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Did these up last weekend put just getting around to posting the smoke here.
For mild sausage they had a good kick to them.
Going with a recipe from Emeril Lagasse. I liked the ingredients and thought why not. I make lots and lots of smoked sausage but very little fresh so its about time for some fresh. A friend who comes from an Italian back ground said I needed his family's secret ingredient for fresh Italian sausage ??? I said OK give me some and he did. :)
This is for a 3 pound batch, I made double so all I did was double the recipe.
Ingredients:
3 pounds well-marbled pork butt, cut into 1/2-inch pieces
2 tablespoons minced garlic
1 1/2 teaspoons toasted fennel seeds
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine
4 tablespoons of SECRET INGREDIENT (no idea of whats in there)
Pork casings, optional
My marbled pork butt
All cut up
All the dry, wine and secret stuff ;)
The Mixing begins
All bagged for an over night rest in the fridge
Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
So here is 6 lbs. of Italian Sausage all linked and ready for the deep freeze. I just want to get them to the point they won't get squished when I vac seal them. So a few hours should do it.
And since its below freezing out side this will be my deep freeze for a few hours ;D
Got them all vac packed. Taking these ice fishing at the end of Feb. to my son in laws is shack. BBQed Italian Sausage and ice fishing, nothing better :)
Got 18 out of six pounds, not bad.
For mild sausage they had a good kick to them.
Going with a recipe from Emeril Lagasse. I liked the ingredients and thought why not. I make lots and lots of smoked sausage but very little fresh so its about time for some fresh. A friend who comes from an Italian back ground said I needed his family's secret ingredient for fresh Italian sausage ??? I said OK give me some and he did. :)
This is for a 3 pound batch, I made double so all I did was double the recipe.
Ingredients:
3 pounds well-marbled pork butt, cut into 1/2-inch pieces
2 tablespoons minced garlic
1 1/2 teaspoons toasted fennel seeds
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine
4 tablespoons of SECRET INGREDIENT (no idea of whats in there)
Pork casings, optional
My marbled pork butt
All cut up
All the dry, wine and secret stuff ;)
The Mixing begins
All bagged for an over night rest in the fridge
Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
So here is 6 lbs. of Italian Sausage all linked and ready for the deep freeze. I just want to get them to the point they won't get squished when I vac seal them. So a few hours should do it.
And since its below freezing out side this will be my deep freeze for a few hours ;D
Got them all vac packed. Taking these ice fishing at the end of Feb. to my son in laws is shack. BBQed Italian Sausage and ice fishing, nothing better :)
Got 18 out of six pounds, not bad.
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