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Post by BBQ Butcher on Aug 19, 2007 9:14:20 GMT -5
This recipe is enough for five pounds of sausage.
ITALIAN SAUSAGE (mild)
5 lbs Pork Shoulder Butt, approx 25-30% fat 1 TBS salt 1 TBS ground black pepper 5-6 cloves of garlic, minced 1 tsp coarse crushed fennel seeds 1 tsp coarse crushed anise seed 1 cup ice water
optional: add 1 TBS crushed red pepper for HOT sausage
Mix all seasonings with the cut up meat (except water), grind once through the coarse plate. Add the ice water, mix by hand. Change the grinder plate to the medium blade and run the sausage mix through the grinder.
Let sit for a few hours, or over night in the fridge, for the flavors to blend before stuffing or making patties. Another half cup of water may be added for texture.
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Post by gracoman on Dec 10, 2016 11:57:31 GMT -5
I'm going to delve into the fine art of sausage making and begin with Italian. Of course there are many recipes out there so I usually look for commonalities. One I have run across is adding fat back. I don't know if I'll be able to find this. Any chance you would know of a supplier? Would it make that much of a difference? Am I really going to order fat and pay for it
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Post by BBQ Butcher on Dec 10, 2016 12:06:30 GMT -5
I'm going to delve into the fine art of sausage making and begin with Italian. Of course there are many recipes out there so I usually look for commonalities. One I have run across is adding fat back. I don't know if I'll be able to find this. Any chance you would know of a supplier? Would it make that much of a difference? Am I really going to order fat and pay for it Fat back is uncured unsalted fat from the back of the pig. Use to get it for free, but now it costs. I just use clean fat from the loin or shoulder. I've also been using the excess fat from bacon that I cut off before I cook it
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Post by gracoman on Dec 10, 2016 13:08:03 GMT -5
Awesome. Thanks! You can be sure I will be blasting this while making my first batch of sausage.
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