Welcome to the 50th SAUSAGE PODCAST

I have been intrigued by the names we give to sausages, what makes a Summer Sausage a Summer Sausage and what makes an Italian Sausage an Italian Sausage?

We have a recipe for Italian Sausage - a really simple one:

2 Kg Pork Shoulder
400 g back fat
1 tablespoon black pepper
1 tablespoon oregano
1 1/2 teaspoon Anise
1 1/2 teaspoon fennel seed

Semi freeze everything, soak hog skins
Dry fry for a few minutes the anise and fennel and then grind
Grind meat and fat tother with 6mm plate (1/4 inch)


If you like you can add two cloves of garlic