2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

Much of what our members do fits into this category. …so “let ‘er rip!”

 

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218 thoughts on “2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

  1. Lodgepole Canyon Links”
    (Chuckwagon’s Semi – Dry-Cured Venison Ranch Sausage)

    8 lbs. lean venison
    1-1/2 lbs. lean pork
    1/2 lb. pork backfat
    6 tblspns. kosher salt
    2 tblspns. rubbed sage
    4 tspns. onion powder
    1 tspn. ground nutmeg
    2 tblspns. ground black pepper
    8 tblspns. corn syrup solids
    2 level tspns. Instacure #2
    1 oz. powdered dextrose

    After freezing your fanny off in the snow, carefully aim and shoot a 4-point buck whitetail mule deer, (our Rocky Mountain western measurement is four points on each side), field-dress and clean it, throw it over your saddle, lug it back to the ol’ ranch house, hang it up, allow it to cool overnight, skin the danged thing, then grind eight pounds of its best meat through a 3/8″ plate.

    Chop some creamy, “select” pork backfat into very small dice using a knife and then freeze it. Grind the pork and mix it with the venison. Add the remaining recipe ingredients to an ice water solution, distributing it well throughout the meat. Regrind the venison through a 1/8″ plate with the ground pork. Add the frozen “small diced” back fat, and then mix the sausage well with your hands. Process the meat in small batches and never miss a chance to refrigerate it! Finally, stuff the sausage into larger hog casings or smaller casings of your choice and make links, hanging them to dry at room temperature for two hours.

    Preheat your smokehouse to 120 degrees F. with dampers open, hang the sausage on smoke sticks, and dry them another hour. When the casings are completely dry to the touch, close the dampers to 1/4 open and apply heavy hickory smoke. Monitoring the smokehouse temperature carefully, raise the heat slowly, only five degrees every fifteen minutes or so, until the internal meat temperature reaches 152 degrees F. Next, shower the sausages in cold water, pat them dry, and then place them inside a drying area at room temperature with a relative humidity of 75% for twenty – four hours. Remove the sausage to a 38-degree F. refrigerator at 75% relative humidity for two weeks. Wipe off any mold that develops with a bit of vinegar on a paper towel. If you prepare this sausage carefully, its flavor will absolutely knock your socks off! If you don’t have access to venison, don’t give up. Try it with beef.

    Best Wishes,
    Chuckwagon

  2. “Cactus Jack’s Kabanosy”
    (Kabonosy made with collagen casing)

    Author Stan Marianski, says kabanosy is the “finest meat stick in the world”! And he’s right. Stan says in his native Poland, a “kabanek” is a young pig less than 264 pounds (120 kg.) in weight. This recipe is very close to Stan’s own, found in his superb book, “Home Production Of Quality Meats And Sausages”.

    Cactus Jack’s kabanosy recipe is for folks with little access to sheep casings, or those who find sheep casings too expensive. In Australia, believe it or not, it is becoming difficult to find. In America, it is getting quite expensive. This recipe uses 19 mm collagen casing.

    10 lbs. Pork butt
    4-1/2 tblspns. kosher salt
    2 level tspns. Prague Powder #1
    3 tblspns. black pepper (freshly ground)
    1 cup water
    19 mm. collagen casings
    2 tspns. sugar
    ¾ tblspn. nutmeg
    1 tblspn. caraway seeds

    Separate the fat from the lean using a sharp knife, and cut the meat into 2” cubes. Freeze the fat and semi-freeze the lean. Grind the pork using the 3/8” plate and the fat using a 3/16” plate. Work with small batches, refrigerating the meat and fat at every opportunity. Mix the meat with all the ingredients only enough to barely develop a meat paste. Use as little added water as possible. Note that most sausage makers in Poland claim their secret of this particular sausage is in NOT developing the proteins in the meat at all in this particular sausage.

    Use a long, non-tapered, stainless steel nozzle if you have one. Note that 19 millimeters equal 0.748 of an inch and it will pull over a ½” OD stuffing tube while taking the “accordion folds” out of it. Pull as much collagen casing onto the tube as possible, keeping everything dry as possible. This casing does not use water – it slides along a dry surface. Extrude the meat and make 3 foot lengths if your table is long enough, or form coils if not. There’s no need to tie the ends of the sausage using casing this narrow. Simply pinch the end of the casing with your thumb and forefinger and begin filling it. After a few inches have entered the casing, let it go and move the sausage along as it comes from the stuffer. I like to cut 12” sections with a pair of scissors, laying them on a smoke screen to dry just before smoking them.

