Dave in AZ

I also do Polish, Hungarian, Portuguese,

Bob Stehlik

Nope - I won’t screw with this recipe - lol

OLD WORLD ITALIAN SAUSAGE - Regular or the popular term - Sweet

See below for what to add to make mild spicy or spicy Italian Sausage

This is for one pound, so you will of course have to adjust.

Pork Butt - Looking for 80/20 - 70/30 (I prefer a little higher ratio of fat, but 80/20 works)

K Salt - 1TSP
Blk Pepper - 1/2 TSP
Reg Paprika - 3/4 TSP
Coriander - 1/2 TSP
Tyme - 1/4 TSP
Anise - 1/4 TSP
Gr Mustard - 1/4 TSP
Dry Parsley - 1/2 TBLSP
Fennel - 3/4 TSP
Sugar - 1TSP
Gran Garlic - 1 TSP
Oregano - 1/4 TSP
Dry Basil - 1/4 TSP
Nutmeg - 1/2 TSP
Marjoram - 1/4 TSP
Water - 1/8 Cup (I end up adding just a bit more)

All seed should be ground except coriander (if using seed) and fennel. These should be crushed slightly (for lack of a better term) or pulsed a time or two in a spice grinder. If I have coriander seed and always with fennel seed, I will slightly roast first on the stove top just until I smell the difference - DO NOT BURN), before the crushing or pulsing of the coriander and or fennel seed

My Kick-Up the Heat blend - Per Pound

I use this for any sausage or when making my own burger from Chuck or my favorite burger using Brisket

For Mild Spicy - 3/4 TSP of Crushed Red Pepper, 3/4 TSP of Cayenne and 1/2TSP of White Pepper
For Spicy - Just double up on the Crushed Red Peppers, Cayenne and White Pepper

This is also my blend to make any spicy type of sausage or burger.

Should I post my Italian sausage spice blend and 3 ingredient spicy blend here?

Thanks All - Never used the ECA before and thought I would try it for my snack sticks this time. But now I’m not going to, as I love my recipe which makes nice meaty flavored sticks with enough smoke flavor to know it’s there. If I wanted more of a summer sausage or salami type taste, then I would make summer sausage or salami - lol.

My specialty though is my Italian sausage, both mild spice and spicy. After trial and error, I have created a spice blend that I can’t envision changing. My brother and son love it so much, they tell me to just make it and patty it up. I also think I have come up with what I believe is the proper 3 spices and amounts for making mildly spicy and spicy sausages.

Thanks everyone - How much of a difference does the ECA actually make in the flavor?

I will double grind in the evening, cover and mix in seasoning etc. the following morning

Can I double grind my meat for snack sticks the night before and have the seasoning mixed in and then in the morning add the liquid, cure #1 and finish with the encapsulated citric acid and then onto the smoker with in an hour or so afterwords?