Homemade Italian sausages

Name: Homemade Italian sausages
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: about 30 six-inch sausages
Cuisine: Québécoise
Ingredients: 15 to 18 ft (4.5 to 5.5 m) of natural pork casing; 3.5 kg ground pork shoulder; 3 tbsp (45 ml) fennel seeds; 3 tbsp (45 ml) sea salt; 2 tbsp (30 ml) sugar; 1 tbsp (15 ml) dried basil; 1 tbsp (15 ml) dried oregano; 1 tbsp (15 ml) black pepper; 1 tbsp (15 ml) paprika; 2 tsp (10 ml) coriander seeds; 1 tsp (5 ml) hot pepper flakes (optional); ½ tsp (2.5 ml) ground nutmeg; ½ cup (125 ml) white wine; ⅓ cup (80 ml) chopped fresh parsley; 3 tbsp (45 ml) grated garlic; Zest of 1 orange

Preparation 1 h 30 min
Refrigeration 15 to 20 min
Servings about 30 six-inch sausages
Freezing Absolutely

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For the sausages

15 to 18 ft (4.5 to 5.5 m) of natural pork casing
3.5 kg ground pork shoulder

For the spice blend

3 tbsp (45 ml) fennel seeds
3 tbsp (45 ml) sea salt
2 tbsp (30 ml) sugar
1 tbsp (15 ml) dried basil
1 tbsp (15 ml) dried oregano
1 tbsp (15 ml) black pepper
1 tbsp (15 ml) paprika
2 tsp (10 ml) coriander seeds
1 tsp (5 ml) hot pepper flakes (optional)
½ tsp (2.5 ml) ground nutmeg

For the wet mixture

½ cup (125 ml) white wine
⅓ cup (80 ml) chopped fresh parsley
3 tbsp (45 ml) grated garlic
Zest of 1 orange

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Preparation

Place the pork casing in a medium bowl and cover with cold water. Set aside.
In a large bowl, add the ground meat.
In a dry skillet over medium heat, lightly toast the fennel and coriander seeds for 1 to 2 minutes, until they release their aroma. Transfer to a spice grinder (or a food processor or blender) along with the basil, oregano, nutmeg, pepper flakes, black pepper, salt, paprika and sugar. Pulse 10 to 15 times to lightly crack the fennel and coriander while keeping some texture. Not a fine powder.
Add the spice blend to the ground meat along with the grated garlic, white wine, chopped fresh parsley and orange zest. Mix with your hands until everything is well combined.
Cook a small piece of the sausage mixture in a skillet and taste to adjust the seasoning (add salt, spices or heat as needed). Then return the mixture to the freezer or refrigerator for 15 to 20 minutes to keep it cold before stuffing.
Run a little water through the casing to rinse it thoroughly.
Attach the casing to the nozzle of the sausage stuffer, tie a knot at the end, then push the chilled meat through at low speed to fill the casing evenly.
Continue filling until all the meat is used up.
Hold the filled casing at the centre and pinch it. Move down about 6 inches (15 cm), pinch again and twist the two sections together.
Pass one of the free links through the opening of the two twisted 6-inch links, then repeat the process until all the sausage is linked.
Tie a double knot at the end of the links and cut off the excess. Vacuum-seal in packs of 4 to 6 sausages, label with the date and keep in the fridge for 3 to 4 days or in the freezer for up to 3 months.