I Wanted to post some pic's of the Italian sausages I made this weekend. I'm fortunate enough to get Pasture Pork down here in Raleigh. This is about fourty pounds of sausage. This forumulation I made was from len poli (my personal favorite master sausage maker). Enjoy
I made it all sweet Italian, the used 1/3 for a batch of hot italian and 1/3 for a batch of Garlic, cheese and wine.
I bought four shoulders and 15 pounds of back fat (There are no substution except Jowl). This is the fresh but I've let them cure three days in ther refrigerator to dry a bit before packaging.