Smoked italian style links
5 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pork butt w/ fat, cubed |
| 2 | pounds | Beef chuck w/ fat, cubed |
| 5 | teaspoons | Salt |
| 3 | tablespoons | Paprika |
| 2 | teaspoons | Thyme |
| 2 | teaspoons | Rosemary |
| 1 | teaspoon | Nutmeg |
| ½ | cup | Sweet vermouth |
| ¼ | teaspoon | Ascorbic acid |
| ½ | teaspoon | Saltpeter |
| 4 | Feet medium hog casings | |
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
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