Iceman -- Questions please.

[Oldman]

You posted this:

Italian Sausage
Recipe By Iceman

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lbs. Pork butt -- Cut into 1" cubes
1 lb. Pork back fat -- Cut into 1" cubes Do you wash the salt off of the fat back?  Fat back here is salt cured and very salty.
4 teaspoons salt
1 teaspoon oregano
2 Tablespoons Ground fennel seed
3 teaspoons Ground black pepper
5 cloves garlic Question... do you crush this up first?
2 teaspoons Crushed red pepper
2 teaspoons sugar
1/2 cup Dry red wine
1 teaspoon coriander Question... do you crush this up first? If so is it a teaspoon of whole corinder or a teasspoon of crushed?

____________________________

Mix all ingredients well then grind through 1/4" plate on meat grinder.
Stuff into medium hog casings and tie off into 6" links.
____________________________

NOTES : Grill over medium hot coals for approx. 10 minutes turning
often. Serve on a bun with sauteed green bell pepper and
onions or slice it up and put on your favorite pizza as a
topping.

Olds

[iceman]

You posted this:

Italian Sausage
Recipe By Iceman

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lbs. Pork butt -- Cut into 1" cubes
1 lb. Pork back fat -- Cut into 1" cubes Do you wash the salt off of the fat back?  Fat back here is salt cured and very salty.
4 teaspoons salt
1 teaspoon oregano
2 Tablespoons Ground fennel seed
3 teaspoons Ground black pepper
5 cloves garlic Question... do you crush this up first?
2 teaspoons Crushed red pepper
2 teaspoons sugar
1/2 cup Dry red wine
1 teaspoon coriander Question... do you crush this up first? If so is it a teaspoon of whole corinder or a teasspoon of crushed?

____________________________

Mix all ingredients well then grind through 1/4" plate on meat grinder.
Stuff into medium hog casings and tie off into 6" links.
____________________________

NOTES : Grill over medium hot coals for approx. 10 minutes turning
often. Serve on a bun with sauteed green bell pepper and
onions or slice it up and put on your favorite pizza as a
topping.

Olds

Wash and soak the salt out if it's salt cured. Mine comes straight from the butcher right off the meat. If you want to, just sub some very fatty butt roast instead.
Garlic is crushed and minced very fine.
Coriander is measured first, then crushed very fine. :)

[Malc]

I just dug this up and was thinking of trying it.  If one wanted to make it hot, how much crushed red pepper/cayenne would you reccomend?

Malc

[iceman]

I just dug this up and was thinking of trying it.  If one wanted to make it hot, how much crushed red pepper/cayenne would you reccomend?

Malc

It already has a touch of zing to it Malc. I would add one more teaspoon of red pepper for a starter. You can always try it before stuffing it. Don't forget that it gets better flavor after it sits so keep that in mind when tasting it. Pat

[Malc]

Ah, thank you sir.  I don't know how, but I completely missed the red pepper in the recipe.

Malc