Hey I was just wondering if anyone has made this type of sausage before and if you have any variations to the recipe I have?
Here is the one I have......
5lbs meduim ground pork butt
4 Tbsp Salt
2 tsp Fennel
1 Tbsp white pepper
3 Tbsp crushed hot red pepper
1/2 cup sweet vermouth
1/2 cup brandy
6 cloves of pressed garlic
Combine all ingredients, mix well and refrigerate for 48 hours.
Stuff into large hog casings, tie off in 8" links and dry for 10-12 weeks
My neighbor is an old Italian guy and he gave me some that he makes and its delicious, didnt even bother asking for the recipe, probably would of just laughed lol, he said he soaks his sausage in oil for some reason, anyone have any input on this????
Here is the one I have......
5lbs meduim ground pork butt
4 Tbsp Salt
2 tsp Fennel
1 Tbsp white pepper
3 Tbsp crushed hot red pepper
1/2 cup sweet vermouth
1/2 cup brandy
6 cloves of pressed garlic
Combine all ingredients, mix well and refrigerate for 48 hours.
Stuff into large hog casings, tie off in 8" links and dry for 10-12 weeks
My neighbor is an old Italian guy and he gave me some that he makes and its delicious, didnt even bother asking for the recipe, probably would of just laughed lol, he said he soaks his sausage in oil for some reason, anyone have any input on this????