Rehydrate your casing the night before you need them. Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.
Prepare the sausage
Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
Grind your very chilled meat on a medium plate (6mm)
Mix the chilled meat, spices, basil, and any liquids till it becomes very tacky. Now add your cheese and mix for another 10 seconds or untill eveything is well incorporated.
The meat mixture should stick to your hand when you turn it upside down.
Stuff your sausage into it's casing. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
Cook your sausage to an internal of 155f (68c). Enjoy
Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
You can also place these sausages in a vacuum sealed bag and freeze for later.
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