www.sausagemaking.org

Based on recipe found in The Greatest Sausage Recipes by Stanley and Adam Marianski.

Lean pork butt 1300 g
Lean ground chuck 400 g
Pork fat back 300 g

Beef was very course ground and pork meat and fat course ground.

Salt 46 g
Cure # 2 5 g
Sugar 4 g
Dextrose 4 g
Finely ground white pepper 4 g
Whole black peppercorns 8 g
Fennel seeds 4 g
Anise seeds 2 g
Garlic powder 4 g
Red wine 50 mL
SafePro F-LC 0.5 g

Stuffed in 40 mm hog casings.

pH = 5.2 (44 hrs.)

9/8 2008 g initial
9/14. 1733 g
9/21 1397 g (30.4 %)
9/30. 1170 g (41.7 %)
10/5. 1068 g (46.8 %)

I hoping this will work on pizza.

It certainly looks good.

Looks perfect to me.

Here's the pizza test, delish! Need more testing for sure.

The anise and fennel would go well on a pizza I imagine.

Phil