Homemade Italian Sausage (NYC Street Fair-Style)

An overhead view of a circular rope of homemade Italian sausage the has been cooked and seared and is resting on a wooden cutting board.

Homemade Italian Sausage (NYC Street Fair-Style)

Course: Sausage - Entree or Sandwich

Cuisine: Italian / American

Prep Time: 15

Cook Time: 15

Grind, chill, and rest time: 12

Total Time: 12 30

Servings:

Calories: 270kcal

Author: Kris Longwell

Bring the legendary flavor of an NYC street fair to your own backyard with this authentic, from-scratch Sweet Italian Sausage. Perfectly balanced with toasted fennel, fresh garlic, and a splash of white wine, these juicy links deliver that world-class "snap" and "Old Country" taste that is truly off-the-charts delicious!

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Equipment

Ingredients

natural hog casings 32-35mm, pre-tubed
5 lbs pork butt aka Boston Butt, cut into 1-inch cubes
6 cloves garlic crushed
2½ tablespoon Kosher salt
2½ tablespoon fennel seeds
1 tablespoon sugar
1 tablespoon black pepper
¼ cup Italian parsley chopped
½ cup white wine dry
vegetable oil for cooking the sausage

Instructions

Carefully push the casing off the tubing in a colander in the sink. with cool running tap water. Find the end of the casing, open it up, and run water down it, pushing the water through the casing until it's been completely rinsed inside and out. Place the casings in a bowl and cover with lukewarm water while you prepare the sausage filling.
natural hog casings
Place the cubed pork and the parts of your meat grinder (auger, blade, and coarse grinding plate) in the freezer for 30 minutes.
5 lbs pork butt
Grind the chilled pork through the coarse plate into a chilled bowl.
Add the crushed garlic, salt, fennel, sugar, pepper, parsley, and wine to the pork. Mix with your hands until combined. Pass the seasoned through the grinder again with the coarse plate into a bowl. Hand mix for 3 to 5 minutes until the meat becomes "tacky" and sticky. It should stay in the palm of your hand when you turn your hand palm-side down.
6 cloves garlic, 2½ tablespoon Kosher salt, 2½ tablespoon fennel seeds, 1 tablespoon sugar, 1 tablespoon black pepper, ¼ cup Italian parsley, ½ cup white wine
Place the meat into the canister/cylinder one handful at a time, pressing down gently as you proceed to remove any air pockets.
Add the largest tube to your sausage stuffer and lubricate it (and the counter) with a few splashes of water. Find the end of the casing, and begin scrunching it onto the tube. Continue doing this until all of the casing is on the tube (this takes a little practice, but you'll get the hang of it).
Crank the meat until it reaches the tip of the tube, then stretch the end of the casing and tie it off in a tight knot. Begin cranking again and stuff into one long rope, whatever your desired length is. Guide the links with your hands as the sausage is being cranked into the casings. Tie off the end of the casing into another tight knot. If desired, pinch and twist into 6-inch links (twist the first one forward, the second one backward to lock them).
Use your 3-prong pricker to pop any visible air bubbles you see under the casing. Place the sausage ropes (in a circle) on a baking sheet and refrigerate (uncovered) for 4 hours, or better, overnight.
Turn your griddle to medium-high heat. Add a couple of tablespoons of oil and heat until shimmering. Add the sausage and cook until browning on the underside. Use a couple of spatulas and/or tongs to flip the sausage over. Continue cooking until nicely browned and an internal temperature of 165°F is reached. Removed from the griddle. The sausage is ready to be served!
vegetable oil

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Keep it Cold: For the best texture, place your cubed pork and all your metal grinder parts (auger, blade, and plate) in the freezer for about 30 minutes before you start. This prevents the fat from melting and ensures a clean, coarse grind.
The "Bind" is Key: Don't rush the mixing process. Mixing the meat for a full 5 minutes until it becomes "tacky" and sticky is what ensures a juicy sausage that won't crumble when sliced.
The Secret to the "Snap": For that authentic street-fair texture, let the stuffed sausages rest on a sheet pan in the refrigerator, uncovered, for at least 4 hours or ideally overnight. This dries the casing slightly, which creates that world-class snap when bitten into.
Two-Person Job: If possible, have a partner help with the stuffing process. One person can focus on turning the crank at a steady pace while the other guides the casing to ensure it fills evenly without bursting.
Safe Cooking: Always cook your sausage until the internal temperature reaches 165°F. Using a metal dome on the Blackstone helps the center reach temperature while keeping the outside perfectly seared and juicy.

Nutrition