Going to do a small 5lb batch of italian sausage. Im thinking about adding some pepper and onions to the stuffing. My initial though is to cook yhem down with some bacon grease and then chill them and run them through the grinder. Does this sound like a good idea?

]]>https://waltonsdev.nodebb.com/topic/2689/italian-sausagesRSS for NodeFri, 11 Sep 2026 04:45:13 GMTWed, 16 Sep 2020 15:22:46 GMT60pr0wlunwoof
Thanks, now im hungry for sausage sammichez. I too like them with onions, peppers and sauce. What i do is give them a quick grill, or sear on the griddle, then into the Instant Pot submerged in marinara sauce for 30 minutes, then turn off and wait 10 minutes to release the pressure. They come oput like they been simmering all day. Soo tender and still juicy since they were pressure cooked. The best part is they don’t shoot out of the roll like a rocket when you take a bite.

]]>https://waltonsdev.nodebb.com/post/22463https://waltonsdev.nodebb.com/post/22463Mon, 21 Sep 2020 19:08:33 GMTLooks excellent!

]]>https://waltonsdev.nodebb.com/post/22436https://waltonsdev.nodebb.com/post/22436Mon, 21 Sep 2020 18:20:22 GMTpr0wlunwoof you bet it is.

]]>https://waltonsdev.nodebb.com/post/22349https://waltonsdev.nodebb.com/post/22349Sat, 19 Sep 2020 23:47:25 GMTlkrfletcher Thanks! Its definately rewarding when a thing turns out when so much effort is put into it.

]]>https://waltonsdev.nodebb.com/post/22348https://waltonsdev.nodebb.com/post/22348Sat, 19 Sep 2020 23:45:30 GMTpr0wlunwoof
Looks so good. Well done.

]]>https://waltonsdev.nodebb.com/post/22347https://waltonsdev.nodebb.com/post/22347Sat, 19 Sep 2020 23:44:35 GMTThe sausage was good. I used a sweet Italian blend and we all agreed it was good though it needed a kick. So maybe next batch a little red pepper added to the grind. All in delicious and another step in the sausage making adventure.

]]>https://waltonsdev.nodebb.com/post/22346https://waltonsdev.nodebb.com/post/22346Sat, 19 Sep 2020 23:44:06 GMTChef Actually drinking a bottle of shiraz I made. I made the beer its simmering in also, but it didn’t turn out like it should of so im using it to cook with.

]]>https://waltonsdev.nodebb.com/post/22345https://waltonsdev.nodebb.com/post/22345Sat, 19 Sep 2020 23:40:35 GMTpr0wlunwoof Hope you saved some beer to drink when the sausage is done.

]]>https://waltonsdev.nodebb.com/post/22342https://waltonsdev.nodebb.com/post/22342Sat, 19 Sep 2020 23:07:17 GMTFirst batch simmering in beer.

]]>https://waltonsdev.nodebb.com/post/22340https://waltonsdev.nodebb.com/post/22340Sat, 19 Sep 2020 21:31:40 GMTGot them all packaged up.

]]>https://waltonsdev.nodebb.com/post/22330https://waltonsdev.nodebb.com/post/22330Fri, 18 Sep 2020 21:49:47 GMTpr0wlunwoof - Looks great

]]>https://waltonsdev.nodebb.com/post/22320https://waltonsdev.nodebb.com/post/22320Fri, 18 Sep 2020 15:26:55 GMTJoe Hell I’m excited to try them tomorrow. The fresh ingredient additions are kinda how I sold myself on the sausage making. We would go to the meat market my fatherinlaw worked at and get a few of every kind and grill them up for a mix match dinner for everyone. The ones with fresh ingredients were always my favorite.

]]>https://waltonsdev.nodebb.com/post/22314https://waltonsdev.nodebb.com/post/22314Fri, 18 Sep 2020 14:19:16 GMTpr0wlunwoof that sounds like a good ratios overall. I often mix up to 30% of the total weight in fresh ingredients depending on the style I’m going for.

]]>https://waltonsdev.nodebb.com/post/22299https://waltonsdev.nodebb.com/post/22299Fri, 18 Sep 2020 12:42:08 GMTI did 3oz cheese for 5lbs. Also put in 16oz of peppers and onions. Stuffed 10lbs of chicago bratz at the same time.

]]>https://waltonsdev.nodebb.com/post/22287https://waltonsdev.nodebb.com/post/22287Thu, 17 Sep 2020 22:33:05 GMTpr0wlunwoof It’s going to melt away when cooked but you will still get a hint of flavor. Just eye in a portion of fine grated cheese and mix it into the second grind. Record weights of ingredients and take notes for the next batch.

]]>https://waltonsdev.nodebb.com/post/22263https://waltonsdev.nodebb.com/post/22263Thu, 17 Sep 2020 13:24:42 GMTJoe Hell My mother-in-law says she might enjoy a little Parmigiano cheese in the Italian. Any suggestions on that?

]]>https://waltonsdev.nodebb.com/post/22256https://waltonsdev.nodebb.com/post/22256Wed, 16 Sep 2020 23:55:17 GMTpr0wlunwoof joe hell just did a post on something like thst

]]>https://waltonsdev.nodebb.com/post/22255https://waltonsdev.nodebb.com/post/22255Wed, 16 Sep 2020 23:46:51 GMTpr0wlunwoof That’s how I would do it! Just sweat them a bit and they will be good to do. I will generally cool them and add them during the second grind to better incorporate them.

]]>https://waltonsdev.nodebb.com/post/22246https://waltonsdev.nodebb.com/post/22246Wed, 16 Sep 2020 20:00:56 GMT