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 German & Italian Sausage Making

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pnwchef

  • Total Posts: 2230
  • Joined: 3/16/2011
  • Location: Kennewick, WA
German & Italian Sausage Making Wed, 11/13/13 8:41 PM (permalink)
We processed a few pigs about a month ago, one was over 400lbs the other over 300lbs. This is the larger of the two.

 
Needless to say, we had a lot of scrap meat for sausage, about a 100 lbs. We made 25lbs of Italian, 25 lbs of German sausage. The ratio is 2/3 pork 1/3 beef. This is the German ground mixture.

This is the chopped meat chunks with spices before grinding. I added about 2oz on hot chili flakes to this mixture.

This the German sausage links letting them bloom.

 this is my Italian sausage lunch.......The German sausage is being smoked, the Italian sausage is fresh. I find most Italian sausage to hot, I like flavor and feel that to much will mask the flavor. The 2oz I put into this mixture is about half the amount used normally.

 
 
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