Pasta hot Italian pork sausage

Up your pasta game with homemade sausage. We love grindIng our own meats to make sausage and burgers. 

You can control exactly what goes into them so there is no unwanted additives and taylor made to your own taste. 

For this pasta we made a hot Italian pork sausage. Served it in a mustard creme sauce along side a glass of @columbiacrest H3 merlot. We use the meat grinding attachment for the

The Recipe
Pasta hot Italian pork sausage

1 lb pork belly
1 lb pork tender loin
1 tbsp red pepper flakes
1 tbsp salt
1/2 tablespoon fresh thyme
1/2 tbsp fresh oregano
1 tsp sage
1 tsp fennel seeds
1 tsp herbs de province
5 garlic gloves
2 green onions bottoms removed.
1. Cut pork into three inch by one inch strips. Freeze for 3 hours or more
2: Attach course grind attachment. Feed meat through grinder at medium speed, with bowl beneath to catch the meat.

3 Add spice, garlic and onion l to ground meat. Mix until combined. Attach fine ground attachment. Feed meat through again. ( you can fry off a little bit to test flavor). Refrigerate for 1 hour before using

Homemade Italian sausage in a mustard creme sauce pasta

1 lb of italian sausage ( use recipe above or buy premade)
1 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
1 cup chopped basil
1 cup grated parm
1 lb penne pasta

1: Boil pasta until al dente. Set aside 1/2 cup pasta water

2: In the meantime, heat sausage in dutch oven over medium. Break up with wooden spoon until browned

3: deglaze pan with wine, scrapping up any browned bits at the bottom of the pan. Until reduced by half

4: Add creme and mustard. Simmer for a few minutes until slightly thickened.
5: removed from heat, add al dente pasta, pasta water, basil and parm. Mix until combined and cheese is melted.

6: enjoy with a big glass