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I've read more then once recently that life tends to get in the way of your hobbies, and I got to admit I'm guilty.
I haven't added much to the forum in a long time, but I'm going to try to make an effort to change that, sort of reset some priorities. Well we'll see how that works out.
So for my first contribution this sausage season is a Hot Italian sausage. I've been trying to duplicate what my grandfather made way back when. It's simple but pretty good. I haven't nailed it yet but I'm close.
If you try it, I hope ya enjoy it.
Hot Italian Sausage;
Pork Butt 1 kg
Salt 10g
Course ground black pepper 4.1g
Fennel seed 6g
Chopped Garlic 6.2g
Crushed Italian hot pepper 5g
Cube pork and fat, set aside fat, and add spice mix to meat. Mix well.
Let set over night.
Grind fat through 5/16 plate then mix with meat cubes and grind everything again. ( I don't like large chunks of fat, that’s why I double grind it)
Mix by hand until meat gets tacky.
Stuff into 32-35 hog casings.
Notes;
*This isn't a real hot “hot sausage” but nice. So if ya like it hot add more hot pepper.
*I've been using 29-32 mm casings lately, for no particular reason but they do fit on a bun better.
*This batch was rather stiff while mixing so I added a cup of cold water to it to loosen it up. I normally don't do this, but sometime you have to. (I think it was the less then stellar quality of the pork)
here's 14 lbs of links, thanks for looking!
I haven't added much to the forum in a long time, but I'm going to try to make an effort to change that, sort of reset some priorities. Well we'll see how that works out.
So for my first contribution this sausage season is a Hot Italian sausage. I've been trying to duplicate what my grandfather made way back when. It's simple but pretty good. I haven't nailed it yet but I'm close.
If you try it, I hope ya enjoy it.
Hot Italian Sausage;
Pork Butt 1 kg
Salt 10g
Course ground black pepper 4.1g
Fennel seed 6g
Chopped Garlic 6.2g
Crushed Italian hot pepper 5g
Cube pork and fat, set aside fat, and add spice mix to meat. Mix well.
Let set over night.
Grind fat through 5/16 plate then mix with meat cubes and grind everything again. ( I don't like large chunks of fat, that’s why I double grind it)
Mix by hand until meat gets tacky.
Stuff into 32-35 hog casings.
Notes;
*This isn't a real hot “hot sausage” but nice. So if ya like it hot add more hot pepper.
*I've been using 29-32 mm casings lately, for no particular reason but they do fit on a bun better.
*This batch was rather stiff while mixing so I added a cup of cold water to it to loosen it up. I normally don't do this, but sometime you have to. (I think it was the less then stellar quality of the pork)
here's 14 lbs of links, thanks for looking!
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