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Hot Italian Sausage Recipe I have been refining a recipe for a hot Italian Sausage and with my latest batch of homemade sausage I have decided to quit tweaking the recipe. This one has it nailed and the family and friends agree. The flavor profile has some pepper heat but in a way that complements the overall flavor and does not burn your mouth up when eating it. While the photo shows the sausage cased, about half the batch we put up in bulk chubs. So if you have a grinder and no stuffer, don’t be afraid to make some homemade sausage like this as the bulk get used in a lot of dishes. You won’t regret the effort. Even if you don’t have a grinder, you can buy store ground pork (just make sure it has no added “solutions” in the ground pork –some stores do this and it is on the label) and still make a good sausage although the texture with store ground pork might be somewhat denser due to a finer grind. Regardless, this is way better than store bought! And way less fatty overall. Lower salt, too. The recipe below was for 16.4 pounds of meat. I buy the boneless pork butt package at Costco that has two butts in it. In this batch I also added pork belly but it would be just as good a flavor without it but slightly less fatty. For scaling to other amounts of pork, I also provide the ingredients percentage based on weights. Meat Block: 16.4 lbs (7435.8 grams) Meat mix is 14.6 lbs boneless pork butt and 1.8 lbs pork belly. Fennel Seed (some crushed) 23 tsp 56.7 grams 0.76% spice by weight percent of total meat weight Anise Seed 13 tsp 30.8 grams 0.41% Ground Coriander 3.5 tsp 8.9 grams 0.12% Crushed Red Pepper 10 tsp 22.0 grams 0.30% Coarse Grind Black Pepper 10 tsp 26.2 grams 0.35% Ground Cayenne Pepper 6.5 tsp 18.4 grams 0.25% Dried Oregano 10 tsp 9.5 grams 0.13% Dried Parsley 10 tsp 3.0 grams 0.04% Granulated Garlic 10 tsp 35.7 grams 0.48% Hungarian Paprika 10 tsp 29.8 grams 0.40% Kosher Salt (Diamond Brand) 22.0 tsp 68.4 grams 0.92% Accent (MSG) 6.5 tsp 22.6 grams 0.30% Table Sugar 3.3 tsp 15.1 grams 0.20% Red Wine (Cabernet Sauvignon) 1.5 cup Omit the MSG if you prefer. Grind using a 1/4 plate. I cube the meat in preparation for grinding. I add the seasoning (but not the water Red Wine ) and mix well with the cubed meat. I let this season overnight or a full day in the fridge. After grinding the cold meat, add the water Red Wine in increments and mix well. Glove up and use your hands. You want a meat batter that holds together. A quick test is to make a small patty and stick it to your palm and turn your hand over and see if it stays stuck. Alternatively you can grind the meat and add seasonings afterwards. I prefer to add the seasoning ahead. If stuffing, do so now as refrigerating the mixed batter will stiffen it up and make stuffing very difficult. After grinding and mixing, fry off a patty or two of the sausage and evaluate the flavor. Adjust as required recognizing the flavor profile will change as the ground and mixed sausage matures. I like to age the meat (bulk cased or links) for day in the fridge before freezing to aid the maturation process.
Hello fellow KG forum members! I think it's painfully obvious by now that I like to grill and smoke as much as I possibly can. Since my boys have been off to college for a few years now, I am relegated to only using my wife, daughter, parents and in-laws as guinea pigs for my cooks. As such, I try to key in on what they are fond of eating and attempt to make them happy when they show up. One of the items that my entire family has always enjoyed chowing down on are sausages. Whenever I do a steak cookout, I always buy a couple of packages of "El Gaucho" sausages at Publix and grill them up so that we can eat them as appetizers before the main course is ready. When I'm done grilling them, I cut them up in rounds and make a community pile that disappears faster than the money in my bank account at Christmas time. Anyhow, being the tinkerer that I am, I decided to give this sausage making thing a try and these were the results... I used a pork butt as the base for my sausages. Here it is, all cut up and ready for the hardening process in the deep freezer. Here's my mise en place. In my world, it actually stands for "mess in place" because that's how I do things. It's okay, though, because my wife just loves to clean up after I tear through the kitchen! This is the coarse grind with all of the ingredients thoroughly mixed in. At this point, it already smells so good!!! Unfortunately, somebody somewhere said that pork cannot be eaten raw, so... ...into the hog casings they go! Two notes worth mentioning for you KitchenAid owners; First, get yourself the METAL grinder attachment! The plastic KitchenAid grinder does not hold up to any serious grinding. Second, if you're going to make sausages regularly, get a dedicated stuffer! Stuffing sausages with a stuffer plate on a grinder is a humongous pain in the you know where!!! Just ask me how I know this. Here's a shot of the finished sausage wheel. If you have a few beers while doing this whole stuffing process and happen to stare into the middle of the sausage wheel, it actually looks like it's moving. It's a really cool effect! Just be careful you don't fall over, okay? I keep my knife set on the other side of the kitchen, just in case. Finally, here is the final product! Start twisting your links at the beginning and keep the end of the wheel open so that that links naturally push the meat mixture towards the end as you're twisting. I ate a few that day and vacuum packed the rest in five link packs, which I gave away to family. I did keep a few packs and ended up taking those with me on vacation in a small cooler loaded with ice. We ended up in the mountains of North Carolina with some close friends of ours. I grilled them up at 3,100 feet, we all drank like fish (it was very cold up there, so we had to keep warm ) and then I heard everyone praising my sausage-making efforts. It's crazy to think that these sausages made such an impact on everyone that evening, but that's exactly what they did. Maybe it was the booze talking? I don't know, but we had a memorable evening, regardless. As always, thank you for looking and enjoy the pics!