Italian Sausage (Medium Hot)
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Release Date 27.03.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 10mm
Ingredients
Meat
- 1000 g Pork S1 80/20 (Lean/Fat)
Liquid
- 90 g Ice Water
Casings
- 1 m 32/34 Pork Casing
Herbs & Spices
- 18 g Table Salt
- 2 g Ground Black Pepper
- 2 g Ground Cayenne
- 1 g Ground Coriander
- 1 g Ground Caraway
- 3 g Crushed Fennel Seeds
- 2 g Cristal Sugar
Instructions
Preparation
- Soak the 1 m 32/34 Pork Casing in cold water for 30 minutes.
- Prepare the spice mix with 18 g Table Salt, 2 g Ground Black Pepper, 2 g Ground Cayenne, 1 g Ground Coriander, 1 g Ground Caraway, 3 g Crushed Fennel Seeds & 2 g Cristal Sugar.
- Prepare the 90 g Ice Water.
Grinding
- Grind the 1000 g Pork S1 through the 10mm plate.
Mixing
- Mix the ground 1000 g Pork S1 with 90 g Ice Water, 18 g Table Salt and the spice mix you created. Mix so all the water and spices are mixed in. Don't over mix.
Fillin
- Fill the sausage mix firm in to the 1 m 32/34 Pork Casing and form about 12cm links.
Storage
- Store in the refrigerator for up to 3 days or freeze for later usage.
Instruction Video
Notes
Fry or grill the sausage.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Italian Sausage (Medium Hot)
Based on
1000 g
Amount per 100g
Calories
112.57
% Daily Value*
Fat
2.29
g
4
%
Saturated Fat
0.71
g
4
%
Trans Fat
0.02
g
Polyunsaturated Fat
0.40
g
Monounsaturated Fat
0.85
g
Cholesterol
65
mg
22
%
Sodium
751.51
mg
33
%
Potassium
413.53
mg
12
%
Carbohydrates
0.70
g
0
%
Fiber
0.30
g
1
%
Sugar
0.22
g
0
%
Protein
21.07
g
42
%
Vitamin A
85.08
IU
2
%
Vitamin C
0.26
mg
0
%
Calcium
11.87
mg
1
%
Iron
1.11
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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