Description
Just a lightly spiced Italian suasage
Notes
[!11/8/25]+ Not as spiced (not spicy) as we’d like, probably not the freshest spices Made 3.6kg
Ingredients
- 944g Pork
- 50g Brisket Fat
- 5g Garlic
- 6g toasted fenil seeds, lightly crushed
- 1g Oregano
- 1g Thyme
- 3g Pepper
- 2g Red pepper flakes
- .5 Teaspoon Cayenne pepper
- 100ml Liquid (75ml chicken stock the rest water because we ran out)
- 20g salt (18g if using chicken stock)
Method
- Cube meat and salt overnight
- Grind fat (medium coarse)
- Grind meat (medium coarse)
- In a large tub mix meat, fat, spices, and liquid thoroughly
- Stuff into pig casings