How to make it

  • 1. Measure out spices, mix with wine and set aside.
  • 2. Cut the meat and fat into 1” X 1” (2.5 X 2.5 cm) cubes.
  • 3. Put the meat, fat & grinder in the freezer, until meat is semi frozen. Set up the grinder and grind the meat and fat through a 3/16" plate. Meat and fat should fall neatly into the bowl. They should be as cold as possible when grinding. Partially frozen is best if the grinder can handle it.
  • 4. Add spice and wine mix to meat and fat, mix THOROUGHLY See Photo. Chill in freezer for 30 minutes.
  • 5. Run the mixture through 1/4" plate. If you are going to stuff into casings, return to freezer while setting up stuffer. See Photo
  • 6. If bulk sausage is all that is required, just divide it up into lumps as required, wrap in plastic or freezer bags and freeze till needed.
  • 7. If you want sausage, take the mixture out of the freezer and put into casings. See Photo
  • 8. Return to the freezer until needed.
  • I usually stuff this, but not always. If you’re going to smoke this, you gotta stuff it.
  • At this point you can decide whether to smoke the sausage or not. Sometimes I do and sometimes not. Often, it depends on the weather.

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  • twill10 7 years ago
    I like it
    Was this review helpful? Yes Flag
    " It was excellent "
    chefjeb ate it and said...
    great recipe. Thanks
    Was this review helpful? Yes Flag

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