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Italian sausage meat choice?

post #1 of 17
Thread Starter 

I am going to try my first batch of Italian  i have Italian hot seasoning from butcher and packer gonna try about 10 lbs, these will be served with meatballs and sauce,is there a prefered meat or combo of meats for this type of sausage . I want to use cure and cook them in my electric  smoker without  smoke not sure if thats best or not?Thanks

post #2 of 17
Boston Butt is the recommended choice for sausage.. it has pretty much the right meat to fat ratio already.... do you have a grinder and stuffer ?... no reason to hold back on the smoke... good luck with your first batch....
post #3 of 17
Thread Starter 

yes i have a grinder and 11lb stuffer  and i would smoke them if it was just me eating them but this for a party next week not sure if everyone would enjoy that as much as me. Thanks JD

post #4 of 17
Like Keith said, pork butt is all ya need for the meat.
Italian is usually a fresh sausage and cook in a pan or on the grill. But there's no reason you can't add cure and do it your way.
Good luck!
post #5 of 17
Thread Starter 

thanks dan i might reconsider the cure and just cook it on the frying pan i really only need a few pounds thanks.

post #6 of 17

Double RR - Like the others have said, pork butt is the meat generally used for basic Italian sausage. When I want to notch it up a bit, and that's typically the case, I use a blend of pork butt, veal shoulder, and pancetta at a ratio of 1.0 X 0.5 X 0.33.

 

For Italian sausage I like a lean to fat ratio of 75 X 25. If you think yours is too lean ask the butcher for some back fat to supplement it.

 

Prior to grinding the meat I occasionally cold smoke the pork cubes or strips for an hour or so then proceed as normal.

 

Since this sausage is typically prepared fresh I don't understand the need for cure at all.

post #7 of 17
Thread Starter 

the only reason i was going to use cure was because i have 10 lbs and was going to cook it in my electric smoker it only get to 200 degrees and i didnt want it to spoil - i was going to cook it all for a party -thanks for the help - i saw some Italian sausage at costco and it indicated no pork so i was a bit confused i thought it was all beef i have heard of pork and veal used most of the time so i just wanted to be sure gonna grind some up today from pork butt gonna make hot Italian and meat balls.

post #8 of 17

pork shoulders for smoking and butts for fresh.

post #9 of 17

Double RR, I think your confused to no end. Italian sausages have no cure, just meat and spices and fat.  You can smoke them at 225 degrees no problem takes about 3 to 4 hour to cook.  Kelbasa or such is a harder stuffed sausage that is smoked for it finish.  It has a totally different texture.

post #10 of 17
Thread Starter 

ok guys sorry for the confusion i made the Italian fresh and meatballs also used hot Italian from butcher packer and for the meat balls used backwoods sweet Italian sausages were just good  meatballs were fantastic thanks for the help!

post #11 of 17
Quote:
Originally Posted by Double RR View Post

- i saw some Italian sausage at costco and it indicated no pork so i was a bit confused

Out of curiosity, what was the meat use in the Costco sausage if not pork?
post #12 of 17

I've never heard of smoked Italian sausage??th_dunno-1[1].gif

post #13 of 17
Thread Starter 

Dan McG I believe it was beef.

post #14 of 17
Quote:
Originally Posted by Stayhot View Post

I've never heard of smoked Italian sausage??th_dunno-1%5B1%5D.gif

Yes Sir! Hot smoked Italian sausage on a bun with Mustard and onions..........One of my Favs!!!!! drool.gifyahoo.gif
post #15 of 17

The all beef sausage comes in handy if you are Jewish or just follow kosher laws.

post #16 of 17

The all beef sausage comes in handy if you are Jewish or just follow kosher laws.

post #17 of 17

I think you are doing the right thing in using pork butt for Italian sausage.  If using a cure as you said, make sure you let the sausage mix set overnight in the fridge so the seasonings and cure can blend in. Then stuff it the next day.  If you are going to cook it without smoke you can do it in the oven as well on a sausage/jerkey rack.  I make smoked Italian every year and fresh.  Great both ways. Reinhard

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