Italian Sausages
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Going to do a small 5lb batch of italian sausage. Im thinking about adding some pepper and onions to the stuffing. My initial though is to cook yhem down with some bacon grease and then chill them and run them through the grinder. Does this sound like a good idea?
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Going to do a small 5lb batch of italian sausage. Im thinking about adding some pepper and onions to the stuffing. My initial though is to cook yhem down with some bacon grease and then chill them and run them through the grinder. Does this sound like a good idea?
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Going to do a small 5lb batch of italian sausage. Im thinking about adding some pepper and onions to the stuffing. My initial though is to cook yhem down with some bacon grease and then chill them and run them through the grinder. Does this sound like a good idea?
pr0wlunwoof joe hell just did a post on something like thst
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pr0wlunwoof That’s how I would do it! Just sweat them a bit and they will be good to do. I will generally cool them and add them during the second grind to better incorporate them.
Joe Hell My mother-in-law says she might enjoy a little Parmigiano cheese in the Italian. Any suggestions on that?
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Joe Hell My mother-in-law says she might enjoy a little Parmigiano cheese in the Italian. Any suggestions on that?
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I did 3oz cheese for 5lbs. Also put in 16oz of peppers and onions. Stuffed 10lbs of chicago bratz at the same time.
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I did 3oz cheese for 5lbs. Also put in 16oz of peppers and onions. Stuffed 10lbs of chicago bratz at the same time.
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pr0wlunwoof that sounds like a good ratios overall. I often mix up to 30% of the total weight in fresh ingredients depending on the style I’m going for.
Joe Hell I’m excited to try them tomorrow. The fresh ingredient additions are kinda how I sold myself on the sausage making. We would go to the meat market my fatherinlaw worked at and get a few of every kind and grill them up for a mix match dinner for everyone. The ones with fresh ingredients were always my favorite.
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I did 3oz cheese for 5lbs. Also put in 16oz of peppers and onions. Stuffed 10lbs of chicago bratz at the same time.
pr0wlunwoof - Looks great
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Got them all packaged up.
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First batch simmering in beer.
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First batch simmering in beer.
pr0wlunwoof Hope you saved some beer to drink when the sausage is done.
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pr0wlunwoof Hope you saved some beer to drink when the sausage is done.
Chef Actually drinking a bottle of shiraz I made. I made the beer its simmering in also, but it didn’t turn out like it should of so im using it to cook with.
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The sausage was good. I used a sweet Italian blend and we all agreed it was good though it needed a kick. So maybe next batch a little red pepper added to the grind. All in delicious and another step in the sausage making adventure.
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The sausage was good. I used a sweet Italian blend and we all agreed it was good though it needed a kick. So maybe next batch a little red pepper added to the grind. All in delicious and another step in the sausage making adventure.
pr0wlunwoof
Looks so good. Well done.Life is a Garden - Dig it.
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pr0wlunwoof
Looks so good. Well done.lkrfletcher Thanks! Its definately rewarding when a thing turns out when so much effort is put into it.
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lkrfletcher Thanks! Its definately rewarding when a thing turns out when so much effort is put into it.
pr0wlunwoof you bet it is.
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Looks excellent!
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pr0wlunwoof
Thanks, now im hungry for sausage sammichez. I too like them with onions, peppers and sauce. What i do is give them a quick grill, or sear on the griddle, then into the Instant Pot submerged in marinara sauce for 30 minutes, then turn off and wait 10 minutes to release the pressure. They come oput like they been simmering all day. Soo tender and still juicy since they were pressure cooked. The best part is they don’t shoot out of the roll like a rocket when you take a bite.
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