A recipe submitted to us by way of our 2 Guys & A Cooler subreddit. Thanks, Scrap5000 for this excellent, budget friendly, old school South Italian Farmer’s sausage.

Follow basic sausage preparation practices when making this sausage.

Clean and Sanitize all of your equipment.
Chill your meat to below 34f or 1c before grinding.
Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

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South Italian Farmers Sausage

A budget friendly sausage that's loaded with flavor

Prep Time20

Cook Time5

Total Time1 25

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

220 g pork shoulder 70/30
220 g pork tongue
220 g fresh pig ears
220 g pork snout
120 g pork skin
12 g kosher salt
4 g black pepper
2 g red pepper flakes
29-32mm hog casings

Instructions

remove the meat from the snout. Place the meat with the rest of your meat and place the skin in a small pot with the ears and the pork skin. Add enough chicken stock to cover and boil for 1 hour till everything is nice and tender. Turn off the fire and let the mixture cool.
Once the pork skin/ears/and the skin from the snout have cooled, remove them from the cooking liquid (DON'T THROW AWAY THE COOKING LIQUID, THIS IS FULL OF COLLAGEN AND WILL MAKE A GREAT ADDITION TO A SOUP OR STOCK).
Next cut the pork shoulder, the tongue, and the meat from the snout into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
Combine all of the ingredients (meat, tongue, ears, snout, and skin) and grind on a 6mm plate. If you prefer a finer grind, you can double grind this mixture.
Mix the chilled meat and spices together. If you prefer a loosly textures sausage, mix till everything is just barely incorporated. If you prefer a more well bound together sausage, mix till the batter becomes nice and sticky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
Stuff your sausage into it's casing. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
Cook your sausage to an internal of 155f (68c)

Storage Instructions

Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
You can also place these sausages in a vacuum sealed bag and freeze for later.

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South Italian Farmer’s Sausage

Follow basic sausage preparation practices when making this sausage.

Here are a few things you might find useful when making sausage