For the Italian, I chose a recipe on here by alelover. My fry test told me I wanted more salt, so I added some, remixed, and thought it was excellent!
Italian sausage mixed up
Love the fry test!
Bagged it all up in about 1 lb. bags for later use.....well, all except one bag, but we will get to that in a minute.
Next, I mixed up another recipe I found on here for bratwurst. I like a Wisconsin style brats being a Wisconsin born and bred boy, so I found a recipe on here from DiggingDogFarm. I used it exactly as specified, but since I had 9.2 lb. or so, I made a spreadsheet to let me know the correct ratio for each ingredient if I change the weight of the meat. Fry test on the brats......magnifico! Oh wait, is that Italian? Oh well, can't say it in German.
Mmmmm, ground pork butt
Spices and salt.
Learned how to link sausage this time.
Bag 'em up for the freezer.
Well, at this point, since I made the sausage, I might as well test drive it in pizza, so I had one crust fermenting in the fridge, and I made another one up this morning while I was freezing the cubes. A NY style and a thin crust. So our family had a very good supper.
NY style
Thin crust
Yeah, I'm very full and very tired. Thanks for looking, and thanks to alelover and DiggingDogFarm for their recipes. Couldn't have done it without them. I suggest you try them.
(Edited to embed pictures instead of files)
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