Italian Sausage

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  • #2455
    ToolOfHis
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    Italian Sausage

    This recipe can also be used to make sausage patties instead of stuffing it into casings.
    5-lbs pork
    1-cup cold wine (red or white), or water
    1-cup chopped fresh parsley
    5-tsp salt
    1-tbsp garlic powder or-4 to 5 garlic cloves, minced
    1-tbsp fresh ground pepper
    2 to 3-tsp cayenne ( may be reduced to suit taste)
    5-tbsp fennel seed
    2-tsp crushed chili peppers ( may be reduced to suit taste)
    Paprika to colour
    1-tsp anise, optional (ground)
    Soak casing for at least 1 hr., and then run water through
    Take meat & fat from bone
    Cut into large cubes for grinding.
    Use coarse blade to grind
    Mix all seasoning together with 1-cup cold liquid
    Mix seasonings with ground meat
    Stuff slowly & firmly with no air pockets.
    When finished, link the sausage & prick all over with a pin
    Remember to always keep everything cold
    It is recommended to put sausage in fridge for 24 hrs. before freezing to let all the flavours meld.
    For extra juice add 2-tbsp.non-fat dry milk per pound.
    Always keep everything chilled
    Use pork butt or picnic shoulder (N.Y. style).
    Use hog casings.
    18 1/2 lb. pork shoulder after it is de-boned yielded approx.16 lb. of sausage.

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