Italian Sausage
A simple, savory sausage that can be enjoyed with your stuffing into a casing.
Ingredients
- 10 lbs ground red meat venison, beef, moose, goat
- 2.5 lbs ground pork or pork trim
- 5.5 tbsp salt
- 2 cups ice water
- 3 tbsp fennel seeds
- 4 tsp course black pepper
- 4 tbsp sugar
- 5 tsp crushed hot pepper flakes
- 4 tsp caraway seed
- 2 tbsp coriander (ground)
- 4 tbsp smoked paprika optional
Instructions
- Mix ingredient together until fully incorporated. You can run the mixture through your meat grinder on a course grind (if your have one).
- Heat up a frying pan and cook small amount (¼ cup) for you and your family to sample. Adjust flavors if needed.
- Package into appropriate freezer packaging (Ziplock freezer bags) if you are not stuffing the sausage into casing.
- Or, you can shape patties in your hands and freeze onto parchment paper and cookie sheets. We make our sausage patties approximately ¼ cup each. Layer sausage patties with sheets of parchment paper onto cookie sheets. Allow to freezer for 24-48 hours. Once frozen, separate your patties and place in freezer bags and back into your freezer.