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Shooters Fresh Hot Italian with pics.
My first hot Italian sausage is done and linked. I would recommend this recipe to anyone who likes spicy Italian sausage with a slight finish of heat at the end. This is a fresh sausage and so later today after drying some in the fridge, I will vac seal and freeze. Our spaghetti supper to night will be complimented by this sausage and if the fry test is a good indicator Sandy and I will be pleased. Process pics below:
I always premix my season blend before starting:
10 lbs of coarse ground butt and trimmings:
Mixed seasoning with chilled water and then with the pork:
A linking we will go a linking we will go:
10lbs Hot Italian Links
Well that about does it other than the packaging and freezing which we have all seen before. The recipe is below:
Shooters Hot Italian-Style Sausage
4 lbs lean pork butt,cubed
1 lb pork fat,cubed (I use pork trimmings)
4 t fennel seed
2 t anise seed
2 Tbs coarse kosher salt
1 Tbs fresh black pepper, coarsely ground
1 Tbs granulated garlic
1 Tbs crushed red pepper
1/2 cup chilled water
1 t dry sweet basil (optional)
1 t dry oregano (optional)
Prepare the casings. Grind the meat and fat together through the course disk. Mix the water and remaining ingredients with the ground meat and fat. Stuff the mixture into casings. Refrigerate and use within three days {immediately if using store-ground meat as this is not as sanitary as grinding your own), or freeze.
I always premix my season blend before starting:
10 lbs of coarse ground butt and trimmings:
Mixed seasoning with chilled water and then with the pork:
A linking we will go a linking we will go:
10lbs Hot Italian Links
Well that about does it other than the packaging and freezing which we have all seen before. The recipe is below:
Shooters Hot Italian-Style Sausage
4 lbs lean pork butt,cubed
1 lb pork fat,cubed (I use pork trimmings)
4 t fennel seed
2 t anise seed
2 Tbs coarse kosher salt
1 Tbs fresh black pepper, coarsely ground
1 Tbs granulated garlic
1 Tbs crushed red pepper
1/2 cup chilled water
1 t dry sweet basil (optional)
1 t dry oregano (optional)
Prepare the casings. Grind the meat and fat together through the course disk. Mix the water and remaining ingredients with the ground meat and fat. Stuff the mixture into casings. Refrigerate and use within three days {immediately if using store-ground meat as this is not as sanitary as grinding your own), or freeze.
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