Hot Italian Sausage

Discussion in 'Sausage' started by danmcg, Nov 1, 2014.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I've read more then once recently that life tends to get in the way of your hobbies, and I got to admit I'm guilty.
    Although I stop in almost everyday I haven't added much to the forum in a long time, but I'm going to try to make an effort to change that, sort of reset some priorities. Well we'll see how that works out.
    So for my first contribution this sausage season is a Hot Italian sausage. I've been trying to duplicate what my grandfather made way back when. It's simple but pretty good. I haven't nailed it yet but I'm close.
    If you try it, I hope ya enjoy it.


    Hot Italian Sausage;

    Pork Butt 1 kg
    Salt 10g
    Course ground black pepper 4.1g
    Fennel seed 6g
    Chopped Garlic 6.2g
    Crushed Italian hot pepper 5g


    Cube pork and fat, set aside fat, and add spice mix to meat. Mix well.
    Let set over night.
    Grind fat through 5/16 plate then mix with meat cubes and grind everything again. ( I don't like large chunks of fat, that’s why I double grind it)
    Mix by hand until meat gets tacky.
    Stuff into 32-35 hog casings.

    Notes;
    *This isn't a real hot “hot sausage” but nice. So if ya like it hot add more hot pepper.
    *I've been using 29-32 mm casings lately, for no particular reason but they do fit on a bun better.
    *This batch was rather stiff while mixing so I added a cup of cold water to it to loosen it up. I normally don't do this, but sometime you have to. (I think it was the less then stellar quality of the pork)


    here's 14 lbs of links, thanks for looking!

     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Good lookin' links Dan.... The Basil looks healthy too.... I prefer the double grind on the fat, as you do... :2thumbs:
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks flippin awesome,,,, that would be great tomorrow morning for breakfast

    Nice job!!!! sounds very tasty

    DS
     
  4. Looks great Dan!
    Where are you getting your casings now?



    ~Martin
     
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks guys!
    Hey Martin, I bought a few hanks lasts spring from Butcher & Packer...But I miss the flushed and tubed casings.
     
  6. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Dan!

    Good Italian sausage recipes are one of those things I'm always on the watch for.  I really appreciate that your recipe has all ingredients listed by weight.  AND I also appreciate that you only use 1% salt in your recipe.  I know that salt is a personal thing, but I've seen some sausage recipes floating around that are just insanely salty.  I'll be setting aside a day pretty soon to catch up on my sausage making (I have used up all the sausage in my freezer -- panic!) and I'll be adding yours to my list.  

    Nice to see you around, and have a great day!
    Clarissa
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking sausage. Thanks for the recipe.

    Disco
     
  8. darwin101

    darwin101 Meat Mopper

    Nice links Dan,  I do love me some Italian sausage with peppers & onions. [​IMG]
     
  9. DanMcg,

    Well,... correct me if I'm wrong but 1kg = 2.2046 lbs. so how did you get 14 lbs. of links? You must have "amplified" the recipe accordingly... also, why the metric measurements instead of pounds and ounces? Not trying to be a PITA, but I think most of us still roll that way.

    Smokin' Burt
     
  10. I'm guessing that Dan posted the foundation recipe which is based on 1 kg of meat...but scaled it up in in this instance.
    Posting an easily scalable recipe is the sensible thing to do.
    Metric measurements are easier to scale and simple to convert to percentages...it makes perfect sense.


    ~Martin
     
  11.  
    Last edited: Nov 7, 2014
  12. Dan posted an example above.......

    "Pork Butt 1 kg
    Salt 10g
    Course ground black pepper 4.1g
    Fennel seed 6g
    Chopped Garlic 6.2g
    Crushed Italian hot pepper 5g
    "

    Pork Butt 100%
    Salt 1%
    Course ground black pepper .41%
    Fennel seed .6%
    Chopped Garlic .62%
    Crushed Italian hot pepper .5%

    Easy peasy!

    Spreadsheet to easily scale in 3 different ways here....http://www.smokingmeatforums.com/t/138180/sausage-meat-curing-recipe-template-w-scaling-calculators

    But the spreadsheet certainly isn't essential.


    HTH

    ~Martin
     
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I think Martin explained my method and reasons perfectly. Thank you sir.

    I find working with fractions of pounds and ounces very confusing, and spoon measurements not accurate enough.
     
    Last edited: Nov 7, 2014
  14. mike w

    mike w Smoking Fanatic

    Thanks for sharing your recipe, waiting on my stuffer to arrive and I'll give them a try! I really love fairground type hot sausage sandwiches and I bet these are perfect!
     
  15. Yes, thanks Martin. I'll try to put this info to use this season. Guess there's still a chance an old dog can learn new tricks!

    SMB
     
  16. venture

    venture Smoking Guru OTBS Member

    Great lookin links, as always, Dan!

    Not that far off my recipe.

    These dang things don't always have to be complicated to be good!

    Good luck and good smoking.
     

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