The following are out of Rytek Kutas' book. I haven't had a chance to try them yet but they look like they're right.
All of these sausages get ground through a 3/8-inch plate.
Sweet Italian Sausage (10# batch)
4Tb salt
2 cups ice water
3tsp fennel seed
2tsp coarse black pepper
1Tb sugar
10lbs boned pork butts
Mild-Hot Italian Sausage
4Tb salt
2cups ice water
1Tb cracked fennel seed
2tsp coasrse black pepper
1Tb sugar
1Tb crushed hot peppers
1tsp caraway seeds
1Tb coriander
10lbs boneless pork butts
If smoking, add 2tsp of #1 cure and (optionally) 1/3cup of soy protein concentrate (reduces shrinkage & moisture loss)
Bratwurst
2 cups whole milk, ice cold
3 whole eggs
2 cups soy protein concentrate
1Tb ground white pepper
1Tb mace
1tsp ginger
1Tb nutmeg
4Tb salt
2lbs boneless veal
5lbs fresh pork shoulders
3lbs lean pork trimmings
If smoking, add 2tsp of #1 cure.
Joe
