Pick out a nice pork butt and ask your butcher to grind it for you. Or you can just buy ground pork. These sausages work very well in bulk form (without casings). These three recipes all use 5 lbs of ground pork.
Just mix up the meat with the other ingredients. It should keep for 3 days in the fridge and 3 months in the freezer.
Sweet Italian Sausage
salt 2 1/2 Tbs
sugar 1/2 Tbs
coarse black pepper 1/2 tsp
cracked fennel seed 1 1/2 Tbs
cold water 1/2 cup
Hot Italian sausage
salt 2 1/2 Tbs
sugar 1/2 Tbs
coarse black pepper 1/2 tsp
cracked fennel seed 1 1/2 Tbs
cayenne pepper 1 Tbs
crushed hot peppers (flakes) 1/2 Tbs
coriander 1 tsp
caraway seed 1/2 tsp
cold water 1/2 cup
Mexican Chorizo
Salt 2 Tbs
Paprika 2 1/2 Tbs
Chopped fresh garlic 4 cloves
Red chili powder 3 Tbs
Black pepper 1 tsp
Oregano 1 Tbs
Chilled white vinegar 1/2 cup
Just mix up the meat with the other ingredients. It should keep for 3 days in the fridge and 3 months in the freezer.
Sweet Italian Sausage
salt 2 1/2 Tbs
sugar 1/2 Tbs
coarse black pepper 1/2 tsp
cracked fennel seed 1 1/2 Tbs
cold water 1/2 cup
Hot Italian sausage
salt 2 1/2 Tbs
sugar 1/2 Tbs
coarse black pepper 1/2 tsp
cracked fennel seed 1 1/2 Tbs
cayenne pepper 1 Tbs
crushed hot peppers (flakes) 1/2 Tbs
coriander 1 tsp
caraway seed 1/2 tsp
cold water 1/2 cup
Mexican Chorizo
Salt 2 Tbs
Paprika 2 1/2 Tbs
Chopped fresh garlic 4 cloves
Red chili powder 3 Tbs
Black pepper 1 tsp
Oregano 1 Tbs
Chilled white vinegar 1/2 cup
