My friend is from Brooklyn and he wanted to re-create a popular sausage that they make there. It is a fresh sausage with parsley and provolone cheese. I searched on the internet and found an italian ricetta and translated it back into english. We made it today. It is a good sausage and worth posting here. As with most sausage recipes, I will put it here as a percentages of weight.
salt at 1.8%
Pepper at 0.25%
Provolone cheese at `10%
Fresh flat leaf parsley to taste
We stuffed in hog and lamb casing and cooked some on the grill. The cheese kind of smeared. I think next time I will freeze it solid as I would prefer it to be in chunks. I also think a larger casing and a larger grinding plate would work better for this sausage.