[jbold21]

OK. Here ya go. This is for 20 pounds. Adjust accordingly if doing more.

Get pork butt. We usually get it from Costco. The meat there has most of the fat trimmed already. You may need to trim more off. Not too much though, fat = the flavor.

Once trimmed to your liking, cut the meat into decent sized cubes (depends on the size of your machine)

Once the meat is done being cut, arrange it on the table, and add seasonings.
**Below is what we use, because it's how we like the taste, add or subtract to you liking**

1 (1/2 Cup of Salt)

1 (3/4 of a cup of ground black pepper)

1 (1/2 cup of ground Fennel)

Mix in the seasoning on the table really well.

Now take the cubes and put them through the KA grinder.

When done, you will now need your casing. We get our from a local Italian deli/market store. You want to make sure you have extra casing just in case. So for 20 pounds, try for 30 pounds. Tell em how much your making and they will get you what you need. Make sure you rinse the casings out.
Add a little oil to the KA end where the casing is on so that is stays smooth, just a little will do.

Now you need to change your KA over so that it pushing the meat though and into the casing. Try not to let any air get in there. If you do see some, pop it with a knife.

Thats it! Enjoy! Any questions post away!

Jason
_________________
Jason
Chicago, IL
Low Carber

[joy828]

Gosh, that is so easy!! I expected it to be much more complicated. Now, we'll have to borrow one of those sausage-pusher-thingys from a friend and try this out. I'm going to try some venison/pork combo, too.

What do you do with them after you are done making it? Do you freeze them? If you baked it and removed the casing - would it be similar to summer sausage? Or would that not work at all?

It will be a few weeks before I will be able to try this, I think - but I can't wait to do it.

Thanks for sharing!!

Joyce
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[jbold21]

It's not complicated at all. But it is about trial and error to get the taste you want. That's the real goal. We always make some extra pork to make breakfast patties out of it and other needs.

I've never tried summer sausage. So I really can't tell you if that would work or not. We do dry the sausage and eat dried Italian Sausage like it's peperoni. You would need to add paprika for that. Have fun! Enjoy it
_________________
Jason
Chicago, IL
Low Carber

[crazywoman]

So Jason, this as I suspected is Italian sausage right?

I was pretty sure it wasn't "breakfast" sausage, tho I realize it could be eaten for breakfast.

I would probably like this in spaghetti sauce. I'm not a huge "breakfast" sausage fan. Can eat it, and do on rare occasions, just not crazy about it.
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[Dingie_Dinah]

yeah!@!!! my butt thanks you!!!! i dont have nearly 20 lbs tho!
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Dingie Dinah
Stella Style since 5/2003

May you always have
Love to Share,
Health to Spare,
And Friends Who Care

"Nothing Tastes as Good as Thin and Healthy Feels"

'Be kinder than necessary, for everyone you meet is fighting some kind of battle.'

[joy828]

Hi Jason - just wanted to thank you for the recipe. Took me long enough to try it out, but when we did - Delish!!

We also did a batch using Italian herbs, soul food seasoning (1/3 c. each) and white pepper (1/4 c.) for about 20 lbs. pork & beef mixture. We made ours into patties & hubby is anxious to try grilling the patties.

I am so glad you took the time to show us "how to" - so Thanks!!

Joyce
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[bluebetty]

Jason where have you been....time for a check in ...let us know your still alive

[joy828]

Bumping this up for Soup Nut - it is great! We need to make some more!

Joyce
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