List of Sausage Recipes?

[Garvey]

Good pizza sausage is hard to find, especially for those of us who live outside of the Chicago area.  Therefore, if you have a sausage recipe you've posted in the forum or one you've liked here in the forum, please let me know, and I'll add it to this list.

Pizza Sausage Recipes
   
   
   
Garvey's Pizza Factory Sausage (2 lbs): http://www.pizzamaking.com/forum/index.php/topic,17662.msg171285.html#msg171285
     
JHorace's Sausage for Chicago Thin in a WFO (1 lb): http://www.pizzamaking.com/forum/index.php?topic=37010.msg369189#msg369189
     
Nate's Quad City Style Sausage (1 lb): http://www.pizzamaking.com/forum/index.php?topic=36778.msg367795#msg367795
     
How to Make Crumbled Pizza Sausage: http://www.pizzamaking.com/forum/index.php?topic=29780.msg298828#msg298828
     
Pythonic's Malnati's Style Sausage - No Fennel (1 lb): http://www.pizzamaking.com/forum/index.php?topic=35488.msg353079#msg353079
     
PizzaGarage's Chicago Sausage (3 lbs): http://www.pizzamaking.com/forum/index.php?topic=36106.msg359531#msg359531
     
OTRChef's Chicago Style Italian Sausage (5 lbs): http://www.pizzamaking.com/forum/index.php?topic=20346.msg205341#msg205341
     
Loowater's Malnati's Style Sausage (3 lbs): http://www.pizzamaking.com/forum/index.php?topic=12222.msg115339#msg115339
     
BTB's Malnati's Style Sausage (3 lbs): http://www.pizzamaking.com/forum/index.php?topic=12222.msg115416#msg115416
     
Tdeane's Sweet Italian Sausage (3 lbs): http://www.pizzamaking.com/forum/index.php/topic,8452.msg73328.html#msg73328
     
AmsterdamPizza's Southside Sausage (8.8 oz): http://pizzamaking.com/forum/index.php/topic,13449.msg133356.html#msg133356
     
Homemade Bulk Italian Sausage, Chicago Style (1 lb): http://www.pizzamaking.com/forum/index.php?topic=7302.msg87954#msg87954
     
David Alesky's Chicago Style Sausage (4 lbs): http://www.pizzamaking.com/forum/index.php?topic=717.msg6553#msg6553
     
Reaper's EZ Snack Sausage from Chicago Heights (10 lbs): http://www.pizzamaking.com/forum/index.php?topic=5950.msg51005#msg51005
     
Camanodawg's Sausage (1 lb): http://www.pizzamaking.com/forum/index.php?topic=12642.msg121746#msg121746
     
VCB's Sausage for Chicago Thin: http://www.pizzamaking.com/forum/index.php?topic=37026.msg369294#msg369294
Little beans Homemade Sausage: See the series of posts starting at Reply 443 at https://www.pizzamaking.com/forum/index.php?topic=33670.msg508910#msg508910 (the recipe is at Reply 456); for another member's version, see https://www.pizzamaking.com/forum/index.php?topic=48531.msg517012#msg517012
PizzaGarage's Chicago Italian Sausage With Fennel: https://www.pizzamaking.com/forum/index.php?topic=51549.0
Little Bean's Hot Sausage Recipe: https://www.pizzamaking.com/forum/index.php?topic=37026.msg509350#msg509350
Norm's Scaled Down Little Bean's Sausage Recipe: https://www.pizzamaking.com/forum/index.php?topic=37026.msg529850#msg529850

[vcb]

I have an italian sausage recipe that is on page 2 of my Chicago thin crust pizza recipe on RDD.

This is the recipe. It's pretty standard, though the amounts of seasonings are definitely adjustable to taste:

1 lb lean ground Pork
1/2 tsp Salt
2 tsp of Fennel seed, lightly crushed
1 tsp granulated Garlic Powder (or 4 cloves of fresh garlic, crushed/minced)
1 tsp Black Pepper
1 tsp Sugar (optional, but recommended)
1/2 tsp Oregano (optional - you can also add other herbs, like Marjoram, Parsley, and Basil)
1/4 tsp Crushed Red Pepper Flakes (optional)

Combine salt and spices. Mix with ground pork until well combined. Wrap and refrigerate for 2 to 24 hours.

p.s. - feel free to take screen shots from any recipe PDF that I have up on RealDeepDish.com if you need to use it for reference.

[pythonic]

I have an italian sausage recipe that is on page 2 of my Chicago thin crust pizza recipe on RDD.

This is the recipe. It's pretty standard, though the amounts of seasonings are definitely adjustable to taste:

p.s. - feel free to take screen shots from any recipe PDF that I have up on RealDeepDish.com if you need to use it for reference.

Thank you Mr.  Expert.  Love your site by the way.  Very very professional.

[vcb]

Thank you Mr.  Expert.  Love your site by the way.  Very very professional.

Thanks, man.
I'm no expert.
I just make deep dish, people eat it, and it is delicious. 
And then I show people how to make their own because it's been a secret long enough.    

