Smoked italian style links

Yield: 5 pounds

Measure Ingredient
3 pounds Pork butt w/ fat, cubed
2 pounds Beef chuck w/ fat, cubed
5 teaspoons Salt
3 tablespoons Paprika
2 teaspoons Thyme
2 teaspoons Rosemary
1 teaspoon Nutmeg
½ cup Sweet vermouth
¼ teaspoon Ascorbic acid
½ teaspoon Saltpeter
4 \N Feet medium hog casings

Grind the pork through the coarse disk. Grind the beef through the fine disk. Mix and combine with remaining ingredients. Prepare casings, stuff and tie off into 4-5" links. Smoke about two hours at 180-190. Bring kettle of water to a boil, add sausage and maintaining a temperature of 170-180, simmer 30 minutes. Cool and store in refrigerator.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.

Submitted By CAROLYN SHAW On 12-03-94

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