Homemade Italian Sausage (Hot and Sweet)

Ingredients

• 3 pork shoulder (28 lbs total before grinding)
• 18 lbs after cutting off bone and grinding
• Sweet 9 lbs
• 6 cloves grated garlic
• 2 Tablespoon Kosher Salt
• 1 1/2 Tablespoons Sugar
• 3 Tablespoons Fennel seeds
• 1 Tablespoon pepper
• 2 Tablespoons oregano
• Fresh chopped parsley
• 3/4 C dry white wine
• Hot 9 lbs
• 2 Tablespoons kosher salt
• 2 Tablespoons fennel seeds
• 3 Tablespoons red pepper flakes
• 1 1/2 Tablespoon Cayenne pepper
• 3 Tablespoons Paprika

Method

1. Bone and trim the pork shoulders, then grind the meat.
2. Divide the ground pork into two 9-pound batches, one for sweet sausage and one for hot sausage.
3. For the sweet batch, mix in grated garlic, kosher salt, sugar, fennel seeds, pepper, oregano, chopped parsley, and dry white wine until evenly combined.
4. For the hot batch, mix in grated garlic, kosher salt, fennel seeds, red pepper flakes, cayenne pepper, and paprika until evenly combined.
5. Stuff each seasoned mixture into casings or portion as desired.
6. Store or cook the sausages as needed.