Homemade Tuscan Sausage – Episode 22By
You know the old saying you dont want to see me naked and you don’t want to watch what goes in sausage. One of those sayings is going by the waste side right now-ladies get ready the sausage is coming out! No it doesn’t have to be big to be called a sausage, some people are so shallow. Besides we are making sausage patties today anyway. So making your own sausage has a lot of benefits 1) you may not drop dead from a heart attack if you eat a lot of it 2)you can make it taste how you want 3)grinding meat is fun!
So homemade sausage is generally about half as fattening as storebought and I suggest picking up Bruce Aidells’s Complete Sausage Book it is a great book that not only provides sausage recipes but dishes to prepare them in. While I am not such of fan of the nitrates for drying sausages I think he has to push that given his position. Anyway for example his hot sausage recipe is not hot enough for me so I adjust- anyway try his recipes in 3 pound batches and you will be able to adjust for the next time.
In this episode I make sausage inspired by the Tuscany region of Italy-So it must be good. Enjoy!