May have posted this here once before. I forgot.
But we're out of sausage, and it's getting closer to grilled sausage and peppers season.
So I did a quick batch yesterday.
Picked up a 15lb package of Boston Butts at Sam's.
Cut up 10 lbs and ran them through the course plate.
I ran the remaining cut up pork through the fine plate. This was packaged and frozen for future sausage experiments.
This is a recipe taken from a member at another site. His name is Martin and this is a really great recipe.
I made 10 lbs. Adjust accordingly.
Sweet Italian Sausage Americano
2.2 lbs. well-fatted pork butt
2 tsp. Kosher Salt (or to taste)
2 tsp. Fresh Ground Black Pepper
2 tsp. Crushed Fennel Seed
2 tsp. Coarsely Ground Coriander
2 tsp. Crushed Anise Seed (This is essential.)
1 Tbsp. Dried Parsley Flakes
1/2 tsp. Garlic powder
1 tsp. Sugar
1/4 cup Ice Water
NO CURE in the recipe. This is fresh. It will be made, frozen and then cooked on the grill or in sauces, etc.
I stuffed about 7 lbs into 29-32"mm Hog casings.
Closer look.
The remaining 3 lbs of Italian Sweet was packaged and frozen as "Bulk" sausage. My wife makes a killer Frittata.
Thanks for looking!
