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Salt and Pepper grinders
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This is a very good sausage recipe. comparable to store brands?
I was looking for a good recipe for tripe. I a couple of times a prescription in the book of the crusher was used but not so good. I know that sage is a main ingredient and I really like. Bob Evens keibalsa also oringinal sausages and maple syrup sausage and peppers stuffed with cheese (which def want to do this). Also, I have the guts. I put salt and water and put in the freezer and can not get the gel. Is it still you can use? 10 points best answer thank you very much.
Italian Sausage "is a typical sausage sausages handmade in northern Italy, especially in Tuscany near the city of Lucca. Can be used in any recipe calling for Italian sausage. They are versatile because they can be grilled, fried or boiled. "4 pounds of pork shoulder, coarsely ground 1 pound of back fat, coarsely ground pork 2 tablespoons salt 2 tablespoons white sugar 1 1 / 2 v. Black tea 1 teaspoon coarsely ground pepper garlic powder 3 / 4 cup ground mace Tea 1 / 2 teaspoon ground coriander 1 / 4 cup cayenne pepper tea 1 / 2 cup ice water 80-inch casing, 1 1 / 2 inches width 1. Using a spice mill or food processor, grind the salt, black pepper and sugar. In a large bowl, combine the pork shoulder, back bacon, garlic powder, mace, coriander, cayenne pepper and water ice. Add salt, pepper and sugar. Wear latex gloves when mixing to avoid contamination of meat and keep the mixture cold. 2. Stuff mixture into casings and remove 3 inches long. Please ham, sausage can be formed into patties or rolled into balls. Refrigerate and use within one week or freeze up to 6 weeks Polish sausages. Busia "This is real, old-fashioned Polish sausage ... kneading the meat by hand makes the supply of sausage that the use of a meat grinder. "3 lbs pork shoulder, trimmed and diced 1 clove garlic salt 1 tablespoon ground black pepper casings 1. In a bowl medium, combine the pork, garlic, Salt and pepper. Place on a knead soft, clean, knead, knead for at least 10 or 15 minutes. The more you knead, the softer Sausage will be his. 2. Soak casings in water for 1 to 2 minutes. Rinse casings rolling on the faucet. Drag the box around the peak of a sausage filling funnel. Press the meat in the funnel into the case carefully so that no air bubbles enter. Sausages should be plump. Twist periodically to form bonds. 3. Place sausage in a large pot enough water to cover them. Bring to a boil, then reduce heat to low, cover pot and simmer for 1 hour and 15 minutes. They can be frozen after cooling. Use as you would in a store bought sausage in Poland. Italian Sausage 20 pounds ground pork 1 / 8 cup salt 1 / 4 cup garlic salt 1 tablespoon pepper black 1 / 2 ground pepper 1 cup vegetable oil 1 cup anise seeds 1 tablespoon fennel seeds 1 tablespoon / 8 cup of red pepper flakes 1. Ground pork Place in large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, combine the oil, anise seeds, seeds fennel and red pepper. Mix everything in the ground pork until well blended. Refrigerate for 24 hours to allow flavors to blend. Bag and freeze portions for you.