Fresh Italian Sausage Recipe
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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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yobutt182 I like it. keep a bottle in my freezer for making Italian sausage or just in the mood for a shot.
Chef sounds good. I’ll give your recipe a try this hunting season. I usually add some light beer when I’m making things but not to the recipes. My old buddy has a very good recipe but he hasn’t given it up just yet. He’s in his eighties so if I don’t get it off of him soon I may never get it! Lol
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Chef sounds good. I’ll give your recipe a try this hunting season. I usually add some light beer when I’m making things but not to the recipes. My old buddy has a very good recipe but he hasn’t given it up just yet. He’s in his eighties so if I don’t get it off of him soon I may never get it! Lol
yobutt182 It’s a shame that so many recipes have gone needlessly to their grave because of a attitude that I just don’t understand.
Try the one I posted and let me know what you think.
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yobutt182 It’s a shame that so many recipes have gone needlessly to their grave because of a attitude that I just don’t understand.
Try the one I posted and let me know what you think.
Chef I agree Chef. He will leave his book to his kids but I don’t think that they’ll use it much. I’d like to have the mix but that’s his choice. He did give me his stick mix so all’s good and maybe he’ll give it up. I’m probably going to have some meat soon as our season start this Saturday. I’m going t make a half batch with my first deer.
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