HOT ITALIAN SAUSAGE
Steps:
- Cut the pork butt into cubes, and chill well, until nearly frozen. Grind pork through the coarse plate of a meat grinder into a mixing bowl resting over an ice bath. Toss pork with combined seasonings. Mix on low speed for 1 min, gradually adding wine. Contine to mix on medium speed until the sausage mixture is sticky to touch, 45 seconds. Place in refrigerator. If using casings, soak in warm water, following the diredtions on the package. Set up your sausage stuffer, and spread some shortening on the funnel to help the casings move easily. Rinse casings and slice onto funnel. tie a knot at bottom end of casing. Place meat into the grinder base, and use paddle to push meat through, taking care not ot overfill casing. Tie knot in top end. Pinch middle to form 2 links. prick sausage with clean knfe to remove any air pockets. Wrap tightly in plastic wrap, and refrigerate or freeze immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-large-groups #main-dish #pork #meat #pork-sausage #number-of-servings
You'll also love