[Gosseni]

This is a great book on Charcuterie.
https://www.amazon.com/dp/1624140467/?tag=pmak-20

[derricktung]

Where was this when I was experimenting with sausage recipes last year?    I guess I should've searched harder it seems...

Thanks for compiling!

[Garvey]

I hit the search jackpot when I realized the right keyword is pork. 

[Jackitup]

Garvey, maybe you could add this link/recipe to the main list?  https://www.pizzamaking.com/forum/index.php?topic=33670.msg509184#msg509184
"Little bean" posted on the crafts and hobbies thread and looks pretty good!!!

Of course, this is how my family does it, any of the spices can be altered to anyone's taste, some of my little cousins say the mild is a little too spicy so you can cut down on the crushed red if you'd like it's all a matter of preference. The other point I must stress is that although for the dried sausage my grandfather never used curing salts and never got anyone sick but he was a human problem detector. I use them just to be safe. These recipes are listed in 25 pound batches, that amount fits in my pizza trays perfectly after grinding and is manageable to mix by hand. It is something that takes some time as there are important steps. The two most important things for me are sanitation and working with cold meat. The texture and quality of the final sausage depend on these two things imo. Also very important is to get a really good mix after season and ground. Make sure fully incorporated. We do a hot and a mild there are a couple differences between the dried and fresh versions and mainly that is salt, when we hang the sausages at 55 degrees for 3 or so weeks we need the 3% salt to inhibit bacteria growth and aid in drying, and a small
Percentage of that salt to be the pink salt to prevent botulism and preserve color. Also, our preference is that we like the mild single ground so the fat chunks are visible and the hot double ground finally with the finer plate . We use a cabellas 1.5 horse power commercial grinder which is way overkill but I just wanted to see if I could convince my wife to let me buy it and I did. The recipes for 25 pound batch as follows, if anyone has any questions pm me and I'd be happy to help. Sausage time in about a month here depending on weather so I will start a thread in the appropriate section with pictures detailing the whole process.

Fresh hot

25 pounds course ground pork shoulder
2 oz fennel seed (i toast and hit with mortar and pestle)
2 oz cayenne
1 oz black pepper
1.5 oz crushed red
1.25 oz granulated garlic
1 cup red wine( I use our homemade)
2 shots brandy ( standard shot
2 shots vermouth ( dry, standard shot )
4 tbsp fresh chopped garlic
7 oz Morton's kosher salt

( for dry the only difference is 11 oz Morton's kosher salt and 1 oz pink salt and the pork fine ground)


Fresh mild

25 lbs course ground pork
2 oz fennel
1 oz black pepper
1 oz crushed red
1.25 ounce granulated garlic
1 cup red wine
2 shots brandy
2 shots vermouth
4 tablespoons fresh garlic
7 oz Morton's kosher salt

( for dry substitute 11 oz Morton's kosher salt and 1 oz pink salt )


After the pork shoulders are butcher into strips and put through the grinder spread out on an appropriate surface and spread seasoning and liquids evenly among surface and mix until can be formed into a ball and stick to your hand holding it upside down is a good test, incorporated to the texture of a well
Mixed meatball. At this point you can keep it bulk if using the fresh amount of salt and use in pizza or pasta
Or stuff and make a sandwhich. DO NOT USE PINK SALT if keeping fresh, this is only for the dry application.

Everybody have fun with these recipes and let me know what you think or if you have any other advice or things to add, I love discussing sausage

[novawaly]

This is from norcoscia who took the time to get the recipe down to grams scaled for 1 pound in case any one else wanted to try


"Sure, for one pound of ground sausage - hot below and mild recipe below that... It is really good!

PS. I did it all in grams so you can scale it up (or down) pretty easy...

Fresh hot:
1 pound course ground pork shoulder (453.59 grams)
2.268 grams fennel
2.268 grams calabrian peppers
1.134 grams black pepper
1.134 grams crushed red (use vignette CF)
1.4176 grams granulated garlic
9.436 grams red wine
2.957 grams brandy
2.957 grams vermouth
2.268 grams fresh garlic (4TBS=1/4cup=2oz=56.7g/25=2.268)
7.924 grams Morton's kosher salt (1oz=28.3g * 7=198.1/25=7.924)

Fresh mild:
1 pound course ground pork shoulder (453.59 grams)
2.268 grams fennel
1.134 grams black pepper
1.134 grams crushed red
1.4176 grams granulated garlic
9.436 grams red wine
2.957 grams brandy
2.957 grams vermouth
2.268 grams fresh garlic (4TBS=1/4cup=2oz=56.7g/25=2.268)
7.924 grams Morton's kosher salt (1oz=28.3g * 7=198.1/25=7.924)"

[jkb]

This is from norcoscia who took the time to get the recipe down to grams scaled for 1 pound in case any one else wanted to try


"Sure, for one pound of ground sausage - hot below and mild recipe below that... It is really good!

