Sweet Italian Sausage
2.2 lbs pork butt
3 tsp. salt
1/2 tsp. sugar
2 tsp. fennel seeds
1/2 tsp caraway seeds
1/2 tsp ground coriander
The original recipe actually had a small amount of pepper in it but I missed it. The sausage is so good that I really don't think it matters much. I did have a picture of the pork butt before I started cutting but the batteries in the camera died and are now charging so all these pictures are thanks to Virgin Mobile, in other words, not very good, sorry it's all I had.
Meat all cut up and spice mixture ready.
Filling the casings. I used natural hog casings this time. For some reason my meat grinder/stuffer had a really hard time with this meat today. It went incredibly slow and had to be stopped and cleaned several time. It took me 3 hours to do all this.
Lots of sausage and some taste testing patties that were left over. I actually didn't get to taste it until just a few minutes ago as Romeo decided to run away and I had to climb the hill behind the house (yes, I managed to hurt my back somehow) and wander through the woods until I found him (Mommy was VERY angry!).
Then the animals had to be fed (quite late) and Phil had made me a barrier out of pallets to put in front of the pig pen door because the door is so big and the pigs try to get out when I open it, plus they push a lot of dirt against the door and every day I have to shovel it away just to get the door closed again. The barrier should work great. It is low enough so that I can step over it but enough to keep the pigs in and keep them from pushing dirt against the door.
After that the milk I had in the crock pot had cooled enough and needed the yogurt starter put in it and then put in the oven. I also had a sourdough sponge in the oven (it had been in there a bit long but I didn't know the sausage would take me so long) so I had to get the flour, sugar and salt in it and then knead it and get it put back in the oven to rise.
I then went down to the garden and picked these lovelies:
Tonight we will have sweet Italian sausage and cabbage for supper.
Anyway, I finally got to fry up the patties and the sausage is quite good. I hope it lasts a while because it may be a while before I attempt it again.