Adapted from “Charcuterie” by Ruhlman.
Spicy Italian Sausage
5 pounds/2.2 kg boneless pork shoulder, cubed
2 tblsp kosher salt
1.5 tblsp. granulated sugar
2 tblsp. fennel seends, toasted
1 tblsp. whole coriander seeds, toasted
3 tblsp paprika- just regular, not the hot variety
1/2 tsp. cayenne pepper
1 tblsp. dried oregano
4 tblsp. fresh chopped basil leaves
2 tblsp. hot red pepper flakes
2 tsp. coarsely ground black pepper
3-4 fresh garlic cloves, minced
3/4 cup ice water
1/4 cup red wine vinegar, chilled
Combine all the ingredients except the water and vinegar, 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.