    Smoke-cook using your favorite wood. Use a preheated 120°F. (49°C.) smokehouse and after 45 minutes, raise the smokehouse temperature to 160°F. (71°C.), until the internal meat temperature reaches 145° (63°C.) in less than half an hour. Monitor the meat temperature carefully and do not allow it to overcook. The entire cooking time should be much less than that of other sausages, as the diameter of the kabanosy is much smaller than most others. When the internal meat temperature of the kabanosy reaches 145° F, remove them to cool. Don’t use cold water on collagen casings as it will affect the texture of the casings. I like to use a portable fan to help with the blooming of these sausages. After a few hours, refrigerate the sausages wrapped in paper towels for a few days to reduce moisture, shrink, and bloom. If you can wait, they are best after about 4 or 5 days drying. This is a perishable product and should be kept refrigerated.

    Notes:

    Remember, light collagen casings will not support the weight and coils (or sticks) must be placed on wire screens. Don’t bother tying links. Simply cut thekabanosy into desired lengths with scissors prior to drying and smoking. Store the snack sticks in paper sacks in a refrigerator. Kabanosy may be vacuum packaged and frozen successfully – otherwise it will harden as it continues to dry.

    Best Wishes,
    Chuckwagon

  3. Bad Bob’s “Brown n’ Serve” Breakfast Sausage (P. 1)
    Cured And Smoked-Cooked Type Sausage

    Are you in a rush to get to work in the mornings? Do you need a pre-cooked and cured sausage patty that you can “nuke” in 30 seconds and slap on a bun for a quick breakfast as you head out the door? Well, here it is.

    I like “sandwich size” slices of breakfast sausage placed between two pieces of toast, so, when I make this sausage, I stuff the mixture into 5″ bologna (red) casings, prep-cook ‘em to 140°F, refrigerate the sausage, and then slice off thick slices that I can microwave in half a minute. When I slice off a “disk” of sausage, the red casing just falls away. The sausage stores well in the refrigerator dehydrator with a little plastic wrap over the exposed end, held in place by an elastic band. If you have time, the best way to cook a 1/2″ slice is by using a very hot, buttered skillet for quick browning. It’s incredible for a breakfast sandwich with a little mustard on a sourdough biscuit with a fried egg. Brown n’ serve is quick, delicious, and simple to make. I hope you enjoy “Bad Bob’s ‘Brown n’ Serve’ Breakfast Sausage” as much as I have.

    Here are the details: Pork that is “par-cooked” has been heated higher than an internal temperature of 137°F. (58°C.), but less than 148°F. (64°C.). This eliminates any possible trichinella spiralis in the meat and the sausage is stored in the fridge (or freezer), until it is further cooked for a meal. When the pork product is finally heated above 148°F. (64°C.) but below 154°F. (68°C.), it becomes “fully-cooked” and “ready to eat”. This final cooking step ensures the destruction of all sorts of other bacterial pathogenic microorganisms including staphylococcus aureus, escherichia coli serotype 0157:H7 and 0121, salmonella enteritidis, clostridium perfringens, listeria monocytogenes, campylobacter jejuni, shigella, bacillus cereus, as well as various non-bacterial parasites such as cryptosporidium paryum and of course, trichinella spiralis. However, this is a non-fermented product and remains perishable. Please keep it refrigerated.

    Meat Prep – Cooking Temperatures
    Undercooked………… Below 137°F. (58°C.)
    Par – cooked…………. 137°F. (58°C.) to 148°F. (64°C.)
    Fully Cooked…………. 148°F. (64°C.) to 154°F. (68°C.)

    [USA] Bad Bob’s Brown n’ Serve Breakfast Sausage

    9 lbs. pork butt (with fat)
    1 lb. pork back fat
    2 tspns. Cure #1
    4 tblspns. salt
    2 cups soy protein concentrate
    1 cup dried parsley
    1-1/2 tspns. black pepper (coarse grind)
    1 tspn. red pepper
    2 tspns. granulated garlic
    2 tspns. sage
    1 tspn. ground marjoram
    1 tspn. ground nutmeg
    ½ tspn. ground cloves
    1 cup ice water
    4-7/8” red fibrous casing

    (Continued in next post)

