Over the years occupied I tried a variety of store bought Italian sausages, which are fine, but never on the quality of Italian sausages made by my grandfather when I was a child. I always had the recipe for this tasty sausage, but never had time to do it.
Yes, your own sausage takes time and you need much help in the kitchen to prepare a family recipe. Anyone who has ever been made Italian sausage, you know how you startOwner sausage is not the mixer. The mixer is the person who mixed all the ingredients to make the sausage stuffer.
If you're new to the grinding, mixing or filling, then you get to keep the sausage in the front so that the shell does not break and make sure that all the air bubbles out. Only when you master this technique you can work your way through the ranks of the mixer mill and Stuffer.
For generations, the Sicilians were meat products, where theparticular way. Every city or house would be a different type of sausage family. The different types of meat and spice mixture that was used. Every home should have at least one thing in common and that would be the grinder and sausage filling.
So you can imagine how happy I was when my aunt asked me if I wanted my grandfather's sausage-making equipment. Yes, I know I can buy accessories for my Kitchen Aid or food for work, but we all know that the taste will not besuch as meat subjected to 50 pounds of cold steel kitchen table next to you. There is something for hours, grinding, mixing and filling by hand, the sausage gives you more love you need is to create perfection.
Now you can remind me that halfway through this process, you will definitely start losing all your modern appliances. That's why more people are using the kitchen to get the game when your tired arms from the elbowMeat.
So if I'm not gone, only fear, they can continue to access the material needed to create this miracle. I will first enter the old version of equipment and then the modern version features only if you decide to take the easy way out.
The version of my aunt gave me was the old heavy hand crank versions with a grinder and sausage. There was also a mesh sides, I can remember my grandmother and grate cheese and bread, in turnBreadcrumbs.
The modern version of these tools are just one, and sausage stuffing mixer mill attachments that you can buy with Kitchen Aid mixer. This method is much faster and less tiring for the arms.
Here is the recipe for my grandfather's Sicilian sausage. It can be used to make into a link, or you can leave part of it into the ground to use with your favorite pasta. I usually make a cream sauce sausage mixture in bulk or in my salsa.
INGREDIENTS
25Pound pork shoulder, pork wrap (get from Butcher) 1 / 4 cup whole fennel seeds 1 / 2 cup freshly ground black pepper 3 / 4 cup of salt 1 / 2 cup paprika 1 / 4 cup dried basil 1 / 8 cup dried oregano 1 / 2 cup chopped fresh parsley 1 / 4 cup minced garlic 1 / 4 cup chopped red pepper (optional) 1 / 2 cup red wine
PREPARATION
The body overnight in salt water. Rinse well before the housing and in 18-inch incisionPieces. Keep the container in a small bowl of warm water. Cut the pork into cubes of 1 cm to keep some 'fat on the meat so the meat stays moist. The best value for this is the fat of meat 80% to 20%. With the meat grinding attachment, grind the meat in a sort of texture Mett. In a large deep skillet season the meat with the remaining ingredients together and mixed thoroughly by hand until all the spices through. For best results, I like the mixture overnight in the refrigerator tlet the spices blend.
Take the meat out of the fridge and let it stand for about 30 minutes to reach room temperature. It makes stuffing a lot easier and doesn't clog up the tube.
Test the flavor of the sausage by frying some up in a pan. Adjust seasoning accordingly before stuffing.
Using a tube attachment, carefully slide the casing on the tube.
Stuff the casing with sausage mixture being careful not break the casing. Remove any air bubbles with a toothpick. This is a two person Work. A turn of the handle for the sausage and one hold to the sausage as you do stuff. They want to turn the shell around every 7 inches, or how long your stay.
If your ready to cook them ready to be frozen, or give away. Be sure to always include the whole family at the time of large sausage or Italian meal.
Have fun!
Eat Italian!
