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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
Jeff Rohatiner, the founder and owner of Jeff’s Gourmet Sausage Factory, shares here his recipe for homemade beef Italian sausage. Known far and wide for mouth-watering delicacies such as his signature sausages and “French dip” sandwich, Jeff is a legend in the Los Angeles food scene.
1 pound 75/25 fresh beef chuck/fat (or ground beef)
2 teaspoons Pereg Black Pepper
1 teaspoon Gefen Salt
1 teaspoon fennel
1 teaspoon Spanish paprika
1/2 teaspoon Gefen Crushed Red Pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground caraway seeds
Run all ingredients through a meat grinder. If you do not have a grinder, add the ingredients to a bowl and mix well by hand until blended.
Refrigerate mixture at least one hour.
Set up a sausage stuffer with casing and add the sausage mixture to the stuffer, filling the casing. Refrigerate the prepared sausage for one more hour.
Poach sausage in 160 degrees Fahrenheit water or beer for 10 minutes, then finish in a hot pan or on the grill for three to five minutes.
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