Homemade Kickin’ it Italian Sausage
4 lb Ground Pork Shoulder, very cold
2 T + 1 t. Kickin’ it at the Lake Seasoning Salt
1 T Sugar
2 oz White or Red Wine Vinegar
¼ t Cayenne Pepper
1 T Black Pepper
1 T Dried Sweet Basil
2 t. Oregano, whole, dry
1 t. Thyme, whole, dry
1.5 t Fennel Seed
1 Bulb garlic, peeled, chilled
½ c Ice water
Peel and Process garlic. Chill.
Mix Kickin’ It, herbs, spices and sugar, set aside.
Place cold meat in chilled mixing bowl.
Sprinkle spices over meat and begin mixing on low speed.
Drizzle in ice water. Mix at low while adding until incorporated.
Add chilled, fresh garlic, then mix one minute on medium speed.
Use as desired
Press out onto a parchment-line sheet pan into a 6-8 inch wide, flat loaf about 1-½ inches thick.
Roast in the oven at 400 degrees until it is no longer pink inside or until internal temp reaches 165 degrees.
Remove from oven and allow to rest 10-15 minutes before slicing.