  4. Bad Bob’s “Brown n’ Serve” Breakfast Sausage (P. 2)

    Directions:
    Place the grinder knife and plate into the freezer while you separate the fat from the lean meat. Using a sharp knife, cut all the fat into smaller pieces (for the grinder), then freeze the fat. Cut the meat into 1-1/2 ” cubes and place it into the freezer until it nearly freezes. Grind the nearly-frozen meat using the 3/8” plate and the frozen pork fat using a 3/16” plate. Work in small batches and do not allow the fat to smear. Place the ground fat back into the freezer. Mix the Instacure #1 with a little water for uniform distribution and add it to the meat. Add the soy protein to the meat and distribute it with your hands. Add the remaining herbs and spices with a little water, then knead and mix the meat to develop the primary bind. When it becomes “sticky”, add the frozen fat to the mixture, folding it evenly throughout the mixture with your hands.

    Stuff the sausage into 4-7/8” red fibrous casings and clamp them with hog rings or tie them with heavy cotton butchers twine. Place the sausages into a preheated 130°F. (54°C.) smokehouse for an hour introducing hickory smoke. Raise the smokehouse temperature to 170˚ F. (77˚C.), continuing to smoke the sausages until their internal meat temperature (IMT) reaches 148˚ F. (64˚C.). Remove the sausages, showering them with cold water until the IMT drops to less than 90°F. (32°C.). Refrigerate the sausages overnight before slicing half inch thick slices to pan fry for breakfast.

    If you do not wish to smoke the sausages, you may certainly use your kitchen oven to prep cook the sausages. Simply lay them on an oven rack and bake them at only 200˚ F. (93 C.) until the IMT reaches 148˚ F. (64˚C.).

    If you like to eat this type of sausage served cold or sliced cold for sandwiches, then simply skip the “prep-cooking” and fully cook the sausage by making sure the IMT reaches 152˚ F. (67˚ C.) It is very important not to continue cooking much beyond this temperature, as the collagen will break and the fat will turn into liquid. If this happens, the texture of the sausage will resemble sawdust and taste just awful. And listen up pards… don’t you even dare try feeding it to your dogs if you spoil this sausage by overcooking it. Just bury it in a hole in the backyard and play “Taps” with your bugle.

    The secret of success:
    When baking the sausage, be sure not to exceed the oven temperature of 200˚ F. (93˚ C.). It will require a few hours for the IMT (internal meat temperature) to reach 152˚ (67˚ C.). Have patience and do NOT try to rush the process by turning up the heat. It just will not work. The best solution is to use a probe-type thermometer with an alarm. When the IMT reaches 152˚F., be sure to cool it in ice water until it drops to room temperature.

    Be aware that this type of sausage remains perishable and must be kept under refrigeration.

    Best Wishes,
    Chuckwagon

  5. “Bronsonville Jots”
    This is very close to the “Johnsonville Brat™” recipe.

    3.5 lbs. (1600.0 g.) lean pork
    1.6 lbs. (750.0 g.) pork fat
    7 Tbls. (154.0 g.) corn syrup
    5 tspns. (35.0 g.) salt
    3 tspns. (13.0 g.) sucrose
    2 tspns. (8.0 g.) MSG
    2 tspns. (7.0 g.) phosphate
    ½ tspn. (2.0 g.) mustard seeds
    ¾ tspn. (1.8 g.) white pepper
    ½ tspn. (1.0 g.) marjoram
    ¼ tspn. (1.0 g.) citric acid
    1/8 tspn. (0.3 g.) ginger
    ¼ cup (60.0 ml) icewater

    I can’t remember where this recipe came from. It’s been in my files through several computers. It may have been from a Len Poli original that was passed around the net several times… (When you get to be over 167 like me, you just can’t remember these things. (Shucks, my horse has a better memory than I do, and he doesn’t even recall his own name!)

    Grind all dry spices, salt, and sugar in a spice grinder to a fine powder. Grind the pork and fat separately through a ¼ plate while it is 32°F. Add the ground spice miture to the meats with the remaining ingredients and mix thoroughly to develop the primary bind. Stuff into casings and twist 5 inch links. Refrigerate brats up to 3 days. Prepare the brats by simmering sliced onions and brats together in beer. Do not boil them! Finish the brats over charcoal fire on a grill.

