www.sausagemaking.org

My brothers and I tried our own Italian sausage recipe and it turned out great! Here is what we used in our sausage
5-lbs pork
1-cup cold red wine
1-cup chopped fresh parsley
5-tsp salt
1-tbsp garlic powder or 4 to 5 garlic cloves, minced
1-tbsp fresh ground pepper
3-tsp cayenne
5-tbsp fennel seed
2-tsp crushed chili peppers
5-tbsp paprika

(****Two changes we made, we added more salt. We also used 4lbs of pork and 1lb of pork fat. Fat is used, as I am sure you all know, to keep the sausage together and make it more sausage-like****)


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Russ
artisanbros.blogspot.com

Russ,
The sausages look very nice, the most important thing is that YOU guys like it. Don't worry about recipes, they are only a guide to what you like to make or eat.
The best cut of meat for your sausages is still shoulder meat or butt. Just the right amount of fat.
Being a chili freek myself, I like the cayenne and chili flakes you added.
I would add some dry milk powder or soy protein to hold it all together, the sausages are more juicy too.
Just experiment with it. I prefer to weigh salt as teaspoon measures vary too much.
I like your recipe. Thanks for posting it.
Cheers,
Jan.

Jan is right about weighing salt, and other spices as well. When the recipe is converted to metric, it can be easily scaled for any amount of meat and will be more likely to be made by others. The recipe looks great.

Wow that seems like a lot of Fennel. If That's the way you like it fantastic