Clay's Kitchen : Sausage Recipes

Sausage Recipes

Italian Sausage

Recipe from: Terry Stautzenberger

Freezing Before Grinding

I took previous posters' advice and froze the grinder parts and partially froze the meat strips before grinding pork for Italian sausage and it made a huge texture difference. The freezing technique resulted in discernible meat bits as opposed to the finer minced texture I used to get. Terrific Thanks!

10 pounds pork butt
4 tablespoons canning salt
3 teaspoons fresh ground black pepper
1 tablespoon ground coriander
1 tablespoon sugar
1 ½ ounces fennel seed
2 teaspoons anise seed
2 teaspoon red pepper flakes
1 tablespoon dried parsley
8 ounces cold water

Grind the pork butt through a ¼ inch hole plate. Mix in the spices and water with the meat. Mix thoroughly. Stuff into 35mm hog casings, and twist into 6 inch links. Let sausage age in the refrigerator for 1 day. Then use or wrap and freeze.

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