While on the fresh sausage kick, I went with my chicken tomato basil recipe but used pork instead and added some rosemary.
Here's what I did.
4 lbs ground pork butt (1800g))
120 g Sun dried tomato's in oil, drained
19 g Fresh basil
25 g Salt
4 g White pepper
10 g Garlic
70 ml Red Wine
10 g Sun dried tomato paste
Stuffed into 30-32 hog casings and spun into 5"-6" links so they fit in a nice homemade bun, which is another story
Here's the ingredients;
Links headed for the frig to mellow:
I Fried up the sausage left in the stuffer and had a taste, and it's not bad, I'm hoping the rosemary mellows out some and I think it will. After that the wife ate the rest, so it must be alright.
thanks for lookin, and if you try it let me know what you think or what changes you made....