Ingredients:
5Lbs-pork butt
2-heads of garlic
1/4cup-fennel seed
2Tbs-salt
2Tbs-Red wine vinegar
3Tbs-crushed red pepper
1/4cup-Giardiniera relish
Hog casing for 5lbs of sausage
Method:
Preheat oven to 400° Start by cutting garlic top off, cover top with olive oil and wrap in tinfoil. Place garlic in preheated oven for 40 minutes to roast.
Now rinse your pork butt and pat dry with paper towels. Next with a sharp knife begin breaking down your pork by cutting meat into strips, roughly an inch wide by a couple inches long. Your going to want to remove as much of the thick white fat as possible as well as the bone (save the bone in a plastic bag to make sauce at a later date, can be frozen) Put all meat in a plastic bag and put in freezer to hold for at least an hour (it’s important to keep the meat cold from here, room temperature meat will clog up the meat grinder)
At this point your garlic should be roasted, remove from oven after the 40 minutes. Remove tinfoil once cooled and pop the cloves individually out of head and set aside. Soak hog casings in a bowl of warm water
Once your pork is cold and firm but NOT completely frozen, it’s time to start grinding your meat. Use the grinder plate with the biggest diameter holes and begin feeding your meat into grinder at an even pace ( you don’t want your grinder running without meat in extruder)
Once meat is ground working quickly lay meat out flat, approximately an inch thick evenly. Start spreading Salt, fennel seed, Red wine vinegar and crushed red pepper over the top of your meat. Next squeeze roasted garlic over top and add Giardinera relish.
From here you basically mix by folding meat over the top of itself, repeatedly until mixed thoroughly.
At this point make a small sausage patty by hand and cook in a small frying pan over medium high heat on stove top, cook thoroughly and taste your meat, now is the time to check your seasoning
Once meat is mixed and you like the flavor begin loading your sausage stuffer loader with wet hog casings, making sure to stretch them out and untwist them before sliding over and tie knot at end. Load the hopper, then using crank or pedal depending on unit, being filling your sausage. You want to actually hold the sausage as it comes out and help to create a circle of sausage
When you get to length of link you want simply pull sausage slightly and cut casing and begin process again until all meat is in casing. Store sausages in gallon freezer bags in refrigerator or freezer.