Following is an Italian, Italian Sausage receipe salvged from a very old Italian family, very much under the effects of home made grappa, way over on our west coast south of Perth, Western Australia.. Once again we were told K.I.S.S.
and that is the way it is.
To make 40 lbs. (or pro rata)
20 lb pork
20 lb beef
1 lb cooking salt
4 tablespoons black fresh ground pepper,
2 + tablespoons mexed spices
1 teaspoon nut meg
1 beer bottle of claret (here it is 750ml/26oz and probably home made)
l handful garlic cloves,crushed and diced
half teaspoon cure (called preserve by Gino)
If there was any more to this list I must have lost it through the haze, or Gino mumbled too much and I couldn't have cared much more at that stage anyway.
Have you blokes, and Deb tried that home made grappa! wow.