PS. I did it all in grams so you can scale it up (or down) pretty easy...

Fresh hot:
1 pound course ground pork shoulder (453.59 grams)
2.268 grams fennel
2.268 grams calabrian peppers
1.134 grams black pepper
1.134 grams crushed red (use vignette CF)
1.4176 grams granulated garlic
9.436 grams red wine
2.957 grams brandy
2.957 grams vermouth
2.268 grams fresh garlic (4TBS=1/4cup=2oz=56.7g/25=2.268)
7.924 grams Morton's kosher salt (1oz=28.3g * 7=198.1/25=7.924)

Fresh mild:
1 pound course ground pork shoulder (453.59 grams)
2.268 grams fennel
1.134 grams black pepper
1.134 grams crushed red
1.4176 grams granulated garlic
9.436 grams red wine
2.957 grams brandy
2.957 grams vermouth
2.268 grams fresh garlic (4TBS=1/4cup=2oz=56.7g/25=2.268)
7.924 grams Morton's kosher salt (1oz=28.3g * 7=198.1/25=7.924)"

Thanks!  I don't think Jon's recipe would hold up for 15 years in the freezer. 

[Garvey]

Serious question: since people are just posting recipes inside of this sticky now, should the top, organizational post deeplink to these new posts, even though they are ultimately in the same thread? 

[Pete-zza]

Serious question: since people are just posting recipes inside of this sticky now, should the top, organizational post deeplink to these new posts, even though they are ultimately in the same thread?

Garvey,

What I try to do when a good sausage recipe is posted downstream in this thread and I catch it is to put a link to the recipe in the main sausage recipe list. If I miss something I don't mind someone letting me know. The worst threads from a Moderator's perspective are those threads that create lists that need monitoring and updating. I have created so many lists that it can become a full-time job to be on top of them all the time.

Peter

[Garvey]

Thanks, Peter.  If I had editing rights on my original post, I'd be happy to maintain the list, but I realize the forum isn't set up that way. So I appreciate your efforts.

Cheers,
Garvey

[norcoscia]

Garvey,

What I try to do when a good sausage recipe is posted downstream in this thread and I catch it is to put a link to the recipe in the main sausage recipe list. If I miss something I don't mind someone letting me know. The worst threads from a Moderator's perspective are those threads that create lists that need monitoring and updating. I have created so many lists that it can become a full-time job to be on top of them all the time.

Peter

Hi Pete - the recipe you have listed for me is not mine - it was little beans - I just scaled it down from his 25 pound recipe to 1 pound so folks could try a small amount to see if they liked it....

[Pete-zza]

Norm,

Thanks. I think I took care of it .

Peter

[Jackitup]

At the top of this thread, 2nd from the bottom reads "Jon's Hot Sausage Recipe", I don't know why it took so long for me to notice, but it was my request to have Adam (Little Bean's) recipe added to the list, not mine. If someone could correct the mistake and give Little Bean the title I would appreciate it. Good damned stuff, but not mine to take credit for!
Thanks

[Pete-zza]

At the top of this thread, 2nd from the bottom reads "Jon's Hot Sausage Recipe", I don't know why it took so long for me to notice, but it was my request to have Adam (Little Bean's) recipe added to the list, not mine. If someone could correct the mistake and give Little Bean the title I would appreciate it. Good damned stuff, but not mine to take credit for!
Thanks

Jon,

Thanks for catching that. I fixed the attribution.

Peter

[Garvey]

Maybe this isn't the best thread to post this in, or maybe it is, but I learned a lesson about sausage-making this week that I wanted to share.

When I make sausage, I almost always use pre-ground 80/20 pork from the grocery store.  It has become fairly widely available near me and it allows me to make pizza sausage very easily.  So it has been a long time (several years) since I took a pork shoulder/butt and cut it up and put it in the grinder until this past weekend.  As I was trimming it out, I was way too heavy-handed in fat removal.  I was thinking that shoulder has enough fat in it already that I should trim off as much fat as possible, but this was definitely the wrong approach.  It's good to take out silverskin and connective tissue, but I should definitely leave more fat next time.  Modern pork is quite lean, even the shoulder muscles, and in hindsight I should have kept some of the fat cap, diced it and weighed it to add in maybe 10% or possibly 15% by weight to add back in.  The sausage I made, while quite delicious, was simply way too lean otherwise.  It was probably somewhere in the 5% range, give or take, although it's hard to quantify.  I just know that it was too lean.

So I hope someone finds this useful, even if it is just my future self who comes back here for a reminder.   

Cheers,
Garvey

[Anchovy]

I can't agree enough with some who have posted in other threads, get your pork at an oriental market.
1) its quite an experience in and of itself
2) its a course grind
3) the fat content is higher, 25% or so.

Making your own sausage, if your not doing your own grind is easier and more rewarding, not to mention better.

[stamina888]

I'm vegetarian and I don't believe in eating pork.

But if I were to do it, for taste and texture, I'd use raw bulk sausage and pinch it into tiny pieces at very top of the pizza so it crisps.