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Nenni's Italian Pork Sausage

By: Paul Nenni

"This is an old family recipe passed down from my grandmother to my father in the 1950's. It has been made countless times by my family. Portion into quart-sized freezer bags and store in the freezer. Fry in skillet as needed."

Rate/Review | Read Reviews (5)

Prep Time:
2 Hrs

Ready In:
10 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 pounds

Ingredients

9 pounds pork shoulder, cut into cubes
3 tablespoons garlic powder
1/4 cup fennel seed
2 tablespoons crushed red pepper flakes
4 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons dried parsley
1/2 cup dry white wine
15 feet 1 1/2 inch diameter hog casings, rinsed

Directions

Combine the pork cubes with the garlic powder, fennel seed, red pepper flakes, salt, black pepper, and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.