In Episode #27 we got Nonno Paolone teaching us how to make homemade Italian Sausages. These sausages can be either cured in your Cantina or frozen. If you are like us, living in Southern California where we do not have catinas you can see Nonno’s Sausage Maker Dry Curing Cabinet and how it works.Nonno loves making sausages and he is always so proud to share with his family and friends. Watch to get the step by step instructions… One important ingredient that both Nonna and Nonno always adds to their recipes is cooking with their hearts. So, be sure when you make this you do it with all your heart. Enjoy!
Nonno Jerry Paolone is the CEO and Founder of MagnaFlow Performance Exhaust. To learn more about MagnaFlow visit www.magnaflow.com
INGREDIENTS:
– 13 Pounds of Boneless Pork Shoulder meat (Grounded) (If you don’t have a meat grinder you can have your butcher grind the meat for you.) – 3 Teaspoon of Fennel Seeds – 3 Teaspoon of Red Hot Chili Peppers – 13 Teaspoon of Salt – Black Pepper – ½ Cup of Wine (White or Red Wine) – ½ Teaspoon Paprika
Accessories: – Sausage Casing – Needle – Rope – Weston Butcher Series #8 Molino Electrico Meat Grinder and Sausage Maker. – Food Saver Home Vacuum Packing System