My family on my mother’s side has a tradition of infusing Italian culinary delights into the holidays.

While it may be odd to those more familiar with turkey and ham this time of year, I love our ‘Italian Christmas’ – lasagna, Gramma Tootsie’s meatballs, sausage and antipasti platters.

My mom usually tackles the lasagna and tomato sauce, and we sometimes make the meatball-making a family affair. But this year, I asked if I could put my charcuterie love to use and make homemade sweet Italian sausage.

Butcher Shop Meats Royale on Overland

Thanks to Boise’s Meats Royale for the needed pork butt, back fat and hog casings, and Michael Ruhlman’s recipe in his book Charcuterie for the guidance.

Pork Back Fat

Dicing up the pork butt 

Adding in the seasonings – salt, pepper, sugar, garlic, sweet paprika, fennel seeds

The grind

Lined up deliciousness