Carol,
I make a lot of Italian sausage. I mix salf, pepper and fennel into the large
bowl that comes with my kitchenaid mixer. The trick is to let the mix season
overnight and let the mix allow the flavors to mingle. I clean pork casing well and
soak them in salt water. I then fill the casings with a sausage filler using the
kitchen aid mixer. I do not try to pack the casings tight, as I found the natives,
and I as well, prefer a looser texture. I have smoked a few sausages with the
use of sawdust and charcoal. I will try to do more smoking in the future, and
in the islands of paradise.
The casings can be frozen and stored for months.
I found it easier to have the market grind the pork than to do it at home. Cutting
the pork in small squares make it easier for the kitchen aid to grind the meat.
Another trick, I sometimes use onions and celery in sausage. Cutting the celery in
short sections before grinding it, make grinding the celery very easy. I have also added
parboilded carrots and potatoes to the sausage, but then this is just for me and usually
just to add color or texture.
JJ
Carol Hammerslag <carol.hammerslag@
Thank you all guys who shared your valuable recipes many have been
benefited for your unselfish sharing of the recipes that you yourself and
family enjoy on your table. So far the best selling on our table is the
breakfast sausage next time I will going to share you my beef tapa which is
very good with fried rice and eggs in the morning. Again thank you! please
don't stop to share what recipes do you enjoy most. It might be invaluable
to others but it will be a treasure to some..
Carol
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