5lbs of pork course ground
3 tbs of salt
3 tbs of pepper
1/4 to 1/2 cup of paprika <I use Hungerian>
crushed red peper flakes <as much as you like>
2 cups of red wine
I also add 1 pound of provolone cheese chopped into small pieces 3/16" cubed.
1/2 cup of fennel seeds
I mix it all together.. heat up a pan and make a small patty <about the size of golf ball and flatten it out> I fry it up in olive oil to see if it has enough seasoning.. If all is ok and taste is fine <I use to stuff them by hand> Now I use my Kitchen aid attatchement and start stuffing in the casings ..twisting them to the size I like. I then take a needle and start pricking the sasuage to get rid of the air. Don't over fill the casing it will explode when cooking!
Try it you'll like it ..
Tip: Never fry Bacon or sasuages Naked!
3 tbs of salt
3 tbs of pepper
1/4 to 1/2 cup of paprika <I use Hungerian>
crushed red peper flakes <as much as you like>
2 cups of red wine
I also add 1 pound of provolone cheese chopped into small pieces 3/16" cubed.
1/2 cup of fennel seeds
I mix it all together.. heat up a pan and make a small patty <about the size of golf ball and flatten it out> I fry it up in olive oil to see if it has enough seasoning.. If all is ok and taste is fine <I use to stuff them by hand> Now I use my Kitchen aid attatchement and start stuffing in the casings ..twisting them to the size I like. I then take a needle and start pricking the sasuage to get rid of the air. Don't over fill the casing it will explode when cooking!
Try it you'll like it ..
Tip: Never fry Bacon or sasuages Naked!
