Finding a gluten-free Italian sausage that does not include any glutinous ingredients is very easy.
Just stroll down your neighbourhood grocery store meat stand and you’ll be certain to find the perfect sausage that’s free of any gluten or gluten ingredients.
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On the other hand, when it comes to finding an approved Italian gluten-free sausage, it becomes quite demanding. Most sausage manufacturers don’t have any certified gluten-free sausages generally because it doesn’t meet the requirement of less than 20ppm for gluten.
As an end result, hardly any manufacturers can, in fact, guarantee the sausages be gluten-free.
But thankfully, most sausages and sausage manufacturers don’t use any glutenous ingredients in their products. The most important subject that exists is cross-contamination due to sharing utensils and services.
Nevertheless, if you truly want to make sure that your gluten-free Italian sausage actually is gluten-free you might as well make them yourself! It’s difficult and lengthy? Perhaps! But as far as the complexity level is concerned, making sausage is as easy as making burgers from scratch.
The only distinction is, this time when you’re done preparing the meat; you need to stuff it into hog casings. All you have to do for this is a sausage stuffer; a bit of time on your hands and some patience.
HOMEMADE GLUTEN-FREE ITALIAN SAUSAGE
Gluten-Free Italian Sausages contains all the flavour, but none of the fillers! Try them, you are guaranteed never go back!
Servings: 16 sausages links
4 lb pastured lean ground pork
2 tbsp cold water
1 tbsp ground black pepper
4 tbsp smoked paprika
1/2 cup parsley, finely chopped
2 tbsp crushed chilli peppers
¼ cup red wine, red wine vinegar or balsamic vinegar
2 tbsp Dijon mustard
4 tsp salt, I use Himalayan salt
1 tbsp garlic powder
1 tbsp onion powder
4 tbsp fennel seeds, crushed
3 tsp cayenne pepper
About 9 feet hog casing
1. Before you begin, make sure that the meat is extremely cold, as in nearly frozen. It would be a good idea to put it in the freezer (or in the fridge, set over a container) for a half-hour to an hour before starting, just to give it that extra chill.
In a huge mixing bowl, add the meat with the other ingredients and mix until just incorporated, If your meat is slightly frozen, just cut it into cubes and mix it with the rest of the ingredients. Since we’ll be using a meat grinder, it won’t really matter.
2. Put the meat into the grinder (if you’re using a KitchenAid Stand Mixer with the meat grinder add-on, set speed to 4); when the meat is totally ground, set the completed mixture in the fridge while you prep the sausage stuffer.
3. Slide the hog casing on the sausage stuffing tube and leave about 5 to 6 inches hanging at the last part. You will need roughly around 6 inches of casing per link, so about 9 feet total for the recipe.
4. Hold the casing with a loose knot at the end of the stuffing tube with your hand and let the sausage go into the casing as you shove the meat down the tunnel with your other hand.
5. The meat will take care of pulling the casing off of the tube. All you need to help shape it a little bit and shove back any air bubbles that may possibly form.
6. When all the meat has been hard-pressed through, take your sausage off of the stuffing tube and begin twisting this huge sausage into links, twisting in reverse directions between links to avoid them from coming undone as you twirl the next one. It really helps to work in sections, too, so twist right in the middle, then once more in the middle of each recently twisted sections.
7. This will give you 4 oversized links, which will make it easier for you to shape sausages of equal length. Form 3 or 4 links out of each section, which will make a total of 12 to 16 sausages.
8. After all the links are formed, tie a knot at the ends of the chain, as close to the meat as possible.
9. Place the completed sausage in the fridge, uncovered, to let it dry a bit then cut it into singular links.