ITALIAN SAUSAGE GRINDER RECIPES

Steps:

• Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
• Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Steps:

• Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour. Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.