Italian Sausage
By Ethan Stowell
Italian Sausage
By Ethan Stowell
Yield/Serves:
Makes 8 to 10 servings
- 2 pounds boneless pork shoulder, cut into chunks
- 3 cloves garlic
- 1 teaspoon ground fennel seed
- ½ teaspoon chile flakes
- 2 tablespoons red wine
- 2 teaspoons red wine vinegar
- 2 teaspoons salt
Sausage is so much easier to make at home than you might think, and Chef Stowell’s recipe gets just the right amount of heat and bite from chiles and fennel seed.
Attach a meat grinder attachment to your stand mixer, like the Kenwood Chef Kitchen Machine.
Run the pork shoulder through the course plate on the meat grinder at a medium speed. Place the ground pork in the bowl of the stand mixer and add in the remaining ingredients. Fit the machine with a flat beater and mix on a medium speed for 2–3 minutes to incorporate all of the ingredients.
Cook sausage as directed in your recipe, or try Chef Stowell’s Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint: Get the recipe here »
Attach a meat grinder attachment to your stand mixer, like the Kenwood Chef Kitchen Machine.
Run the pork shoulder through the course plate on the meat grinder at a medium speed. Place the ground pork in the bowl of the stand mixer and add in the remaining ingredients. Fit the machine with a flat beater and mix on a medium speed for 2–3 minutes to incorporate all of the ingredients.
Cook sausage as directed in your recipe, or try Chef Stowell’s Pappardelle Pasta with Italian Sausage, Tomato, Oregano and Mint: Get the recipe here »