Homemade Italian Sausage Recipe with Basil-Parmesan

Name: Homemade Italian Sausage Recipe with Basil-Parmesan
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4 serving
Ingredients: 2 pounds pork shoulder; 2 cups parmesan; 3/4 cup chopped basil; 2 ounces ice water or beer; 1 tablespoon fennel seed whole; 1/2 tsp ground fennel; 1 tablespoon paprika; 2 tsp red pepper flakes; 1 tablespoon garlic powder; 1 1/2 tsp coarsely ground black pepper; 2 1/2 tsp salt; 1 tsp sugar; Sausage casings

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
Servings
4
Calories
434 kcal
Course
Main Course
Cuisine
American

Homemade Italian Sausage Recipe with Basil-Parmesan

Winston Rice

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Make your own sweet Italian sausage at home with pork shoulder, Parmesan cheese, fresh basil and more, with a meat grinder. Here is the recipe

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Ingredients

Servings

2 pounds pork shoulder
2 cups parmesan
3/4 cup chopped basil
2 ounces ice water or beer
1 tablespoon fennel seed whole
1/2 tsp ground fennel
1 tablespoon paprika
2 tsp red pepper flakes
1 tablespoon garlic powder
1 1/2 tsp coarsely ground black pepper
2 1/2 tsp salt
1 tsp sugar
Sausage casings if desired

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Instructions

First, soak the sausage casings in water for an hour.
Cut the pork shoulder into 1 to 2 inch slices then set them onto a large baking sheet. Cover them in plastic and set them into a freezer for about a 30-40 minutes. You want the meat to be cold and firm, but not frozen. This will help reduce the gumming up of meat at the grinder head.
Also, freeze the grinder as well. You want to keep everything cold to make this process easy.
Second, set up the grinder and feed the meat into the top. With a KitchenAid, use a higher speed to keep the process moving quickly. With a manual grinder, crank it at the speed you are comfortable with.
Stuff the meat down with the handheld attachment, the stomper, and let the grinder do the work. Set a chilled bowl below the spout and let the beautiful ground meat spill into it.
Once all of your meat is ground, add the remaining ingredients and mix well. You are free to form burgers or meatballs at this point. If making sausages, swap out the grinder for the sausage stuffing head and thread on your sausage casings until only a couple inches remains unfitted. Feed the seasoned ground pork shoulder into the stuffer and fill the casings. Pack the meat in the casings every few inches or so to keep it fairly tight. Once filled, twist the casings every 5-6 inches to form individual sausage links.
Tie off the casing ends and pierce each sausage with a pin in a few places to prevent them from bursting when cooking.
Pan sear or grill when ready. Sausages take 10-15 minutes to cook through, depending on heat, and should reach an internal temp of 160 degrees F.
Enjoy!

Nutrition Information

Show Details

Calories 434kcal (22%) Carbohydrates 7g (2%) Protein 46g (92%) Fat 23g (35%) Saturated Fat 11g (55%) Cholesterol 126mg (42%) Sodium 2380mg (99%) Potassium 649mg (19%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1785IU (36%) Vitamin C 2.2mg (2%) Calcium 651mg (65%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 434 kcal

% Daily Value*

Calories	434kcal	22%
Carbohydrates	7g	2%
Protein	46g	92%
Fat	23g	35%
Saturated Fat	11g	55%
Cholesterol	126mg	42%
Sodium	2380mg	99%
Potassium	649mg	14%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	1785IU	36%
Vitamin C	2.2mg	2%
Calcium	651mg	65%
Iron	3.3mg	18%