[Hcarraro]

Shaun

I made a couple hundred pounds of Italian pork sausage with my uncle a couple times a decade ago. He had a large commercial meat grinder with a selection of stainless sausage stuffer attachments. We made mostly link sausages however I do remember making a large salami one year.

We used pig intestines for the sausage casings, he insisted on lean pork shoulders, coarse salt and pepper, a pinch of salt peter, and a secret ingredient my uncle used to improve the color. He used 1/10 beef to 9/10 pork.

Seems like I remember buying lard to mix with the lean pork but I can't remember. I don't remember why he used salt peter either. I guess to help preserve the meat?

His Italian sausages were award winners by the way. Notice there were no Italian seasonings used. That amazed me then and now. Just simple ingredients made with loving care.

Good luck Shaun

Henry