    Best Wishes,
    Chuckwagon

  6. “Saddle Bum’s Chicken Sausage”
    Tarragon-Chicken Sausage

    Have you ever wondered why you don’t see many recipes for chicken in sausages? Smaller diameter “Snack Sticks” are not usually made of chicken for several different reasons. The poultry’s high pH and Aw conditions make an ideal breeding ground for campylobacter jejuni and other bacteria. The skin frequently contains pathogenic bacteria as well. Further, because chicken fat is semi-liquid at room temperature, it is quick to melt inside casings submitted to even low-temperature cooking and fat “pockets” will quickly form.

    Chicken in larger sausage casings is often mixed with pork fat for stability and flavor although it should be noted that making uncooked (fresh) sausages is not recommended as fresh poultry simply does not keep well. On the other hand, chicken and poultry used in an emulsified and cooked preparation (steamed or cooked in water), is safe. Chicken “hot dogs” are popular these days and are easily made. Here is a simple recipe for tarragon chicken sausage:

    4 – ½ lbs. lbs. meat from chicken breast
    4 – ½ lbs. meat from chicken legs
    1 lbs. chicken fat and skin
    2 tspns. Cure #1
    4-1/2 tspns. salt (not iodized)
    1-1/2 tblspns. black pepper (freshly ground)
    1-1/2 cups soy protein concentrate
    2 tspns. Tarragon (dried)
    3 cloves of garlic (crushed)
    ½ cup icewater

    Grind the skin and fat (nearly frozen) through the small 1/8” plate. Refreeze the mixture and run it through the grinder once again. Grind the poultry meat through a 3/8” plate. Alternately, you may wish to use a food processor to emulsify the meat, fat, and skin. Combine the mixture with the remaining ingredients and develop the primary bind. Stuff 32 mm hog casings into a “rope” or twist links in the length of your choice. Smoke the links using thin smoke inside a preheated 120° F. smokehouse, raising the temperature only a few degrees every twenty minutes for the period of 3 hours. Finish the cooking process by poaching the sausages in water heated to 175° until the internal meat temperature reaches 160°F. Immediately place the sausages in ice water for a few minutes. Be sure to keep the sausages refrigerated.

    Best Wishes,
    Chuckwagon

  7. Hungarian Csabaii

    My pal Gus Kleckner in Australia hails from Hungary where they celebrate sweet paprika by putting it into just about every dish they can possibly think of. It’s wonderful stuff with its firery red color and exquisite flavor. This is Gus’ contest-winning recipe for the very popular Hungarian Csabaii.
    Gus says, “This sausage takes its name from the village which many years ago made it famous. There is, in October each year a festival, celebrating its uniqueness, culminating in the crowning of the “Csabai King”, who is the winner of the best sausage made in a space of two hours, with meat supplied by the organizers. It is a great tasting sausage, both grilled as fresh, or smoked and used in sandwiches or as an ingredient in dishes.”

    The Recipe;

    1 kg Pork – 80/20 meat/fat
    14g Salt
    25g Garlic – fresh, pressed and covered with water for 2 hrs
    16g Sweet Hungarian Paprika
    5 g Hot Hungarian Paprika
    2.5g Whole Caraway
    5g Icing sugar
    2g Cure # 1 – if smoking

    Gus’ Instruction:

    Freeze the fat. Cube the meat and spread a single layer on the bench. Spread all ingredients on top, covering the whole surface. Mix together until the red colour develops. Cover in a bowl and refrigerate overnight. Grind together all ingredients with coarse plate, mix well and stuff into hog casing, 350mm/14″ double links for smoking, 150mm/6″ for fresh. Both should be hung in fridge for three days before freezing/smoking.
    It is suggested that a patty is fried prior to stuffing to correct/modify for personal preference, bearing in mind that the original taste is a combination mainly of garlic, paprika and caraway. The hot version will require more of the hot paprika, should not be overbearing, but have a “bite”.

    Thanks Gus!

  8. “Rhinocerahorse Andouille”
    Garlic Cajun Sausage

    Have you ever seen a Rhinocerahorse? They are certainly a horse of a different color… because they are half rhinoceros. And it’s not because a horse and a rhinoceros decided to “mate” one day. No, no, no… It is because of two different stampedes here in the west, both at the same time. You see, some ol’ time cowboy was sittin’ around his campfire drinkin’ beer and eatin’ beans. Well, nature took its revenge on his gluttony by calling for “relief” in two different ways. The “earthquake factor” plus his simultaneous belch, simply produced a ten-second roar above 295 decibels! A nearby herd of horses stampeded northward, while a local herd of rhinocerosesesesesszzz became startled and stampeded southward. Many animals ran smack dab into each other… some at such a speed as to combine their molecules when colliding. In the west, this became known as the “super collider” of Arizona, and in fact, the action continues to this day, where modern cowpokes may pick up a “rhinocerahorse” of their preference simply by paying a few more dollars and adjusting their saddles! Today’s modern rhinocerahorse, of course, stomps out campfires by repetitively jumping straight in the air on all fours, as well as climbing trees – a mighty handy talent when one of our western flash-floods comes a’ roarin’ down the canyon! If you just can’t locate any rhinocerahorse meat, go ahead and use pork butt.

