Gluten-free, Soy-free, Corn-free Pork Luganega Sausage

I am not a big griller. Usually my dad does the grilling, and my mom and I make the fixings. Normally, we stick with chicken, steak, or burgers. However, every now and then we like bbq'n hot dogs or sausage. Unfortunately when you have multiple allergies, most sausages are a no-no to you. If you find one that is free of gluten, corn, or soy, then you know it has pepper, tomatoes, or garlic. So instead of forgoing the weenie roast this year, I decided to try my hand at making my own.

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.
Moving on.

Making sausage is much easier then you think.
Prepare your ingredients.
Freeze your meat.
Grind your meat.
Stuff your sausage.
Cook.
Enjoy.

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

1/2 C. freshly grated Parmesan Cheese

Optional, if not allergic:

1 tsp freshly ground Black Pepper

1 clove Garlic

1. Cube the meat and fat into 1-inch cubes. Put them in the freezer for about half and hour.
2. Grind the meat and fat with the fine disk of whatever grinder your using.
3. While the meat is freezing combine in a large bowl the salt, lemon zest, orange zest, nutmeg, wine, and if adding the pepper and garlic.
4. Add the ground meat and Parmesan, mix well.
5. Stuff the casing, twist off into 8 inch links. Separate the links with scissors.
6. Put the links on a platter in the fridge, and let them dry uncovered for 2 to 3 hours.
7. Use within 3 days, or freeze.

I usually freeze them after the drying phase, and then defrost them as I need them. Make sure to cook your meat  until it reaches and internal temperature of 160 F.