Sweet Italian Sausage - Cuisinart SM-MGC Instruction/Recipe Booklet

Sweet Italian Sausage

Makes about 3 pounds (1.5 kg) of
sausage or 15 to 16 sausage links
3 pounds (1.5 kg) pork butt,
cubed into 1-inch
(2.5 cm) pieces
1 tablespoon (5 ml)
chopped garlic
2 tablespoons (30 ml) fennel
seeds, toasted
3 tablespoons (45 ml)
chopped fresh parsley
2¼ teaspoons (11 ml)
kosher salt
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) fresh
ground black pepper
2 tablespoons (30 ml)
white wine
Place all ingredients listed in a large
stainless steel bowl. Wrap well with
plastic and place in refrigerator
overnight.
Assemble the meat grinder
attachment fitted with the coarse
plate, and then attach it to the
stand mixer. Turn the stand mixer
to speed 5 and grind all ingredients
into a mixing bowl. Grind a slice
of bread last to get any remaining
meat through the meat grinder. If
you are making sausage patties,
form patties and either cook
immediately or wrap well with
plastic and refrigerate.
For stuffing sausages:
Wash the meat grinder attachment
well. Give the parts a final rinse in
cold water and dry them well.
Assemble the sausage maker using
the large sausage nozzle, and then
attach it to the stand mixer. Tie
the end of the casings. Place the
ingredients into the tray. Slowly feed
the ground meat mixture into the
feed tube with the pusher. Support
the casing with your hand. Fill each
sausage until it is about 4 to 5
inches
(10 - 12.5 cm) long. Fill the sausage
firmly but do not over-fill, as the
sausage can burst. Stop the
stand mixer at each 4 to 5 inch
(10 - 12.5 cm) interval to twist the
sausage into links. Continue with
the remaining meat. Place a slice of
bread through the sausage maker
to remove any meat left in the
sausage nozzle. Prick the casings
randomly with a toothpick to release
any air that has been trapped.
Cook or freeze sausage immediately.
Sausage may be refrigerated for up to
two days.
For Hot Italian Sausage, add
1 teaspoon (5 ml) cayenne pepper
and 1 tablespoon (15 ml) crushed
red pepper to the mixture.
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