• Make sure your meat, and water are ice cold before starting this process, including the bowl you will use to blend. Allowing pork fat to render while mixing the sausage will potentially lead to a dense, possibly tough sausage meat.
• Mix all ingredients together, including the water. Make sure you blend them well, stop blending as quick as possible and put meat back in fridge for 30min to 1hr before use.

  Cook as normal ensuring the temperature of the ground pork reaches 160℉.

Alternative: Stuffing

• If you are stuffing this sausage as soon as you are done mixing put the blend back into the freezer until almost frozen. Stuff into 32-36mm hog casings or a calogen manufactured casing.

Alternative: Form into patties

• Put sausage back into freezer getting it almost to the freezing point. Pull back out and on a scale weight out 100g balls. Then flatten into the size and shape you would like to have. Freeze patties individually if you would like before sealing them into ziplock backs or vacuum pack bags. Putting parchment paper or wax paper sheets in between each patty to make sure they don't freezer together.

Alternative: Bulk pack

• We tend to take the recipe and make a couple of batches at a time with it. We then freeze them into 500g bags for future use in sauces and pasta dishes.

Alternative: Hotter Sausages

• For Medium Hot Italian Sausage add 2 g (1 tsp) cayenne pepper OR an alternative hot pepper.

  For Hot Italian Sausage add 4 g (2 tsp) cayenne pepper OR an alternative hot pepper

Alternative: Flavours

• You can add a lot of different flavours into Italian sausages, consider adding Italian spices such as basil, thyme and oregano. Even fresh herbs like parsley or cilantro can be added. Feel the freedome of making these your own.