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Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home by Susan Mahnke Peery

Author:Susan Mahnke Peery [Peery, Susan Mahnke] , Date: July 25, 2014 ,Views: 312

Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home by Susan Mahnke Peery

Author:Susan Mahnke Peery [Peery, Susan Mahnke]
Language: eng
Format: epub
ISBN: 9781580174718
Amazon: 158017471X
Publisher: Storey Publishing LLC
Published: 2003-12-07T05:00:00+00:00


2. Cut the boar and fat into 1-inch cubes.

3. In a large bowl, combine the boar, fat, salt, fennel, black pepper, and the red pepper flakes (if using). Mix well, using your hands. Refrigerate the mixture for about 30 minutes to firm it up before grinding.

4. Grind the seasoned meat through the coarse disk of a meat grinder.

5. Stuff the mixture into the prepared casing, prick air pockets, and twist off into 3- to 4-inch lengths. Cut the links apart with a sharp knife.

6. Cook as directed for fresh pork sausages on page 36 to an internal temperature of 160°F (71°C) on an instant-read thermometer.



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Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home by Susan Mahnke Peery.epub


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