Ingredients and Weight:
- Pork shoulder meat - 2 pounds (900 grams)
- Beef brisket - 1 pound (450 grams)
- Salt - 2 teaspoons
- Sugar - 1 tablespoon
- Black pepper - 1 teaspoon
- Fennel seeds - 1/2 teaspoon
- Red wine vinegar - 2 tablespoons
- Freshly ground pepperoni or hot pepper flakes (optional)
- Sausage casing or small intestine (available at butcher shop or supermarket)
Preparation Time:
- Preparation: 3 hours (includes grinding meat, mixing ingredients, and filling the sausage casing)
- Cooking: 1 hour (simmering in water)
Difficulty Level: Level 3 (Moderate difficulty due to grinding meat and casing the sausage)
Preparation Method Steps:
- Grind the pork shoulder and beef brisket in a meat grinder or use a food processor.
- In a large bowl, mix the ground meat with all the ingredients except the sausage casing.
- Prepare the sausage casing by cleaning and rinsing it thoroughly.
- Fill the sausage casing with the meat mixture, using a sausage stuffer or hand-tying method.
- Secure the ends of the sausage casing and place it in a large pot of water.
- Simmer the sausage for about an hour or until fully cooked through.
- Remove from water and let cool. Once cooled, slice and serve.
Nutritional Information:
(Based on the given ingredients)
Calories: Approximately 400-500 per serving (depending on the size of the slice)
Fat: 30-40 grams
Protein: 30-40 grams
Carbohydrates: 5-10 grams (from sugar and starch in the meat)
Dish Characteristics:
- Traditional American flavor with a mix of pork and beef.
- Crispy on the outside, juicy on the inside.
- A perfect balance of salty and spicy flavors.
- Suitable for a summer barbecue or as a party snack.
User Comments:
- "The homemade sausage was a hit at my barbecue party! The flavor was spot on." - John Doe
- "I love the combination of pork and beef in this sausage. It's a great dish to make with my family." - Jane Smith
- "The sausage was so juicy and flavorful. The homemade touch made it even more special." - Michael Johnson
Special Precautions and Tips:
- Be sure to grind your own meat or buy it from a trusted source for quality and safety.
- Use fresh ingredients for best flavor and texture.
- Handle the sausage casing carefully to avoid puncturing it while filling.
- Simmer the sausage slowly to ensure it cooks evenly and doesn't burst.
