Well, I've been trying to get the gumption to make some sausage for some time. I had all the tools exexcpt the stuffer. Yesterday I stopped and bought the stuffer attachement for my kitchen aid. I went to the butcher bought a 3lb boston butt pork roast some hog casings and did it. I found there are as many variations of "Italian sausage" as there are people. I tried a combination of items I found here and items saw in other recipies and some guesses. My sample was loved by my son (he had me do two extra paties for him. I plan on using some of my 6-in-1's tomorrow with some peppers,onions and garlic to make a dish for the nfl championships. I found 3lbs made quite a bit. I plan on some pizza next week. The only thing I'm going to play with is cutting the salt some and adding some more fennel and basil.
1/4 white wine
3Tsp Morton coarse Kosher Salt ground in a mortal and pesta
1/2Tsp ground coriander
1T white pepp
11/2T partially ground fennel seed
2 TBS paprika
¾ tsp garlic powder
4 large basil leaves (fresh from the pot)
Learnings from experience.
It was easy to do and I love the kitchen aid (my own burger is next). I should cut the salt amount increase the fennel and basil. Can't wait for the next pizza