An adventurous recipe, which shows you how to make your own spicy pork sausages. Pork, pork fat and numerous seasonings are used to stuff natural sausage casings. Use these sausages as you would with shop-bought sausages.
Sausage casings can be found at your local butchers. Liquid smoke can be purchased online or in speciality shops.
Instead of using the casings to make sausage, I bought a plastic hamburg maker ($4) and make sausage patties.It's a lot easier to deal with than the casings are! I think casings are more "tradition" than useful, now with refrigeration as it is today! I discouvered for the most part, I remove the casings when I use sausage anyhow... It's also easier for making sandwiches! Good Recipe!' ciao - 13 Apr 2004 (Review from Allrecipes US | Canada)
Fabulous taste...I have a tip for the casings...rinse well and soak them overnight in cold water with 2 cut up oranges (lemons are too acidic and will creates holes in casings)in refigerator. Next day drain and rinse well. My Italian family has been doing this for many, many years making soppressata. It removes that icky intestine odor and makes they whiter also - 11 May 2008 (Review from Allrecipes US | Canada)
When I read the ingredients for this recipe, I could almost taste it! It was a delicious recipe. I did make mine smaller to be able to put them in a roll for a sandwich and on the grill they are PHENOMENAL! This is a 'MUST HAVE' recipe for your list of sausages to make. The liquid smoke gave it a wonderful smokey taste without the smoker. - 09 Mar 2003 (Review from Allrecipes US | Canada)