Salsiccia

Much of making sausage is “feel” and your particular taste preferences. Therefore, the amounts in this recipe are flexible.

Ingredients:

20 lbs pork butt*

3 whole medium garlic heads, chopped fine ( obviously, adjust based on the size of the garlic)

2 oz Koscher Salt

2 oz. Pepper

500 ml dry red or white wine

1. Place the chopped garlic in a small container of wine

2. Trim the pork to 1 inch cubes. Trim off the stringy fat, but keep the solid fat. You have to have the fat in them or they will be dry and less flavorful. Remove any veins or glands.

3. Add your salt, pepper, and garlic. Mix. Add wine. Mix well

4. Marinate in the refrigerator overnight.

5. The next day, run the cubes through the meat grinder. We make a set number of patties for grilling that day, then bag the rest in sealed freezer bags for sauces, risotto, and other dishes. You may also attach the tube and casings and make links if you choose.

* Note- pork butt is actually a part of the shoulder. They are sold bone in or boneless. Boneless is easier- but if you have the butcher bone them for you, keep the bones. They are great for sauce and soups.