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Shooters Weekend Sausage project.

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  • Shooters Weekend Sausage project.

    I took a recipe courtesy of Rich and stuffers.com and modified it a bunch to up the spice and heat i think. Any comments on the recipe I have came up with appreciated as I do not like Sweet Italian much.

    Shooters Hot Italian-Style Sausage LOL 3t is same as 1TBS but I was doing this in my head so will change it in my files. LOL Sorry

    4 lbs lean pork butt,cubed
    1 lb pork fat,cubed (I use pork trimmings)
    5 t coarse kosher salt
    3 t fresh black pepper, coarsely ground
    3 t granulated garlic
    4 t fennel seed
    2 t anise seed
    1 Tbs crushed red pepper
    1/2 cup chilled water


    1 t dry sweet basil (optional)
    1 t dry oregano (optional)

    Prepare the casings. Grind the meat and fat together through the course disk. Mix the water and remaining ingredients with the ground meat and fat. Stuff the mixture into casings. Refrigerate and use within three days {immediately if using store-ground meat as this is not as sanitary as grinding your own), or freeze.
    Last edited by ShooterRick; 08-29-2009, 10:19 AM.
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  • #2
    I'd replace the fat with another pound of lean pork and add 1/2 cup oats (before grinding).
    better for you and at least as succulent.
    seasoning looks great :-)

    you might also try using red wine instead of water adds a little extra savoury kick and colour.
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'



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    • #3
      Originally posted by curious aardvark View Post
      I'd replace the fat with another pound of lean pork and add 1/2 cup oats (before grinding).
      better for you and at least as succulent.
      .
      I would not.
      Keith

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      • #4
        Pork fat rules just ask Emeril Lagasse at least it has for me.

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        • #5
          I normally use pork shoulder You want around 25% fat for a good sausage. All looks good, I might switch to a dry red wine rather than the water.
          Col. Big Guy

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