SteerCrazy
Head Chef
Just wait for wittdog to get on here, I'm sure he'll have somethin for both
10 lbs coarse ground (3/8in plate) pork butt 80/20
6tbls canning salt
4tbls coarse ground black pepper
1/2cup ice water
hog casing
NO Fennel
and you probably put BBQ sauce on smoother the taste of the meat you cook 12 hours because that's where all the flavor is and if you did it rite you would not need sauce.
And you stuff with a grinder for a nice smeared effect
My family's sausage does not need fennel to cover up the taste of the meat
I posted a responce to a thread and was welcomed with insults by two inept jerks
Mitch
Reaper said:and if it is on the internet it's got to be true, so on this line of thinking if I add fennel to Bratwurst or Black Pudding, I have Italian Sausage, that is ludicrous, it is my guess you have never been to the south side of Chicago and as we all would agree sausage recipes are regional.
A Polish man wrote the book on Italian sausage??????????
I shared an old family recipe made by Italians.
Regards,
Mitch
HFD26 said:Does anyone have a good Italian sausage recipe? I want to make it in 5 or 10 pound batches. Also a meatball recipe.
Thank's
Reaper said:and if it is on the internet it's got to be true, so on this line of thinking if I add fennel to Bratwurst or Black Pudding, I have Italian Sausage, that is ludicrous, it is my guess you have never been to the south side of Chicago and as we all would agree sausage recipes are regional.
A Polish man wrote the book on Italian sausage??????????
I shared an old family recipe made by Italians.
Regards,
Mitch