So, I was going to make Mortadela, but the buffalo chopper I had permission to use needs the blades sharpened so I had to nix that. It had been a good while since I have made some fresh Italian sausages so I figured, why not. Be a great way to use up the scraps and fairly simple project compared to all the salami making I been doing.
Night before, I made the sweet calabrian pepper sauce..
3# sweet red bell peppers and 8 calabrian hot peppers for just a touch of heat
Braise down with a little oil from the jar, dash of salt....for 20 minutes.
Then add 1/4 cup water, deglaze the pot, and simmer on low for 45 minutes until thick.
Puree with immersion blender until smooth. Reserve in fridge until needed the next day.
Next day, I weighed the meat. Had 16.6# so a nice batch of Italian fresh sausage. I used this weight to calculate my spices, salt and amount of pepper paste.
Once chilled to below 35*F in freezer, Ground thru 4.5mm plate, spices mixed in, proteins extracted, then stuffed into 32-35mm hog casings...
And linked...
Tub o' Italian links...now I gotta package them...in the freezer to firm up a bit for vac packing.
Night before, I made the sweet calabrian pepper sauce..
3# sweet red bell peppers and 8 calabrian hot peppers for just a touch of heat
Braise down with a little oil from the jar, dash of salt....for 20 minutes.
Then add 1/4 cup water, deglaze the pot, and simmer on low for 45 minutes until thick.
Puree with immersion blender until smooth. Reserve in fridge until needed the next day.
Next day, I weighed the meat. Had 16.6# so a nice batch of Italian fresh sausage. I used this weight to calculate my spices, salt and amount of pepper paste.
Once chilled to below 35*F in freezer, Ground thru 4.5mm plate, spices mixed in, proteins extracted, then stuffed into 32-35mm hog casings...
And linked...
Tub o' Italian links...now I gotta package them...in the freezer to firm up a bit for vac packing.
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