Spring came early to Chicago this year, bringing lots of sunshine and perfect BBQ weather. Last week, Jeff King, author of The Complete Idiot’s Guide® to Sausage Making was on WGN sharing some sausage making tips for your next BBQ.
The sausages you buy at the grocery stores may contain ingredients you weren’t expecting: fillers, artificial preservatives, and tons of extra salt. Skip those store-bought mystery ingredients and make your own Sweet Italian Sausage.
Here are a few tips to keep in mind before making your sausages:
1. Keep meat cold, for safety and easier grinding.
2. Cut meat into small enough pieces to fit easily into your grinder.
3. Add 75% or your spice blend, taste for seasoning (by cooking a small portion) then add the remaining spice to taste.
4. Try making patties or “sausage-burgers” before investing in a sausage stuffer.
5. If possible, get a sausage making buddy for the day – especially when stuffing and linking.
Now use these new tips with Jeff’s Sweet Italian Sausage recipe:

Sweet Italian Sausage
Yield: 15 (5-ounce) links
Prep time: 60 minutes
Cook time: 30 minutes
Serving size: 1 link
Ingredients:
2 1/2 Tbs kosher salt
1 Tbs sugar
1 1/2 Tbs ground black pepper
2 Tbs fennel seed, whole or cracked
1 tsp sweet Spanish paprika
1/2 tsp garlic powder
5 lbs. boneless pork shoulder with up to 1/2 lb. additional fat
3/4 cup ice water
10 ft. hog casing or 32 mm collagen casing
Directions:
In a small bowl, combine kosher salt, sugar, black pepper, fennel seed, sweet Spanish paprika, and garlic powder. Set aside. Cut pork into cubes for grinding and place in a large mixing bowl or hotel pan. Store in a covered container in the refrigerator or freezer until you’re ready for the next step. Chill mixture for at least 30 minutes to improve grinding quality. Grind mixture through a medium plate. Add ice water to ground meat. Using your hands or a tabletop mixer, mix until the texture is consistent, about 5 minutes. Make a test patty, cook it, taste it, and adjust seasonings as necessary. Chill mixture in a covered container in the refrigerator or freezer until you’re ready for the next step. Stuff mixture in a hog or collagen casing.