Basic Italian Sausage 

12 lbs of Pork Butt w/ 30% minimum fat content 

75 grams salt 

40 grams fennel seed, ground 

100 grams paprika 

35 grams oregano, ground 

15 grams basil, ground 

10 grams thyme, ground 

10 grams cayenne powder 

30 grams black pepper, ground 

3 cups iced water 

10 grams coriander seed, ground 

50 grams granulated garlic 

Method:

Grind spices and seeds and mix thoroughly. 

Grind pork butt and fat through the 3/8” plate. 

Mix spices in with ground pork and let bloom in the fridge or cold room overnight. 

Make a patty with meat, fast fry, and taste for seasoning.  Adjust as necessary. 

Process into medium hog casings. 

Freeze or use within 5 days.