Hot ITALIAN

[Forvols]

....Hot Italian sausage that is.

I started with 17lb of medium course ground pork butt. 12lbs of med. course ground pork I used to make hot Italian sausage ended up with about 50 links(I think). First time using natural casings, had one blow out, got some air pockets and over/under stuffed in spots but not to bad. Used a manual 11lb Weston stuffer and 20mm stuffing tube. I also took 5lbs and ground it again with a fine grind plate on the grinder and made 5lb of breakfast sausage with a good amount of sage and red pepper. Mixed up 1lb of each and fried up a portion for taste test before mixing the whole batch, had to add more red pepper to breakfast sausage, the Italian was great. Put it all in the fridge to rest/bloom over night will vac seal today

 

[Kimber45]

Dang it man that sounds good!

 

[Buzzard Breath]

Impressive!!! They look awesome.

 

[Forvols]

Actually ended up with 43 links and 1lb of bulk IT sausage. Links are not as fat as it looks in the picture. Having the 3 odd ones for dinner
with spaghetti, salad and bread. Think I will try BRATS next.

 

[Forvols]

And end result grilled hot Italian sausage (I did fry 3 in the skillet last night -- great). This mix has great flavor and a good heat. Flavor is consistent on first bite, heat comes on about half way through a link but never gets to hot (for me any way). Firm texture, very little grease, consistent flavor and heat, good snap on the casing, not dry, and I know exactly what is in this sausage (same with the breakfast sausage). Really happy with the way these turned out. No more store bought for me.

 

[Wrangler95]

Congrats!!

 

[ROUGH COUNTRY HUNTER]

Looks awesome

 

[brass magnet]

Tasty looking, nothing beats knowing whats in it.