Paleo Recipes – Cavegirl Cuisine

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Sweet Italian Sausage

Sweet Italian Sausage

This was fun ~ my first time stuffing sausage casings.  You definitely have to have patience with this (which I generally have little of).  But I was determined to do this.  If you are a first-timer, watch a YouTube video to really get a good visual as to how to do this.  Also, ask your butcher ~ they make miles of sausage a week and will have great tips.  My first and best tip is to GO SLOW…otherwise, your casings will bust.  I know first-hand ~ lol!!  Good luck!  And, if all else fails, you have some great bulk sausage!

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Ingredients

  • • 8 lbs pork butt (weight is with bone-in)
  • • 1 teaspoon ground coriander
  • • 1 teaspoon cayenne
  • • 2 tablespoons sea salt
  • • 1 tablespoon garlic powder
  • • 2 tablespoons dried parsley
  • • 2 tablespoons fresh oregano, chopped
  • • 2 tablespoons fresh basil, chopped
  • • 1/4 cup raw honey
  • • 1 tablespoon onion flakes
  • • 2 tablespoons white wine vinegar
  • • hog casings

Directions

  1. Either on your own or by your butcher, de-bone the pork butt. (On advisement of my butcher, he gave me the bone back and told me to put it in the freezer until the next time I made marinara sauce so I can't wait to try this!).
  2. Cut the pork into approximately 1-inch cubes and feed through your grinder. Add remaining ingredients and blend. The easiest way is to roll up your sleeves and get your hands dirty. Refrigerate for a couple of hours to let everything soften and "marinate".
  3. Let the hog casings soak for at least 1/2 hour to remove the salt solution that they soak in.
  4. Pipe sausage mixture into casings and tie off at desired lengths.
  5. I made some in casings and left some for bulk. Refrigerate for at least 24-48 hours to let the spices come to life.
  6. Enjoy!

Ingredients

  • 8 lbs pork butt (weight is with bone-in)
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne
  • 2 tablespoons sea salt
  • 1 tablespoon garlic powder
  • 2 tablespoons dried parsley
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh basil, chopped
  • 1/4 cup raw honey
  • 1 tablespoon onion flakes
  • 2 tablespoons white wine vinegar
  • hog casings

Directions

  1. Either on your own or by your butcher, de-bone the pork butt. (On advisement of my butcher, he gave me the bone back and told me to put it in the freezer until the next time I made marinara sauce so I can't wait to try this!).
  2. Cut the pork into approximately 1-inch cubes and feed through your grinder. Add remaining ingredients and blend. The easiest way is to roll up your sleeves and get your hands dirty. Refrigerate for a couple of hours to let everything soften and "marinate".
  3. Let the hog casings soak for at least 1/2 hour to remove the salt solution that they soak in.
  4. Pipe sausage mixture into casings and tie off at desired lengths.
  5. I made some in casings and left some for bulk. Refrigerate for at least 24-48 hours to let the spices come to life.
  6. Enjoy!
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