    9-1/2 lbs. fatty pork butt
    1/2 lb. pork fat
    2 level tspns. Prague Powder #1
    2 cups soy protein concentrate
    4 tblspns. salt
    Six cloves of garlic
    1 cup onions (diced)
    1 tblspn. paprika
    1 tblspn. sugar
    2 tblspns. frehly cracked black pepper
    1 tspn. cayenne pepper
    1 tblspn. dried thyme
    1 tspn. sage
    ½ tspn. mace
    1/2 cup flat lager beer to adjust consistency

    Proper Cajun-style andouille may be so coarsely ground the grain of the meat may be seen in the final product. This particular recipe skips the usual cloves, mace, and allspice incorporating more… you’ve guessed it – garlic! Shucks, don’t even bother peeling or chopping the garlic. Simply drop it into the grinder’s hopper in whole cloves and grind it with the meat. Be sure to grind the pork coarsely. It’s best ground through a 1/2″ plate then mixed thoroughly with the seasoning. Mix the Prague Powder #1 with a little flat lager beer (or a little water) and distribute it thoroughly throughout the meat. Mix the meat well until a sticky “meat paste” is formed. Stuff the sausage into large 38-42 mm. hog casings.

    Hang the stuffed sausage on sticks at room temperature to dry for an hour. Next, space the sausages, as to not touch one another, inside a 130-degree pre-heated smokehouse with the damper wide open to further dry them. Close the damper to ¼ open and use your choice of moistened sawdust to introduce smoke. It’s always a good idea to use a heat diffuser to promote indirect heat, and a drip pan to avoid flare-ups. After an hour, gradually, only a few degrees at a time, raise the smokehouse temperature to 165 degrees over the period of several hours. Insert a probe-type internal meat thermometer and remove the smoked sausages when the internal meat temperature reaches 150° Fahrenheit. Note that the smokehouse temperature should never exceed 170°F. Immediately shower the sausage with cold water and refrigerate the sausages.

    Hastening the procedure by introducing more heat to the smokehouse will only shrink the sausages, dripping grease all over the floor of your smoker, and will produce a dry, wrinkled product resembling sawdust! Slow smoking produces moist, tender, sausage, having skins delivering that special “bite”. Although this product has been cured, it is perishable and should remain refrigerated.

    Best Wishes,
    Chuckwagon

  9. Goodness Gracious Garlic Sausage
    (Fresh Garlic & Sage Expertise)

    Some folks seem to think sage is just for turkey stuffing and breakfast sausage only. Wrong! Combined with a little garlic and hickory smoke in a sausage, it just can’t be beat. Who can resist the flavor of garlic in a good sausage? However, it can be a bit bitter or strong unless you know a little secret I learned years ago from an ol’ sourdough named “Dutch Oven Dick” – my fishin’ pard from Alaska.

    The first time “Dutch Oven Dick” ran the rapids with me at the Red Creek confluence on the Green River, we took my aluminum canoe without a keel (scoots across the water). Dick’s eyes were large as tumbleweeds as we started down the “chute”, scraped the bow, broached, rolled, and finally swamped the boat! Dick went under, washed down to the eddy, and shot out like a cork! Shaking and dripping wet, Dutch Oven Dick Lafferty cursed the 43 degree water temperature and as he pulled the boat back to the shore, he made reference to some type of female dog.
    Kicking the gunwale, he screamed, “Look at the dent in that tub… We were nearly killed!” He added, “And to think we were dumb enough to run this rapid twice!”
    “Twice?” I asked. “What do you mean … twice?” I was puzzled. “We’ve only run this rapid one time” I said.
    Heaving the paddle back into the canoe, he said…”Well we’re going to do it again aren’t we?”

