Fresh Italian Sausage Recipe
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Per a request, Here’s my recipe for about the last 45 years.
60 lbs ground pork, Butt
2 cups Sambuca
1 cup anise seed, ground
1 cup fennel seed, ground
1 cup granulated garlic
1 1/2 cups Kosher salt
1/8 tsp Sodium Nitrite, I dissolve in the water for better mixing
1/2 cup ground black pepper
6 cups ice water
1/4 cup oregano
1 Tbs allspice
1 Cup ground coriander
For sweet (mild) sausage: I do grind the seeds and add everything to water prior to mixing with the meat.For Hot/Spicy Italian sausage, I add about 1/4 cup of crushed red pepper flakes and about 1/4 cup of Smoked Pimenton Picante Hot Paprika by El Angel. It seems to be a consistent heat level.
Not sure if the Nitrite is really necessary, but in much earlier days, small Italian markets went to the safe side.
Thanks Chef Sounds delicious will have to give it a try.
“A smooth sea never made a skilled sailor.”
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Surg I got to believe it will be part of the menu in Heaven…
with good sauce, some cheese, and this sausage on like a po-boy bread. That’s eating.
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Surg I got to believe it will be part of the menu in Heaven…
with good sauce, some cheese, and this sausage on like a po-boy bread. That’s eating.
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Per a request, Here’s my recipe for about the last 45 years.
60 lbs ground pork, Butt
2 cups Sambuca
1 cup anise seed, ground
1 cup fennel seed, ground
1 cup granulated garlic
1 1/2 cups Kosher salt
1/8 tsp Sodium Nitrite, I dissolve in the water for better mixing
1/2 cup ground black pepper
6 cups ice water
1/4 cup oregano
1 Tbs allspice
1 Cup ground coriander
For sweet (mild) sausage: I do grind the seeds and add everything to water prior to mixing with the meat.For Hot/Spicy Italian sausage, I add about 1/4 cup of crushed red pepper flakes and about 1/4 cup of Smoked Pimenton Picante Hot Paprika by El Angel. It seems to be a consistent heat level.
Not sure if the Nitrite is really necessary, but in much earlier days, small Italian markets went to the safe side.
Chef man that looks good! I am going to put that one in the book. I will need to do a bit of reducing, 60 lbs worth and I would need another freezer.
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Chef man that looks good! I am going to put that one in the book. I will need to do a bit of reducing, 60 lbs worth and I would need another freezer.
YooperDog That’s when you go out to a restaurant auction and get a 2 or 3 door freezer. I picked up one for under $50. Lots of good deals out there for used equipment.
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Per a request, Here’s my recipe for about the last 45 years.
60 lbs ground pork, Butt
2 cups Sambuca
1 cup anise seed, ground
1 cup fennel seed, ground
1 cup granulated garlic
1 1/2 cups Kosher salt
1/8 tsp Sodium Nitrite, I dissolve in the water for better mixing
1/2 cup ground black pepper
6 cups ice water
1/4 cup oregano
1 Tbs allspice
1 Cup ground coriander
For sweet (mild) sausage: I do grind the seeds and add everything to water prior to mixing with the meat.For Hot/Spicy Italian sausage, I add about 1/4 cup of crushed red pepper flakes and about 1/4 cup of Smoked Pimenton Picante Hot Paprika by El Angel. It seems to be a consistent heat level.
Not sure if the Nitrite is really necessary, but in much earlier days, small Italian markets went to the safe side.
Chef thanks, gonna try it out
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YooperDog That’s when you go out to a restaurant auction and get a 2 or 3 door freezer. I picked up one for under $50. Lots of good deals out there for used equipment.
Chef , With the Sodium Nitrite in it should I assume that you are stuffing and smoking it? If this for fresh sausage what is the purpose of the nitrite, how does it aid?
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Chef , With the Sodium Nitrite in it should I assume that you are stuffing and smoking it? If this for fresh sausage what is the purpose of the nitrite, how does it aid?
@dennyo Frankly, I don’t add it anymore - Just the recipe taught to me many years ago. Hence the note at the end - Don’t think that I was clear enough about it though
It did seem to keep a better color, but really didn’t add anything to the mix that I could tell.
Maybe I should modify what I posted and remove it all together
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if it adds to your presentation I would keep it
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@dennyo Frankly, I don’t add it anymore - Just the recipe taught to me many years ago. Hence the note at the end - Don’t think that I was clear enough about it though
It did seem to keep a better color, but really didn’t add anything to the mix that I could tell.
Maybe I should modify what I posted and remove it all together
Chef said in Fresh Italian Sausage Recipe:
@dennyo Frankly, I don’t add it anymore - Just the recipe taught to me many years ago. Hence the note at the end - Don’t think that I was clear enough about it though
It did seem to keep a better color, but really didn’t add anything to the mix that I could tell.
Maybe I should modify what I posted and remove it all together
Thank you friend!
I’ve got a pork butt with your name on it. I’ve been in search of a “go to” sausage recipe. Down here in the “Corn” state I have Graziano’s, it’s a legend when it comes to sausage. I’m still blending and switching flavors to find something close.
I’m starting to think that there is a tad bit of beef in the mix. SO, my search continues. Yours is going to make the next batch.
I think for my batch mix trial I’m going to omit the Sodium Nitrite, because @ the ratio of 60 pounds of pork to my 6 to 9 pounds +/- of pork butt it “MIGHT” be negligible?
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This post is deleted!
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Per a request, Here’s my recipe for about the last 45 years.
60 lbs ground pork, Butt
2 cups Sambuca
1 cup anise seed, ground
1 cup fennel seed, ground
1 cup granulated garlic
1 1/2 cups Kosher salt
1/8 tsp Sodium Nitrite, I dissolve in the water for better mixing
1/2 cup ground black pepper
6 cups ice water
1/4 cup oregano
1 Tbs allspice
1 Cup ground coriander
For sweet (mild) sausage: I do grind the seeds and add everything to water prior to mixing with the meat.For Hot/Spicy Italian sausage, I add about 1/4 cup of crushed red pepper flakes and about 1/4 cup of Smoked Pimenton Picante Hot Paprika by El Angel. It seems to be a consistent heat level.
Not sure if the Nitrite is really necessary, but in much earlier days, small Italian markets went to the safe side.
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Chef My hot Italian is quite simple…11 lbs ground pork, 80 grams kosher salt, 60 g. toasted fennel. 20 g. red pepper flake and 250 ml water or a 50/50 mix with an Italian white wine such as Pinot Grigio.
Joe Hell Sounds great
Do you sell a lot of either sweet or hot Italian sausage at your store?
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Joe Hell Sounds great
Do you sell a lot of either sweet or hot Italian sausage at your store?
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Chef We only sell the hot Italian. Some of our other stuff is a suitable replacement for a sweet variety.
Joe Hell What is your opinion on the Nitrite? That recipe is way older than even me
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Thanks to both of you for the recipes. I will be trying both very soon.
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Oh baby, is there a way I can pin this recipe somewhere so I can come back to it later?
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Oh baby, is there a way I can pin this recipe somewhere so I can come back to it later?
Ridley Acres Just click on the three dots right of the vote up or down. Then just click on bookmark.
I find this to be a great feature.
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