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Italian Sausage
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Joined: 23 July 2010
Location: Marietta, GA
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    Posted: 04 December 2010 at 20:11
Just returned from the market with 2 nice pork shoulders and some good beef chuck.  My plan is to grind them up and  make some sausage, I have some natural casings that are begging to be stuffed.  I have some bratwurst seasoning from http://www.penzeys.com and plan to do some beer brats and smoked brats.   Would also like to make some Italian sausage but don't have a good recipe, hence my posting this in the Italy forum. 

Anyone have a good homemade Italian sausage recipe?

Dave or John...........

I'll bet you two usual suspects know how to make Italian sausage!
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Joined: 06 February 2010
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2010 at 04:16
You know Andy...I've made kielbasa and bacon, and lots of other stuff, but so far have not attempted Italian sausage.
I'm assuming you want to make hot sausage as opposed to sweet, so I'll look around. I'm pretty sure Rytek's book has a recipe or two.
Go ahead...play with your food!
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2010 at 05:35
Here's one I dug up Andy....I don't know if you want to make 20 pounds or not, but I guess you could just scale it down.

Ingredients

  • 20 pounds ground pork
  • 1/8 cup salt
  • 1/4 cup garlic salt
  • 1 tablespoon ground black pepper
  • 1/2 cup ground paprika
  • 1 cup vegetable oil
  • 1 tablespoon anise seed
  • 1 tablespoon fennel seed
  • 1/8 cup red pepper flakes

Directions

  1. Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs, or stuff into medium pork casings.

Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2010 at 06:24
Hey Andy, I shamefully have to admit I have never made a sausage in my life. Don't have a grinder nor a stuffer, though Santa has had both on his list for me for several years now.  I am sure Dave's recipe above is excellent, and give Tasunkawitko a shout, he may have some recipe tucked away.
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Points: 685 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2010 at 10:14
Thanks guys!

Dave,

That's just the sort of recipe I'm looking for, I'll just scale it down to about 5 lbs and may substitute the Dragon Dust Rivet sent me for the red pepper flakes.  That should really "kick it up a notch" as Emeril says.

John,

You need to get a grinder and stuffer, it's great fun and you can make all kinds of sausages.  I just have the small one that is an attachment to my Kitchenaid mixer.  I wouldn't want to use it for large quantities but for small batches like I make it is fine.
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Joined: 06 February 2010
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 06 December 2010 at 03:38
For the amount of sausage I make...I just use my kitchenaid mixer as well..... with a custom grinding plate in it to make the stuffing go a little faster.

The Dragon Dust would be awesome....make a terrific hot sausage!
Go ahead...play with your food!
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