I am currently working on grinding my first round of Italian sweet sausage. My current recipe calls for adding all of the seasonings and other items after the grind. My current thinking was to cube my pork and then marinate the pieces overnight before I grind them. After I complete my grind I will add the rest of the marinade back into the ground pork.
The marinade would consist of:
26 g kosher salt about 1.5 Tbsp
* 4 g black pepper about 2 tsp, coarsely ground
* 4 g sugar about 1 tsp
* 6 g fennel seed about 4 tsp, coarsely crushed in a mortar
* 2 g caraway about 1 tsp, coarsely crushed in a mortar
* 2 g coriander about 1 tsp, coarsely crushed in a mortar
* 1 g fennel pollen about 1/2 tsp; omit if you don't have it
* 1 g oregano about 1.5 tsp
* 1.5 g basil about 1 heaping tsp
* 118 g dry white wine 1/2 cup; cold; or cold drinking water
Thanks
The marinade would consist of:
26 g kosher salt about 1.5 Tbsp
* 4 g black pepper about 2 tsp, coarsely ground
* 4 g sugar about 1 tsp
* 6 g fennel seed about 4 tsp, coarsely crushed in a mortar
* 2 g caraway about 1 tsp, coarsely crushed in a mortar
* 2 g coriander about 1 tsp, coarsely crushed in a mortar
* 1 g fennel pollen about 1/2 tsp; omit if you don't have it
* 1 g oregano about 1.5 tsp
* 1.5 g basil about 1 heaping tsp
* 118 g dry white wine 1/2 cup; cold; or cold drinking water
Thanks