BriCan wrote:Have sold this in my shop for over twenty five years, I made a combination of a couple of old recipes; a hot Italian with a sweet Italian.
I have taken it down to a pound of meat with spices equivalent to that in grams as my batches are some what larger than you need at the present just multiply the amount of spices by the amount of meat used.
1 lb Pork shoulder
2.25 gm Chillies (red chilli flakes)
2 gm Black Pepper
1.5 gm Coriander
4.25 gm Salt
1.75 gm Sugar
0.5 gm Caraway ground
1.5 gm Fennel ground
Grind meat with course plate, mix spices in a bowl and dust over course ground meat. Mix by hand until spices are evenly mixed (two minuets at the most, do not over work). Regrind with a medium plate and stuff into 29/32 hog casings or equivalent.
HTH
wnkt wrote:This the HOT Italian I assume?
wnkt wrote:What is the difference in the sweet? No red chilli flakes?
BriCan wrote:Have sold this in my shop for over twenty five years, I made a combination of a couple of old recipes; a hot Italian with a sweet Italian.
I have taken it down to a pound of meat with spices equivalent to that in grams as my batches are some what larger than you need at the present just multiply the amount of spices by the amount of meat used.
1 lb Pork shoulder
2.25 gm Chillies (red chilli flakes)
2 gm Black Pepper
1.5 gm Coriander
4.25 gm Salt
1.75 gm Sugar
0.5 gm Caraway ground
1.5 gm Fennel ground
Grind meat with course plate, mix spices in a bowl and dust over course ground meat. Mix by hand until spices are evenly mixed (two minuets at the most, do not over work). Regrind with a medium plate and stuff into 29/32 hog casings or equivalent.
HTH
Vindii wrote:
I made up 5lbs of this over the weekend. Sample patty came out good. Had a good bit of zip to it. It was too hot for the wife but i really liked it.
Whats the reason for grinding it twice?
BriCan wrote:Vindii wrote:
I made up 5lbs of this over the weekend. Sample patty came out good. Had a good bit of zip to it. It was too hot for the wife but i really liked it.
You could tone down the chillies to 1.5 gm per poundWhats the reason for grinding it twice?
Texture and the other when re-grinding the spices get well and truly mixed
By the way them there snorkes sure look great even good enough to eat.
Vindii wrote:After weighing all the spices I ground them in my spice grinder to mix the up. You don't suppose grinding up the red pepper flakes changes the heat level at all?
Vindii wrote:Any chance you like to share a polish or bratwurst recipe? Im still searching for good ones for them also.
BriCan wrote:Have sold this in my shop for over twenty five years, I made a combination of a couple of old recipes; a hot Italian with a sweet Italian.
I have taken it down to a pound of meat with spices equivalent to that in grams as my batches are some what larger than you need at the present just multiply the amount of spices by the amount of meat used.
1 lb Pork shoulder
2.25 gm Chillies (red chilli flakes)
2 gm Black Pepper
1.5 gm Coriander
4.25 gm Salt
1.75 gm Sugar
0.5 gm Caraway ground
1.5 gm Fennel ground
Grind meat with course plate, mix spices in a bowl and dust over course ground meat. Mix by hand until spices are evenly mixed (two minuets at the most, do not over work). Regrind with a medium plate and stuff into 29/32 hog casings or equivalent.
HTH
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