Free Recipe Italian Style Dry Sausage
Recipe Type: S Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 10
Ingredients for Italian Style Dry Sausage Recipe
8 lb Lean pork, cubed
2 lb Cubed pork fat
5 tb Salt
1 tb Sugar
5 ts Fennel seed
2 ts Anise seed
1 tb Garlic, finely minced
2 tb Coarse grind black pepper
1 c Dry red wine
1/2 ts Ascorbic acid
1 ts Saltpeter
6 Feet medium hog casings
Italian Style Dry Sausage Preparation
Grind meat and fat separately through the coarse disk. Mix together with remaining ingredients. Spread mixture in a large pan, cover loosley with waxed paper and cure in the fridge for 24 hours. Prepare casings, stuff and twist into 4 lengths. tie each off with cotton twine. Hang the links 6-8 weeks, checking after six weeks by cutting in half. If the texture is firm enough to suit your taste, the remaining sausage may be cut down and wrapped tightly for storage in the refrigerator. Prolonged drying will result in a sausage that has the texture of something like beef jerky, at which time you can either gnaw on it like a dog with a bone or use it to club intruders. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 typed by Carolyn Shaw 12-94. Submitted By CAROLYN SHAW On 12-03-94
How Do You Cook Italian Style Dry Sausage?
If you know another way to cook Italian Style Dry Sausage please make a comment in the form below to help other free recipe users make the best of this free recipie.