Homemade Mild Italian Sausage

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To save time i'm using ground pork to make mine. from emeril lagasse riverside len, suggests leaving the cayenne pepper out all together.

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Steps

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Combine the pork butt , garlic , paprika , fennel seeds , salt , pepper , cayenne , anise , parsley , and red wine in a large bowl and toss well to coat.

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Refrigerate covered overnight or up to 24 hours.

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Pass the mixture through a meat grinder fitted with a medium die.

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To test the seasoning , heat 1 teaspoon oil in a small skillet , and cook about 2 teaspoons of the mixture.

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Adjust seasonings , to taste.

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Using the sausage attachment on a mixer , stuff the meat into the casings , if being used.

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Twist and tie off to make 4-inch sausages.

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Alternately , shape into patties.

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Cook sausage in usual manner , making sure the internal temperature of the sausage links reaches at least 150 degrees f.

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Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.

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Ingredients

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pork butt, garlic, paprika, fennel seeds, salt, cracked black pepper, cayenne, ground aniseed, fresh italian parsley, dry red wine, casing