I already had the grinder attachment for my Kitchenaid stand mixer so all i needed was the sausage stuffer attachment. It looks like this:
It took me about an hour to make 3 lbs of pork sausage. Pretty reasonable in my opinion.
Normally people use natural casing, which is essentially pig intestine. Yeah.
I'm not gutsy enough to dive into the deep end of the pool on my first try. So I started with a cellulose casing. It isn't edible, but it also doesn't smell like . . . never mind.
Making sausage is much easier then you think.
Prepare your ingredients.
Freeze your meat.
Grind your meat.
Stuff your sausage.
Simple as that. Okay, I know it doesn't look simple, but it is. Trust me.
This sausage is the perfect pairing for use in risottos. It also tastes great in tomato sauce.
Pork Luganega (Italian Spring Sausage)
4 feet Casing (your choice)
1 3/4 lbs Lean Pork Butt, stripped from the bone
1/2 lb Pork Fat
1 1/2 tsp Kosher Salt
1 tsp grated Lemon Zest
1 tsp grated Orange Zest
1/4 tsp freshly grated Nutmeg
1/4 C. White wine
- Stuff the casing, twist off into 8 inch links. Separate the links with scissors.
- Use within 3 days, or freeze.