CHEESE AND PARSLEY SAUSAGE
Steps:
- Debone and Trim Shoulder cutting into large chunks leaving 20% fat
- Place into large Restaurant Tin
- Combine next 4 ingredients and pour over meat
- Place tray in freezer for 30-45 minutes along with all grinder parts
- Soak casings in water for 30 minutes and then rinse running water through the entire casing several times
- Stir meat mixture and add provolone and sprinkle romano cheese
- Assemble grinder with cutting blade and sausage plate making sure the plastic gasket is inside the food chamber
- Coat Sausage tube with olive oil and load up the first casing
- Place meat mixture onto tray and begin stuffing
- Tie off ends and twist sausage into 6-8 inch links. Use Sausage pick to allow excess air to escape
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