Stuart and I just finished making six different types of sausage today; Uncle Nick Stabile’s Italian Cheese & Pork, Sweet Italian, Hot Italian, British Bangers, American Breakfast and Spanish Style Chorizo. Last night I ground 22.5 pounds of Pork Loin, Shoulder and Fat Trimmings (~70 % Lean). This morning Stuart and I seasoned the ground pork and stuffed the natural casings with the mixtures. Once the casings have air dried for a day, the sausage will either be eaten fresh in the next few days or wrapped and frozen for future use. In the next few months you can expect to read a numbers of posts related to making sausage and the recipes that we used.
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