Here is the recipe I used for the Italian sausage.
Pork butt | 4# |
Beef 80/20 | 4# |
Salt | 64g |
NFDM | 60g |
Fennel | 10.8g |
Cure #1 | 9g |
Black pepper | 7g |
Sugar | 7g |
Coriander | 4g |
Caraway | 4g |
Nutmeg | 3.5g |
Italian Season* | 2g |
Water | 180ml |
Wine | 180ml |
*Italian seasoning that I use is 2 parts Oregano, 2 parts, basil, and 1 part thyme, all mixed together. This is a seasoning I keep on the shelf and use a LOT.
Grind beef and lean pork course, grind the heavy fat with a medium plate. Mix all dry ingredients into water/wine mixture. Whisk the dry ingredients in the water/wine until all are mostly dissolved.
Toss the meats together and then pour in the seasoning mixture, mix meat and seasonings together until VERY sticky.
Stuff into hog casings and refrigerate for 24 hours to allow cure to work its magic.
Place links into preheated smoker at 120° without smoke for another hour. After 1 hour, bump the heat to 130° and begin smoking. Keep temperature at 130° for one hour and increase temp by 10° each hour until you reach 170°. Cook until an IT of 152° is obtained. After reaching IT, drop links into a sink full of cold water. After cooling in water, wipe off excess moisture with paper towels, and then hang to dry. Once dry, place into frig for 8-24 hours, and then package as desired.
These are great warmed up, grilled, fried, and even when eaten cold.