Hi everyone - thanks for the warm welcome. Regarding the family sausage recipes, you know what they say . . . if I tell ya, then . . .
Kidding aside, here are the general proportions of ingredients:
Ground pork - 10 pounds
Pickling salt - 125g (just under 1/2 cup)
Crushed dry chilli peppers - 25g (about 1/4 cup)
Hot paprika (we use hot Spanish) - 50g (just under 1/2 cup)
Cracked black pepper - 20g (just about 1/3 cup)
Dry fennel seed - 12g (just under 1/6 cup)
Sausage casing - we use natural sheep casing which we soak the night before with an orange rind in the water
You will also need a sausage stuffer (or a hand stuffer for small batches)
Mix all ingredients very well and stuff the sausages
"Carefully" make a "twist" at the length of each link you want (being careful not to break the casing) , reversing the twist direction with each link (or the casing will break) . . . use butcher twine to tie where each link is twisted.
Hang the stuffed sausages to cure in a cool cellar (cantina) . . . I say 40 to 45F is perfect . . .for about 8-9 weeks. After the first week, hand-squeeze each link so you remove any air from the middle . . . squeeze in the same direction (i.e. keep the flat shape and don't create more air) every week until cured . . . when the time is close, take one link off and cut open to see if it is cured - it should be a deep red / purple.
When cured, we break the links off at each tied twist and remove the strings. We then vacuum seal 2-3 per vac bag and store in the freezer . . .when you want to enjoy a sausage, simply remove from the freezer for an hour and cut into morsels . . . or what I like is remove the casing and fold a slice of fresh bread over a link and enjoy!
I hope this helps - there are lots of other details and nuances / rituals / things we've done over the years to make this our own . . . but this should get you started . . . and feel free to add or modify to make your own flavour. the ONE thing not to reduce is the salt per unit of meat - this needs to be perfectly proportioned since this is what cures the raw pork. DO NOT skimp on the salt or risk getting ill!
Good luck all . . . I've included a photo of the real deal (plus some salami - not all is in view) hanging in our cantina right now . . . 225 pounds worth (with a few other buddies to share of course).
Michael
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