Pork Sausage, Mild. Two Savory Recipes.

Name: Pork Sausage, Mild. Two Savory Recipes.
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9-10 pounds
Ingredients: 9 -10 lbs fresh whole pork butt (boned weight); 2 tablespoons salt; 1 tablespoon pure msg (or sub with salt); 3 tablespoons fennel seeds; 2 tablespoons black pepper; 3 teaspoons garlic powder; 1 teaspoon onion powder; 1/2 teaspoon anise seed; 2/3 cup powdered milk; 1/2 cup unflavored textured vegetable protein (or substitute bread crumbs); 2 tablespoons salt; 1 tablespoon pure msg (or sub with salt); 1 tablespoon sugar; 2 tablespoons coarse black pepper; 1 tablespoon ground ginger; 2 teaspoons anise seed; 1 teaspoon ground mace; 2/3 cup powdered milk; 1/2 cup unflavored textured vegetable protein (or substitute bread crumbs)

Submitted by C. Rhoades

"Home made Italian sausage or bratwurst for fresh link, bulk or patties. Both recipes copped from a 4th generation Chicago restaurateur I worked for in the late 70's. Primo, Classic spot on flavor."

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Ready In:: 1hr 30mins
Ingredients:: 19
Yields:: 9-10 pounds

ingredients

9 -10 lbs fresh whole pork butt (boned weight)
Italian Sausage
2 tablespoons salt
1 tablespoon pure msg (or sub with salt)
3 tablespoons fennel seeds
2 tablespoons black pepper
3 teaspoons garlic powder
1 teaspoon onion powder
¹⁄₂ teaspoon anise seed
²⁄₃ cup powdered milk
¹⁄₂ cup unflavored textured vegetable protein (or substitute bread crumbs)
Bratwurst
2 tablespoons salt
1 tablespoon pure msg (or sub with salt)
1 tablespoon sugar
2 tablespoons coarse black pepper
1 tablespoon ground ginger
2 teaspoons anise seed
1 teaspoon ground mace
²⁄₃ cup powdered milk
¹⁄₂ cup unflavored textured vegetable protein (or substitute bread crumbs)

directions

1. Bone and cut 9-10 pounds of boned slightly frozen pork butt into approximately 2” cubes.
2. Mix the cubed pork well in a plastic tub with all the ingredients. Work fast, try to maintain its slightly frozen state throughout the grinding process.
3. Grind the seasoned cubes medium coarse and either immediately immediately stuff into hog casings, form patties or package the sausage bulk. Immediately vacuum pack and pop the finished product straight away into the deep freezer.
Notes:
All spoons are full mounded measurements, but no higher than salt would form.
It’s imperative to keep the pork ice cold (preferably slightly frozen) every step of the way. In old times it was a mid winter process, typically done outdoors or a cold outbuilding. With the advent of refrigeration it can be done anytime if care is taken to maintain a VERY cold product throughout.
Work fast. Get all your equipment, packing implements, measured ingredients and utensils ready before exposing the product to room temperature.
If delayed overnight, (not recommended) immediately place the covered product in the refrigerator and resume your grinding with an occasional few cubes of ice. The ice makes for a wetter finished product but it will prevent the friction of the grinder from warming your product and compromising its freshness.
In essence, there’s only one crucial rule when grinding sausage; VERY COLD = VERY FRESH.