From terrystz@infohiwy.net Sat Apr 9 08:52:41 2005 Date: Fri, 8 Apr 2005 13:05:50 +0000 (UTC) From: Terry Stautzenberger Newsgroups: rec.food.recipes Subject: Homemade Italian Sausage Followup-To: rec.food.cooking, rec.food.recipes Here is a rather good recipe. Hope it works for you. Terry S. From: "ROBT SILVA" I would like any recipes for homemade italian sausage. Freezing Before Grinding Note: I took previous posters' advice and froze the grinder parts and partially froze the meat strips before grinding pork for Italian sausage and it made a huge texture difference. The freezing technique resulted in discernible meat bits as opposed to the finer minced texture I used to get. Terrific Thanks!!! Italian Sausage 10 pounds pork butt 4 tablespoons canning salt 3 teaspoons fresh ground black pepper 1 tablespoon ground coriander 1 tablespoon sugar 1 1/2 ounces fennel seed 2 teaspoons anise seed 2 teaspoon red pepper flakes 1 tablespoon dried parsley 8 ounces cold water Grind the pork butt through a 1/4" hole plate. Mix in the spices and water with the meat. Mix thoroughly. Stuff into 35mm hog casings, and twist into 6" links. Let sausage age in the refrigerator for 1 day. Then use or wrap and freeze. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/