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.
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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Oh baby, is there a way I can pin this recipe somewhere so I can come back to it later?
Ridley Acres Yes, put it in the recipe section.
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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.
-
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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yobutt182 I like it. keep a bottle in my freezer for making Italian sausage or just in the mood for a shot.
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