Smoked Italian Style Links Recipe
Yield: 5 poundsRecipe by luhu.jp
Ingredients:
3 lbs: Pork butt w/ fat, cubed
1 tsp: Nutmeg,
2 lbs: Beef chuck w/ fat, cubed
1/2 cup: Sweet vermouth,
5 tsp: Salt,
1/4 tsp: Ascorbic acid,
3 tbsp: Paprika,
1/2 tsp: Saltpeter,
2 tsp: Thyme,
4: Feet medium hog casings,
2 tsp: Rosemary,
Directions:
Grind the pork through the coarse disk. Grind the beef through the
fine disk. Mix and combine with remaining ingredients. Prepare
casings, stuff and tie off into 4-5" links. Smoke about two hours at
180-190. Bring kettle of water to a boil, add sausage and maintaining
a temperature of 170-180, simmer 30 minutes. Cool and store in
refrigerator.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-03-94
Source from luhu.jp
fine disk. Mix and combine with remaining ingredients. Prepare
casings, stuff and tie off into 4-5" links. Smoke about two hours at
180-190. Bring kettle of water to a boil, add sausage and maintaining
a temperature of 170-180, simmer 30 minutes. Cool and store in
refrigerator.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-03-94
Source from luhu.jp