Spicy Homemade Italian Pork Sausage

1. 1

   Cut the pork shoulder into cubes. Put them in a bowl and refrigerate while you prepare the other ingredients.

2. 2

   Grind the garlic with a pinch of salt in a mortar to form a paste; add the fennel, anise, and black pepper, then lightly bruise the spices with the pestle to release their flavors; add the red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water, and stir to combine.

3. 3

   Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until the flavors meld, 8 hours to overnight.

4. 4

   Run the cold pork through a meat grinder on the slowest speed.

5. 5

   Slide a casing onto the stuffing tube of the meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used. Tie the end of the casing into a knot. Pinch and twist the meat to form links if desired.

6. 6

   Set the sausage on a wire rack placed over a sheet pan. Refrigerate uncovered for 24 hours.

7. 7

   Preheat a charcoal grill to medium heat. Separate the links and grill them until browned, about 5 minutes per side.

• Calories 470.15 kcal High
• Protein 34.14 g Good Source
• Carbs 9.48 g Moderate
• Total Fat 32.06 g High
• Saturated Fat 9.69 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 99.55 mg High
• Sodium 492.68 mg High
• Fiber 3.78 g Moderate
• Sugar 5.13 g Moderate
• Added Sugar 0.17 g Low Source
• Calcium 61.23 mg Low Source
• Iron 3.17 mg Moderate
• Potassium 69.5 mg Low Source
• Vitamin A 373.67 mcg_rae Good Source
• Vitamin C 1.61 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard
• Garlic 🧄