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Hot and Sweet Sunday.

post #1 of 7
Thread Starter 
The wife asked me if I could make some Hot Italian sausage for her. She needed a half pound for a recipe she was making.

"Sure!"

 biggrin.gif







I decided to package some ground poke for future use.


Fresh Parsley
Cayenne
Paprika
Fresh Garlic
Ground Pepper
Red pepper flakes
Salt
Fennel seed
Cold Red wine
5 lbs of ground pork
29-32mm hog casings


Mixed

Packed in


Finished.


Decided to make another batch of Sweet using the pre mixed TSM seasonings.



Wrapped up to be enjoyed another day.



Thanks for looking!
post #2 of 7

Great looking sausages, cool color difference too.

post #3 of 7
Thread Starter 

Thanks Dan. I did the sweet once before and made a post about it, so I didn't go nuts with the pics.

However, I was told on here to freeze the sausage for @1/2 hour before vac sealing so they keep their shape. And that's what I did. A really great tip!

 

Here is the recipe for the Hot Sausage:

Recipe for 5 pounds

 

5-lbs pork butt

1-cup cold red wine

1-cup fresh chopped parsley

5-tsp kosher salt

1-tbsp granulated garlic(fresh minced would be better)

1-tbsp fresh cracked black pepper(coarse)

3-tsp cayenne

1-tbsp whole fennel seed

2-tsp crushed chili peppers

4-tbsp paprika

post #4 of 7

looks great!   Thanks for sharing the recipe!!

post #5 of 7

BEAUTIFUL!  Nothing wrong with ANY of that.  Thanks for the great Q-view.

post #6 of 7
Looks good drool.gif
post #7 of 7

Looks good! Thanks for the recipe and reminder tip to freeze a bit before vacuum sealing.

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