Pork Sausage Recipes from ROVTEX

Pork Sausage Recipes and tips on making pork sausages

Sausage filler

Meat processing equipment catalogue

Pork & Lamb Greek style

500g pork mince
500g lamb mince
1 large onion finely chopped
1/2 cup finely chopped parsley
1/2 tsp cinnamon
1 tbsp lemon juice
Salt and pepper
250g panna (pork lace fat)

Method
Combine all ingredients, except the panna, in a bowl. Place panna in a bowl of warm water for a few minutes, remove and carefully open out one piece at a time, laying it flat on a work surface. Cut into pieces about 10cm square. Take a good tablespoonful of the meat mixture and shape into a thick sausage about 5cm long. Place towards one edge of piece of panna, fold end and sides over the meat and roll up firmly. Repeat with remaining mixture. Thread sausages onto thick skewers leaving a little space between each one.Cook slowly over glowing charcoal turning frequently until well browned. The panna melts during cooking, keeping the meat moist and adding flavour.
To serve 
Serve as part of a barbecue or as an appetizer with drinks.
Makes about 50

Sweet Italian Sausage

90 pounds pork trim (70 percent lean)
3 quarts water
3 cups salt
1 cup sugar
6 tablespoons cure
7 tablespoons plus 3 teaspoons cracked fennel seed
3 ounces paprika
1/3 cup black pepper
1/3 cup cayenne pepper
1/3 cup garlic powder
2 tablespoons oregano
1 tablespoon sweet basil
Coarse-grind meat trimmings. Add salt, water, sugar, cure and spices. Regrind through 1/4-inch diameter plate and stuff into pork casings. As this is a fresh sausage, no smoking is necessary. Product must be cooked before serving.

Italian Hot Sausage

5 pounds pork trim 60/40
5 pounds lean beef trim
20 cloves garlic, crushed
4 teaspoons red pepper
4 teaspoons fennel seeds, crushed
2 teaspoons thyme
8 bay leaves
3 tablespoons salt
1 tablespoon black pepper
1/2 teaspoon nutmeg
Grind meat through a coarse plate, then add spices and mix thoroughly. Grind again through a medium plate. Stuff into hog casing. Smoke at 140 F for proper color development and then raise temperature to 170 F until internal temperature of product reaches 155 F. NOTE: This is a very hot, spicy product. Excellent on pizza and will substitute for pepperoni

Sausage stuffer

Meat processing equipment catalogue

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