Hot Italian Smoked Sausage Recipe

Discussion in 'Sausage' started by two much smoke, Aug 22, 2009.

  1. two much smoke

    two much smoke Smoke Blower

    Does anyone have a great recipe for this as I have searched on here and cannot seem to find one. If the is one on the board could you please direct me to the url.

    Thanks in advance.
  2. This is a great italian sausage recipe...scrolldown for the hot recipe. I use this for fresh sausage. To make smoked sausage, replace salt with tenderquick at 1 1/2 tsp per pound of meat, or cure #1 at 1 tsp for 5 lbs of meat and reduce salt 1 tsp per 5 lbs of meat.
  3. two much smoke

    two much smoke Smoke Blower

    Thanks does anyone else have a favorite sausage recipe they use?
  4. hog warden

    hog warden Smoking Fanatic

    The one's I've used are very similar to Kinga's. Unless you have tried those and didn't like it, start there. Those are for 10 pounds, so cut them in half to 5# to start with.

    Fennel is the key ingredient for Italian and it helps to "toast" the fennel to get the fragrance out of it. Then grind it before you mix it in. If you like, leave a few fennel seeds whole for appearance sake. Something missing from all those is anise seed. Some like it, some do not. I find it complements the fennel. About 1/2 tsp to 1 tsp per 5# of sausage.

    Alton Brown's YouTube video below is a decent primer, except I use natural casings. Nothing wrong with those at all.

    Follow this process, but use one of Kinga's recipes.
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    if you into any sausage making, you need rytek kutas book... Great Sausage Making and Meat Curing... has a ton of recipies including the one for hot italian along with a ton of info. book is like 3 inches thick. highly recomended.
  6. two much smoke

    two much smoke Smoke Blower

    Thanks I have that book, is there a favorite that anyone has in there as there are so many.
  7. two much smoke

    two much smoke Smoke Blower

    Great video Thanks
  8. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Like Erain said, get yourself the book by Rytek Kutas. The 4th edition. Great sausage making recipes and meat curing. Its funny that you mention this as we just finished the last of the Italian sausage I made a few months back. It was from Kutas's book and I will post it here for you.

    This is for a 10# batch. If you want to do a bigger one, Ill give you the one for 25#.

    4Tb Kosher salt
    2 cups ice water
    1Tb cracked fennel seed
    2tsp corse black pepper
    1Tb sugar
    1Tb crushed hot pepper
    1tsp caraway seed
    1Tb coriander
    10# boneless pork butt

    Its really very good. I usally add about 25% more of the fennel and hot pepper as I like it a bit spicey.

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