Homemade Italian Sausage and Summer Sausage

One of the gifts Dan received for his birthday last week was the food grinder and sausage stuffer for our Kitchen Aid, courtesy of my parents. We were excited to check out the new toy, so this weekend we made a trip to the grocery store and Bass Pro. (Gotta love a sporting goods store with an entire section dedicated to making sausage and jerky.) Once we got the hang of it, this was a fairly straightforward process — grind, season, stuff, cook, and eat. We made two kinds: a loose, spicy Italian sausage that we cooked up and used as a pizza topping, and a traditional summer sausage that we sliced and served. If you don’t have a meat grinder or a sausage stuffer, you can use a food processor and a pastry bag. The Base Ingredients for this recipe are 4 – 5 lbs pork (we used Boston butt) and 4 – 5 lbs beef (we used chuck roast).

Prep Time 50 M
Cook Time 65 M
Recipe Yield Several Feet of Homemade Sausage
Categories: Sausage

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Recipe Index:

This recipe contains several sub-recipes:

  1. Italian Sausage
  2. Summer Sausage
Sub Recipe #1

Italian Sausage

INGREDIENTS for Italian Sausage:

DIRECTIONS for Italian Sausage:

  1. Cut the meat into long, narrow strips. Since in sausage, fat is your friend, don’t trim too much off the meat, if at all. Feed into the meat grinder gradually, using the coarse grinding blade. This will be easier if the meat is cold, so make sure it is well chilled before grinding. Using your hands, mix thoroughly. This mixture can be used with a variety of seasonings and cures, depending on what you want to do with it.
  2. Mix all ingredients thoroughly with your hands. Refrigerate or freeze until ready to use. To prepare, sauté over medium heat until cooked through.
Sub Recipe #2

Summer Sausage

INGREDIENTS for Summer Sausage:

DIRECTIONS for Summer Sausage:

  1. Cut the meat into long, narrow strips. Since in sausage, fat is your friend, don’t trim too much off the meat, if at all. Feed into the meat grinder gradually, using the coarse grinding blade. This will be easier if the meat is cold, so make sure it is well chilled before grinding. Using your hands, mix thoroughly. This mixture can be used with a variety of seasonings and cures, depending on what you want to do with it.
  2. Prepare the sausage seasoning per package directions (ours required dissolving in water). Combine with the meat and mix with your hands thoroughly. Tie a knot in one end of the casing and slide the open end over the nozzle of the sausage stuffer. Feed the meat mixture into the machine’s hopper, taking care not to force air bubbles into the casing. Coil the sausage into a large bowl as you go to keep it neat. When done, tie the other end of the casing into a knot. If there are any air bubbles, pierce the casing with a toothpick. Refrigerate overnight. To prepare, either smoke on a smoker, or place on a cookie sheet and bake at 250F. Cook until the internal temperature is 165F. Allow to cool before slicing in order to retain moisture.

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