Good Morning. Last week I made some sweet Italian sausage, that was my first so so attempt. It was tasty but too dense (due to smearing because it too way to long to stuff the meat and it got too warm) and I believe I overcooked it a bit. The rest I have been removing from the casing and already used it for a fantastic bolognase sauce.
Well, after struggling with the Kitchen Aid stuffing attachment, I decided to buy an LEM 5lb vertical stuffer (what a dream to use, and all by myself). The KA grinder works and will do fine for the foreseeable future.
I made 6 lbs of Salciccia Toscano (Tuscan style fresh sausage) recipe from Sonoma Mountain Sausage.
Here is a photo of the links hanging, for lack of a better place to put them, they wound up hanging off a chandelier on my jerky rods because everywhere else would have been too close for the cat to reach, and I couldnt think of anywhere else.
Yes, I do have Pink Salt #1 in there per the recipe, and they are supposed to hang there for 6 - 8 hours until they develop a nice reddish color.