Salsiccia con Vino e Formaggio

[Tenpoint5]

15 pounds of Pork Butt







The Cheeses I used





The Sherry Wine



The Seasonings



Everyone all mixed together



The natural hog casings soaking



All stuffed. The rings all went for a trip through the Bradley. The Links were vac sealed and frozen for grilling later.



The left overs fried up for a sample





All vac sealed up for reheating at a later date





The recipe I followed. http://lpoli.50webs.com/index_files/Salsiccia-Wine&Cheese-Sausage.pdf  I will add that I added the full amount of cure #1 so that I could smoke this sausage.

[carnie1]

That looks really good, I've done with red wine but never sherry , might have to give that one a try

[TMB]

Looks real good, making me drool on the  KKKKKKKKKKKKKKKKKKKKKKKKKKKKey boardddddddddddddddddddddddddddddd :):):):):

[NePaSmoKer]

Yeah it sure do look good.

Im going to want to try some.....

[beefmann]

looking greaat

[NorthShoreMN]

Any chance you will have an early smoke out in addition to August. Don't know if I can wait that long.
Great looking sausage.

[seemore]

Any chance you will have an early smoke out in addition to August. Don't know if I can wait that long.
Great looking sausage.

xx2
Seemore

[Smoker John]

Excellent looking salsiccia

[Saber 4]

Looks great Chris.

[SiFumar]

Looks fantastic!  Sounds like I might have to have a go at making these!

[ragweed]

My next sausage project!

[ragweed]

Made a batch the other day and they are great!  Love the slightly sweet flavor.  I used smoked Cooper and Parmesan.  Didn't smoke, just made fresh.  Thanks for posting, Chris!!  And to prove no unicorns were harmed during the making of this sausage......

[Smoker John]

Looks great ragweed

[Caneyscud]

Man, those all look delicious.  Chris, you have gotten good at the sausage stuff!

[Saber 4]

Good looking links Joe!