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  #1  
Old 12-16-2017, 10:38 AM
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Default 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)
water 85.0

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File Type: jpg new Italian sausage.JPG (108.1 KB, 124 views)
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  #2  
Old 12-16-2017, 10:41 AM
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Awesome looking links Dan! Recipe looks great.

Thanks for sharing the recipe
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Old 12-16-2017, 11:06 AM
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great - thanks for posting the recipe Dan! great looking sausage
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  #4  
Old 12-16-2017, 11:11 AM
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Oh yeah.... Anise is an essential ingredient that you don't always see in Italian sausage. Saving this one for sure, Thanks!!!
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Old 12-16-2017, 12:35 PM
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Looking great,, nice job

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Old 12-16-2017, 04:13 PM
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Yes, I'm interested. Please send me a couple of pounds to try.

Nice looking and very nice sounding links Dan.

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  #7  
Old 12-16-2017, 05:55 PM
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Oh yeah, looks great! !!
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  #8  
Old 12-16-2017, 07:50 PM
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sure like that recipe & linked gig!
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Old 12-16-2017, 09:09 PM
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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....
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  #10  
Old 12-17-2017, 06:32 PM
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Yay! Thanks for the recipe, I am going to make them very soon. What size casing?
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  #11  
Old 12-17-2017, 07:15 PM
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Fine looking sausage Dan. Think I need to make some more Italian.
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Old 12-17-2017, 07:41 PM
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Great looking recipe, I may have to give it a whirl.
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  #13  
Old 12-17-2017, 08:04 PM
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worth a go...thx dan!
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Old 12-18-2017, 01:27 AM
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Quote:
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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Old 12-18-2017, 01:51 AM
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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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Old 12-18-2017, 09:37 AM
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Those a some great looking links and they sound really tasty.
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Old 01-08-2018, 04:08 PM
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Your recipe mix is similar to mine.....except I do not include the caraway or coriander, and only the hot pepper flakes. Mine is referred to as a "sweet Sicilian", and I think anise is the secret ingredient.

Makes it one of the best Italian sausages you can find.

Yours looks great and I'll have some!!!!
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  #18  
Old 01-08-2018, 07:02 PM
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I like it!
Except for the accent, not big MSG.
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