Receipe for soprasattoand abruzzi sausage?

Question

its italian sausage

Answer 1

Traditional Italian Sopresetta is usually made from fresh ham or pork butt, but it can also be made with beef.

Sopresetta Sausage

8 pounds lean pork or beef

2 pounds fat back

7 Tsp salt

3 Tsp powdered dextrose *

2 Tbsp black pepper (whole)

2 Tbsp black pepper (ground)

1 Tbsp ground white pepper

1/2 cup corn syrup solids *

2 level tsp Praque Powder #2

1 Tbsp hot cayenne pepper (optional)

*For these two ingredients, You may use Dark Karo syrup, and it is

HEAVY 1/2 cup maybe even a 3/4 cup addition

Chill meat until almost frozen, the grind the meat and fat through 1/2 or

3/4 plate. Mix in all other ingredients and mix well. Refrigerate fo 48

hours, then regrind though 1/4" plate and stuff into hog middles 8 to 10

inch long.

Place sausage in a preheated smoke house of 1005 degrees, and should be held there until completely dry on the surface. Raise the temperature to 120, and smoke until you get the color you want.

Remove from the smoker, and allow to cool, then keep the sausage between 50 and 60 degrees with a humidity of about 70 to 80 % and hold about 8 to 10 weeks (when 39% weight loss is achieved...).

http://www.hungrybrowser.com/phaedrus/m0...

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ABRUZZI SAUSAGE RECIPE:

INGREDIENTS:

1 teaspoon ground black pepper

1 teaspoon dried parsley

1 teaspoon Italian-style seasoning

1/2 teaspoon garlic powder

1/8 teaspoon crushed red pepper flakes

3/4 teaspoon crushed anise seeds

1/2 teaspoon paprika

1/2 teaspoon dried minced onion

2 teaspoons salt

2 pounds ground pork

DIRECTIONS:

In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.

Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.

In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.