Mild Italian Sausage – a delicious recipe with pork butt, Salt, Pepper, Black pepper, Spanish paprika, fennel seed. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut and trim the pork butt, removing the bone and about 50% of the fat contained in the pork butt.
2
Cut into 3 inch cubes.
3
Using the large cutter wheel of a grinder, grind all of the pork butt at least twice (this produces a rough ground pork, with enough fat to season the sausage well).
4
Season the sausage to taste with the salt and ground black pepper.
5
Then add butcher cut black pepper and fennel seed and a dash or two of Spanish paprika.
6
Mix well.
7
Using the sausage stuffing attachment of your grinder, and the natural casings, stuff the casings until firm, but not to excess or they will burst during cooking.
8
Make sure all the air is out of the sausage as you stuff the casings.
9
Refrigerate at least 24 hours to make the seasonings blend well.
10
Cook as any other sausage.
11
In water first, then brown.
61
kcal
Calories
4
g
Fat
7
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (5) pork butt, Salt, Pepper (ground), Black pepper (butcher cut), and more.
Yes, Mild Italian Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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