Sausage day

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doubles shooter

Meat Mopper
Original poster
Sep 28, 2014
217
183
Upstate Western NY
My brother came over this morning and we made 72 pounds of our family sausage for the holidays. I've been helping make or making it for 65 years. The recipe came from Italy with my great grandparents. Simple, but delicious.
18 pounds pork shoulder
1C. Fennel seed
3/4C. Paprika
1/2C salt
1/4-1/3C. Crushed red pepper.

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Last edited by a moderator:
My brother came over this morning and we made 72 pounds of our family sausage for the holidays. I've been helping make or making it for 65 years. The recipe came from Italy with my great grandparents. Simple, but delicious.
18 pounds pork shoulder
1C. Fennel seed
3/4C. Paprika
1/2C salt
1/4-1/3C. Crushed red pepper.

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what stuffer did you use?
 
I set aside 10 pounds of our sausage for a snack stick experiment. The flavor of this sausage is out of this world when dried and I think smoke cooking will pull enough moisture to notice the flavor difference. I did some last year and almost nailed it. I ground it a second time with an 1/8" plate. This time I stayed with the 3/8 for a bit more chew factor.
There is also 25 pounds of venison baloney hiding behind it. Going to do smoked kielbasa for my grandson tomorrow.
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Very Nice! I'm betting that recipe comes from somewhere in Calabria, Italy? I have a similar recipe from an Italian immigrant. Thanks for posting! Really enjoyed viewing the photos and the simple recipe!
 
That’s awesome! It looks amazing! A ton of work for a very cool quality product! Thank you for sharing!
 
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