What did everyone cook today?
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JoeB You just tell me if you’re near Houston and I’ll have a Paella part for you. Could even put the Polish sausage in it.
Chef said in What did everyone cook today?:
JoeB You just tell me if you’re near Houston and I’ll have a Paella part for you. Could even put the Polish sausage in it.
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Baked Cannelloni with mild Italian sausage
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Making me hungry and I just ate lunch!
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Not showing your great pics to my Italian wife. Nope just an’t going to do it
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I got a wild hair yesterday evening and worked up a 5# batch of Italian sausage. I grilled it up and made sandwiches with semolina rolls that I baked this morning. We were going to do onions & peppers with it, but this was the first time I made Italian sausage. I wanted to taste the recipe (good, but certainly needs more heat and probably a little more fennel).
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I got a wild hair yesterday evening and worked up a 5# batch of Italian sausage. I grilled it up and made sandwiches with semolina rolls that I baked this morning. We were going to do onions & peppers with it, but this was the first time I made Italian sausage. I wanted to taste the recipe (good, but certainly needs more heat and probably a little more fennel).
TexLaw Did you use the Mild Italian seasoning from Waltons? They have a Hot Italian Seasoning
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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TexLaw Did you use the Mild Italian seasoning from Waltons? They have a Hot Italian Seasoning
Tex_77 No, I worked up my own recipe. Besides the fact that I prefer to control sugar and salt content, I also just enjoy it. Making it up and playing with it is part of the fun.
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I got a wild hair yesterday evening and worked up a 5# batch of Italian sausage. I grilled it up and made sandwiches with semolina rolls that I baked this morning. We were going to do onions & peppers with it, but this was the first time I made Italian sausage. I wanted to taste the recipe (good, but certainly needs more heat and probably a little more fennel).
TexLaw looks great. If you grind 1/2 of your fennel in a coffee grinder the taste pops
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Tex_77 No, I worked up my own recipe. Besides the fact that I prefer to control sugar and salt content, I also just enjoy it. Making it up and playing with it is part of the fun.
TexLaw that’s what I’m talk’n bout
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JoeB I actually ground all my fennel in a coffee grinder. One thing I’ve never liked about Italian sausage was getting a frappin’ fennel seed stuck in my teeth.
I toasted it, too. Honestly, I don’t know if I’m glad about that. One expects toasting to bring out the flavor, but I’m not sure that happened. I almost want that fresher fennel flavor.
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JoeB I actually ground all my fennel in a coffee grinder. One thing I’ve never liked about Italian sausage was getting a frappin’ fennel seed stuck in my teeth.
I toasted it, too. Honestly, I don’t know if I’m glad about that. One expects toasting to bring out the flavor, but I’m not sure that happened. I almost want that fresher fennel flavor.
TexLaw the fennel in the teeth thing WTMI… had to laugh
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Tex_77 No, I worked up my own recipe. Besides the fact that I prefer to control sugar and salt content, I also just enjoy it. Making it up and playing with it is part of the fun.
TexLaw Might want to try adding Sambuca to your recipe. It took my Italian sausage to the next level.
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JoeB I actually ground all my fennel in a coffee grinder. One thing I’ve never liked about Italian sausage was getting a frappin’ fennel seed stuck in my teeth.
I toasted it, too. Honestly, I don’t know if I’m glad about that. One expects toasting to bring out the flavor, but I’m not sure that happened. I almost want that fresher fennel flavor.
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TexLaw Might want to try adding Sambuca to your recipe. It took my Italian sausage to the next level.
Chef what is an average amount for Sambuca per kilo by gm weight?
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Fennel will help and red pepper just keep track of your amts. Per lb. That you use
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JoeB Not sure, I drink most of it…LOL - I add two cups per 60 pounds of pork. I keep is in the freezer to keep my meat cold before stuffing.
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JoeB I actually ground all my fennel in a coffee grinder. One thing I’ve never liked about Italian sausage was getting a frappin’ fennel seed stuck in my teeth.
I toasted it, too. Honestly, I don’t know if I’m glad about that. One expects toasting to bring out the flavor, but I’m not sure that happened. I almost want that fresher fennel flavor.
TexLaw I always toast fennel and other seeds before using. IMO there is a notable difference in aromatics and added nuttiness. That or it’s just me that is nutty. One thing I can say for sure is that when customers enter our shop they always compliment how good the place smells.
You might not like my Hot Italian…whole seed all the way. Lol.
150 ml chilled white wine
150 ml ice cold water
85-90 grams kosher salt
60 grams whole toasted fennel
15-20 grams crushed red chili flakesMix all ingredients and dissolve salt as much as possible…mix with 5000 grams (11 lbs) ground pork until you see the first signs of protein extraction. Stuff it in casings, make patties or just bulk. It’s all good.
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Some walleye tacos with roasted salsa verde, don’t pay attention to the plating just a quick dinner!
@s-a-m I think there are times that paper plates look GREAT when washing a bunch of dishes.
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