Sausage – Spicy Italian – 2021

This is the same recipe as the 2021 breakfast sausage with some modifications. It is fairly spicy and would be good on pizza or in spaghetti sauce.

INGREDIENTS – 2lb recipe:

• 2 lb ground pork butt
• 2.5 teaspoons salt
• 0.75 teaspoons black pepper
• 0.5 teaspoons cayenne pepper
• 1 teaspoons rubbed sage
• 1.5 teaspoons sugar or brown sugar
• 0.5 teaspoon dried marjoram
• 0.1 teaspoons ground cloves (1/8)
• 0.66 teaspoons baking soda (1/2 + 1/8)
• 2.5 teaspoons fennel seeds (whole, not ground)
• 2.5 teaspoons of crushed red pepper (whole, not ground)
• 2 Tablespoons olive oil

INGREDIENTS – 4lb recipe:

• 4 lb ground pork butt
• 5 teaspoons salt
• 1.5 teaspoons black pepper
• 1 teaspoons cayenne pepper
• 2 teaspoons rubbed sage
• 2.5 teaspoons sugar or brown sugar
• 1 teaspoon dried marjoram
• 0.2 teaspoons ground cloves (1/4)
• 1.32 teaspoons baking soda (1 + 3/8)
• 1 Tablespoon fennel seeds (whole, not ground)
• 1 Tablespoon of crushed red pepper (whole, not ground)
• 4 Tablespoons olive oil

INGREDIENTS – 10lb recipe:

• 10 lb ground pork butt
• 12.5 teaspoons salt
• 3.75 teaspoons black pepper
• 2.5 teaspoons cayenne pepper
• 5 teaspoons rubbed sage
• 7 teaspoons sugar or brown sugar
• 5 teaspoons dried marjoram
• 0.5 teaspoons ground cloves
• 3.3 teaspoons baking soda (3 + 3/8)
• 2.5 Tablespoons fennel seeds (whole, not ground)
• 2.5 Tablespoons of crushed red pepper (whole, not ground)
• 10 Tablespoons olive oil

Instructions:

1. Cut Pork Butt into 1.5″ chunks (or whatever will fit in your grinder)

   

2. Mix spices into into chopped meat.

   

3. Refrigerate overnight.
4. Grind twice with large grinder plate.
5. Refrigerate another 24 hours before freezing to allow the flavors to blend.