Homemade Cheese and Parsley Sausage

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This skinny sausage ring is a staple in my family for barbecues! It is delicious with salad, on a crusty piece of bread, with peppers, with broccoli rabe….the possibilities are endless! I usually buy this sausage, but with my new meat grinder, I decided to make it at home. I didn’t think I could love sausage anymore than I do, until I made it myself! Try it, you will not regret it.

The first thing you are going to need is a meat grinder attachment for a kitchenaid mixer or a self standing type of meat grinder. You will also need the sausage stuffing attachment for skinny sausage. **If you do not have these two things, stop here, you will not be able to make sausage.**

This is what use to make sausage:

And I am using a 1/3 coarse grind plate to grind the meat and fat:

The casing:
I am using lamb casing which is skinnier than regular hog casing. The casing needs to be rinsed thoroughly before use on the outside and inside. To rinse the inside, open the casing and allow cold water to run through the entire length.

Homemade Cheese & Parsley Sausage

Course Main Course
Cuisine Italian
Servings 5 lbs Sausage

Equipment

  • Meat grinder – I have the Kitchenaid attachment
  • Sausage stuffing kit – Kitchenaid attachment

Ingredients
  

  • 4 lbs Pork butt, cut into pieces
  • 1 lb Pork Fat, cut into pieces
  • 30 g Kosher Salt
  • 6 oz Sharp Provolone, cubed small
  • 1 bunch Fresh Parsley, chopped
  • Coarsely ground Pepper to taste
  • 1/4 lb Lamb Casings, rinsed thoroughly

Instructions
 

  • Start by cutting the pork butt and fat into small pieces so it is easier to feed it through the grinder.
  • Set up the meat grinder with the 1/3 coarse grind plate. Feed the meat through, alternating meat and fat. Once it is all ground, feed nits through again to thoroughly mix the meat and fat.
  • Add salt, pepper, parsley and cheese to the meat and mix well by hand.
  • Remove the blade and plate from the grinder and attachment the skinny sausage stuffing attachment. Feed the washed casing onto the tube and tie a knot or use string to tie the end. Make sure to poke a small hole on the end of the casing to allow air to escape or else a bubble will form.
  • While stuffing the sausage, if the casing breaks, just tie it off with a string or knot and start again repeating the previous instructions. As you are stuffing the casing create the spiral to any size you desire.
  • Use 2 bamboo skewers, push the skewers through the rings of sausage in a cross formation to stabilize the sausage for grilling. **this is optional but helpful in my opinion**

Video

@frannielovesfood

Homemade Cheese & Parsley Sausage INGREDIENTS * 4 lbs Pork butt, cut into pieces * 1 lb Pork Fat, cut into pieces * 30 g Kosher Salt * 6 oz Sharp Provolone, cubed small * 1 bunch Fresh Parsley, chopped * Coarsely ground Pepper to taste * 1/4 lb Lamb Casings, rinsed thoroughly #sausage #sausagemaking #frannielovesfood #italiansdoitbetter #foodtiktok #homemadesausage #foodtok @kitchenaidusa

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Keyword cheese & parsley, sausage
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