Italian Sausage - Tuscan Style
From caramia 16 years agoIngredients
- 4 pounds coarse ground pork shoulder shopping list
- 1 pound coarse ground pork back fat shopping list
- 2 tablespoons salt shopping list
- 2 tablespoons white sugar shopping list
- 1 1/2 teaspoons coarsely ground black pepper shopping list
- 1 teaspoon garlic powder shopping list
- 3/4 teaspoon ground mace shopping list
- 1/2 teaspoon ground coriander shopping list
- 1/4 teaspoon ground cayenne pepper shopping list
- 1/2 cup ice water shopping list
- 80 inches sausage casing, 1 1/2 inches wide shopping list
How to make it
- Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
- Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.
People Who Like This Dish 3
- JABNJENN Nowhere, Us
- cherylannxo Santa Nella, CA
- clbacon Birmingham, AL
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
It's just me again, I have a sausage machine It also makes any shape of pasta. I have used the machine a couple of times and I've had it about 10 years. How's that for a track record? I am going to make this recipe out on the machine. It mixes up the...more
cherylannxo in Santa Nella loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments