teaspoons); 2 tablespoons whole fennel seed, toasted; 2 teaspoons dried marjoram; 1 teaspoon freshly ground black pepper; 1 tablespoon sugar; 2 tablespoons crushed red pepper flakes (hot sausage only); 1/4 teaspoon ground cayenne pepper (hot sausage only)

www.seriouseats.com

Your recipes

Servings: 2

Cost: $13.46 /serving

Juicy Sweet or Hot Italian Sausage Recipe | Serious Eats

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds pork shoulder with at least 20% fat, cut into rough 1-inch chunks (or 2 pounds ground pork, see note).6 ounces kosher salt2 cloves garlic, grated on a microplane (about 2 teaspoons)2 tablespoons whole fennel seed, toasted2 teaspoons dried marjoram1 teaspoon freshly ground black pepper1 tablespoon sugar2 tablespoons crushed red pepper flakes (hot sausage only)1/4 teaspoon ground cayenne pepper (hot sausage only)

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

1. Combine all ingredients in a large bowl and toss to coat. Cover and refrigerate for at least 8 hours and up to 2 days. 2. Place feed shaft, screw, blade, and 1/4-inch plate of a meat grinder in the freezer for at least 2 hours. Grind sausage meat according to manufacturer's directions into the bowl of a stand mixer or a large bowl. If finer texture is desired, chill meat in freezer for 15 minutes before grinding again. 3. In a stand mixer fitted with the paddle attachment, beat the sausage meat on medium high speed until it becomes tacky and sticky, about one minute. Alternatively, knead by hand for three to four minutes. Transfer to a zipper-lock bag and seal. Sausage will keep for up to 1 week in the refrigerator. Stuff into casings or cook as desired.