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60 Pounds of Fine Italian Sausage for the Holidays
Man that looks good. What do you use for stuffing it?
Todd
Thanks Todd, yea it is good....if there's any interest in a Funament in the OC area, I'll supply the sausage... ;-)
I use a stuffer that my grandfather used to use...he came from Sicily and opened a butcher shop in S. Philly at 21st and Mifflin...my uncle Joe runs the shop now at 17th and Rittner...relatives are over on 9th street....although their recipe is different.
Here's a pic of one like it...it is 8 quart and holds 16 pounds at a time....very convenient that hog casings if from a good supplier 29 to 32 mm will hold 15 1/2 pounds of sausage.
Man I wish my town could support a local butcher. I have watch 3 of them come and go now.
You know, it's funny, I was out of work in 2008 and the wife and I went to waterfront area in annapolis and looked at several comm. properties to do just that...we have some great italian specialties that we thought would be a great addition to the waterfront atmosphere...from meats to pastries and a bunch of stuff in between...I got cold feet with the economy in such shambles...
I have some more modern stainless equipment but it's not the same...I enjoy turning that handle on the cast iron stuffer...
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