Homemade Sausage Making

Before I knew that such an ingredient existed I had decided that i wanted to make a pizza taste sausage to wrap in bread.
This is what I put together and so far it has received approval.
1 Kg pork butt reasonably fatty
20 gm salt
60 gm sun dried tomatoes
3.5 gm fennel
3.5 gm black pepper
2 gm Italian seasoning herb mix
20 calamati olives
120 gm jarlsburg cheese
60 gm jack cheese
4 ounces red wine with a half teaspoon of crushed red peppers
mix seasoning with the cut meat
Grind twice through a 3/8 plate add the wine and mix by hand
extrud through a 5/8 stuffing tube
wrap in thin bread dough.
bake at 400 F for 20 minutes.

I do believe that I have ruined the best laid plans by CW and posted a recipe with no picture instead of picture with no recipe. Oh what to do?

It looks like a terrific recipe Ross ol' buddy. I can hardly wait to give it a try. How about snappin' a photo the next time you make it?

Best Wishes,
Chuckwagon

I will do that. Nancy says the thing lacking is the chewy cheese thing that you get with pizza.

According to the resident expert ( a nine year old son of a friend ) these are very good. We did another small batch today because I had run short of bread dough on Wednesday.
450 degrees oven temperature is better. That way they top brown a bit. We also did some with uncased non smoked Polish sausage from " Quality meats and sausages" for hot smoked Polish sausage. Just the same spice mixture. Also quite good.

ssorllih wrote:Nancy says the thing lacking is the chewy cheese thing that you get with pizza.

I was wondering what effect it would have if one had to use grated Mozzarella cheese with the sausage mixture? Surely the Mozzarella cheese would not melt that quick and "ooze-out" while frying?

Our Sams sells baking Mozzarella. That should work well in that.

I will try the mozzerella. There is plenty of demand.