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Hot ITALIAN
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<blockquote data-quote="Forvols" data-source="post: 4493179" data-attributes="member: 15124"><p>....Hot Italian sausage that is. </p><p></p><p>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</p></blockquote><p></p>
[QUOTE="Forvols, post: 4493179, member: 15124"] ....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 [/QUOTE]
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