Follow basic sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment.
- Chill your meat to below 32F
- Keep your meat and grinder parts very cold while grinding
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Cook till the internal temperature reaches 150F – 155F
Here are a few things you might find useful when making sausage
- Digital Smokers (I use the model 4D WiFi)
- Bella’s Cold Smoke Generator
- Kamado Ceramic Grill
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI (for 15% off use discount code – 2guys )
- Sausage Pricker
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
Enjoy the video and the recipe. If you have any questions, feel free to ask away.
- Clean the meat of any sinew, arteries, silver skin. Cut meat and fat into small pieces. Place in the freezer for an hour or until the temp reaches 32f (0c).
- Grind the pork shoulder, beef, and back fat on a 6mm (medium) plateGrind the pork belly on a 10mm (course) plate
- Add the spices, minced garlic, and cold wine to the chilled meat and mix until it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- Stuff into your sausage casings, link, and prick out any air pockets. Refrigerate overnight to let the flavors come together.
Cooking these Sausages
- I like to cook these on a pit with the temperature set to around 250f (121.1c) till the internal reaches 150f
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