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Sausage success 2nd time

post #1 of 15
Thread Starter 

Hi All My 2nd try at making sweet Italian sausage was a success!! This time I used a Boston butt instead of the a shoulder, more fat to lean ratio. The texture this time was right, something you  can bite into, used a 5/16 grinding plate same as the last time, but with much better results. I didn't have a spice grinder , so I had to go with whole Fennel & Anise seed. I sure It would  have been more Fennel & Anise if they were ground. A little too peppery for my wife, OK for me.

 

Made 5 lbs using this recipe.

 

2.2 lbs. well-fatted pork butt

2 tsp. Kosher Salt (or to taste)

2 tsp. Fresh Ground Black Pepper

2 tsp. Crushed Fennel Seed

2 tsp. Coarsely Ground Coriander

2 tsp. Crushed Anise Seed (This is essential.)

1 Tbsp. Dried Parsley Flakes

1/2 tsp. Garlic powder

1 tsp. Sugar

1/4 cup Ice Water

 

Also made 2 1/2 lbs using this recipe, a simple one. a Little less salt and more Fennel next time

 

1 Tbs salt

1 Tbs ground Black pepper

1 Tbs Fennel seed

3 /8 cup Ice cold water

Stuffing with a grinder, works but takes alot pressure to get the meat thur the auger into the stuffing tube. I'm looking at the Grizzly 5 lbs stuffer. The only problems I see, "IF" in the future I decide to try my hand at Hot dogs, It does not come with a 3/8 stuffing tube.

Many Thanks to Sam..Martian and all others for their help

Finally I have sausage I can enjoy, not like my 1st try..

Will be making more in the future

 

Thanks Again Dan

 

 

post #2 of 15
They look good icon14.gif
post #3 of 15

looks great dan... here is a great idea from daveOmak for a stuffing tube........

 

http://www.smokingmeatforums.com/t/114981/snack-sticks-stuffing-tube-homemade-new-plan

post #4 of 15

They look good and Thanks for posting the Recipe...JJ

post #5 of 15

Thanks for the recipe Dan. Those look good.

One question on the first one. You say it makes 5 pounds and show 2.2 pounds of meat.

Did you double the rest of the ingredients or was that meant to be 4.4 pounds?

post #6 of 15
Thread Starter 

Hi All The recipe for the  5lbs was in this forum and sent to me by someone here.I kind of doubled the recipe, you can add and subtract as you wish..

What I really liked was the texture of the finish product, had a real nice BITE to it.. My 1st try didn't come out as good, it was dry and kind of tough, that was done with a Picnic shoulder, Boston Butt was soooo much better.

My next sauasge I'm going to put green peppers and white onions in it..

Thanks Dan

post #7 of 15
Looks great!!!

I'm glad you liked my recipe! icon_redface.gif

~Martin
post #8 of 15
Quote:
Originally Posted by Jarhead View Post

Thanks for the recipe Dan. Those look good.
One question on the first one. You say it makes 5 pounds and show 2.2 pounds of meat.
Did you double the rest of the ingredients or was that meant to be 4.4 pounds?

Here's the original recipe.......

Sweet Italian Sausage Americano

1 Kilo (2.2 lbs.) well-fatted pork butt
2 tsp. Kosher Salt (or to taste)
2 tsp. Fresh Ground Black Pepper
2 tsp. Crushed Fennel Seed
2 tsp. Coarsely Ground Coriander
2 tsp. Crushed Anise Seed (This is essential.)
1 Tbsp. Dried Parsley Flakes
1/2 tsp. Garlic powder
1 tsp. Sugar
1/4 cup Ice Water

For Hot Italian Sausage Americano add 2 Tbsp. Sweet Paprika and 1/2 a tsp. Ground Cayenne (or to taste).

Grind through a 3/8 plate, grind half of the freshly ground pork through the same plate once more.

Mix to combine the salt and seasonings, refrigerate overnight, then mix well until sticky (test the saltiness) and stuff into hog casings.

~Martin
post #9 of 15

looks yummy congrats on the sucsess

post #10 of 15
Thread Starter 

Hi All Here is the final results. Enjoy

Dan

post #11 of 15
Looks real good!


~Martin
post #12 of 15

Congrats on a job well done Dan!!

 

I use Martin's recipe all the time. My wife loves it.

post #13 of 15

Looks really good! My recipe is similar, except it has crushed red pepper flakes and red wine vinegar. 

post #14 of 15

This may be a dumb question but here it goes confused.gif  Why do you need to add ice water to the mix?

post #15 of 15
Quote:
Originally Posted by ADAM46er View Post

This may be a dumb question but here it goes confused.gif   Why do you need to add ice water to the mix?

Water certainly isn't essential, but mixing the spices, etc. with a little water helps distribute them more efficiently.

Looks like you're in my neck-of-the-woods, I grew up in Tioga County.

~Martin
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