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Been playing with an Italian sausage mix.

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  • Been playing with an Italian sausage mix.

    For maybe six months I've been tinkering with this Italian sausage recipe and thought I'd pass it on if anyone is interested.


    New Hot Italian Sausage
    Grams
    pork 1000.0
    salt 15.0
    black pepper 4.0
    fennel cracked 4.0
    fennel whole 1.0
    garlic 5.0
    hot pepper flakes 5.0
    cayenne 4.0
    ground anise 1.0
    caraway 0.7
    coriander 1.0
    accent (tsp) ¾
    water 85.0

    Attached Files
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  • #2
    Awesome looking links Dan! Recipe looks great.

    Thanks for sharing the recipe
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    • #3
      great - thanks for posting the recipe Dan! great looking sausage
      ~ George Burns

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      • #4
        Oh yeah.... Anise is an essential ingredient that you don't always see in Italian sausage. Saving this one for sure, Thanks!!!
        Dave

        I love coming home. My back porch smells just like a BBQ joint.....

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        • #5
          Looking great,, nice job

          Sent from my XT1650 using Tapatalk
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          • #6
            Yes, I'm interested. Please send me a couple of pounds to try.

            Nice looking and very nice sounding links Dan.

            Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
            My best asset however is the inspiration from the members on this forum.

            sigpic
            @SmokinJim52 on Twitter

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            • #7
              Oh yeah, looks great! !!
              Brian

              Certified Sausage & Pepper Head
              Yoder YS640
              Weber Genesis
              Weber 18.5" Kettle
              Weber Performer
              Misfit # 1899

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              • #8
                sure like that recipe & linked gig!
                Sunset Eagle Aviation
                https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                • #9
                  Pretty...

                  Yeah the anise and the fennel.. quite often used. I avoid them, just personal pref. A little fennel goes a LONG way. Just how I grew up I guess.

                  Like a little heat do ya? Me too :{) SOLID garlic content..Mmm!

                  Thanks for sharing sir. The links look great BTW....
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #10
                    Yay! Thanks for the recipe, I am going to make them very soon. What size casing?

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                    • #11
                      Fine looking sausage Dan. Think I need to make some more Italian.
                      sigpic
                      Smoke Vault 24

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                      • #12
                        Great looking recipe, I may have to give it a whirl.

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                        • #13
                          worth a go...thx dan!
                          sigpic
                          it's all good my friend..........

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                          • #14
                            Originally posted by Squirrel View Post
                            Yay! Thanks for the recipe, I am going to make them very soon. What size casing?
                            These were 32-35's because that's what I had, I prefer 30-32's so they fit on a bun better.
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                            • #15
                              If anyone gives these a go let me know what ya think.

                              Let me also add that I always let them rest at least 24 hours, even then the spices are pretty intense.
                              I typically refrig 36-48 then freeze and it has a much more matured flavor when cooked.
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