Fresh Italian Sausages - Hot

  • 5 pounds boned pork shoulder
  • 2 tablespoons salt
  • 1 1/2 teaspoons cracked fennel seed
  • 1 teaspoon coarse black pepper
  • 1 1/2 teaspoons (or more to taste) crush red pepper
  • 1/2 teaspoon caraway seeds
  • 1 1/2 teaspoon ground coriander

Grind pork shoulder through a 1/4" or 3/8" plate and then mix in all ingredients. Mix well to distribute spices evenly. For best results, let rest, covered, in refrigerator over night to help meld the flavors. The sausage is ready to use at this point, or stuff into hog casings. 


Fresh Italian Sausages - Sweet

  • 5 pounds boned pork shoulder
  • 2 tablespoon salt
  • 1 1/2 teaspoons fennel seed
  • 1 teaspoon coarse black pepper
  • 1 tablespoon dried oregano

Grind pork shoulder through a 1/4" or 3/8" plate and then mix in all ingredients. Mix well to distribute spices evenly. For best results, let rest, covered, in refrigerator over night to help meld the flavors. The sausage is ready to use at this point, or stuff into hog casings. 


Fresh Breakfast Pork Sausage

  • 5 pounds boned pork shoulder
  • 2 tablespoon salt
  • 1/2 tablespoon ground white  pepper
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon ginger
  • 1/2 tablespoon nutmeg
  • 1/2 tablespoon thyme
  • 1/2 tablespoon red pepper flakes - optional

Grind pork shoulder through a 1/4" or 3/8" plate and then mix in all ingredients. Mix well to distribute spices evenly. For best results, let rest, covered, in refrigerator over night to help meld the flavors. The sausage is ready to use at this point, or stuff into sheep casings.