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Hoptoberfest Hop Sausage....

30 lbs pork butt
90 ml smoked hot paprika
300 ml fresh minced garlic
75 ml fennel seeds, toasted
150 ml kosher salt
300 ml black peppercorns, coarsely cracked
100 ml cayenne pepper, ground
50 ml anise seed, ground
300 ml fresh Italian parsley, chopped
500 ml Barley Wine
45g Hallertau Hersbrucker hop pellets, finely ground
25 ml crushed dried chilies

Cube pork for grinding. Toss and mix with all ingredients. Rest overnight, refrigerated. Grind through medium die. Stuff into natural casings. Hang overnight, refrigerated. Grill to 145 - 150 F internal temperature. Serve on sour dough with condiments. Eat. Enjoy.

Adapted and stepped up a notch [BAM!] from Emeril Lagasse' Mild Italian Sausage recipe found here: http://www.foodnetwork.com/recipes/emer ... index.html" onclick="window.open(this.href);return false;

I just received a meat grinder for xmas...where can one buy sausage casings?

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mckay75 wrote:I just received a meat grinder for xmas...where can one buy sausage casings?

Chaters Meats or Brothers on Agricola. Generally a ton of them per package though, Chaters might sell you a smaller quantity, not sure. Regardless, they're usually heavily salted and frozen so they'll last.

I have a two year old pack in the freezer. I dont know how they last. I'll give them to you.

Sandy