Sunday, October 11, 2009

Pork and Sausage Recipes (Engl)

Making Bacon (Homemade) (Engl)

 Part 1

Part 2
Part 3
Making Sausage (Engl)

Preparing Sausage Casing (Engl)

This is the first step to making sausage at home. We'll walk you through the initial prep before you start on the actual sausage recipe.

Hot Sicilian Style Italian Sausage Recipe (Engl)


5 feet medium hog casing
4 1/2 lbs lean pork butt
1/2 lbs pork fat
2 tbsp coarse salt
1 tbsp whole fennel seed (sometimes we grind it, sometimes we don't...)
1 tbsp fresh ground black pepper
Crushed red pepper to taste - 2 teaspoons is a good starting point for your first time making this.


-Prepare the sausage casing.
-Cut the meat and fat into cubes, and keep well chilled before grinding (freezer for 30 minutes is great)
-Grind meat and fat through coarse grinding disk.
-Add all ingredients into large bowl with ground meat and mix thoroughly.
-Uncle Carmen will grind a second time with coarse disk, but this step isn't strictly necessary.
-Stuff into prepped casing, prick all the air pockets and twist into links or leave in coils.
-Cover and refrigerate overnight before cooking to allow flavours to build.
-Grill or fry until internal temp of 160ºF is reached
-Can be refrigerated for 2-3 days or frozen for up to 3 months.

Italian Sausage Recipe (Engl) (Link)

Making Sausage with the Kitchen Aid Mixer - Videos
How to make Pancetta - Part1 (Engl) Part1 Part 2

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