Homemade Sicilian Sausage

Over the years I have tried a variety of sausages filled store bought Italian is good, but never match the quality of Italian sausage my grandfather as a child. I always had the recipe for this sausage taste great, but never had the time to do it.

Yes, making your own sausage is a long time and needs much help in the kitchen to prepare the family recipe. Anyone who has made known Italian sausage before you start not as the owner of the sausage of the mixer. The mixer is the person who mixes all the ingredients for the stuffing to do with the sausage.

If you do not have experience with grinding, mixing or stuffing, then get to hold the sausage in the front for the casing does not break and to ensure that all air bubbles are out. Not until you master this technique can work their way through the ranks of mill, mixer and filler.

For generations the Sicilians have been making sausages in his own special way. Every city and every home there are other family sausage. The varied types of meat and spice mixture that was used. Each home at least have one thing in common and would be the sausage grinder and filling machine.

So you can imagine how happy I was when my aunt asked if I wanted my grandfather's sausage-making equipment. Yes I know I can buy accessories for my Kitchen Aid or food processor to do the job, but we all know that not taste the same as putting the meat through fifty pounds of cold steel attached to the side of the kitchen table . There is something about spending hours grinding, mixing and filling out by hand which gives the sausage that extra love needed to create perfection.

Now, let me remind you that half way through this process will definitely begin to lose all its appurtenances of the modern era. That's why most people use the kitchen to take over when his arms tire boot in the flesh.

So if I have not scared away yet, you can continue on the equipment you need to create this miracle. First, I give the old PC version, then version of modern equipment if you decide to take the easy way.

The version of my aunt gave me was the heavy hand crank old version with a grinder and sausage attachments. There was also a grating attachment I remember my grandmother used to grate cheese and bread to make breadcrumbs.

The modern version of these tools are just a grinder, blender and sausage accessories you can buy with their Kitchen Aid Mixer. This method is much faster and less intense on the arms.

Here is my grandfather's recipe for sausage Sicily. It can be used to make into links or leave some of it in large quantities for use with your favorite pasta. I usually make a cream sauce with sausage mixture, or add bulk to my sauce.

INGREDIENTS

25 pounds of pork shoulder
hog casings (go to butcher)
1 / 4 cup whole fennel seeds
1 / pepper 2 cup fresh ground black
3 / 4 cup salt
1 / 2 cup paprika
1 / 4 cup dried basil
1 / 8 cup dried oregano
1 / 2 cup fresh parsley, chopped
1 / 4 cup minced garlic
1 / 4 cup red pepper flakes (optional)
1 / 2 cup red wine

PREPARATION

1. Soak casings in the night water.Before salt rinse use the deck and cut into 18 inch pieces.
2. Keep covered in a small bowl of warm water.
3. Cut the meat into 1 inch cubes keeping some fat in the meat so the meat stays moist. The best value for this is 80% meat 20% fat.
4. Use of grinding meat, however, grind the meat in a type field texture of pork.
5. In a large deep pan Season meat with remaining ingredients and mix well with hands until all the spices are mixed throughout.
6. For best results, I like to refrigerate the mixture overnight t let the spice mixture.
7. Remove meat from refrigerator and let it rest for 30 minutes at room temperature. It makes filling much easier and not clog the tube.
8. Try the sausage flavor by frying in a pan. Season accordingly before filling.
9. Using a fixation tube, carefully slide the cover into the tube.
10. Things of the housing with sausage mixture, being careful not to break the casing. Remove air bubbles with a toothpick. This is a job for two people. One to turn the handle to fill the sausage and one to hold the sausage as it is being done.
11.Twist the box around each 7 inches or desired time.

When the finish they are ready to cook, freeze or give away. Make sure you always get the whole family involved in making sausage or Italian food. Enjoy!