[CH] Italian Sausage recipe

Paul J. Smith (pjsmith@mtnhome.com)
Sat, 25 Mar 2000 09:40:17 -0600 

 This is probably the one sausage that I make the most of. This is where you
can really taste and experiment with the chiles that you grow and dry. I
wont get into smoking and stuffing sausage into links for this is beyond the
scope of most people, unless you're a fruitcake like myself! Anyway it is
also a several hundred dollar minimum investment to get  a reliable 20lb.
smoker and stuffer. If any of you chile heads do have the passion to indulge
and depart with a good bit of change, the company that I like doing business
with the best,is a mail-order firm called The SausageMaker. They sell
everything for the novice hobbyist to the commercial sausage maker. They
also sell videotapes of people at home actually making sausage,which will
help immensely for the novice. This is worth getting into,and you will be
very happy with the results. At least here in the U.S. the huge meat
corporations have us all buffaloed into accepting poor quality product as a
norm, you can make it yourself!
  Address: The Sausage Maker Inc.
                    1500 Clinton St., BLDG.123
                     Buffalo, New York, 14206  USA
                Phone# 1-716-824-5814  Fax# 1-716-824-6465


   Recipe is for 10 pounds

     5 tbsp. sea salt
     1 pint ice water
      1 tbsp. cracked fennel seed
     3 tbsp.courseground Black Sarawak peppercorns or whathaveyou.
     1 tbsp. sugar granulated
    4 tbsp. your favorite dried chile pepper( I use habanero)ground fine
     1 tsp. caraway seeds, left whole do not grind.
      1 tbsp. ground coriander powder
     10 lbs. pork butts, deboned pork steaks is same thing

     First , pork butts come with one bone in them that has to be cut out
leaving you with a very good ratio of fat to meat. Grind this mixture using
a 3/8" grinding plate. Keep refrigerated after grinding,remember this is
fresh sausage with  no cures to prevent spoilage. Next take your ice water,
and mix in all your spices thoroughly. Take meat out of fridge and slowly
pour 1/4 of spice mixture into meat and mix well,repeat this step until
you're out of spice mixture. That's about it,all you need to do next is cook
and eat ,or bag and freeze your sausage. Remember hygiene and temperature of
meat ,keep cold. Enjoy !