Authentic home cooking from Chile, with US measurements. 
Italian-Style Fresh Sausages (New York Style) - Jon's Recipe
This recipe is delicious and makes sausages about the size and thickness of classic Italian sausages you find here in New York. There are two types commonly used: spicy (this recipe) and sweet sausage. The sweet version does not include paprika or hot pepper flakes.
All tablespoon and teaspoon measurements are level.
https://youtu.be/Y00pRX5Vktw
Italian-Style Fresh Sausages (New York Style) - Jon's Recipe
This recipe is delicious and makes sausages about the size and thickness of classic Italian sausages you find here in New York. There are two types commonly used: spicy (this recipe) and sweet sausage. The sweet version does not include paprika or hot pepper flakes.
All tablespoon and teaspoon measurements are level.
https://youtu.be/Y00pRX5Vktw
Open in Cookpad AppSteps
- 1
Use a large pork leg because it has a good balance of fat and meat. Remove the skin from the pork leg and set it aside to use for another dish, such as a pork roll. Debone the pork leg and save the bone for making lentil soup or broth. (See my recipe collection for the pork roll.)
- 2
Using a stand mixer with a meat grinder attachment, cut the pork into strips and grind it. In a small bowl, mix all the spices for the seasoning and add them to the meat, mixing thoroughly.
- 3
Switch to a sausage stuffer attachment and fill the edible synthetic casings with the seasoned meat. Tie off the sausages with butcher's twine. Make them any size you like. Save a little of the seasoned meat to make a couple of burgers if you wish.
- 4
Always keep the pork cold while working. The sausages can be kept in the refrigerator for a couple of days, then freeze for longer storage.
https://youtu.be/Y00pRX5Vktw
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