Here is the “approximate” recipe for our Italian Sausage:
1] Start with approximately 50 Lbs. of fresh, boneless pork butts, very carefully cut the butts into sections that will fit in the grinder that you will be using. It’s also possible to purchase the pork pre-ground at your local meat market. Be certain that the pork is properly trimmed. The fresh pork must be ground twice. Once using a large plate, and the second time using the smaller plate.
2] Prepare to season. A} Two to Three bunches of fresh Italian Parsley, remove tops, no stems allowed (bitter) hand chop to very small sections. B} 6 lbs. of Pecorino Romano Italian cheese, again hand chopped to small pieces. C} Course ground black pepper. D} Fresh Kosher Salt. E} Fresh Italian Fennel seeds.
3] Place approximately 20 Lbs. of the ground pork into two mixing tubs. Prepare to season. In our family we always said “change the color” Lightly spread the salt to slightly turn the color of the pork White. Lightly spread the black pepper to again change the color to light black. Spread the chopped parsley to change the color to green. Generously spread the chopped Romano to once again change the color to white, and finally lightly spread the fennel to change the color to a light green. You are now ready to mix. Don latex kitchen gloves, and here we go! Note: Some folks like to add chopped hot pepper, season to taste; others will sometimes add a “dash” of Red Wine.
4] Spread a light amount of ice water to help in mixing. Use your hands to simulate a sigma mixer. That is hands over hands, constantly turning the mix. Keep mixing until you feel that all ingredients are thoroughly dispersed.
5] You can now make Sausage patty’s or if you have a stuffer you are ready to stuff the sausage mix into the natural Hog or Sheep casings. These can be purchased at Grier’s Sausage Delicatessen market on S. Tamiami Trail. They sell small containers that will accommodate approximately 20 ponds of product.
6] After the patty/links are prepared you should then put up the sausage in whatever type of freezer paper or foil that you are comfortable in using.
There you are now ready to savor the results of your effort. I always suggest a barbecue, with sautéed green peppers and onions on the side. Make certain that the sausage is thoroughly cooked, and Bon Appetito!!
Dennis A. DePeters
Ristorante Bella Notte
Sarasota, FL
