How To Make Wedding Sausage

Introduction

Ingredients

• 2 pounds of pork shoulder
• 1 pound of beef chuck
• 1 tablespoon of salt
• 1 tablespoon of black pepper
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 cup of ice water
• 1/4 cup of red wine
• Casings for sausage

Instructions

1. Cut the pork shoulder and beef chuck into small pieces and place them in a large bowl.
2. Add the salt, black pepper, paprika, garlic powder, and onion powder to the bowl and mix well.
3. Grind the meat mixture using a meat grinder. You can use a food processor if you don't have a meat grinder.
4. Add the ice water and red wine to the meat mixture and mix well.
5. Stuff the meat mixture into the casings. You can use a sausage stuffer or fill the casings by hand.
6. Tie off the ends of the casings with twine.
7. Cook the sausage in a large pot of boiling water for 20 minutes.
8. Remove the sausage from the pot and let it cool down.
9. Once the sausage has cooled down, you can slice it and serve it.

Nutrition

• Serving size: 4 ounces
• Calories: 240
• Protein: 16g
• Total fat: 18g
• Saturated fat: 7g
• Cholesterol: 65mg
• Sodium: 810mg
• Total carbohydrates: 1g
• Dietary fiber: 0g
• Sugars: 0g

Tips

• Use fresh, high-quality meat for the best flavor.
• Make sure the meat is well chilled before grinding.
• Don't overstuff the casings or they may burst during cooking.
• Use a meat thermometer to make sure the sausage is fully cooked.
• Experiment with different spices to create your own unique flavor.

Conclusion