Favorite Hot Italian Sausage

An Italian sausage recipe for times when You want to spice things up a bit. This one is pretty hot. You can always cut back on the red pepper for a milder product. Tthe slower and longer you cook the finished product, the spicier the sausage becomes. If you grill it quickly, the heat stays reasonable.

source	Lets-make-sausage.com
categories	meat, sausage, italian
yield
prep time
total time

INGREDIENTS

5 lbs boned pork shoulder, 80% lean is about perfect

2 Tbsp cracked fennel

1 Tbsp salt

1 Tbsp fresh fine ground black pepper

1 Tbsp granulated garlic

4 Tbsp crushed red pepper flakes

1 cup ice water

INSTRUCTIONS

1. Trim the pork, cut it into 1 inch cubes, and grind it through the coarse (1/4") plate of your meat grinder.

2. Combine the spices in a small container and mix with the 1 cup of ice water.

3. Pour the spice and water combination into the ground pork and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.

4. Once the sausage is fully mixed, either stuff it into casings or make it into patties or bulk packages.

5. This sausage should be cooled as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.

NOTES

This recipe makes a pretty spicy sausage. I like it especially well when it's grilled and served with grilled vegetables (onions and bell peppers are great) and a drizzle of olive oil on a hard Italian roll.