Hi everyone. This is Stephanie Manley with
copykat.com. Today I’m going to show you how to make Italian sausage. Often,
when you go to the market, you wonder, what in the world is in your sausage?
Well today, I’m going to show you what’s in Italian sausage. Now, I have
a large pork butt roast here. It’s about 8 pounds so get one similarly sized.
Then we’re going to talk about the spices we’re going to put in here.
We’re going to put some fennel seeds in here. We’re also going to stick in
paprika. We’re going to stick in a little bit of cayenne pepper for some
heat. I’m also going to add some crushed red pepper. I like a little spice
in mine. We’re going to add lots of garlic. We’re also going to add a little
bit of dry red wine, and we’re going to also add some fresh black cracked
pepper and some fresh parsley. Be sure to click on the description down below
this recipe to get the ratio of spices that you need for your poundage
of meat here. Again, this is just well marbled pork but roast, and I like to
use these because they’re very inexpensive. You can see there’s no filler
at all in here. Let me show what we’re going to do to make our sausage. OK.
First thing that we need to do is we need to go ahead and cut our pork butt.
You want to cut it into smaller pieces so it can go through your meat
grinder. Just cut in a couple inch pieces. We’re not going to trim any of
this fat, it’s well marbled and you want your sausage to be well marbled,
it’ll give you a nice amount of flavor. I’m just going to stick my chunks
in a bowl here. We’re going to continue slicing our pork. What do you do
next after you finish cutting up all your meat? You wash your hands, you swap
out your cutting board and your knife just so nothing gets cross contaminated. The next thing we’re going to do is we’re
going to go ahead and season the meat here. I’m going to add about three tablespoons
of wine to each bowl. I didn’t have a bowl big enough for everything,
so I had to change out my bowls. We’re going to add salt. I’m going
to add our cayenne pepper. Again, please go to the blog listed below in the
description box. I can give you the mixture for everything here. There went
our cayenne pepper. The next things we’re going to do is we’re going to
stick in our fennel seed. We’re going to add lots of paprika. Paprika really
gives everything a nice color and a nice flavor. We’re going to add some
crushed red pepper, give us a little bit of heat. All right, the next thing we’re going to do
is we’re going to chop up several of these cloves of garlic, and we’re
going to stick those in as well. What is Italian sausage without some
garlic? OK. We’re also going to go ahead and add some fresh chopped parsley.
All right, we’re also going to add plenty of fresh crack black pepper to
this. We’re going to give this a nice stick, and then we’re going to go ahead
and start to grind this. All right, so we’ve got this all stirred together
the next thing we’re going to do is we’re going to go ahead and put it in
our meat grinder. I have a nice meat grinder here, but KithenAid makes a nice
meat grinder attachment. You can also use those lovely old hand style ones.
We’re going to go ahead and grind this up. OK. After grinding the meat, we have a beautiful
here of Italian sausage. Right now you could make meatballs out of
this or anything else. What I’m going to do is I’m going to go ahead and freeze
it and put it in my freezer and have it available anytime I want to make
something with a little bit of Italian sausage. Here you go, Italian sausage
made at home. If you enjoyed this video, please give me a big thumbs up
here on YouTube. Be sure to subscribe so you can see what’s cooking next.