My homemade pork sausage recipe

Ingredients:

• 2 lbs boneless trimmed pork butt with about 25% fat you can go as high as 40%
• 2 tsp ground black pepper
• 3 tsp fennel seed, roughly chopped
• 1 tbs fresh chopped parsley
• 2 tsp minced garlic
• 2 tsp kosher salt
• 1/2 cup ice water

Directions:

1. Cut your pork into 1-inch cubes and then run it through your meat grinder. You can also pulse it in a food processor.
2. Once you are happy with the grind, put the pork, all the spices, and the ice cold water into a large bowl and mix thoroughly by hand.
3. Remove the sausage meat from the bowl and wrap tightly in plastic wrap.
4. Place this in the fridge for 24 hours. You can either make sausage links (you will need a stuffer and casing) or make patties.

Other filling additions could be: shredded provolone, grated Romano, crushed hot pepper flakes, 1/2 ice cold red wine instead of water, basil, chopped broccoli di rabe……you get the idea. It’s really easy to make, and in the end, you know exactly what’s in your sausage. Patties are the easiest form to make and will work for pretty much all recipes.

-Daniel Mancini

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