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Thread: Italian sausage Weekend

  1. #1
    Senior Member Mucho Bocho's Avatar
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    Italian sausage Weekend

    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

    http://lpoli.50webs.com/Sausage%20recipes.htm

    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.




  2. #2
    Senior Member Jmadams13's Avatar
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    Looks so yummy
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  3. #3
    Senior Member AFKitchenknivesguy's Avatar
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    Great job!
    Jason

  4. #4
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    made italian sausage a lot last year. stopped coz it was so labor intensive coz i only did it with a manual hand crank grinder. lol.

  5. #5
    Senior Member Notaskinnychef's Avatar
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    Nice stuff. I hope to get around to making some eventually, love the idea of charcuterie

  6. #6
    Absolutely beautiful sausages, well played!
    Twitter: @PeterDaEater

  7. #7
    I can't wait to get out of work for the summer - I'm inspired - thank you.

  8. #8
    Wonderful job- Pass the hots!

  9. #9
    Das HandleMeister apicius9's Avatar
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    Sausage making has been on my list forever, but I have too many friends with fat phobia and find it to be a lot of work just for myself. And the climate in Hawaii is also not ideal. So I was mostly thinking of canning sausage or making it in mason jars, but after the last downsizing of my living arrangements, I packed away the pressure cooker. Dreaming of liver and blood sausage... Oh well, until I finally get to it I will live vicariously through your experiences. The sausages look great!

    Stefan

  10. #10
    Senior Member Notaskinnychef's Avatar
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    sausage taste-around? We do knife pass arounds so why not a variation?

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