Spicy Italian Sausage Links

Italian sausage recipe I use to make links.  For any sausage I make, I always try to keep the meat mixture throughout the process as close to 30F as possible.   It is also important to keep all equipment clean, sanitized (I used Iodophor) and cold.

You will need a meat grinder, sausage stuffer (if you are making links), a tub or large tupperware for mixing sausage, thermometer,  latex gloves, place to hang sausage and room in freezer to cool down meat and equipment.  When handling the meat, I always wear a pair of disposal latex gloves which have been sprayed with a solution of Iodophor.  When I can, I will wash the gloves with hot water and soap to be used again - if not just get a knew pair. 

Ingredients

• 2 kg total meat -  3/4  pork, lamb, turkey, chicken or game bird and 1/4 pork fatback or belly
• 40g brown sugar
• 35g kosher salt 
• 8 g Fresh ground black pepper
• 2 g dried oregano
• 2 g dried marjoram 
• 2 g dried sage
• 2 g dried thyme
• 2 g dried rosemary
• 2 g nutmeg
• 6 g fennel seeds (if you aren't a fan of fennel reduce the amount or leave it out).  Can toast for a few minutes in a dry skillet to add more flavors, don't let get too brown.
  
• 8 g Sweet paprika 
  
• 2 g red pepper flakes (less if don't like it so hot or more for extra spicy)
• 1/3 C fresh flat leaf parsley, large dice.  Stems are good as well.
• 2 onions diced and caramelized
• 20 g garlic cloves, minced or pressed 
• 1 C red wine (I prefer a blend) or a dry white, chilled.  Or use 1/3 cup red wine vinegar instead to add a tang
• 1/2 C cold water 
  
• hog brat casings, rinsed and sitting in a bowl of warmish water.
  

1. Place all spices (not red pepper flakes), sugar, salt and 1/3 fennel in a spice mill.  Blend to a powder. 
2. Cut the meat and pork fat into pieces that will fit in your grinder, it is best if the grinder can pull the meat / fat in without too much pushing.  I like narrow pieces.  Place all meat and fat in a large enough container.  Place container in the refrig for at least 1 hour, I usually let it sit overnight. 
3. With the mixture rested, check that the meat temperature is less than 35F.  If needed, put the container in the freezer for 30 or so minutes.  Once the meat is cold enough, grind it using 12 - 20 mm plate (course grind).  Make sure the meat remains cold, if necessary put the grinder in the refrigerator or freezer for at least 30 mins.   Also, make sure your grinder is very clean and if you have Iodophor make up a solution to soak the grinder to sanitize it.  To make an Iodophor solution, add enough Iodophor to the water to give the water just a slight tint.   
4. When finished grinding, mix in the salt, sugar, spices blend, red pepper flakes, onions, garlic and parsley.  Place meat back in container and in the freezer to get the temp back to 35 F.   Cleanup your grinder and sanitize it with Iodophor solution.  
5. When the meat is cold enough, grind it using your small plate (6 mm).   When finished grinding, check the temp of the meat to make sure it is cold.   If too warm, put it back in the freezer.   With meat cold enough, using either your hands or a mixer with a paddle blade,  blend in the wine, water and remaining fennel.  You want to mix it so that it get a whipped texture and the mixture is stick.  With your hands, a good 3 mins will be needed - your hands will get very cold.   
6. When finish mixing in the wine/water, check the temperature of the mixture.  If close to 35F, load into your stuff and stuff your links.  As you are making the sausage and before tying in links, let them sit on paper towels to absorb liquid. When all the sausage is in links, find a cool spot to hang them for about 1 hour.  After hanging or if you don't have a good place to hang the sausages, place on a cookie rack in a cookie sheet then in the refrigerator overnight.  Next day, package and freeze.   If you don't freeze, they should be used in 3 days.