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Hot Italian Sausage

post #1 of 16
Thread Starter 
I've read more then once recently that life tends to get in the way of your hobbies, and I got to admit I'm guilty.
Although I stop in almost everyday I haven't added much to the forum in a long time, but I'm going to try to make an effort to change that, sort of reset some priorities. Well we'll see how that works out.
So for my first contribution this sausage season is a Hot Italian sausage. I've been trying to duplicate what my grandfather made way back when. It's simple but pretty good. I haven't nailed it yet but I'm close.
If you try it, I hope ya enjoy it.


Hot Italian Sausage;

Pork Butt 1 kg
Salt 10g
Course ground black pepper 4.1g
Fennel seed 6g
Chopped Garlic 6.2g
Crushed Italian hot pepper 5g


Cube pork and fat, set aside fat, and add spice mix to meat. Mix well.
Let set over night.
Grind fat through 5/16 plate then mix with meat cubes and grind everything again. ( I don't like large chunks of fat, that’s why I double grind it)
Mix by hand until meat gets tacky.
Stuff into 32-35 hog casings.

Notes;
*This isn't a real hot “hot sausage” but nice. So if ya like it hot add more hot pepper.
*I've been using 29-32 mm casings lately, for no particular reason but they do fit on a bun better.
*This batch was rather stiff while mixing so I added a cup of cold water to it to loosen it up. I normally don't do this, but sometime you have to. (I think it was the less then stellar quality of the pork)


here's 14 lbs of links, thanks for looking!

post #2 of 16
Good lookin' links Dan.... The Basil looks healthy too.... I prefer the double grind on the fat, as you do... 2thumbs.gif
post #3 of 16

Dang it man that looks flippin awesome,,,, that would be great tomorrow morning for breakfast

 

Nice job!!!! sounds very tasty

 

DS

post #4 of 16
Looks great Dan!
Where are you getting your casings now?



~Martin
post #5 of 16
Thread Starter 
Thanks guys!
Hey Martin, I bought a few hanks lasts spring from Butcher & Packer...But I miss the flushed and tubed casings.
post #6 of 16

Hi Dan!

 

Good Italian sausage recipes are one of those things I'm always on the watch for.  I really appreciate that your recipe has all ingredients listed by weight.  AND I also appreciate that you only use 1% salt in your recipe.  I know that salt is a personal thing, but I've seen some sausage recipes floating around that are just insanely salty.  I'll be setting aside a day pretty soon to catch up on my sausage making (I have used up all the sausage in my freezer -- panic!) and I'll be adding yours to my list.  

 

Nice to see you around, and have a great day!
Clarissa

post #7 of 16

Terrific looking sausage. Thanks for the recipe.

 

Disco

post #8 of 16

Nice links Dan,  I do love me some Italian sausage with peppers & onions. :drool

post #9 of 16

DanMcg,


Well,... correct me if I'm wrong but 1kg = 2.2046 lbs. so how did you get 14 lbs. of links? You must have "amplified" the recipe accordingly... also, why the metric measurements instead of pounds and ounces? Not trying to be a PITA, but I think most of us still roll that way.

 

Smokin' Burt

post #10 of 16
I'm guessing that Dan posted the foundation recipe which is based on 1 kg of meat...but scaled it up in in this instance.
Posting an easily scalable recipe is the sensible thing to do.
Metric measurements are easier to scale and simple to convert to percentages...it makes perfect sense.


~Martin
post #11 of 16
Quote:
Originally Posted by SMOKIN' BURT View Post
 

DanMcg,


Well,... correct me if I'm wrong but 1kg = 2.2046 lbs. so how did you get 14 lbs. of links? You must have "amplified" the recipe accordingly... also, why the metric measurements instead of pounds and ounces? Not trying to be a PITA, but I think most of us still roll that way.

 

Smokin' Burt

 

Quote:
Originally Posted by DiggingDogFarm View Post

I'm guessing that Dan posted the foundation recipe which is based on 1 kg of meat...but scaled it up in in this instance.
Posting an easily scalable recipe is the sensible thing to do.
Metric measurements are easier to scale and simple to convert to percentages...it makes perfect sense.


~Martin
 
OK Martin,...give me an example of that I can easily understand. I have a digital scale I can set to metric measurements, but being "old school", I prefer to use standard measurements.. I also understand that Dan listed the "foundation recipe", I've modified many small batch recipes over the years to achieve a larger one.
SMB
 
post #12 of 16
Dan posted an example above.......

"Pork Butt 1 kg
Salt 10g
Course ground black pepper 4.1g
Fennel seed 6g
Chopped Garlic 6.2g
Crushed Italian hot pepper 5g
"

Pork Butt 100%
Salt 1%
Course ground black pepper .41%
Fennel seed .6%
Chopped Garlic .62%
Crushed Italian hot pepper .5%

Easy peasy!

Spreadsheet to easily scale in 3 different ways here....http://www.smokingmeatforums.com/t/138180/sausage-meat-curing-recipe-template-w-scaling-calculators

But the spreadsheet certainly isn't essential.


HTH

~Martin
post #13 of 16
Thread Starter 
I think Martin explained my method and reasons perfectly. Thank you sir.

I find working with fractions of pounds and ounces very confusing, and spoon measurements not accurate enough.
post #14 of 16
Thanks for sharing your recipe, waiting on my stuffer to arrive and I'll give them a try! I really love fairground type hot sausage sandwiches and I bet these are perfect!
post #15 of 16

Yes, thanks Martin. I'll try to put this info to use this season. