Sausage Recipies!

Posted on July 07th, 2012 in Recipes

Sausage Recipies!

Italian Fennel Sausage
4# Pork shoulder diced
1# Pork back fat
1 1/2 oz Kosher salt
2 tbls Chile Flake
2 tbls Fennel Seed
1 1/2 tsp Black Pepper
6 cloves fresh Garlic
1 cup White Wine
10 feet of hog middles soaked in luke warm water for 30 min.

Lemon Chili Sausage

4# Pork shoulder diced
1# Pork back Fat
1 1/2 oz kosher salt
1 Tsp Black Pepper
2 tbls Aleppo Pepper
1 tsp Urfa Chile
2 tbls Mexican Oregano
2 Tbls Sweet Californian Paprika
1 tsp Smoked Paprika
1tbls Minced Dried lemon Peel
1 cup ice cold light beer
10 feet hog or 15 feet lamb casings soaked in warm water for 30 min.

Rules to Live by When Making Sausage
1. Always be sure your sausage contains at least 25% fat
2. Use the right amount of salt- 1/3 ounce per pound
3. Chill your meat before grinding to the point of almost frozen
4. Always grind your meat in a chilled bowl set on ice
5. Mix the ground meat well after grinding
6. Adding ice cold liquid during griding helps distribute seasonings
7.Do not over cook your sausage… slow and low is the way to go…do not go over 150 degrees for pork of for sausages with poultry cook to 160 degrees
8. Savor every bite : A great sausage is a special thing

Master Ratio For Sauasge
5# Meat and fat
1 1/2 Kosher salt
1 Cup ice cold liquid