Wayne Gisslen

Hot Italian Sausage

Preparation info
  • Yield:

    6

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Cut the meat into cubes small enough to fit into the grinder. Chill the meat thoroughly.
    2. Grind once with the medium die.
    3. Mix the salt and spices with the cold water. Add to the ground meat and mix thoroughly.
    4. Stuff into hog casings.

    Per 1 ounce (28.35 g): Calories, 70; Protein, 5 g; Fat, 5 g (69% cal.); Cholesterol, 20 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 160 mg.