Slice the pork into 1” thick strips. Place in the freezer for 30 minutes, along with the grinder components.
Assemble the grinder on the Ankarsrum base.
Using a 6 mm die, grind all the pork.
Take half of the pork and place it in the refrigerator. Mix the Cattleman’s Grill Italiano Seasoning and roasted garlic into the remaining half. Grind the seasoned pork a second time.
Place the unseasoned once ground pork and the twice ground seasoned pork in the bowl of the Ankarsrum mixer. Add the red wine, as well.
Using the single wire whip (or paddle attachment of stand mixer), whip the meat over high speed until it becomes tacky and holds together, about one minute. This creates the “primary bind” and is essential in creating the sausage texture.
Package and refrigerate or freeze the sausage according to your needs.
You might also enjoy: Italian Roast Pork Shoulder
If stuffing the bulk sausage into links, prepare your natural hog casings (32mm-35mm). Soak the casings in warm water for at least 30 minutes. Discard the water and rinse the casings, inside and out.
Fill the sausage stuffer with the sausage, pressing out any air pockets.
Place the casings on the horn of the sausage stuffer.
Push the sausage to the end of the horn. Tie off the end of the sausage casing. Being to fill the casing, taking care to not overstuff, as this can cause a blowout. When all the sausage is cased, tie off the last casing.
If preparing links, use the “pinch-pinch-twist” method (demonstrated in the video). Pinch the sausage at the desired link length, then pinch again at the end of the next link and twist the link formed in the middle. Repeat this to the end of the sausage rope. You should be twisting in the same direction every time.
Alternatively, you can simply leave the entire sausage in a coil, if you plan to cook it all at the same time.
A three pound batch of Italian Sausage will yield about 9 (1/3 lb) sausage servings.