https://www.copymethat.com/r/0QlOZvbW2/making-italian-sausage-from-scratch/
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eIMgJOx
0QlOZvbW2
2024-05-03 18:42:16
Making Italian Sausage, from Scratch
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Ingredients
- subheading: TO YOUR GROUND PORK, ADD:
- 4.5 gms of salt/lb of meat
- 1.5 gms of black pepper/lb of meat (optional)
- 0.85 gms of hot chili flakes/lb (for medium-hot sausage) (optional)
- 2.5 gms of paprika/lb of meat
- 0.5 to 1 gm of fennel seeds/lb of meat (optional)
- 25 gms of pepper paste/sauce per lb of meat (i.e. a 1-liter Jar does 35 to 40 lbs)
- 1 cup of dry red wine/10 lbs of meat (optional)
- subheading: * NOTES:
- 20 YDS of sausage casings, will be enough to do 25 to 30 lbs of ground meat
- The best cut of pork to use, are pork shoulder butts
- The second best cut of pork to use are whole pork shoulder (i.e. NY Shoulder)
- The third best cut of pork to use would be Picnic Pork Shoulder
- Remove any “blubbery” fat, keep “firm” fat (do not make your meat too lean - sausage needs fat)
- Use a meat grinder plate with ½ inch holes
- Mix all ingredients very well
- Fill casings so that they are firm to touch
Steps
Directions at youtube.com
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