Chef Recipes

Spicy Italian Sausage

By Chef Ben Groeger
Scottsdale Culinary Institute

4# Pork Butt- large dice
1# Pork fat back- med dice
3 T Anise flavored liqueur
1.5 T Anise seed
1.5 T Fennel seed
2 T Garlic- minced
2 T Red pepper flake
3 T Kosher salt
2 T Black pepper
1 T Cayenne

¼ C Ice water

10 Ft. Hog casing

• In a large bowl combine pork butt, fat back, seasonings and liqueur; mix well to combine
• Grind only once on medium plate
• Transfer mixture to stand mixer and mix with paddle attachment on low speed while streaming in ice water (30 seconds total)
• Mix on medium speed for 30-60 seconds more or until tacky/sticky in appearance
• Extrude into hog casing or form patties by hand

Notes:

If fat back is not available, use 5# pork butt and omit fatback.

If you don’t have a grinder have your butcher grind the pork butt for you.

The sausage can be mixed by hand in a large bowl but the bind will be better if you are able to use a mixture.