What did everyone cook today?

[TexLaw]

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).

[Tex_77]

TexLaw Did you use the Mild Italian seasoning from Waltons? They have a Hot Italian Seasoning

[TexLaw]

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.

[JoeB]

TexLaw looks great. If you grind 1/2 of your fennel in a coffee grinder the taste pops

[JoeB]

TexLaw that’s what I’m talk’n bout

[TexLaw]

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.

[JoeB]

TexLaw the fennel in the teeth thing WTMI… had to laugh

[Chef]

TexLaw Might want to try adding Sambuca to your recipe. It took my Italian sausage to the next level.

[Chef]

TexLaw JoeB I also use a coffee bean grinder. I prefer to use a burr type grinder. I cut the fennel seed and add anise seed. The combination is great, That along with the Sambuca are a great backbone to sweet Italian sausage.

[JoeB]

Chef what is an average amount for Sambuca per kilo by gm weight?

[craigrice]

Fennel will help and red pepper just keep track of your amts. Per lb. That you use

[Chef]

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.

[s.a.m]

Some walleye tacos with roasted salsa verde, don’t pay attention to the plating just a quick dinner!

[Joe Hell]

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 flakes

Mix 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.

[Chef]

@s-a-m I think there are times that paper plates look GREAT when washing a bunch of dishes.

[s.a.m]

Chef when we use them is when I volunteer to do the dishes!!

[Tex_77]

Jonathon Austin Pizza two ways, one with homemade canned pizza sauce from last summer, and the other with a homemade white sauce. Mild Italian sausage, mozzarella, parm, red onion, bell pepper, and mushrooms.

[processhead]

Tex_77 Those look like some fine pies/

[Chef]

@s-a-m Frankly, I need to remember that more often…

[zbigjeff]

JoeB TexLaw Joe Hell I just switched to toasted fennel 50% to get that smokey/nutty and 50% fresh plus some anise seed and a decent amount of Italian Pepper Flakes, grind it all up and add it to the Hot Italian from Walton’s. Feel that it incorporates itself into the recipe more. That last batch was liked very well by the Italians in the group because of the fennel forward taste. Have to try the Sambuca.