Stuffed Italian Sausage

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johnnie walker

Smoking Fanatic
Original poster
Nov 24, 2011
767
13
NW Ohio
Yesterday I mixed up my first batch of Italian Sausage. This morning the wife and I stuffed it and had some for dinner tonight. It turned out pretty good for a first batch. We will definately be making more and trying different recipes. This was a 2 lb. batch and they were stuffed into 33 MM collogen casings.

As usual I forgot pictures of getting it mixed, but did remember some today during stuffing.

All mixed and ready to sit in the fridge over night.

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2 lbs. doesn't look like much in there.

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And here we go stuffing and tying. Wasn't sure about twisting the collogen so we just tied them.

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We only ended up with 8 links and 1 patty from the 2 lbs. When we find one we really like we'll do bigger batchs.

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The LEM stuffer cleans itself out pretty good.

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And the final picture! This was dinner tonight!

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Looks like the first run came out well - man I hope those nails belong to the wife 
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Great looking job.  How did your recipe go?  Worth making a bigger batch of these??
They tasted pretty good. I don't think I will make a larger batch right now, but that's just because I want to try some different recipes first.

Recipe for Fresh Italian

2 lbs. of ground pork

1 1/2 tsp Cracked Fennel seed

1 tsp salt

1 tsp ground black pepper

1 1/2 tsp garlic powder

1 tsp onion powder

1/2 tsp of rubbed sage

1/3 C. cold white wine

1/2 tsp anise seed (optional)

 Next time I make this recipe I will add about 1/4 tsp or 1/2 tsp of crushed red pepper flakes. I think it will add to it.
 

Quote:
 man I hope those nails belong to the wife 
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Scarbelly, I painted those nails up special for everyone on here.
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Beautiful!

For Italian I like red wine, but the acidity is about the same.

Please post up your experiments as you go!

Good luck and good smoking.
 
Looks delicious Lynn. Making me hugry looking at your plate..........
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Joe
 
Look good from here!!   Get yourself some natural casings when ya get to doing the large batches.
 
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