YELLOW TOAD
01-31-2008, 10:46 AM
Hot-Sweet Italian sausage
* 15 pounds boned pork butts, or the cheapest fattiest cuts of pork you can get. Shoulder, Steak or chop. Try to achieve a 30% fat ratio.
* 2 ¾ cups very cold red wine (I used Merlot)
* 7 tablespoons kosher salt
* 7 tablespoons fennel
* 6 tablespoons ground black pepper
* 1 tablespoon ground coriander
* 3 teaspoons semi crushed red pepper flakes
* 2 teaspoons oregano
* 1 tablespoon garlic powder
* 1 tablespoon of sugar
* 1 tablespoon semi crushed caraway seed
Grind all of the pork through a one-quarter inch or three-eighths inch plate. Be sure to evenly distribute fat pieces evenly throughout the mixture. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit.
When the meat is chilled, thoroughly mix the remaining ingredients in a bowl. In a large bowl or lug, thoroughly mix the wine and spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings. Hang the stuffed sausage in a cool place until the casings are dry to the touch. Refrigerate or freeze immediately after drying.
If you do not have a sausage stuffer, you can store the sausage in patties or in bulk. Refrigerate or freeze as desired.
10lbs of meat (after being ground) will give you about 30-35 sausages if you use 33mm casings @ 6 inch length.
* 15 pounds boned pork butts, or the cheapest fattiest cuts of pork you can get. Shoulder, Steak or chop. Try to achieve a 30% fat ratio.
* 2 ¾ cups very cold red wine (I used Merlot)
* 7 tablespoons kosher salt
* 7 tablespoons fennel
* 6 tablespoons ground black pepper
* 1 tablespoon ground coriander
* 3 teaspoons semi crushed red pepper flakes
* 2 teaspoons oregano
* 1 tablespoon garlic powder
* 1 tablespoon of sugar
* 1 tablespoon semi crushed caraway seed
Grind all of the pork through a one-quarter inch or three-eighths inch plate. Be sure to evenly distribute fat pieces evenly throughout the mixture. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit.
When the meat is chilled, thoroughly mix the remaining ingredients in a bowl. In a large bowl or lug, thoroughly mix the wine and spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings. Hang the stuffed sausage in a cool place until the casings are dry to the touch. Refrigerate or freeze immediately after drying.
If you do not have a sausage stuffer, you can store the sausage in patties or in bulk. Refrigerate or freeze as desired.
10lbs of meat (after being ground) will give you about 30-35 sausages if you use 33mm casings @ 6 inch length.