Gluten Free Homemade Italian Sausage
Ingredients
The sausage mixture
-
4
lb
pastured lean ground pork
-
¼
cup
red wine or red wine vinegar or balsamic vinegar
-
2
tbsp
cold water
-
2
tbsp
Dijon mustard
-
4
tsp
salt
-
1
tbsp
garlic powder
-
1
tbsp
onion powder
-
1
tbsp
ground black pepper
-
4
tbsp
smoked paprika
-
4
tbsp
fennel seeds, crushed
-
2
tbsp
crushed chili peppers
-
3
tsp
cayenne pepper
-
½
cup
parsley, finely chopped
The casing
Instructions
- Chill the meat until almost frozen before starting.
- Mix the ground pork with all other ingredients in a bowl until just combined.
- Grind the meat mixture using a meat grinder.
- Slide the hog casing onto the sausage stuffing tube, leaving some hanging at the end.
- Stuff the casing with the meat mixture, ensuring to avoid air bubbles.
- Twist the stuffed casing into links, tying knots at both ends.
- Place the sausages in the fridge uncovered to dry, preferably overnight.
- Cut into individual links after drying.
Nutrition Facts (estimated)
Servings
16 sausages
Calories
321
Total fat
24g
Total carbohydrates
3g
Total protein
20g
Sodium
687mg
Cholesterol
81mg
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