How to Ground Italian Sausage to Perfection: A Step-by-Step Guide

Italian sausage is a flavorful sausage traditionally made from ground pork and seasoned boldly with herbs like fennel, garlic, and black pepper While you can buy pre-ground Italian sausage at the grocery store, grinding it yourself at home gives you total control over the texture and flavor.

Grounding Italian sausage is easy to do when you follow a few simple steps. In this comprehensive guide, we will walk through everything you need – from meat selection to seasoning to grinding and cooking. With my tips and tricks, you’ll be dishing out incredible homemade Italian sausage in no time!

Selecting the Right Meat

The first key step is choosing the right type of meat. Here are some tips:

• Pork shoulder or butt: This cut has the right balance of fat-to-meat ratio. Go for 80% lean, 20% fat for best texture.

• Pork trimmings: Ask your butcher for trimmings to grind into sausage. Ensure they are fresh.

• Ground pork: Choose ground pork with 80% lean meat and 20% fat content.

• Meat mixture: You can do 50% pork, 50% beef or veal for a unique flavor.

No matter what meat you select, make sure it is very fresh. Grinding intensifies any off flavors.

Pre-Grind Prep

Before grinding prepare the meat

• Trim excess fat: Some visible fat is good but trim off any large chunks for better consistency.

• Cut into cubes: Cut the meat into 1-2 inch cubes for easier grinding.

• Chill thoroughly: Meat should be very cold before grinding, ideally partially frozen. This helps it grind more cleanly.

• Season simply: Add just salt and pepper at this stage. Other seasonings go in after grinding.

Grinding the Meat

Now comes the fun part – running the meat through the grinder! Here are some key tips:

• Use a meat grinder: A quality, heavy-duty grinder works best. Don’t use a food processor.

• Choose die size: For a coarse texture, use a 3/16” die. For fine, use 1/8” die.

• Keep cool: If meat gets warm, pause grinding to re-chill. Periodically toss cubes in freezer.

• Grind in batches: Grind 1 to 2 pounds of meat at a time for best consistency.

• Don’t overmix: Mix just until blended so sausage doesn’t get mushy from overworking.

Seasoning Your Sausage

This is where you really get to add signature flavor. Some classic Italian sausage spices are:

• Fennel seed
• Crushed red pepper
• Garlic powder
• Paprika
• Oregano
• Black pepper
• Salt

Experiment with amounts to perfect your ideal blend. For every 5 pounds of meat, use:

• 3-4 tablespoons fennel seed
• 2 teaspoons crushed red pepper
• 1-2 teaspoons garlic powder
• 1-2 teaspoons paprika
• 1-2 teaspoons oregano
• 1-2 teaspoons black pepper
• 1 tablespoon salt

Mix seasonings into meat thoroughly but avoid overmixing. You want visible specks of spices throughout.

Forming the Sausages

To shape your seasoned sausage meat into links or patties:

• Form into golf ball-sized balls.
• Press balls into patties to pan-fry or stuff into hog casings to link.
• Twirl meat into small sausage shapes for crumbles.
• For links, use a sausage stuffer on medium setting to avoid air pockets.

Shape sausages to desired size and thickness based on intended cooking method.

Cooking and Storing

Raw Italian sausage can be:

• Covered and refrigerated for 1-2 days.
• Frozen for 1-2 months. Thaw in fridge before cooking.

To cook:

• Pan fry patties over medium-high heat until browned and 160°F internal temperature.
• Grill links, turning occasionally, until browned and 160°F internal temperature.
• Brown sausage meat, crumbles or patties before adding to recipes.

Fully cooked sausages can be refrigerated 3-4 days or frozen 2-3 months.

Frequently Asked Questions

Still have some questions about grinding your own Italian sausage? Here are some common FAQs:

What’s the best meat-to-fat ratio for Italian sausage?

Aim for 80% lean meat and 20% fat for the ideal texture and moisture.

Is it better to use pork shoulder or pork butt?

Either works equally well! Choose based on freshness and fat content.

Can I use veal or lamb instead of pork?

You can substitute veal or lamb for a unique flavor profile. Beef and chicken also work.

Should I throw away sausage that turned brown in the fridge?

Brown spots are just oxidation and don’t indicate spoilage. Sniff to check for off odors.

Why does my sausage turn mushy and pasty when I cook it?

Overmixing during grinding can lead to mushiness. Keep mixing to a minimum.

My sausage crumbles won’t hold their shape. How can I fix that?

Add a little cornstarch or breadcrumbs to help bind the sausage mixture.

What’s the best way to cook Italian sausage patties?

Pan fry over medium-high heat until completely browned and 160°F internally.

Can I freeze the raw sausage meat?

Yes! Freeze in an airtight container for 1-2 months. Thaw before using.

Why does my sausage look mealy instead of smooth?

Mealiness occurs if meat is too warm during grinding. Keep meat chilled for smooth grind.

Now you’re all set to start grinding incredible Italian sausage at home! Experiment with different meat, fat, and spice combinations until you create your ideal blend. Whether enjoyed in crumbles, patties or links, homemade Italian sausage takes recipes to the next level. Buon appetito!