90% of the sausage I make is some form of Italian and breakfast in bulk or links .
I keep the freezer stocked up , usually means making sausage at least once every 3 weeks .
I wanted some Italian for supper , and realized I was out . So first thing I had to do was make some .
Grabbed me a new knife set the other day . Showed up just in time .
Gonna be nice for cutting steaks too .
Took a little detour . I talk sometimes in Buckboard bacon threads about
using the fat cap side of a butt if it looks like bacon .
Well , I needed most of this for sausage , but I had to cull out a small hunk .
It's a little over a half pound . Perfect for bacon .
All rubbed up with some Tender quick and brown sugar .
Ok , need to get moving .
I grind , season , mix and back in the fridge overnight .
Stuff the next day . This is sweet Italian based on Marianski , but I do so much of it the amounts are
what I like and mostly are eyeballed / measured . I know what my tablespoon / tsp are , salt is always weighed out .
Stuffed . You can see I pinched a section .
Before I link I get an idea of what size I need to get equal lengths .
I just go from the end that's tied , and work toward the end that's open .
Just pinching and adjusting the links .
Then I twist the first one , skip 2 , twist 3 and so on .
Every other one twisted in the same direction makes up the ones
you skip . Nice clean grind . One pass through the 1/4 " plate .
Good fat definition , not over worked .
I left one batch in a coil . I wanted a more rustic look for the sausage and peppers .
Dropped into a preheated skillet .
Chopped up the peppers and onions while it was browning on
the frist side .
After a few flips , and the color is good I take it out of the pan .
And add the peppers and onions .
Once the fresh peppers get soft , I add in these .
They are a must in my opinion .
Everything getting where it needs , I add some chopped garlic .
I add that at the end so it doesn't burn . Cut the sausage in rough lengths and add it back to the pan .
Hit the whole thing with a half cup of white wine . Gets the good stuff off the bottom and steams the sausage to temp .
Left my options open for a sandwich or knife and fork .
Decided on some Pecorino and garlic rice . Had a side salad and some
store bough bread . Perfect meal . The sausage is fantastic .
Thanks for looking . I try not to be so long , but since we are already ;
Here's some more .
Ordered some 22mm sheep casings the other day .
Just so happened a generous forum member shared some breakfast sausage seasonings
he just got . Those showed up while I was grinding .
Pre tubed from Syracuse casing .
Great casings . Pre tubed helped here for sure . I had to much on the tube ,
and they didn't want to feed . I managed to get a good amount . About 50 links ,
but that was all I wanted of that .
The struggle was real , but I actually stayed calm .
I used the last of what was on the horn to start the next batch .
Those worked perfect , slide right off . I know what I need to do
for next run .
Fried some up the next morning for breakfast .
OK , that's enough of that .
I keep the freezer stocked up , usually means making sausage at least once every 3 weeks .
I wanted some Italian for supper , and realized I was out . So first thing I had to do was make some .
Grabbed me a new knife set the other day . Showed up just in time .
Gonna be nice for cutting steaks too .
Took a little detour . I talk sometimes in Buckboard bacon threads about
using the fat cap side of a butt if it looks like bacon .
Well , I needed most of this for sausage , but I had to cull out a small hunk .
It's a little over a half pound . Perfect for bacon .
All rubbed up with some Tender quick and brown sugar .
Ok , need to get moving .
I grind , season , mix and back in the fridge overnight .
Stuff the next day . This is sweet Italian based on Marianski , but I do so much of it the amounts are
what I like and mostly are eyeballed / measured . I know what my tablespoon / tsp are , salt is always weighed out .
Stuffed . You can see I pinched a section .
Before I link I get an idea of what size I need to get equal lengths .
I just go from the end that's tied , and work toward the end that's open .
Just pinching and adjusting the links .
Then I twist the first one , skip 2 , twist 3 and so on .
Every other one twisted in the same direction makes up the ones
you skip . Nice clean grind . One pass through the 1/4 " plate .
Good fat definition , not over worked .
I left one batch in a coil . I wanted a more rustic look for the sausage and peppers .
Dropped into a preheated skillet .
Chopped up the peppers and onions while it was browning on
the frist side .
After a few flips , and the color is good I take it out of the pan .
And add the peppers and onions .
Once the fresh peppers get soft , I add in these .
They are a must in my opinion .
Everything getting where it needs , I add some chopped garlic .
I add that at the end so it doesn't burn . Cut the sausage in rough lengths and add it back to the pan .
Hit the whole thing with a half cup of white wine . Gets the good stuff off the bottom and steams the sausage to temp .
Left my options open for a sandwich or knife and fork .
Decided on some Pecorino and garlic rice . Had a side salad and some
store bough bread . Perfect meal . The sausage is fantastic .
Thanks for looking . I try not to be so long , but since we are already ;
Here's some more .
Ordered some 22mm sheep casings the other day .
Just so happened a generous forum member shared some breakfast sausage seasonings
he just got . Those showed up while I was grinding .
Pre tubed from Syracuse casing .
Great casings . Pre tubed helped here for sure . I had to much on the tube ,
and they didn't want to feed . I managed to get a good amount . About 50 links ,
but that was all I wanted of that .
The struggle was real , but I actually stayed calm .
I used the last of what was on the horn to start the next batch .
Those worked perfect , slide right off . I know what I need to do
for next run .
Fried some up the next morning for breakfast .
OK , that's enough of that .
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