PIZZA BRATS

8.33 lbs of Pork butt
2 TBLS & ¼ tsp fennel (Roasted and grind to powder)
8 tsp Salt
2 TBLS & ¼ tsp Black Pepper
4 TBLS Chopped Parsley
1 big bag of pillow packed Pepperoni
1/3 Large Onion
1 Green Bell Pepper
11 oz of Mozzarella cheese shredded
1 14.5 can of diced tomatoes. (I used Aylmer Accents Petite Cut Tomatoes with SPICY RED PEPPER. Heat level MEDIUM. )
½ cup Cold Water
Grind Pepperoni and Pork using medium plate. Grind the tomatoes & green pepper with the
meat. Mix the dry ingredients with the cold water and add the onions. Mix the wet ingredients
into the meat along with the cheese. Stuff into 32 mm Hog Casings.

Roasting The Fennel

Fennel All Ground Up

My Main Players

Pepperoni Getting Ready For The Grind

Parsley Chopped And Ground

Ground Onion & Green Pepper

Tomatoes Added 

 (These were diced up pretty small so no grinding)

Grinding The Pork

Gave It A Good Mix

(the idea here is not to make a paste, just till it starts to bond)

Lets Make Sausage 

Just Over 10 lbs. Of Pizza Brats

All Vac Sealed And Off To The Freezer