Homemade Italian Sausage

Discussion in 'Food and nutrition' started by Terry Stautzenberger, Apr 8, 2005.

  1. Here is a rather good recipe. Hope it works for you.
    Terry S.

    From: "ROBT SILVA" <[email protected]>
    I would like any recipes for homemade italian sausage.

    Freezing Before Grinding

    Note: I took previous posters' advice and froze the
    grinder parts and partially froze the meat strips before grinding pork
    for Italian sausage and it made a huge texture difference. The freezing
    technique resulted in discernible meat bits as opposed to the finer
    minced texture I used to get. Terrific Thanks!!!

    Italian Sausage

    10 pounds pork butt
    4 tablespoons canning salt
    3 teaspoons fresh ground black pepper
    1 tablespoon ground coriander
    1 tablespoon sugar
    1 1/2 ounces fennel seed
    2 teaspoons anise seed
    2 teaspoon red pepper flakes
    1 tablespoon dried parsley
    8 ounces cold water

    Grind the pork butt through a 1/4" hole plate. Mix in the spices and
    water with the meat. Mix thoroughly. Stuff into 35mm hog casings, and
    twist into 6" links. Let sausage age in the refrigerator for 1 day. Then
    use or wrap and freeze.



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