Spicy Italian Sausage

• Meat

  • 1 4-lb. skinless, boneless pork shoulder, skinless boneless

• Produce

  • 2 tsp Garlic

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 tsp Cayenne pepper
  • 1 tbsp Fennel seeds, toasted
  • 30 g Kosher salt
  • 2 tsp Paprika
  • 1 tsp Paprika, smoked
  • 1 tsp Red pepper flakes

• Beer, Wine & Liquor

  • 3 tbsp Red wine, dry

• Other

  • 2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded

Found on bonappetit.com

Ingredients

• 1 4-lb. skinless, boneless pork shoulder (Boston butt), cut into 1–2" pieces
• 30 grams kosher salt*
• 1 tablespoon fennel seeds, toasted
• 1 freshly ground black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon smoked paprika
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons finely grated garlic
• 3 tablespoons dry red wine
• 2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded
• *To bind, sausage needs an exact salt-to-meat ratio by weight. No scale? Use 3 Tbsp. Diamond Crystal kosher salt or 2 Tbsp. plus 2 tsp. Morton coarse kosher salt.
• KitchenAid with food grinder attachment and sausage stuffer kit (or grinding and stuffing equipment of choice); sausage pricker or T-pin