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Stuffed Italian Sausage

post #1 of 12
Thread Starter 

Yesterday I mixed up my first batch of Italian Sausage. This morning the wife and I stuffed it and had some for dinner tonight. It turned out pretty good for a first batch. We will definately be making more and trying different recipes. This was a 2 lb. batch and they were stuffed into 33 MM collogen casings.

As usual I forgot pictures of getting it mixed, but did remember some today during stuffing.

All mixed and ready to sit in the fridge over night.

1.jpg

2 lbs. doesn't look like much in there.

2.jpg

And here we go stuffing and tying. Wasn't sure about twisting the collogen so we just tied them.

3.jpg

We only ended up with 8 links and 1 patty from the 2 lbs. When we find one we really like we'll do bigger batchs.

4.jpg

The LEM stuffer cleans itself out pretty good.

5.jpg

And the final picture! This was dinner tonight!

6.jpg

 

post #2 of 12

Looks like the first run came out well - man I hope those nails belong to the wife biggrin.gif

post #3 of 12

Great looking job.  How did your recipe go?  Worth making a bigger batch of these??

post #4 of 12
Thread Starter 
Quote:
Originally Posted by BlueBombersfan View Post

Great looking job.  How did your recipe go?  Worth making a bigger batch of these??


They tasted pretty good. I don't think I will make a larger batch right now, but that's just because I want to try some different recipes first.

Recipe for Fresh Italian

2 lbs. of ground pork

1 1/2 tsp Cracked Fennel seed

1 tsp salt

1 tsp ground black pepper

1 1/2 tsp garlic powder

1 tsp onion powder

1/2 tsp of rubbed sage

1/3 C. cold white wine

1/2 tsp anise seed (optional)

 Next time I make this recipe I will add about 1/4 tsp or 1/2 tsp of crushed red pepper flakes. I think it will add to it.
 

Quote:

Originally Posted by Scarbelly View Post

 man I hope those nails belong to the wife biggrin.gif



Scarbelly, I painted those nails up special for everyone on here.biggrin.gif

 

post #5 of 12

Beautiful!

 

For Italian I like red wine, but the acidity is about the same.

 

Please post up your experiments as you go!

 

Good luck and good smoking.

post #6 of 12

Looks delicious Lynn. Making me hugry looking at your plate..........drool.gif

 

Joe

post #7 of 12

They look great. Good recipe too.

post #8 of 12

looks great.  Thanks for sharing the recipe.

post #9 of 12

Great looking sausage! Great looking plate! I like the nails too! icon_mrgreen.gif

post #10 of 12

looks like a success for a first try!Looks-Great.gif

post #11 of 12
Thread Starter 

Thanks for all the comments everyone. They tasted pretty good.

post #12 of 12

Look good from here!!   Get yourself some natural casings when ya get to doing the large batches.

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