italian sausage

when we were traveling through New Mexico, Colin brought over his absolutely delicious venison sausages so I begged the recipe from him.  Adjust the amounts of fat based upon the kind of meat you use to make the sausages. Obviously you will need to add less fat, the more domesticated the animal is that you start with. One more thing... if you are going to stuff sausage casings you really need someone to help you if you are doing it by hand. Otherwise, just pack the sausage meat into freezer packages and freeze for future use.

5 pounds - boneless pork shoulder - if substituting some wild game you will need to add pork or bear fat
5 cloves - garlic, minced
1 cup - fresh Italian parsley, chopped
2 teaspoons - salt
1 tablespoon - black pepper
5 tablespoons - fennel seed
1 teaspoon - red pepper flakes
1 tablespoon - fresh rosemary, diced
1/2 tablespoon - fresh oregano, diced
1 tablespoon - fresh basil, diced
1 cup - dry white wine (e.g., chardonnay), very cold
12 to 16 feet (approximately) - hog casing (cleaned pig intestine)

Colin used a little more than 50% venison, plus needed a little pork for the fat.

Grind the meat coarsely in your meat grinder. Mix with the garlic, seasoning and wine.
Soak the casings in warm water so they become soft, about 45 minutes to an hour. This also helps remove any residue or salt in the casings. Place them on a paper towel to get rid of excess water.
Tie a tight double knot in the end of the casing. Cut off a length of the casing.
Bunch up the casing into an accordion-like style, then insert the casing funnel down into the casing, until there is a couple of inches left on the end.
Hold the casing in one hand, and place the sausage mixture into the funnel with the other. The second person would push the sausage mixture through the funnel and down into the casing. Keep it  tightly packed so it can become a solid piece of meat. Make sure it doesn't burst.
Keep filling the casing with the sausage mixture, slowly expanding the bunched up casing as it fills. Once the casing is almost full, remove the nozzle.
Tie a tight double knot at the end of the casing, just as you did at the beginning. You can create links by measuring out a couple inches in intervals down the length of the casing. Pinch each interval between your fingers, then twist the casing in alternate directions to secure.
Cook or freeze the sausage for future use.

Read more: How to Stuff Sausage Casings | 

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