Got a new 11 lb sausage stuffer from Cabela's before Christmas after reading all the great comments about it here and the fact it was on sale and i had enough Cabela buck to cover the cost. Finally got time to make some sausage and try it out.Sorry I only have a picture of the finished product. My 7 and 6 year old helped me through the whole process. Here is the recipe I used.
1 1/2 Cups and dry red wine, chilled
3/4 teaspoon sea salt
3 tablespoons and 1/4 teaspoon garlic powder
1 tablespoon dried oregano
2 tablespoons and 1/4 teaspoon black pepper
2 tablespoons and 1/4 teaspoon paprika
1 tablespoon and 1-3/4 teaspoons fennel seed
1-1/2 teaspoons anise seed
1-1/2 teaspoons dried parsley flakes
1-1/2 teaspoons red pepper flakes
1-1/2 teaspoons cayenne pepper
1 teaspoon onion powder
1/2 teaspoon coriander seed, coarsely cracked
1/2 teaspoon ground mace
10 pounds ground pork shoulder, Butt what ever is cheap.
I mixed in all the ingredients and then added the chilled wine. I whisked it all together
then kneaded it into the ground meat about 1/4 of it at a time.
Only issue I had was one casing split when I made the links because I over stuffed it, I will blame the kids, I think one of then tore the casing when she was putting on the spout. :)
The test meat had great flavor.
Here is the finished product, also had a zip lock sandwich size bag stuffed with some meat.
What a great start for the first weekend of the new year