ITALIAN SAUSAGE




This is the sausage of pizza.




Italian Sausage Recipe

Pork ........................................1 lb
Red Wine .............................2 oz
Salt......(pickling)...................1 1/2 tsp
Fennel.....................................1 1/2 tsp
Black pepper........................1/8 tsp
Ground coriander................1/4 tsp
Oregano................................1/2 tsp
Garlic powder.......................1/8 tsp
Caraway seed......................1/8 tsp

Measure out spices, mix with wine and set aside.

Cut meat into 1" strips and grind them through a 3/16" plate. Meat should be as cold as possible when grinding. Partially frozen is best if the grinder can handle it.

Add spice mix to meat and mix thoroughly. Chill in freezer for 30 minutes.

Run the mixture through 1/4" plate. If you are going to stuff into casings, return to freezer while setting up stuffer. If bulk sausage is all that is required, just divide it up into lumps as required, wrap in plastic or freezer bags and freeze till needed.

For sandwiches, 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.

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Jack Schmidling Productions, Inc.
18016 Church Road ~ Marengo IL 60152
Phone:815 923 0031 ~ Email:arf@mc.net