Garvey, maybe you could add this link/recipe to the main list?
https://www.pizzamaking.com/forum/index.php?topic=33670.msg509184#msg509184"Little bean" posted on the crafts and hobbies thread and looks pretty good!!!
Of course, this is how my family does it, any of the spices can be altered to anyone’s taste, some of my little cousins say the mild is a little too spicy so you can cut down on the crushed red if you’d like it’s all a matter of preference. The other point I must stress is that although for the dried sausage my grandfather never used curing salts and never got anyone sick but he was a human problem detector. I use them just to be safe. These recipes are listed in 25 pound batches, that amount fits in my pizza trays perfectly after grinding and is manageable to mix by hand. It is something that takes some time as there are important steps. The two most important things for me are sanitation and working with cold meat. The texture and quality of the final sausage depend on these two things imo. Also very important is to get a really good mix after season and ground. Make sure fully incorporated. We do a hot and a mild there are a couple differences between the dried and fresh versions and mainly that is salt, when we hang the sausages at 55 degrees for 3 or so weeks we need the 3% salt to inhibit bacteria growth and aid in drying, and a small
Percentage of that salt to be the pink salt to prevent botulism and preserve color. Also, our preference is that we like the mild single ground so the fat chunks are visible and the hot double ground finally with the finer plate . We use a cabellas 1.5 horse power commercial grinder which is way overkill but I just wanted to see if I could convince my wife to let me buy it and I did. The recipes for 25 pound batch as follows, if anyone has any questions pm me and I’d be happy to help. Sausage time in about a month here depending on weather so I will start a thread in the appropriate section with pictures detailing the whole process.
Fresh hot
25 pounds course ground pork shoulder
2 oz fennel seed (i toast and hit with mortar and pestle)
2 oz cayenne
1 oz black pepper
1.5 oz crushed red
1.25 oz granulated garlic
1 cup red wine( I use our homemade)
2 shots brandy ( standard shot
2 shots vermouth ( dry, standard shot )
4 tbsp fresh chopped garlic
7 oz Morton’s kosher salt
( for dry the only difference is 11 oz Morton’s kosher salt and 1 oz pink salt and the pork fine ground)
Fresh mild
25 lbs course ground pork
2 oz fennel
1 oz black pepper
1 oz crushed red
1.25 ounce granulated garlic
1 cup red wine
2 shots brandy
2 shots vermouth
4 tablespoons fresh garlic
7 oz Morton’s kosher salt
( for dry substitute 11 oz Morton’s kosher salt and 1 oz pink salt )
After the pork shoulders are butcher into strips and put through the grinder spread out on an appropriate surface and spread seasoning and liquids evenly among surface and mix until can be formed into a ball and stick to your hand holding it upside down is a good test, incorporated to the texture of a well
Mixed meatball. At this point you can keep it bulk if using the fresh amount of salt and use in pizza or pasta
Or stuff and make a sandwhich. DO NOT USE PINK SALT if keeping fresh, this is only for the dry application.
Everybody have fun with these recipes and let me know what you think or if you have any other advice or things to add, I love discussing sausage
