Italian Style Pork Sausage
- Cut 3 LBS 80/20 pork butt into strips
- Put strips into the freezer for 30 minutes
- Use coarse plate grinder
- You should be able to see separation of pork and fats within the grind
Seasonings – Mix in separate bowl
- 3 TBL ground fennel
- 1/4 TSP anise
- 1 TBL sugar
- 1 TBL fine sea salt
- 1 TBL ground black pepper
- 1 TBL fennel seed (toasted)
- 2 TBL water
– – – the above makes sweet sausage, to make hot sausage - 1 TBL crushed red pepper
- 1 TBL ground cayenne pepper
- Mix seasonings by hand into the ground meat
- Remove grinding wheel
- Remove PLUG of the pusher meat – set aside
- Put in sausage funnel
- Rinse casings and soak for an hour
- Thread casings onto the funnel
- Squirt meat into casings
- Use your push meat to finish pushing ground meat through funnel
- Coil the sausage to rest
- Use the push meat elsewhere
Custom Blended Hamburger
- 1 LB sirloin – strips
- 1 LB chuck – strips
Same rules as above – coarse grinder disk
For typical hamburger, put the fine grinder disk on and run the coarse grind through again.
