Shoulder of the "cow"? Pork comes from pigs. Finell? I think you mean "Fennel".It's best to keep your meat partially frozen before grinding. That small amount of meat you're mixing would be best mixed in your Kitchen Aid mixer with the dough hook.NATURAL HOG CASINGS! Callogen casings are a sin when it comes to Italian sausage.
Thank's for the video. I will definitely try this recipe very soon. Your Hot Dog Bun recipe was perfect by the way. Keep on going... Very kind regards from Germany!
The milk powder helps give a better texture to the sausage when it cooks up. Some people add a lot to keep it firm but I find it makes it a little chalky. I find the little bit in this still keeps the sausage moister when cooking but not chalky. If you want to leave it out, it won't affect the taste.
Thank you! Please don't be afraid of trying this. It can't be hard, I did it! If you don't have a sausage stuffer, do them in bulk for cooking with and make patties to cook on their own!
Hi, I think it is funny, that most people can't think for themselves. Sorry, just the way it is. Yes, patties, any shape. The TASTE is the same. Good job!
