Italian Sausage (Wolfson Casing Corp)

Name: Italian Sausage (Wolfson Casing Corp)
Prep time: 1 h
Total time: 1 h
Yield: 10 lbs
Ingredients: 10 lbs coarse ground pork butt or 10 lbs pork shoulder, boneless; 4 tablespoons salt; 2 tablespoons ground pepper; 2 tablespoons fennel seeds; 1 tablespoon paprika; 2 cups ice water; 2 tablespoons crushed red pepper flakes (for HOT ITALIAN SAUSAGE); 1 (5 ounce) package wolfson salted natural hog casings

Submitted by Jostlori

"From the back of a package of salted hog casings. You can make this a sweet italian, or add crushed red chile for a hot italian sausage."

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Ready In:: 1hr
Ingredients:: 8
Yields:: 10 lbs

ingredients

10 lbs coarse ground pork butt or 10 lbs pork shoulder, boneless
4 tablespoons salt
2 tablespoons ground pepper
2 tablespoons fennel seeds
1 tablespoon paprika
2 cups ice water
2 tablespoons crushed red pepper flakes (for HOT ITALIAN SAUSAGE)
1 (5 ounce) package wolfson salted natural hog casings

directions

Combine ground pork, seasonings and water. Mix thoroughly using hands to knead mixture.
Fill casings loosely, leaving one inch at each end. Its easiest to use a sausage attachment on your KitchenAid mixer, but you can do it manually using a funnel with a wide opening.
Tie off ends, then twist to form links - about 3 turns. Tie with string.
Refrigerate immediately or freeze up to 2 months.