Traditional Italian Sausage
Posted: Tue May 10, 2011 1:11 am10 kg pork shoulder minced one time (small or large mince)
180 g salt
40 g paprika
20 g black pepper
10 g garlic, powder or granulated
6 g crushed fennnel seed
Mix salt and spices thoroughly in a plastic bag, then sprinkle over meat, then add:
500 g water
Mix thoroughly to achieve binding, stuff in 32-35 hog casings, link short or long as desired.
Cook and enjoy.
I have sold this sausage for many years...even to Italians!
Salzburg
180 g salt
40 g paprika
20 g black pepper
10 g garlic, powder or granulated
6 g crushed fennnel seed
Mix salt and spices thoroughly in a plastic bag, then sprinkle over meat, then add:
500 g water
Mix thoroughly to achieve binding, stuff in 32-35 hog casings, link short or long as desired.
Cook and enjoy.
I have sold this sausage for many years...even to Italians!
Salzburg