Looking for a recipe - Sazisa

ifitsdeadsmokeit

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Apr 9, 2010

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Hollister Missouri

• Dec 27, 2011

• #1

I'm helping a friend buthcer a hog and am looking to make some sazisa Italian sausage but have not had a lot of luck finding a good recipe.  It is an italian sausage with fennel in it...any help of suggestions?  Thanks.

 

fpnmf

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Jul 19, 2010

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Fl

• Dec 27, 2011

• #2

I poked around some and found nothing..my guess is you have misspelled it..

If not take a look around here and find something similar..http://www.wedlinydomowe.com/  or here http://lpoli.50webs.com/index.htm

  Craig

 

boykjo

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• Dec 27, 2011

• #3

Cant find anything on sazisa Italian sausage. Is it a brand or a place where it originated... I have a great italian sausage recipe. if you ever had italian sausage at the fair this is a close replica....

4 tbsp kosher salt

2 cups ice water

3 tsp fennel seed

2 tsp coarse black pepper

1/2 tbsp turbinado sugar

10 lbs pork shoulder

link

http://www.smokingmeatforums.com/t/106881/sweet-italian-sausage

Joe

 

Last edited: Dec 27, 2011

brican

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Jul 13, 2011

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West Coast Canada

• Dec 27, 2011

• #4

I used this recipe in my shop for twenty odd years

1 lb Pork shoulder
2.25 gm Chillies (red chilli flakes)
2 gm Black Pepper
1.5 gm Coriander
4.25 gm Salt
1.75 gm Sugar
0.5 gm Caraway ground
1.5 gm Fennel ground

Grind meat with course plate, mix spices in a bowl and dust over course ground meat. Mix by hand until spices are evenly mixed (two minuets at the most, do not over work). Regrind with a medium plate and stuff into 29/32 hog casings or equivalent.

 

flareside92

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Dec 4, 2010

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NW Iowa

• Dec 27, 2011

• #5

Is it Salsiccia?

http://www.cliffordawright.com/caw/recipes/display/recipe_id/722/

 

ifitsdeadsmokeit

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Hollister Missouri

• Dec 27, 2011

• #6

good find...I bet that is it...will give it a shot with a 5lb batch this weekend....need to make room in my freezer...have a side of beef, two turkeys and a 12 bone prime rib taking up all my space....plus a bunch of cookies and cakes from the christmas baking....Thanks.  Will let you know how it turns out provided I can get my grill dug out from the 15" of snow last week...

 

venture

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Aug 1, 2008

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Central California

• Dec 27, 2011

• #7

Thanks, Flareside.  I will also be trying that one in a couple of weeks. It does look a little heavy on fat, so I might work that a little.  I usually add a little fat per butt anyway.

Good luck and good smoking.

 

johnnie walker

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Nov 24, 2011

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NW Ohio

• Dec 29, 2011

• #8

ifitsdeadsmokeit, don't forget to give us some q-veiw when you do these sausages. They do sound good!

 

ifitsdeadsmokeit

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Hollister Missouri

• Mar 12, 2012

• #9

not enough time on my hands to make them yet...the pork has been sitting in the freezer waiting for a weekend free....but now the wife says I have to make a bed for my son...maybe I can take a few hour break to get it done while she thinks I'm working on the bed....woke up really early this past weekend just so I could get a corned beef ready for st pattys day...