Juicy Sweet or Hot Italian Sausage

Name: Juicy Sweet or Hot Italian Sausage
Prep time: 15 min
Total time: 8 h 15 min
Yield: 5 servings
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)

The technique for making this homemade sausage guarantees you will have the requisite juicy, fatty, mildly bouncy texture that is the hallmark of a truly great Italian sausage everytime.

15 min prep 495 min total 5 servings

Ingredients

2 pounds pork shoulder with at least 20% fat
.6 ounces kosher salt
2 cloves garlic
2 tablespoons whole fennel seed
2 teaspoons dried marjoram
1 teaspoon freshly ground black pepper
1 tablespoon sugar
2 tablespoons crushed red pepper flakes
1/4 teaspoon ground cayenne pepper

Instructions

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 1 minute. Alternatively, knead by hand for 3 to 4 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.

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