(Pronounced: sal-see-ka)

Prepared with a KitchenAid Mixer with grinder and sausage making attachments.

Meat
1 Lb. of pork shoulder picnic roast with plenty of fat

Spices
(Add 3.5 tsp. for 1 lb..of meat)
3 tsp. sea salt
2 tsp. white pepper
3 tsp. rosemary (dried)
1 tsp. mace
1/2 tsp. allspice
1 tsp garlic powder
1/3 cup dry white wine
1 tsp fennel seeds

Casings
36” 28/30 mm Tubed Hog Casing (Flush the interior of the casings with water then soak the casing in water with a teaspoon of vinegar for at least 30 minutes.

Prep Meat: Cut the pork into small cubes. Run the pork through a small grinder setting, then run it through again and put in the refrigerator to stay cold.

Prep Spices: Add the spices together in a small measuring cup and stir in the wine.

Mix: In the KitchenAid mixing bowl, add the meat, then pour in the spice mix and mix with the mixing beater and mix on the stir setting for 2 minutes. Return to the refrigerator.

Prepare the KitchenAid with the sausage making attachments with the sausage stuffer tube. While the casings are still in the water bowl, slide the casing onto the stuffer tube. Best to keep the casing wet.

Stuffing Casing: Push the meat into the stuffer until it comes out into the casing until all the meat is stuffed. Remove the freshly stuffed sausage, roll evenly on the counter. Use a needle to poke a hole in the skin where you see air bubbles. Air bubbles can ruin the meat. Tie the ends of the casing and then twist the sausage into 6-inch lengths. Place the sausage in a sealed container and leave it in the refrigerator overnight. The next day either freeze the sausage or use.

Note: Depending on the casing, some are hard to chew. I slice just the casing with a knife and remove it, then place the link in a Pyrex baking dish, add a tablespoon or two of chicken broth and cover with aluminum foil and bake on 350° for 30 minutes. Then I will place the baked link in a buttered nonstick fry pan and brown the link on two sides and serve. If using in a sauce, remove the casings, cut into ½ inch coins and brown before adding the aromatics.

As of 3/30/25