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Concordia Parish La. | I guess Ital1an sausage is like most other sausages, just depends on the area, I have a Italian Sausage recipe that come from a small Italian Town, ( Independence La.) its a very simple recipe made with Boston Butts
20# of Boston Butts
6 oz. salt
3 Tb spoon black pepper
3/4 oz. fennel seed
3/4 cup of dry parsley flaks
cut you pork into chunks about the size of a egg, spread out the meat, shake on about 1/2 of your seasoning then take and mix it up with you hands, spread it back out and put on the rest of the seasoning, Now run it through a grinder with a course plate, I use a chili chop plate, then run it back though for a second time,
after the second grinding I take out the knife and plate, put the stuffing tube on the grinder and stuff the sausage with the same machine, I get the casing from the same meat market that I buy the butts from, using the Boston Butts give you the right ratio of fat to lean, where I get the meat I am able to order Boneless Butts, save a lot of time when making a big batch of sausage, each year we make up a batch of the Italian Sausage, we also make up lots of Regular Smoked Sausage
Note:
some of the seeds get broke up running through the machine 2 times, I use a grinder that has a size 32 plate
Edited by LakeRat1 9/23/2014 21:11
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Italian sausage?
