The Sausage Podcasthttps://www.spreaker.com/show/the-sausage-podcastenFoodCopyright Paul Peacockhttps://d3wo5wojvuv7l.cloudfront.net/t_rss_itunes_square_1400/images.spreaker.com/original/092326620d60df67074ebc152e4adae1.jpgThe Sausage Podcasthttps://www.spreaker.com/show/the-sausage-podcastThu, 06 Jun 2019 14:42:57 +0000Paul PeacockPaul Peacockfeeds@spreaker.comA podcast about making sausages at home.cleanepisodicSummer and Italian Sausagehttps://www.spreaker.com/user/8226356/summer-and-italian-sausage
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]]>https://api.spreaker.com/episode/15828926Fri, 28 Sep 2018 10:52:48 +0000Paul PeacockWelcome 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...
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]]>837cooking,food,homemade,kitchen,making,sausagecleanfull