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1
In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper.
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2
Run the meat mixture through the meat grinder outfitted with the die with the largest holes.
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3
Repeat so that all of the meat goes through the grinder twice.
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4
Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment.
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5
Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes.
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6
Repeat this process with the remaining meat, water and cheese.
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7
Make, cook and eat a test patty to make sure the sausage is delicious.
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8
Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
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9
Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer.
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10
Place a generous amount of the prepared sausage mixture into the grinder pan.
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11
Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger.
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12
Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles.
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13
To get the feel for stuffing the sausages, you might have to do a couple tries.
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14
The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
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15
Twist the casings to create sausages that are even in size.
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16
Tie each with butcher's twine to keep them nicely sealed.
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17
Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
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18
Preheat a grill or saute pan.
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19
Cook the sausages until cooked through, 7 to 8 minutes on each side.
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20
Serve immediately or at room temperature.
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21
Cook's Notes: This is a BIG batch of sausage, but it freezes really well.
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22
If you have casings left over, pack them in salt and store them in your fridge--they will last a REALLY long time.
