I found Voelkel's recipe on this board:“Old World Italian Sausage2 tea salt1 tea black pepper4 tea fennel seed4 tea Oregano1 tea garlic powder1 tea red pepper (optional)8 pounds boneless pork buttSprinkle combined seasonings over meat cubes in large bowl. Toss until well coated. Grind with desired grinding disc and stuff into casing.”Axe-u-lee, that was a recipe that came with a booklet that came packed with a Oster meat grinder that I bought in 1983 or 82. It’s a fairly good one to start with but you may want to add/substitute seasonings, etc. for your own taste. What would 1 teaspoon garlic powder translate to? Would I need to smash up the garlic really thoroughly, or would regular mincing be OK?Hard to say, that. I would press 3 or 2 cloves of garlic with a garlic press and maybe mix it with a couple table spoons of red wine and use that. As OleDoc say, the recipe is a bit light on salt but you can always add more to your own taste. I like to crush at least half the fennel seeds in a mortar with a little salt before adding that to the spice mixture. You might also try making only a 1 or 2 pound batch at a time until you get a spice/salt mixture to your own taste. Other things that I have added besides wine is more red pepper and finely grated Pecorino Ramano and/or Parmigiano Reggiano cheese (caution - they are fairly salty along with being expensive!!!).;-)Any tips for a sausage-making newbie?I like to separate the fatty pork from the mostly lean meat and grind the fat with the fine plate of the grinder and the lean meat with the medium-coarse plate. Now-a-daze I use a Northern Tool meat grinder (See; http://www.northerntool.com/shop/tools/product_200451267_200... ) and cool the metal parts of the grinder and meat in the freezer prior to grinding. I’ll grind the fat and refrigerate it while I grind the lean. Both the fat & lean will then be mixed along with the salt & spices before being stuffed into casings. I try to keep the temperature of the meat & finished sausages below about 37 degrees F. I make up the sausage into links of 1/4 to 1/2 pound each, wrap each link in plastic wrap and freeze in gallon-sized “Zip-lock”- type bags for later use. When I want some sausage for a recipe, its fairly simple to open the bag, take out 3 or 2 links, reseal the bag and put it back in the freezer without defrosting the whole mess. ;-)C.J.V. - hope dat helps some, me
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