Maltese Sausage | Celebrate Sausage S05E10

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner, while turkey is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice adds sweetness without alcohol, while vinegar is more affordable.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: dill seeds

Anise seeds provide a similar flavor profile, while dill is often cheaper.

pork casings

🥗Healthier: vegetarian casings

💰Cheaper: plastic casings

Vegetarian options cater to dietary restrictions, while plastic is cost-effective.

Prepare the pork shoulder and back fat, ensuring the fat to lean ratio is about 80% lean and 20% fat.

Cut the pork shoulder and back fat into pieces and freeze them to chill.

Rehydrate the bacterial starter culture called 'flavor of Italy' for 30 minutes at room temperature.

Mix the chilled meat with salt, instacure number one, toasted coriander, black pepper, dextrose, dried parsley, and optional potato starch.

Grind the meat mixture twice using a 10 mm plate.

Mix the ground meat with the spices and starter culture using a KitchenAid mixer, ensuring the mixture stays chilled.

Stuff the sausage mixture into 29-32 mm hog casings using a sausage stuffer.

Tie off the sausage links and prick any air pockets in the sausages.

Allow the sausages to ferment at the proper temperature and humidity.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens