Author Topic: need a italian sausage recipe  (Read 2600 times)

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Offline thezaman

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need a italian sausage recipe
« on: August 09, 2013, 12:32:10 PM »
 hi doing the lorain county fair again this year want to use a hog producer that is a fair participant ,and include italian sausage as a topping. any recipies that you are willing to share??


Offline Mmmph

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Re: need a italian sausage recipe
« Reply #1 on: August 09, 2013, 12:53:01 PM »
Juicy Sweet or Hot Italian Sausage

Note: You must use a scale for this sausage. There is no way to accurately estimate the amount of salt needed otherwise. Mix ingredients as directed in step one, allow to rest at least 8 hours. Proceed to Step two and continue.

IF YOU USE GROUND PORK, then skip the grinding step and proceed as directed in Step 3.
 
Ingredients
Makes 2 pounds sausage, active time 30 minutes, total time 12 hours
 
2 pounds pork shoulder with ATLEAST 20% fat, cut into rough 1-inch chunks (or 2 pounds ground pork, see note)
.6 ounces kosher salt (WEIGH)
2 cloves garlic, grated on a microplane (about 2 teaspoons)
2 tablespoons whole fennel seed, toasted
2 teaspoons dried marjoram, OR 1TBSP fresh chopped parsley (I prefer parsley)
1 teaspoon freshly ground black pepper
1 tablespoon sugar

FOR HOT;
2 tablespoons crushed red pepper flakes (hot sausage only)
1/4 teaspoon ground cayenne pepper (hot sausage only)
 

Procedures
1. Combine all ingredients in a large bowl and toss to coat. Cover and refrigerate for at least 8 hours and up to 2 days.
 
2. Place feed shaft, screw, blade, and 1/4-inch plate of a meat grinder in the freezer for at least 2 hours. Grind sausage meat according to manufacturer's directions into the bowl of a stand mixer or a large bowl. If finer texture is desired, chill meat in freezer for 15 minutes before grinding again.
 
3. In a stand mixer fitted with the paddle attachment, beat the sausage meat on medium high speed until it becomes tacky and sticky, about one minute. Alternatively, knead by hand for three to four minutes. Transfer to a zipper-lock bag and seal. Sausage will keep for up to 1 week in the refrigerator. Stuff into casings or cook as desired.
 
 
Sono venuto, ho visto, ho mangiato

Offline Mmmph

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Re: need a italian sausage recipe
« Reply #2 on: August 09, 2013, 12:57:53 PM »
I dug up an old file with these;

ALTON BROWN
1 pound pork butt, diced into 1/4-inch pieces
3/4 teaspoons fennel seed
1 teaspoons kosher salt
3/4 teaspoons black pepper
1/2 tablespoon chopped parsley leaves


PIZZA A CASA
1 pound pork sausage, coarsely ground
1 tablespoon fennel seeds
1 teaspoon sea salt
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder

 
 
ABOUT.COM
2 pounds pork butt
1/2 tablespoons salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 1/2 tablespoons minced broadleaf parsley
scant 1/4 cup grated Asiago cheese
1 1/3 tablespoons crushed fennel seeds
1 garlic cloves, minced
 
 
 
ITALIAN RECIPES.COM
1 pound ground pork
1 medium onion, finely chopped
1 small garlic clove, crushed
1/2 tablespoon salt
1/2 teaspoon ground pepper
1/2 teaspoon fennel seed
1/4 teaspoon paprika
1/8 teaspoon ground thyme
1/8 teaspoon (or more) cayenne pepper
 

EPICUREAN.COM
1 pound lean ground pork
3 1/2 teaspoons paprika
2/3 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon fennel seed
1 teaspoon freshly ground black pepper
Optional: 1/4 teaspoon crushed red pepper flakes
 
 
 
HUBPAGES.COM
1lb ground pork
1/2 Tbls salt
1/2 Tbls ground fennel seed.
3/4 Tbls sweet paprika
1/2 Tbls finely minced fresh garlic
1/2 Tbls sugar
1 tsp black pepper
1 1/2 Tbls red wine vinegar
Sono venuto, ho visto, ho mangiato

Offline mkevenson

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Re: need a italian sausage recipe
« Reply #3 on: August 09, 2013, 01:04:38 PM »
Great and timely post. ;D I too want to make my own sausage. How do you estimate fat content of pork showlder? ???
 
Mark
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Offline dhorst

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Re: need a italian sausage recipe
« Reply #4 on: August 09, 2013, 01:06:06 PM »
All of the above recipes are terrific.  One thing I occasionally do is add some wine and asiago cheese to the mix.  Also, try some Aleppo or Kirmizi chili flakes in place of traditional crushed red pepper flakes.

Offline pythonic

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Re: need a italian sausage recipe
« Reply #5 on: August 09, 2013, 01:20:52 PM »
Use the first recipe.  Everyone on here loves it.
If you can dodge a wrench you can dodge a ball.

scott123

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Re: need a italian sausage recipe
« Reply #6 on: August 09, 2013, 01:25:09 PM »
Larry, Italian sausage can have garlic and can have parsley, but, of the brands that I'm familiar with, more often than not it contains neither. Some kind of sweetener is a bit more common, but I don't think it's any more than 50% of the time. At it's core, sausage should be pork, fennel, salt. Anything else is personal preference- and almost always takes you away from the commercial taste that most people are accustomed to.

If you're happy with your present sausage, I would look at the ingredients on that. No matter what, because of the freshness of the pork, your homemade sausage will blow the sausage you're using out of the water, but I would still go with a seasoning mix that you know you and your customers like- the one from the sausage you're using now.

Years ago, whole fennel seeds used to be the norm, but I haven't bit into a whole seed in sausage in quite some time.  I would coarsely grind the seeds.
« Last Edit: August 09, 2013, 01:34:27 PM by scott123 »

Offline zymurgymaster

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Re: need a italian sausage recipe
« Reply #7 on: August 09, 2013, 01:28:25 PM »
100 % Pork shoulder, cubed and chilled to -1 C / 30 F
30 % Pork fatback, cubed and frozen
14 % Ice water
2 % Salt
2 % Sugar
1.7 % Basil
1.7 % Hungarian paprika
1.7 % Oregano
1.1 % Fennel seeds, toasted
0.6 % Coriander seeds, toasted
0.2 % Hot pepper flakes
0.1 % Black peppercorns
Hog Casings, as needed

Directions:

1. Chill coarse grinder die and extruder bowl.
2. Grind pork shoulder and fatback separately through chilled die into chilled bowl.  Keep forcemeat chilled.
3. Fold ground meat and fat together, and reserve.
4. Finely mince fresh basil and oregano.
5. Grind fennel seeds and toasted coriander seeds to fine powder.
6. Coarsely grinder peppercorns.
7. Combine seasonings, and fold into forcemeat.
8. Stuff seasoned forcemeat into casings.
9. Twist links to desired lengths.
10. Refrigerate sausages for at least 1 h.

Offline Mmmph

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Re: need a italian sausage recipe
« Reply #8 on: August 09, 2013, 01:38:22 PM »
How do you estimate fat content of pork showlder? ???
 

When buying pork butt (shoulder), try and buy one with the thickest fat cap.  You just feel the packaging with your fingertips and you'll note the difference between lean muscle and the feel of exterior pork fat.  If you think your pork butt is too lean, buy some fatback to add in when grinding.

When cubing the meat, remember that most cubes (without the fat cap) will be 85-90% lean, so you need to add cubes that have enough fat on them to make up the 10% fat needed.  The shoulder is comprised of a number of muscles, separated by intramuscular fat, but this fat is generally thin and not the firmer exterior fat of the fat cap.

Just remember, more fat is better than less when making sausage...And please weigh the meat and salt.  Some recommend as low as 1.8% salt by weight. I use 2% salt.

HTH, I was a meat cutter for 4.5 years, so I learned to eyeball it.
Sono venuto, ho visto, ho mangiato

Offline TXCraig1

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Re: need a italian sausage recipe
« Reply #9 on: August 09, 2013, 02:28:07 PM »
As important as the formula is your method - salting and temperature control (everything must be very cold) are particularly critical.

This is worth a read before you start: http://slice.seriouseats.com/archives/2011/09/the-pizza-lab-why-does-sausage-need-to-be-salty.html?ref=search
Pizza is not bread.


Offline dmcavanagh

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Re: need a italian sausage recipe
« Reply #10 on: August 09, 2013, 03:13:44 PM »
fennel to me, is the essence of Italian sausage. That said, it has gotten very expensive, especially if you buy it in small quantities at the neighborhood grocery store. I get fennel seeds in a lot of country stores, often with Amish connections, for way cheaper than the going rate in other outlets. I still love to find those whole fennel seeds in sausage as Scott123 mentioned above. Search out a source for inexpensive fennel seeds, and don't be shy about using them!

Offline Fire-n-smoke

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Re: need a italian sausage recipe
« Reply #11 on: August 09, 2013, 04:08:53 PM »
I make all kinds of sausage so to me it depends on what YOU want it to taste like.  Also scott is right...you want to keep the meat cold.  I always put my grinding auger in the freezer for about 20-30 minutes then use it; and dont grind to long or the auger will warm up.
Also, when I was a police officer in south philly, there was an old italian guy in my sector who owned a small butcher shop.  He used to make some great sausage with sage and man was that good!    :drool:
tom

Offline apizza

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Re: need a italian sausage recipe
« Reply #12 on: August 09, 2013, 07:38:27 PM »
fennel to me, is the essence of Italian sausage. That said, it has gotten very expensive, especially if you buy it in small quantities at the neighborhood grocery store. I get fennel seeds in a lot of country stores, often with Amish connections, for way cheaper than the going rate in other outlets. I still love to find those whole fennel seeds in sausage as Scott123 mentioned above. Search out a source for inexpensive fennel seeds, and don't be shy about using them!

Funny you should mention fennel in various stores. While on a little getaway, I saw a display of spices. Prices were high for me. It was a tourist type place. The package showed the supplier to be about a half hour drive away from me.
 http://www.espicemill.com/Fennel-Seed-Whole_c_95.html
I love fennel, and even use it in soups. I didn't know I had a source so close. It looks like they have a very good selection of spices. I'll be checking them out.
Marty

Offline Ronzo

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Re: need a italian sausage recipe
« Reply #13 on: August 09, 2013, 08:26:17 PM »
I've got a whole board of great sausage (and other meat-type) recipes compiled here... http://pinterest.com/NewTexianBrew/art-of-meat/
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew

Offline mkevenson

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Re: need a italian sausage recipe
« Reply #14 on: August 09, 2013, 10:49:00 PM »
I've got a whole board of great sausage (and other meat-type) recipes compiled here... http://pinterest.com/NewTexianBrew/art-of-meat/

Ron, been watching you. Great Pinterest board! My daughter recently asked me to be her friend on Pinterest , what do I know?

Looks like you got a useable knowledge of meats.

Welcome aboard!

Mark
"Gettin' better all the time" Beatles

Offline Ronzo

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Re: need a italian sausage recipe
« Reply #15 on: August 09, 2013, 10:58:58 PM »
Ron, been watching you. Great Pinterest board! My daughter recently asked me to be her friend on Pinterest , what do I know?

Looks like you got a useable knowledge of meats.

Welcome aboard!

Mark
I've been around here since 2005. ;)

I've got all kinds of boards on pinterest. It ain't just for girlies. Lots of guys on there with lots of guy stuff to share.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew

Offline mkevenson

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Re: need a italian sausage recipe
« Reply #16 on: August 09, 2013, 11:16:42 PM »
I've been around here since 2005. ;)

I've got all kinds of boards on pinterest. It ain't just for girlies. Lots of guys on there with lots of guy stuff to share.

Why yer an ol timer! I'm jest a 65 yr old beginner. Dang !
Pin ter what?
Now I do understand BBQ & Smokin'

Mark
"Gettin' better all the time" Beatles

Offline gabaghool

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Re: need a italian sausage recipe
« Reply #17 on: September 14, 2013, 06:27:30 AM »
That serious eats posting that Craig alluded to is the SINGLE BEST INTERNET POSTING on making sausage I have ever come across.

We now follow that method in making our bulk sausages....the difference is unbelievable.  Read it, follow it and you will NOT be sorry.

Offline gabaghool

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Re: need a italian sausage recipe
« Reply #18 on: September 14, 2013, 06:30:12 AM »
Sorry....also...if you are looking to really understand sausage making.........the "varasano dough" version of sausage making can be found at the following site:

lpoli.50webs.com

This guy is unreal.   I used his formulations to make Cotechino, a northern italian New Years sausage.......if was UNBELIEVABLY good.   

Offline TonyK

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Re: need a italian sausage recipe
« Reply #19 on: September 30, 2013, 10:59:37 PM »
The best Italian sausages I've eaten over the years have never had fennel in the recipe. I would say most of Italy does not use it outside of a few regions.