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Wildzwijn worst

Fresh Italian Sausage

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  • Author: Jan Aalvink
  • Prep Time: 1
  • Cook Time: 30
  • Total Time: 31 minutes
  • Category: charcuterie
  • Cuisine: Italian

Description

Adapted from Charcuterie and Cooking by Hand


Ingredients

Scale
  • Makes 5 pounds of sausage
  • 4 pounds/800 grams boneless pork shoulder butt
  • 1 pound/450 grams pork back fat
  • 3 tablespoons kosher salt
  • 2 tablespoons granulated sugar
  • 2 teaspoons minced garlic
  • 2 tablespoons fennel seeds, toasted
  • 2 teaspoons coarsely ground black pepper
  • 11/2 tablespoons dried sage
  • 1/2 teaspoon cayenne pepper
  • 1 cup ice water
  • Hier vind u de benodigdheden.

Instructions

  1. feet hog casings, soaked in tepid water for at least 30 minutes, then flushed with running water
  2. Cut the pork and fat into roughly 1 inch dice, and mix together in a bowl. Cover the bowl and place it in the freezer for approximately 30 minutes, it will feel nearly frozen.
  3. Remove the meat from the freezer and combine well with the rest of the ingredients, except the water.
  4. Grind the meat through a 1/4 inch plate, the large die if you are using the KitchenAide grinder attachment, into a bowl set in ice.
  5. Add the water to the meat mixture and mix with the paddle attachment of the stand mixer for about 1 minute on medium speed. The mixture should be thoroughly combined and quite sticky.
  6. Immediately stuff the sausage into the hog casings, pinch and and twist to form 6-inch links. Alternately, you can shape the sausage into patties. The sausage can now be refrigerated or wrapped well and frozen until ready to cook.


Nutrition

  • Fat: 22

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