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Italian Sausage with Wine and Cheese

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ready in: 30-60 minutes
serves/makes:   10 lbs.

recipe id: 1059

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8 pounds pork butts
2 pounds lean beef (chuck is okay)
2 tablespoons powdered dextrose
1 tablespoon cracked black pepper
3 1/2 ounces salt
3 tablespoons cracked fennel seed
2 tablespoons red crushed peppers
1 pint wine (Chablis)
2 ounces imported Romano Pecorino cheese
35 mm hog casing


The Romano cheese must be broken or cut up into smaller sized pieces so that it fits into your grinder. Grind cheese through a 3/8 grinder plate at least twice. This breaks it down to a powdery consistency so it can be mixed easily with the meat.

Grind meat through a 3/8 grinder plate and place in a mixing bowl. Add the remaining ingredients and mix thoroughly until evenly distributed. Stuff into 32-35mm hog casing. You may also make this sausage in patties if you like.

This particular sausage tastes best if it is cooked shortly after it is made. It is a good idea to prepare only what you can use up in a couple days. This sausage may be frozen, but the longer it is kept frozen, the more dominant the Roman cheese flavor will become.

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Nutritional data has not been calculated yet.

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