Southern Italian Calabrian Sausage

11lbs meat - 2/3 Picnic Pork 1/3 Pork Belly
(Pork shoulder can be used as well)
1/4 cup Fennel seeds (not toasted)
50g Sea Salt
20g Pepper
25g Mild & Sweet Paprika
516g (2 1/2 cups) Calabrian Pepper Sauce
1/3 cup Parsley
1 Tablespoon Mild pepper flakes
Pig Intestines casing - 20 yards does
4.5g Salt/lb Meat
1.5g Pepper/lb Meat
.85gm Chili Flakes/lb Meat
2.5gm Paprika/lb Meat
1.5gm Fennel Seed roasted & raw/lb Meat
50gm Calabrian Red Pepper Sauce/lb Meat
Recipe for Pepper Sauce video - [ Ссылка ]
1 cup Red Wine/10lb Meat (optional)

-Grind pork on course grinding plate (large holes)
-Add Seasonings to ground meat
-Using both hands mix really well …until it is smooth and does not show the nuggets of ground meat
-Leave in fridge overnight to meld flavors
-Crush a half if
-Lime or lemon in a bowl of warm water soak the casings in it for an hour
-*Fill casings with sausage. Be sure to press the sausage out of the nozzle a little bit to aid in getting the casing onto the nozzle.

Here are the casings, grinder and stuffer I used :)

KitchenAid
[ Ссылка ]

Hog Casings -
[ Ссылка ]

Kitchen Aid Grinder -
[ Ссылка ]

Sausage stuffer -
[ Ссылка ]

*Note - The kitchen Aid does not stuff sausages well. It is very slow and with the finer ground sausages, it is impossible…literally. So get the LEM sausage stuffer and it will be a whole lot more enjoyable.

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