{"id":2272,"date":"2012-12-22T23:54:29","date_gmt":"2012-12-23T04:54:29","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2272"},"modified":"2012-12-22T23:54:29","modified_gmt":"2012-12-23T04:54:29","slug":"homemade-sweet-italian-sausage","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2272","title":{"rendered":"Homemade Sweet Italian Sausage"},"content":{"rendered":"

Today , we’re trying to put our meat grinder to a good use . My husband bought me a meat grinder for my kitchen aid attachment about 3-4 years ago . And since then i’ve never used it , not even once , i’ve used the pasta plates though , but it was very frustrating .Anyway , back to the meat grinder , it works really good for grinding meat , and so we decided we’re going to try to make home made sausage . Because we don’t have sausage stuffer attachment for the machine , we ended up just making sausage patties .<\/p>\n

I think sausage making is pretty easy and fun , although it takes a little bit of your time , but at least you know what kind of meat you’re getting , and you can control what kind of spices goes into the sausage . We bought our meat from the local butcher , and it was a very good meat to start with . The rest of the ingredients pretty much all the things we have on hand , or from our herb garden .<\/p>\n

The recipe for the sausage was from Michael Symon ‘Carnivore’ book . I have to say that the sausage turned out really good wtih one exception , next time i will cut the salt into 2 1\/2 tbsp. instead of 3 tbsp.<\/p>\n

Direction :<\/p>\n

3 lbs of pork shoulder<\/p>\n

1 lb of fat back ( i couldn’t get this from local butcher since they said nobody bought it , i would have to order them in a large bulk , i ended up skipping it )<\/p>\n

3 large garlic cloves , minced<\/p>\n

1 large shallot , minced<\/p>\n

1\/2 cup of fresh parsley , chopped<\/p>\n

2 tbsp. of fresh oregano , chopped<\/p>\n

2 tbsp. of fennel seed , toasted<\/p>\n

1 tbsp. of sugar<\/p>\n

2 1\/2 tbsp. of kosher salt<\/p>\n

1\/2 cup ice cold water<\/p>\n

1 juice from 1 lemon<\/p>\n

1. Cut the pork shoulder into small dice . And add the sugar , salt , pepper , shallot , garlic , fennel seed and parsley and oregano . Mix well with your hand .<\/p>\n

\"sausage<\/a><\/p>\n

2. Place the mixing bowl in the fridge along with the paddle attachment . Now let’s get the grinder ready for the meat . Feed the tube a little at a time with the diced meat , until all the meat has been used .<\/p>\n

\"sausage<\/a><\/p>\n

 <\/p>\n

Place a baking sheet or a dish under the grinder to catch the meat<\/p>\n

\"sausage<\/a><\/p>\n

 <\/p>\n

Once it’s all done , cover with plastic wrap and refrigerate for about 30 minutes .<\/p>\n

\"sausage<\/a><\/p>\n

 <\/p>\n

After 30 minutes , take the bowl , attachment and the sausage out . Place the sausage meat into the chilled bowl , and add juice from 1 lemon and 1\/2 cup of ice cold water . Turn to speed 2 , mix for a minute .<\/p>\n

\"sausage<\/a><\/p>\n

 <\/p>\n

Once you’re done , if you have sausage stuffer , you can start working on the sausage links ( hopefully i will get one soon , so i can try making a sausage link ) . Or just make some sausage patties , and grill or brown them on the skillet . Another choice is also to brown the sausage just like that , you can use it with your fave pasta sauce , or crumble it up for pizza topping . Whatever you don’t use , just store it in the freezer , make sure you wrap it up good .<\/p>\n

This is what we did with the sausage that we made today , we made sausage patties , and my husband grilled it , and it was delicious . I served it with home made pasta .<\/p>\n

\"homemade<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

how to make sweet italian sausage using kitchen aid meat grinder attachment <\/p>\n","protected":false},"author":16,"featured_media":2278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-2272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2272"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2272\/revisions"}],"predecessor-version":[{"id":2280,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2272\/revisions\/2280"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2278"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}