Curing Pork Products 1. Sausages

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Curing Pork Products1. Sausages
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Fresh sausages
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Salt and seasonings (fennel seeds, flaked
hot pepper, herbs)
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Adding wine For texture flavor/sugar
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Salt and seasonings mixed with the wine)
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Adding 5 of ground pork to seasonings
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Mixing the sausage (flavorings meat)
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A suitably mixed batch of rosemary sausage
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Soaked casings by the sausage stuffer
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Filling the sausage stuffer
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Threading the casings onto the stuffer spout
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Filling the casings and twisting to separate
the link from the next link in the chain
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A stack of rosemary sausage links
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Cured sausages
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Seasonings for the salami (heavier on the garlic
hot pepper)
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Stuffing the salamis (longer somewhat fatter
than link sausages)
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Salami hanging undisturbed for at least two months
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Ingredients of Sausages
Fresh sausages Meat Fat Wine
Flavorings Salt
Cured sausages Meat Fat Wine/brandy
Flavorings Salt Ascorbic acid Saltpeter