Italian Sausage with Fennel
>from: b...@dontspam.silentdot.com 
>subject: request: recipes for sausages (making them, not using them) 
>date: tue, 08 jul 2003 15:18:16 gmt 
>i would like to make my own sausages. any recipe? 
 
 
 
4.0 lb.  pork shoulder butt
1.5 lb.  pork fat back
2 tsp  salt
1 Tbsp  dextrose
2 tsp  pepper, black, coarse
2 tsp  garlic, powdered
2 tsp  fennel seed, whole;
1 tsp  pepper, white, ground
1 tsp  fennel seed, ground
1/4 tsp  citric acid* (optional)
1/2 cup  ice water
 
* used as an antioxidant to preserve red color of raw meat. 
mix dry spices; dissolve the spices in water. 
grind meat through course grinder. keep meat cold (<40'f) at all times. 
return to refrigerator while mixing spices. note: ratio of lean to fat 
should be about 70:30 or the sausages will be dry and "mealy". 
work spices well into meat. 
stuff into well-rinsed sausage casings (32-35 mm size) and refrigerate 
several hours before use. eat within 5 days. 
 
len poli 
sonoma, california 
http://home.pacbell.net/lpoli 
-- 
(ID: 11749) Mirror: rec.food.recipes: Fri, Jul 18, 2003


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