Homemade Italian Sausage (Sausage & Peppers and Grilled Sausage Sub)
ID: 2d2450ac...
Learn how to make flavorful homemade Italian sausage from scratch using pork shoulder. This versatile recipe shows you how to grind, season, and cook the sausage in two delicious ways: a classic rustic sausage and peppers skillet, and a grilled sausage patty sandwich with melted cheese and eggplant.
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🍳 Cooking Flow
Trim and grind the pork shoulder twice. → Season the ground pork with sea salt, paprika, fennel seeds, and garlic flakes, then mix thoroughly. → For Sausage and Peppers: Sauté loose sausage meat with sliced peppers and onions, and deglaze with stock. → For Sausage Sub: Grill the shaped sausage patty, toast the bun with cheese, and assemble with mustard, eggplant, and lettuce.
Cooking Steps
Brief Cooking Order
Trim and grind the pork shoulder twice. → Season the ground pork with sea salt, paprika, fennel seeds, and garlic flakes, then mix thoroughly. → For Sausage and Peppers: Sauté loose sausage meat with sliced peppers and onions, and deglaze with stock. → For Sausage Sub: Grill the shaped sausage patty, toast the bun with cheese, and assemble with mustard, eggplant, and lettuce.
Introduction
Learn how to make flavorful homemade Italian sausage from scratch using pork shoulder. This versatile recipe shows you how to grind, season, and cook the sausage in two delicious ways: a classic rustic sausage and peppers skillet, and a grilled sausage patty sandwich with melted cheese and eggplant.
Step 1
Trim the bones from the pork shoulder and cut the meat into pieces suitable for your meat grinder.
Step 2
Run the pork through the meat grinder for the first pass.
Step 3
Run the ground pork through the grinder a second time to achieve a finer, more cohesive texture.
Step 4
Put some ice cubes into the grinder to push out any remaining meat stuck inside the machine.
Step 5
Add sea salt, paprika, fennel seeds, and flake garlic to the ground meat, then mix thoroughly by hand.
Ingredients List
Important Notes
Grinding the meat twice ensures a better, more cohesive texture for the sausage patties.
Using ice cubes at the end of grinding is a clever way to push out any leftover meat stuck inside the grinder's mechanism without wasting any.
Shaping the sausage patty to match the bread shape (sub roll, round bun, etc.) ensures every bite of your sandwich has sausage.
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