Traditional Sicilian Sausage

Busy all year, I tried a variety of stores to buy Italian sausage, but good does not match the quality of the Italian sausage was my grandfather when I was a child. I still have that recipe for a great tasting sauce, but do not have time to do so.

Yes, make your own sausages requires more time and you need lots of help in the kitchen to prepare a family recipe. Anyone who has never made the Italian sausage, before you start that as a sausage is not the owner of the console. Mixing is the person who mixes all the ingredients for the sausage stuffer.

If you are not experienced with the grinding, mixing or form, then you do hold the sausage in front of the case so as not to damage and to ensure that all air bubbles out. You do not master this technique until you can work your way through the assignment of the grinder, stuffer and mixer.

For the generation of Sicilian sausages made in their own special way. Every city or house each produce different types of sausages family. Different types of meat and spice mixture is used. Each house will have at least one thing in common and will be a sausage grinder and machine.

So you can imagine the pleasure that my aunt when I ask if I want my grandfather equipment sausage. Yes, I know I can buy an attachment for the kitchen or with food processors to do the job, but we all know that will not even taste the meat to fifty pounds of cold steel is connected to the kitchen table next to you. There is something to spend months grinding, mixing, and the party that provided the most sausages love to create perfection.

Now I would remind you that half of this process, you will begin to lose all the modern facilities. That’s why you use most people in the kitchen to take over when the crank arm fatigue meat.

So I do not fear that you were not enough, continue on the equipment you need to create a miracle. First I will provide the equipment and the old version of the modern version of the equipment if you decide to take the easy way out.

Aunt gave me the version I have long been heavy version with a crank grinder and sausage attachment. There is also the data entry form that I remember my grandmother used to grate cheese and bread turns stale bread.

This modern version is only a tool grinder, mixer, and a sausage attachment that can be purchased from the kitchen mixer. This method is faster and less strong in the arm.

Here is my recipe grandfather Sicilian sausage. Can be used to link to, or you can leave some in bulk using your pasta. I usually make a cream sauce with sausage mixture, or add bulk to my sauce.

INGREDIENTS

25 pounds of pork
pork casings (Butcher)
1 / 4 cup of whole fennel seeds
1 / 2 cup black pepper fresh ground
3 / 4 cup salt
1 / 2 cup paprika
1 / 4 cup dried basil
1 / 8 cup dried oregano
1 / 2 cup flat leaf fresh parsley, chopped
1 / 4 cup white onion, chopped
1 / 4 cup red pepper flakes, crushed (optional)
1 / 2 cup red wine

PREPARATION

Casings, soak overnight in salt water.
-Before using the envelope rinse and cut into pieces of 18 inches.
-Keep the casings in a small bowl of warm water.
Cut pork into 1 inch cubes to keep a little fat on the meat so the meat remains moist. The best ratio is 80% meat 20% fat.
Using a meat grinding attachment, grind the pork in the type of soil texture.
In essence, the skirt of the season the meat with remaining ingredients and mix thoroughly by hand until all the spices are mixed through.
-For best results, I want to cool the mixture t let the mixture of spices.
Take the meat from the refrigerator and let stand for about 30 minutes at room temperature. This makes the far more easily and does not interfere with the tube.
Test taste of sausages in a frying by some on the stove. Adjust seasoning before the appropriate fields.
Use the tube fixation, carefully slide the casing on the tube.
Item box sausage mixture with the heart that does not violate the cabinet. Remove air bubbles with a toothpick. It is a two. To turn a crank for sausage and salami to take because it is done.
Twist-envelope each about 7 inches, or as long as you want.

When you are finished, they are ready to cook, give or frozen. Make sure you always get the whole family involved at the time of the sausage or Italian feast. Enjoy!
Mangia Italiano!