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Author Topic: My version of a Fresh Calabrese Sausage.  (Read 292 times)

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Bentley

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My version of a Fresh Calabrese Sausage.
« on: November 03, 2022, 06:36:51 PM »
It tastes pretty good with no time to meld.  Should be even a little better tomorrow.  Gonna try and do some Sausage & Peppers with a red Sauce over penne!

« Last Edit: November 03, 2022, 06:46:11 PM by Bentley »
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BigDave83

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Re: My version of a Fresh Calabrese Sausage.
« Reply #1 on: November 03, 2022, 09:19:21 PM »
That is some nice looking sausage.

A nice roll and some grilled peppers and onions maybe some yellow mustard. I would be set.
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yorkdude

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Re: My version of a Fresh Calabrese Sausage.
« Reply #2 on: November 04, 2022, 03:20:31 AM »
Looks great, what do you use to stuff the casing?
The few times I tried years ago looked absolutely terrible.
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Bar-B-Lew

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Re: My version of a Fresh Calabrese Sausage.
« Reply #3 on: November 04, 2022, 08:10:26 AM »
Looks great.  Any reason you made it a rope instead of links?
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Bentley

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Re: My version of a Fresh Calabrese Sausage.
« Reply #4 on: November 04, 2022, 10:41:36 AM »
It is just a 5lb stuffer from Northern Tool.



Quote from: yorkdude on November 04, 2022, 03:20:31 AM
Looks great, what do you use to stuff the casing?



I had to stuff by myself, that was just the end of stuffing. Will link them up and vac seal.

Quote from: Bar-B-Lew on November 04, 2022, 08:10:26 AM
Looks great.  Any reason you made it a rope instead of links?
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Bentley

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Re: My version of a Fresh Calabrese Sausage.
« Reply #5 on: November 04, 2022, 12:05:55 PM »
After 24 hours of air drying!

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BigDave83

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Re: My version of a Fresh Calabrese Sausage.
« Reply #6 on: November 04, 2022, 12:14:11 PM »
Nice links, I am not a great link maker.


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yorkdude

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Re: My version of a Fresh Calabrese Sausage.
« Reply #7 on: November 04, 2022, 04:26:24 PM »
You said “by yourself” how do you crank it and work the casing at the same time?
When I tried it they looked like hard candies….blob then wrapper, blob then wrapper. Wrapper being the casing.
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Bentley

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Re: My version of a Fresh Calabrese Sausage.
« Reply #8 on: November 04, 2022, 09:36:11 PM »
Very carefully!  It is a Pain!  Just gotta try and crank, keep one hand on the piping tube and kind of coil it as you go!

Quote from: yorkdude on November 04, 2022, 04:26:24 PM
You said “by yourself” how do you crank it and work the casing at the same time?
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