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Method:
1. Combine all of the sausage ingredients in a bowl. Mix well.
2. If possible, allow the mixture to blend for several hours or
overnight.
3. Feed the seasoned meat into the grinder using the coarse
grinding plate and follow operating instructions on page 4.
4. Remove grinding plate.
5. Assemble the large sausage stuffer following the directions
on page 4.
6. Slide the casing onto the sausage stuffer (see page 5-6).
Be careful not to over stuff the casing so that you can twist
the sausage into links.
7. If making patties, divide ground meat into portions and shape
the mixture to the desired size. Note: If storing the patties
for later use, separate them using plastic wrap.
Mini Italian Sausage Links
Ingredients:
2 lbs pork butt cut into 1” cubes
1 tbsp fennel seeds
1 tbsp kosher salt
2 tsp crushed red pepper flakes
1
/2 cup romano cheese
2 tbsp chopped parsley
1
/2 cup cold water
small diameter prepared sausage casings
(available at most meat markets)
Method:
1. Mix all of the ingredients together in a medium bowl.
2. Following operating instructions on page 4, feed the seasoned
meat into the grinder using the medium grinding plate.
3. Remove the grinding plate.
4. Assemble the medium sausage stuffer following the directions
on page 4.
5. Slide the prepared sausage casing onto the sausage stuffer.
6. Follow sausage instructions on page 5 and 6. Turn the grinder
on and feed the ground meat into the machine being careful
not to fill the sausage too tightly so that they can be easily
twisted into links.
7. Link the sausages into 3” sections or smaller.