    Dutch Oven Dick’s Garlic Secrets:

    Raw garlic added to sausage is pungent and it may be a little bitter. Par-cooked or ‘barely browned’, it becomes sweetened with roasted garlic flavor. The ol’ timer knew that oil and salt are the best kept secret ingredients in protecting garlic’s flavor. For example, if one were making a garlic marinade, oil and salt would be added to garlic, as omitting either would significantly reduce the flavor of the garlic. Why? It’s because oil protects and stabilizes allicin, the compound in garlic that’s responsible for its characteristic flavor. Allicin is produced when garlic is cut or crushed, and it quickly degrades into less flavorful compounds when exposed to air. When oil is added to comminuted meat, it coats the meat particles. However, once in oil, the allicin dissolves and is protected from air. With this protection, it freely moves into meat particles delivering full flavor. Salt has its own trick also as it speeds up the process. Salt draws water containing allicin out of the garlic much quicker than it would on its own. So, what is the secret? Don’t add all raw garlic to your sausage… cook most of it by poaching it just a few minutes in a little oil and salted water. When the liquid is reduced and cooled, put it into a food processor and pulverize the cooked garlic. Add the liquefied garlic mixture to the primary bind and blend it thoroughly with the meat.

    10 lbs pork butt
    29-32 mm. hog casings
    1 cup fresh parsley (chopped)
    2 tspns. freshly ground black pepper
    2 tspns. rubbed sage
    1 tspn. liquid smoke
    4 cloves garlic (Prepared using instructions above)
    90 grams salt
    ½ cup of water
    2 tblspns. olive oil

    Place the grinder knife and a 3/8” plate into the freezer. Cut the meat into 1” cubes to keep long strands of sinew from wrapping around the auger behind the plate as the meat is ground. Prepare the garlic, salt, oil, and water solution using the instructions above. Grind the meat and then mix in the garlic solution and the remaining spices. Work with small batches, refrigerating the meat at every opportunity. When the primary bind has developed and the meat shows peaks when pulled apart, stuff it into 29-30 m.m. fresh hog or lamb casings. This sausage is perishable and must be refrigerated. Use within three days or freeze the remainder.

    Best Wishes,
    Chuckwagon

  10. Italian (Sweet) Sausage

    Our pal, Stan Marianski really puts together an Italian sausage and this one is his! When the Italians leave the cayenne out of their infamous fennel-laden recipe, they call it “Italian Sweet” Sausage instead of “Italian Hot Sausage”. Real Italian Sausage contains caraway, fennel, and coriander, and it is a superb sausage for frying or grilling. Sheeeyuks, “Bigfoot” the butcher in my local supermarket, uses so much salt in his “secret recipe” it could melt the salt on I-15 in January! Why not make your own Italian Sweet Sausage and save money, use much less salt and fat, and enjoy your breakfast or dinner even more? The dominant flavor in fresh Italian sausage is fennel with traces of coriander and caraway. By adding (or not) cayenne pepper we can create sweet, medium or hot variety. Now, get this: Fried on a hot plate with green bell peppers and onions, it is sold by street vendors everywhere in New York City. Don’t confuse it with cheap poached hot dogs on a bun; Real Italian sausage is larger and served on a long subway type roll. It is leaner than other fresh sausages and the US regulations permit no more than 35% fat in the recipe. Yes, fennel, sometimes added with anise, is the dominant spice in this sausage, although the coriander and caraway play their parts also.

    Pork butt 1000 g. (2.2 lbs)

    Ingredients per 1000g (1 kg) of meat:
    Black pepper, coarse 2.0 g. (1 tspn.)
    salt 18 g (3 tsp. )
    sugar 2.0 g (½ tsp.)
    fennel seed, cracked 3.0 g (2 tsp.)
    coriander 1.0 g (½ tsp.)
    caraway 1.0 g ( ½ tsp.)
    cold water 100 ml (⅜ cup)

    Instructions
    Freeze the fat then grind the meat and fat using a ⅜” (10 mm) plate. Mix the meat with all ingredients, including the water, then stuff the mixture into 32 – 36 mm hog casings and tie 5” (12 cm) links. Fully cook the sausage to 152 degrees Fahrenheit before serving. Note this particular sausage is recommended for frying or grilling.

    Notes:
    For Medium Hot Italian Sausage add 2 g (1 tsp) cayenne pepper.
    For Hot Italian Sausage add 4 g (2 tsp) cayenne pepper.
    Other Italian spices such as basil, thyme and oregano are often added.
    Want even more flavor? Simmer the bone and trimmings in a little water and use the stock for the water called for in the mix.

    Best Wishes,
    Chuckwagon

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