Homemade Bulk Italian Sausage Chicago Style Recipes

HOMEMADE ITALIAN SAUSAGE

Steps:

• Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
• Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
• Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
• Process the cold pork through a meat grinder on the slowest speed.
• Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
• Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
• Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

HOMEMADE BULK ITALIAN SAUSAGE, CHICAGO STYLE

Steps:

• Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed.
• With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches
• Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use.
• When I make I usually use 1/3 of it rather quickly on a deep dish pizza and freeze the rest for later use.

ITALIAN SAUSAGE SEASONING RECIPE

Steps:

• In a small bowl, combine all of the seasonings. Add the seasonings to 2 pounds of ground beef. Brown or cook as desired in a large skillet.
• Store any leftovers in the refrigerator in an airtight container.

SAUSAGE AND PEPPERONI CHICAGO STYLE PIZZA

Steps:

• In a mixer with a dough hook attachment stir together the flour, corn meal, salt and yeast Add the olive oil, butter and corn oil Add the water and knead until smooth Add more water if too dry or a little more flour if too wet Place in an oiled container, cover and let rise until doubled (approximately 1 hour) Place dough in pan and stretch to cover bottom and come slightly up sides Top with layer of sausage, then pepperoni, the pour sauce over the top, then sprinkle cheeses Bake at 400 degrees for 35-45 minutes until crust is golden brown Allow to rest for 20 minutes before removing from pan