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Cheese and Parsley Sausage Recipe – How to make Homemade Cheese and Parsley Italian Sausage

We have all had sweet Italian sausage, mild Italian sausage, and hot Italian sausage, but have you ever tried cheese and parsley Italian sausage. Cheese and parsley sausage has such a wonderful flavor. It’s hard to believe that just changing a few ingredients can make such a big difference in the taste of this homemade sausage. The key to making this sausage taste it’s best is to only use fresh parsley and to grate your own cheese.

Cheese and Parsley Italian Sausage Recipe

5 lb Ground Pork

2 tsp Sea Salt

1 tsp Ground Black Pepper

6 tbsp Fresh Chopped Parsley

1 cup Fresh Grated Parmesan Cheese

8 tbsp Dry White Wine

Chop the fresh parsley, grate the cheese and add to the rest of the dry ingredients. Mix all of the dry ingredients together. After you grind your pork mix with the dry ingredients and the white wine. Once mixed together, place in the fridge to cool off. Take out of the fridge and stuff into casings. For this homemade sausage you will want to use sheep casings. The sheep casings will give your cheese and parsley sausage it’s traditional appearance. I think you will find that after you make this easy cheese and parsley sausage recipe you love it as much as we do. Make sure you check out our other great homemade sausage recipes.

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Be the first to comment - What do you think?  Posted by admin - May 2, 2011 at 10:03 pm

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Homemade Sausage Making Recipe – How to Make Homemade Hot Italian Sausage

It just doesn’t get much more basic than good old italian sausage. Italian sausage is usually the first sausage the home sausage maker attempts to make. After mastering italian sausage don’t be surprised to  find that it becomes your go to sausage that you use all the time.

When it comes to making hot italian sausage the only difference between hot and mild italian sausage is the addition of red pepper flakes. You can add as much as you like according to taste. But remember, just because you like it really hot, the other people might not have the same taste.

Hot Italian Sausage Recipe

5 lb Pork Butt Ground

5 tsp Fennel Seed

5 tsp Cracked Black Pepper

4 tsp Sea Salt

2 tsp Red Pepper Flakes

Mix all of your dry ingredients together in a bowl. Add the dry ingredient mixture to your ground pork. Mix together and place in the fridge to cool. After your sausage mix has had time to cool you can stuff into hog casings or leave it as is for bulk sausage.

Now that you have made your own homemade hot italian sausage, fire up the grill and enjoy them with your family and friends. I hope you found this recipe for homemade hot italian sausage useful and easy to make. 

Good luck, and happy sausage making! 

 

 

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Be the first to comment - What do you think?  Posted by admin - April 17, 2011 at 10:00 pm

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Homemade Sausage – Italian Sausage Recipe

1lb. Ground Pork

1/2 tbsp Kosher Salt

1/4 tbsp Cracked Black Pepper

1/4 tbsp Fennel Seed

1/2 tbsp Fresh Chopped Parsley

Start by mixing all of the ingredients for the Italian sausage in a bowl. Now take all of the seasonings along with about a 1/4 cup of ice cold water and mix with your ground pork. You can buy the ground pork at the grocery store, or you can grind your own it’s up to you. Once you finish mixing your Italian sausage together place it in the fridge and let it get cold before you begin to stuff it. Now that your Italian sausage has had time to chill in the fridge you can start stuffing. You now need you decide what kind of casing you are going to use for your Italian sausage. I always prefer natural casing over synthetic, but it’s up yo you. After you flush your casings slide them on the stuffing tube of either your grinder or your sausage stuffer. When you finish stuffing decide how much Italian sausage you are going to use right then and freeze the rest to be enjoyed at a latter date. I hope you enjoy your homemade Italian sausage and make sure you checkout our other sausage recipes.
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Be the first to comment - What do you think?  Posted by admin - March 29, 2011 at 3:51 pm

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