Claudia, you inspire me! I worked in a pork processing plant for years where my job was to cut and package sausage; hot Italian, mild Italian, beef (bleh), breakfast links, pork links,etc. I would always try to hang around the guy who was making the sausage blends, but he would never reveal the secret recipes (jerk).
Thank you so much for sharing this. My next purchase is going to be the sausage stuffing attachments for my KitchenAid. Woot!! A new project (toy).
Homemade Sausage
2 голоса | 543 визита
1 отзыв | 2 комментария
Отзывы
%3C/p%3E%3Cp%3E(%20Recipe%20for%20Sausage):This%20recipe%20uses%2025%20to%2026%20pounds%20of%20pork%20shoulder,%20which%20creates%20about%2024%20pounds%20of%20sausage,%20have%20the%20market%20grind%20this%20for%20you%20or%20if%20you%20prefer%20you%20can%20use%20ground%20turkey%20in%20place%20of%20the%20pork%20shoulder.%20This%20recipe%20can%20cut%20in%20half%20also.%3C/p%3E%3Cp%3EHog%20Casings%20(Prepared%20As%20Instructed%20Below)%3C/p%3E%3Cp%3EFlavor%20suggestions:%3C/p%3E%3Cp%3EMake%20herb%20flavored%20by%20adding%20minced%20garlic,%20parsley,%20oregano%20and%20basil,%20usually%20a%201/4%20cup%20of%20each%20to%20taste.%3C/p%3E%3Cp%3EPrepare%20the%20hog%20casings%20the%20day%20before%20by%20soaking%20in%20water%20with%20a%20little%20orange%20juice%20and%20salt.%20Before%20using,%20rinse%20well%20and%20cut%20into%20pieces%2018%22-%202'%20long.%20Keep%20the%20casings%20in%20warm%20water%20to%20keep%20them%20soft%20and%20flexible.%20You%20will%20need%20a%20funnel%20tube%20and%20stuff%20by%20hand%20or%20buy%20attachment%20for%20your%20industrial%20mixer%20sausage%20attachment.)%3C/p%3E%3Cp%3EMix%20all%20the%20ingredients%20together,%20usually%20we%20mix%20by%20hand,%20until%20well%20combined%20with%20seasonings.%20Put%20casing%20on%20the%20funnel%20or%20machine%20and%20stuff.%20We%20usually%20freeze%20most%20the%20links%20and%20you%20can%20use%20this%20making%20many%20other%20Italian%20recipes)%3C/p%3E){kind=link}
Комментарии
08 ноября 2011Claudia:1 reply
This sounds very good. Several years ago when I started smoking foods I went on sausage making binge. This recipe is a bit different than most. An interesting touch in adding orange juice to the casings. I have never seen this before. Is there any particular reason for it? Like Emeril says--Pork fat rules. Thanks for sharing the recipe.