Nenni's Italian Pork Sausage

Recipe View Chill the pork shoulder cubes in the freezer for 30 minutes to firm them up. This will help them grind more cleanly. (30 minutes)

Recipe View In a large bowl, combine the chilled pork, fennel seed, garlic powder, red pepper flakes, dried parsley, salt, and black pepper. Ensure the spices are evenly distributed. (5 minutes)

Recipe View Using a meat grinder fitted with a coarse grinding plate, grind the pork mixture. Grind it into a large bowl. (15 minutes)

Recipe View Gently mix the dry white wine into the ground pork mixture until evenly incorporated. Grind the mixture through the coarse plate again for a finer texture. (5 minutes)

Recipe View Attach the sausage stuffer attachment to your meat grinder. Carefully slide a hog casing onto the stuffer tube, leaving a few inches hanging off the end. (5 minutes)

Recipe View Begin feeding the ground pork mixture into the grinder, gently guiding the casing as it fills. Twist the sausage into 4-inch links as you go, pinching and twisting the casing to create even portions. (30-45 minutes)

Recipe View Once all the sausage is stuffed, cover the links and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and intensify. (8-12 hours)

Recipe View Before cooking, prick each sausage link several times with a needle to prevent bursting. Cook as desired – grilling, pan-frying, or using in your favorite recipes. (2 minutes)