Making Italian sausage in real time !

[Jeff Michel]

Thanks Lloyd, never enough resources. FWIW, I go to a number of plants that use "Witt's" seasonings in their secret recipes. Between them and AC Leggs, you can't go wrong.

[Lloyd Smale]

if you happen to make summer sausage. Meatman.com has the hands down best bagged mix ive ever tried. I doctor it with a bit more garlic and a bit of brown sugar and some high temp pepper jack cheese but that's just my personal preference. Right out of the bag its hard to beat.

[Boaz]

I'll keep in it mind Lloyd , I'm trying to hold off till cooler weather so I can smoke a lot of sausage and other things . Thanks !

[WRideout]

I believe in the health benefits of sausage!
Wayne

[762 shooter]

Legs #10 breakfast I highly recommend.

Butcher and Packer is an excellent source and good pricing.

I made my first 5# batch of fermented soppresseta Sunday. Only 5 or six weeks before I know if it's edible.

Used my new #12 LEM Big Bite. Nice machine.

762

[Boaz]

I believe in the health benefits of sausage!
Wayne

I agree Wayne !! The world would be a better place if everyone ate more sausage .

[Lloyd Smale]

heres a secret recipe that the Italians around here would probably shoot me for giving out. Its called cudighi Its a different kind of Italian sausage that's very popular up here. Its good on a sub type sandwich with moz. cheese and pizza sause, onions, mushrooms peppers to taste. Its also real good on pizza. Id make a small batch first because its one of those things that either you will love or not like. Ive spent 10 years trying to get it right like the cudighi I had when I was younger. Finally my younger sister got the original recipe from the son of the old Italian that was known for it around here. this is a recipe for 10lbs of it. If you like it a bit hotter add a tablespoon of crushed red pepper to it.

10lbs pork but (I like it a medium grind)
1 tablespoons black pepper
1 tablespoon nutmeg
3 tablespoons salt (I like sea salt)
1/2 teaspoon ground cloves
1 teaspoon mace
1/2 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon ginger
2 cloves garlic (crushed) I actually use 3
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/2 cup Pisano wine (don't substitute this is one of the main ingredients that makes it the real thing)
crushed pepper is optional. Around here they sell it mild medium and hot depending on quanity and taste.

[Boaz]

Thank you Lloyd .

[MaryB]

Is that mild paprika or hot?

[Lloyd Smale]

just plane paprika. the heat is controlled by the red peppers added but I'm sure you could use hot paprika if you wanted to warm it up like that.

Is that mild paprika or hot?

[Iowa Fox]

Lloyd, Where can a guy find Pisano wine?

[Lloyd Smale]

I have to go to a local liquor/wine shop. You might have to get them to order you a bottle. carlo rossi makes it.

[Geezer in NH]

Wally world carries it. It is a good table wine IMHO