About PoetMystic

Send Member A Connect Request

• Age: 56
• Sex: straight single man

Recent Status: The Joy of Cooking

Location: Austin, Texas

Request Friend Status

About Me: Grind together (preferably in a mortar and pestle) salt, fennel, sugar, hot pepper, caraway and coriander. In a large bowl, sprinkle herbs over ground pork. Add wine and crushed garlic. Mix well, either by hand or with the paddle attachment of an electric mixer. Continue until evenly distributed. Do not skimp on this step. Cover and put in refrigerator for at least 3 hours to allow for full absorption of flavors. Test after 3 hours by taking a small portion and sautéing in small pan. Shape as patties, or put through a sausage horn into hog casings. CASINGS: Rinse by inserting a small funnel into one end and run cold water through several times. No need to dry. To start stuffing, attach to nozzle. Knot casing at end. When casing is filled, twist at 4 inch lengths and tie with kitchen string which will be removed after cooking. Do not stuff too tightly or you won't be able to make links. Prick when cooking so casings don't burst. Yield: About 5 pounds sausages Contributor: angelo filigenzi Hog casings are available at Italian specialty stores. The store owner will give you the right amount if you tell him how much meat you are using. If the casings are too long, you won't be able to work with them. You may grind the meat yourself if you have a meat grinder. If you are doing the grinding yourself, buy and extra pound or two, depending on the fattiness of the mea, and trim off excesst. Angelo puts the meat into the freezer to get it slightly hard. It isn't frozen, but easier to grind when it's on its way to freezing.