Sausage – Italian – 2025

This uses the breakfast sausage recipe as a base and adds some, fennel, crushed red pepper flakes and olive oil.

This is spicy. If you need to make it milder, reduce the crushed red pepper by about half. You could also mix it half and half with regular breakfast sausage.

INGREDIENTS – 2lb recipe:

  • 32 oz pork butt
  • 13.625 grams salt (weigh it)
  • 1 3/4 teaspoons rubbed sage
  • 1 teaspoons black pepper
  • 3/8 teaspoons cayenne pepper
  • 5/8 teaspoons dried thyme
  • 5/8 teaspoons coriander
  • 3/4 teaspoons marjoram
  • 1/4 teaspoons garlic powder
  • 1/4 teaspoons onion powder
  • 1/4 cup water
  • 2 teaspoons fennel seeds (whole, not ground)
  • 2.5 teaspoons of crushed red pepper (whole, not ground)
  • 2 Tablespoons olive oil

INGREDIENTS – 4lb recipe:

  • 64 oz pork butt
  • 27.25 grams salt (weigh it)
  • 3 3/8 teaspoons rubbed sage
  • 1 7/8 teaspoons black pepper
  • 3/4 teaspoons cayenne pepper
  • 1 1/8 teaspoons dried thyme
  • 1 1/8 teaspoons coriander
  • 1 3/8 teaspoons marjoram
  • 5/8 teaspoons garlic powder
  • 5/8 teaspoons onion powder
  • 3/8 cup water
  • 4 teaspoons fennel seeds (whole, not ground)
  • 5 teaspoons of crushed red pepper (whole, not ground)
  • 4Tablespoons olive oil

INGREDIENTS – 10lb recipe:

  • 160 oz pork butt
  • 68 grams salt (weigh it)
  • 8 5/8 teaspoons rubbed sage
  • 4 3/4 teaspoons black pepper
  • 1 7/8 teaspoons cayenne pepper
  • 2 7/8 teaspoons dried thyme
  • 2 7/8 teaspoons coriander
  • 3 5/8 teaspoons marjoram
  • 1 3/8 teaspoons garlic powder
  • 1 3/8 teaspoons onion powder
  • 1 cup water
  • 10 teaspoons fennel seeds (whole, not ground)
  • 12.5 teaspoons of crushed red pepper (whole, not ground)
  • 10 Tablespoons olive oil

Instructions:

  1. Mix all your spices (except chili flakes and fennel) in a spice grinder and grind them to a fine powder.
  2. Cut Pork Butt into 1.5″ chunks (or whatever will fit in your grinder)
  3. Grind with your largest grinder plate.
  4. Knead in the fennel, red pepper flakes, olive oil and spices and the water.
  5. Grind again with a smaller 1/4″ plate. This will crush the spices into smaller chunks.
  6. Refrigerate another 24 hours before freezing to allow the flavors to blend.


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