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Making Italian Sausage with Checkered Past's Seasonings.

post #1 of 18
Thread Starter 

A while back a Friend on another forum Darrell (Checkered Past) sent me some of his Italian Sausage Seasoning to test.

 

Well we finally got around to making some of it and it Looks & Smells GREAT...

 

We fried some of it up to test it and the taste is unbelievable...

 

I believe he has a hit with this, It seems to have the perfect belend of spices, no spice overpowers the other. I highly recommend his seasoning.

 

Here are a few pictures of the process.

 

5# Ground Pork

   DSCI0359.JPG

 

5# Ground Pork, 2Tbs per # Spices & 3 Tbs Ice Water per # DSCI0360.JPG

 

Mixing In the Meat Mixer DSCI0362.JPG

 

DSCI0364.JPG

 

DSCI0366.JPG

 

The Grizzly Stuffer

DSCI0370.JPG

 

Starting to Stuff

DSCI0368.JPG

 

Stuffed DSCI0369.JPG

 

Linked DSCI0371.JPG

 

Close up of Links DSCI0372.JPG

post #2 of 18

looks great Paul.......................love them sausages.........is it Sweet or hot Italian?

post #3 of 18

Looking good!

 

  Craig

post #4 of 18
Thread Starter 

It is Mild.

post #5 of 18

The links are delicious looking. Great job.

post #6 of 18

Great looking sausage, Paul.  I see a big pot of spaghetti sauce coming up.Looks-Great.gif

 

post #7 of 18

sausage.gif     Those look huge

post #8 of 18

Those look great Paul. I got some of it to test also and was hoping to get to it next weekend. Based on your mild comment I may add some red pepper flakes to kick it up a notch

post #9 of 18

Those look great Paul! I've got a recipe for hot Italian sausage that I've been wanting to try. Seeing yours makes me want to do it today. Great job, great Q-view!

post #10 of 18
Thread Starter 

Thanks everyone for the fine compliments...  This is some really good stuff...
 

Quote:
Originally Posted by realtorterry View Post

sausage.gif     Those look huge

The only small casings I had was some 35-38 Collagen for Polish Sausage or 21mm for snack sticks...  They are pretty big but had to use what I had available.
 

 



Quote:
Originally Posted by Scarbelly View Post

Those look great Paul. I got some of it to test also and was hoping to get to it next weekend. Based on your mild comment I may add some red pepper flakes to kick it up a notch


Make sure you got the mild  before adding too much,  I think he sent out both hot and mild.  The sticker should say.

 



Quote:
Originally Posted by SmokinAl View Post

Those look great Paul! I've got a recipe for hot Italian sausage that I've been wanting to try. Seeing yours makes me want to do it today. Great job, great Q-view!

Let us know how they turn out and hopefully share the recipe..

 


 

 

 

post #11 of 18

Nice sausages.

 

Do you find that the mixer if not full just rolls 5 lbs around in the middle of the paddles?

post #12 of 18

Nice looking sausage, Paul!!!!

 

 

Don't forget my close-ups of some cooked slices.

That's the only way my eyes can get an accurate taste!

 

 

Bear

post #13 of 18
Thread Starter 
Quote:
Originally Posted by nepas View Post

Nice sausages.

 

Do you find that the mixer if not full just rolls 5 lbs around in the middle of the paddles?



With only 5# in it you have to back up ever so often to get it redistributed...

 

It works a lot better with about 10+ in it.

 

 

post #14 of 18

Nice looking sausage hope the taste is good for you. I always like to mix mine by hand because I do not make very much at one time..

post #15 of 18

Good Looking Sausage Paul!!

I make up 25# batches and package in 1# bags

Finally got my recipe "Tweaked" the way we like it.

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #16 of 18

Great looking Italian sausage..I love them simmered in a Italian tomato sauce with a ton of bell peppers and hot peppers sauteed in the sauce. Served on a fresh hoagie bun. I sure could go for one after seeing those beauties. drool.gif

post #17 of 18

Looks really good.  Where can I get some of this seasoning????????

post #18 of 18

Looks awesome

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