directions
-
1
Add meat and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #29 or #32 horn extrude the mixture into the casings and twist off into four to six-inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate and use within three to four days or freeze for later use.
Cheesy Chuck Sausage
ingredients
- 2 pounds ground beef chuck
- 1-3/4 cups freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 1/2 cup minced onion
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1-1/2 teaspoons yellow mustard seed
- 3/4 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1/2 cup red wine