I am adding 1 small batch on the left of the ingredients list and X 4 on the Right which will make about 2 c to store.
See my You tube Video on making this as well as making the Spice Blend that Ak use in this. The Blend Mix makes 2 cups for future Batches…use 1 Tbsp per Lb of Meat. https://youtu.be/SqyO0qWzQFM
SAUSAGE.
FOR THE SPICE BLEND:
1 Tbsp Paprika. x 4 = 1/4 c.
1 Tbsp Garlic. x 4 = 1/4 c.
1 Tbsp Onion pwdr. x 4 = 1/4 c. 2 Tbsp Salt. x 4 = 1/2 c.
1 tsp Pepper. x 4 = 1 Tbsp + 1 tsp.
1/2 tsp Fennel. x 4 = 2 1/2 tsp.
1/4 tsp Sage. x 4 = 1 1/2 tsp.
1/4 tsp Cumin. x 4 = 1 1/4 tsp.
1/4 tsp Coriander. x 4 = 1 1/4 tsp
1 tsp Cayenne. x 4 = 1 Tbsp + 1 tsp.
2 tsp Parsley. x 4 = 2-3 Tbsp
1/8 tsp Thyme. x 4 = 1/2 tsp.
1 tsp Chili powder. x 4 = 1 Tbsp + 1 tsp.
2 tsp Basil. x 4 = 1/8 c.
1/2 tsp Brown Sugar. x 4 = 2 1/2 tsp.
2 Tbsp Red Wine Vinegar add when mixing. x 4 = 1/2 c. When mixing.
2 tsp EVOO x 4 = 1 Tbsp when mixing
DIRECTIONS:
Mix together and store in a Jar.
Use 2 Tbsp for every 2 Lbs Ground Pork
INGREDIENTS FOR SAUSAGE:
Use a Pork Shoulder or Butt Roast
DIRECTIONS:
Cut Meat to 3” x 1” strips.
Using a large Cake Pan or Casserole dish to catch the Meat as it comes out of the Grinder.
Put the Meat through Grinder with the larger of the 2 Dye/hole plate.
Spread it out evenly in the Pan.
Don’t Forget to add the EVOO and the Red wine by sprinkling it over the Meat.
Gently mix in the seasonings. Over mixing will cause tough Sausage.
At this point you can run it through a second time with the Larger Dye, or switch to the smaller one. I have trouble with the Smaller because I need a new blade, so I’m fine with 2 runs with the Large one.
Knowing this you can now Switch Dye/Plate to the smaller one and run the Meat through the Grinder again. .
When the Sausage is done, Place into a Gallon Sized Baggie and flatten to 1/2” thick. Then I take a Cookie Sheet, turn it on its side and use the edge to make indentations in the baggie making 4 indentations across and 5 lengthwise, dividing it all into about 20 square Patty sections, not necessary to press all the way through…this will make the pieces easier to break off after they Freeze. Freeze flat, and break off desired amount of patties when needed, they thaw fast at room temp.
