A friend of ours wants to learn how to make sausage. If you, too, are new to sausage making, there are many books and many websites with recipes and tips on the sausage making process. My tips on making sausage are here https://icookforleftovers.wordpress.com/2013/09/01/how-to-make-homemade-sausage .
The recipe we are making today is inspired from the TheSpicySausage.com website. The Cantalupo name is derived from the town in Italy from whence it comes. It would seem fitting that a town named Cantalupo would add orange zest to their sausage.
- 5 pounds pork butt, cubed
- 2 1/2 tablespoons kosher salt
- 4 tablespoons (1/4 cup) minced garlic
- 1 tablespoon fresh ground black pepper
- 1 tablespoon ground white pepper
- 2 tablespoons red pepper flakes
- 2 tablespoons fennel seeds
- 4 tablespoons (1/4 cup) orange zest, from about 2 large navel oranges
Sprinkle seasonings over cubed meat. Mix seasonings into cubes. Refrigerate for one hour. Pass through grinder. Return to freezer for 20 minutes. Set up stuffer. Stuff casings.
Refrigerate overnight to allow flavors to meld, and freeze the next day.
Another person made this recipe, too, here is his post: http://www.docaitta.com/2013/06/homemade-cantalupo-sausage.html?showComment=1388930939426#c7589867405681604198
The flavor of this sausage was amazing! Both guys actually rolled their eyes back when they tasted this. I think they were a little surprised. I look forward to having this grilled soon!
Update: Finally got to share this with the my husband’s family and friends. I just made Muscadine Pepper Jelly and we tried it with that. The combination was tantalizing. The sausage is a strong flavor. If you are not a fan of fennel seed to begin with, you probably won’t like this. But, for the majority of us, better than any restaurant meal.