Moochie’s Salameat Sausage

This recipe for a very flavorful, garlic forward Northern Italian Sausage was said to have been made at Moochie’s Meat Market in Herrin, Il. I can’t confirm this but I can say the end result was extremely delicious!! A very easy and delicious sausage to make.

Follow basic sausage preparation practices when making this sausage.

1. Clean and Sanitize all of your equipment.
2. Chill your meat to below 34f or 1c before grinding.
3. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
4. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
5. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

• High Quality Natural Casings (AA Grade)
• Potato Starch
• Iodophor Sanitizer
• MK4 Thermapen (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Hand Held Vacuum SealerHeavy Duty Kitchen Vacuum Sealer

Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

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Print Recipe

4.25 from 4 votes

Moochie’s Salameat

A savory Italian Sausage with beautiful garlic flavor

Prep Time20 minutes mins

Cook Time5 minutes mins

1 day d

Total Time1 day d 25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 400 g Lean Pork
• 400 g Lean Beef
• 200 g Pork Back Fat
• 15 g salt
• 7 g black pepper
• 20 g potato starch
• 12 g minced garlic
• 30 ml red wine
• 60 ml water
• 29-32mm hog casing

Instructions

Make a wine infusion

• The day before you make this sausage place the wine, water, and minced garlic in a small container and refrigerate overnight.

Preparing 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)
• Double grind your very chilled meat on a course plate (10mm). Make sure your meat is below 34f (1.1c) before each grind
• Mix the chilled meat, spices, and any liquids till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand 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)

Storage Instructions

• 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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