So while I wait for the Salami action to heat up, I decided to stay in practice with an Italian sausage.
Second grind
And stuffed and linked. Almost ready for the fridge overnight. As Chuckwagon will notice, I still need to prick the air pockets with a pin.
What I'll be serving the sausage with tomorrow.
And one more cute picture. This little fella was born last week. Maybe in a few years...just maybe
Hot Italian sausage. On the test, this turned out a bit hotter than the missus and I desire. Can't wait to see after an overnight stay in the fridge. Maybe hotter because I used some crushed Habanero pepper flakes from last years garden and commercial red pepper flakes.
10 pounds pork butt
15 grams chili flakes *
20 grams black pepper
15 grams coriander
42 grams kosher salt
17 grams sugar
5 grams ground caraway seed (ground fresh)
15 grams ground fennel seed (ground fresh)
Grind pork with coarse plate. Mix spices into meat for a few minutes. Grind with medium plate and stuff into hog casings. Allow to sit overnight in the bottom of your refrigerator.
The flavor was very full. Nice fennel immediately and then some heat.
Dave Zac
*Recipe modified by request of posting member. 6.13.11 @19:19 by Chuckwagon