How to make Homemade Italian Sausage ( Pic Heavy )

[MissPrissy]

I have a question -

How well does the seasoning mix in if I toss my cubed pork in it and then put it through the grinder?

 

[al6517]

Quote:
MP :

I am not sure I fully understand your Question, Do you mean to season the cubed pork first then run it through the grinder. If so I don't recomend that as it does not really mix that well and you don't want to run the risk of grinding the fennel seeds. Mixing by hand will give you a better feel for the proper texture and fat content, then if you must adjust the seasoning it is safer and easier to do it manually. Just a tip: when you are ready to stuff the sausage, take the grinding blade out of the grinder plate, if not it will double grind the meat to fine, and you don't want that. That is why it is important to not over mix the meat. the texture is as important as the seasoning ratio.

AL

 

[MissPrissy]

Thanks. I was trying to save myself some hand work. LOL

 

[al6517]

Quote:
MP :

Sorry hon, most of my recipes like this one tend to be a tad bit labor intensive, in my defense some steps are unavoidable. LOL LOL makes you STRONG like bull!!!!. I remember when I was little and would complain to my Gramma about how cooking was pretty hard work. She would then lightly spit 2-3 times on the top of my head. To ward off the devil. I warned you!!! we were pretty raw Immigrants back then, heck we only spoke Italian in the house!!, until we started school and learned english. Crazy times crazy times.

AL

 

[MissPrissy]

My sausage stuffer came today! Tomorrow morning I head out for boston butts!

Al, 2 large roasts made all the sausage in the coils in the photos?

 

[al6517]

Quote:
MP :

Yes 1= 10 lbs and the other was about 9.5 lbs, when I finished I had less than 1 lb total of waste to include the blade bone. I am really glad you are trying this out, I am excited to see your results. keep me posted and I want to see pic's posted on this page my Dear!!! LOL LOL.

Did you find the natural hog casing's ?.

AL

 

[dizzychicken]

I swear before I die I am gonna make me some of those sausages. Now just to find me a Deni and some hog casings.

Thanks so much for posting this recipe. I have a few questions though.

1. On the twisting of the links do you mean twist 3 times one way then move done the link and twist 3 times the other way? Then you have one full link?

2. Also, have you ever added cheese to the recipe? If so do it freeze well that way?

3. Do you control the flow of the sausage as it is filling the casings, or just let it fill on its own?

4. Why no pictures of it all cooked up so we can drool on ourselves even more?

Oh and just a shout out to a fellow Okie. I live in SE Oklahoma. Bummer that we are losing all our butchers. We don't even have 1 anywhere in these parts anymore

Thanks again!

 

[al6517]

Quote:
First off WELCOME !! check out our home thread in okies in the byc.

Answers :

1. yes twist one direction then move down and twist in the other direction, that will give you 1 complete link.

2. UUhh NO cheese if I did that all of the true Italians would have me in Cement shoes at the bottom of the east river LOL.

3. Yes you must use one hand to control the flow, or get yourself a helper ( Recommended ) I go it alone but I have several thousand pounds of pratice. Getting the proper flow takes a little practice but you should get the hang of it quickly.

4. If this god forsaken wind would quit blowing I would, but with you living right here in Hell with me you know that don't you LOL.

As far as the butchers go, yes it is very sad. Walmart has seen to that downfall of an entire career art form, with there chemicaly gassed flavored and colored meat. Not to mention only several basic cuts at that. I do have access to a real butcher and I tip him every time we do business, we are close friends LOL.

AL

 

[al6517]

Next month I plan to add my homemade PEPPERONI recipe to this thread also. It is really killer too, just some small differences to this recipe, but after I form it I boil the links to cook the meat and shrink the casing. then wrap it in brown paper and age it in the fridge for 2 mo. WOW it is awesome!!!!.

AL

 

[dizzychicken]

Thanks for taking the time to answer all my questions.

You are absolutely right about that wind. Come to think about it, I believe our county is under a burn ban so no grill anytime soon. Oklahoma weather is the craziest weather ever!

LOL that is funny about the cheese, but I believe you are correct, they would disown you for straying. Well since you are Italian, you must share some recipes for the sausage. I imagine it would be great chunked and browned with onions and peppers stewed in some fresh homemade tomato sauce. Do you grill them up and put them on a bun with great topping like sauerkraut, onions and mustard, like a bratwurst? Forgive me, I have never used Italian sausage before.

Thanks for the invite to the Okie board. I will see if I can find it.