Italian Sausage

ITALIAN SAUSAGE:
Everything must be chilled !

yield: 25 lbs. bulk forcemeat

ingredients

meats and fat:
16 lbs. untrimmed boneless pork butt cut into 2’ strips
4 lbs. fatback cut into 2’ strips
5 lbs. beef chuck ( lean) cut into 2’ strips

seasonings:
1 oz. powdered dextrose
1 oz. medium ground black pepper
7 oz. salt
1 oz. cracked fennel seed and lightly toasted
4 T. red pepper flakes
1 Tbs of freshly ground black pepper
5 1/2 oz. Pecorino Romano, or Parmesan finely grated
12 garlic cloves, minced
1 c. parsley, chopped
1 c. chilled water (Mixed with the spices)

binders:
1.5 c. soy protein concentrate* or milk powder (optional)
4 c. chilled red wine (Mixed with the soy protein concentrate in the robot-coupe)
* The soy protein concentrate improves the juiciness of the finished product.

Procedures

1-Grind all meats and fat on a ¼” plate
Over a large SS mixing bowl on ice

2 -add the seasoning and water only!
3 -mix vigorously by hand or Hobart mixing bowl.until protein mesh is established
It should have a sticky consistency.
4- Add soy protein/red wine slurry after the protein mesh has formed,mix until well absorbed.

5- Taste for seasoning by cooking a small amount in a sauté pan over low heat.
6-Pack into hog casings.
7- Make 6” links or ropes
8-let rest 24 hours in cooler uncovered. ( this will tighten the casing and shape the sausage further)
9-Cook over low heat until an internal temperature of 155° F.

Note : If a browned exterior is desired, brown at the end of the cooking process as opposed to the beginning of the cooking process.