Tuesday, February 28, 2012

Sausage Making

2 lbs Pork Shoulder 80/20 lean to fat ratio
1Tbl Kosher Salt
1Tbl Black Pepper
1tsp Crushed Red Pepper Flakes
2Tbl Red Wine
2-3 Tbl Crushed Garlic

Cut pork into approximately 1x1 inch chunks.
Mix in all other ingredients.
Pass mixture thru a meat grinder, I used a Kitchen Aid with the grinder attachment.
You now have sausage....stuff into casings or form into patties. 
http://www.butcher-packer.com/   You can find casings here. Along with anything else you might need for butchering etc.

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