Smoked Hot Italian Sausage Recipe
Adapted from “Charcuterie” by Ruhlman
5 Pounds/2.2 kg boneless pork shoulder - cubed
2 Tbsp kosher salt
1½ Tbsp granulated sugar
2 Tbsp fennel seeds - toasted
1 Tbsp whole coriander seeds - toasted
3 Tbsp paprika - just regular, not the hot variety
½ Tsp cayenne pepper
1 Tbsp dried oregano
4 Tbsp fresh chopped basil leaves
2 Tbsp hot red pepper flakes
2 Tsp coarsely ground black pepper
3-4 Fresh garlic cloves, minced
¾ Cup ice water
¼ Cup red wine vinegar - chilled
Combine all the ingredients except the water and vinegar, and toss. Chill until ready to grind (I put mine in the freezer for 30 minutes).
Grind through the small die into a bowl set in ice.
Add the water and vinegar to the meat and mix with a paddle attachment on Kitchenaid or a sturdy spoon, until the mixture has a sticky appearance and the liquids are well distributed.
Saute a small portion and taste, adjust seasoning, if needed.
Stuff into casings.