Italian Sausage

Yield: ~10 lbs sausage mix (makes ~40 — 6″ links in 32–35 mm collagen or natural hog casings) Profile: Classic mildly spicy Italian, balanced fennel & garlic, adjustable heat. Developed for use with Natural Casings and Kalahari Khabu Sausage Making Products

Ingredients (by weight)

• 6 lb pork shoulder, partially frozen (70% lean / 30% fat) — cut into 1″ cubes
• 2 lb pork fatback or pork belly, partially frozen — cut into 1″ cubes
• 130 g kosher salt (2% of total meat weight)
• 32 g dextrose or granulated sugar (0.5%)
• 28 g ground fennel seed (0.45%)
• 20 g cracked black pepper (0.33%)
• 15 g smoked paprika (0.25%) — adds color/smoke flavor
• 15 g sweet paprika (0.25%)
• 12 g crushed red pepper flakes (adjust 0–25 g for heat)
• 20 g garlic, minced or crushed (fresh) or 12 g garlic powder
• 10 g ground white pepper
• 150 ml cold ice water or crushed ice (helps emulsion)
• 30 ml red wine (optional, for depth)
• Natural hog casings or 32–35 mm collagen casings, soaked & rinsed

Notes on ratios: Salt is ~2% of total meat weight (recommended). Adjust fennel, pepper, and heat to taste. For leaner product, increase meat and reduce fat but keep fat at least 25–30% for juiciness.

Equipment & settings

• Kalahari Khabu sausage stuffer  with 20–25 mm stuffing tube for sausages tied as 6″ links on 32–35 mm casings.
• Grinder plate: 8–10 mm for first grind, then 4–6 mm for second grind (double grind recommended).
• Mixer or bowl with spatula for mixing, or stand mixer with paddle on low.
• Thermometer to keep meat < 50°F (10°C) during processing.

Method

1. Chill everything: meat, fat, bowls, grinder parts, knife, and mixer. Keep temps cold to ensure good texture.
2. Prepare casings: Soak natural casings in warm water 30–60 min; rinse inside & out. Keep moist.
3. Grind: Pass meat and fat through 8–10 mm plate, then through 4–6 mm plate for finer texture. Keep mixture cold.
4. Mix dry: Combine salt, sugar, fennel, black pepper, white pepper, paprika(s), red pepper flakes, and garlic.
5. Blend: In a chilled bowl or mixer on low, combine ground meat with spice mix. Add cold water and red wine gradually. Mix until homogenous and slightly sticky (protein development) — do not overheat.
6. Test seasoning: Fry a 1″ patty in a skillet, cool, taste, and adjust seasoning if needed.
7. Stuff: Load stuffer, slide casing onto stuffing tube leaving a tail, and fill casings with even pressure. Twist into ~6″ links or preferred size. Prick any large air pockets with a sterile needle and re-twist.
8. Rest: Refrigerate overnight (12–24 hrs) to let flavors maturate and bind.
9. Cook/Smoke options:
   • Fresh sausage: Pan-fry, grill, or bake to internal temp 160°F (71°C).
   • Cold-smoked then cooked: Dry surface 1–2 hrs, cold-smoke to taste (1–3 hrs), then fully cook to 160°F. For hot-smoking, smoke at 180–200°F until internal temp 160°F, then rest.
10. Store: Refrigerate up to 3–4 days or freeze portions. Properly smoked links will keep longer when vacuum packed