Italian Country Sausage
Comments:
If you like to "play with your food" by combining favorite ingredients to improve the flavor each time out, then this is a great basic recipe for getting started with Italian Country Sausage making. Enjoy!
Contributed by:
Smoky
First, collect the following ingredients:
5 lbs pork shoulder or Boston butt (deboned)
2 1/2 Tbs non-iodized salt
1 Cup (8 oz.) ice water
1 1/2 Tbs fennel seeds, crushed
1 tsp fresh ground black pepper
1 tsp sugar
Cut the pork and into 1/2-3/4" cubes. Mix in dry seasonings real well -- use your hands wearing gloves if you choose, add ice water. Refrigerate for 1-4 hours to get the meat down to 32-34° Grind with 1/4th" plate into casings and refrigerate overnight.
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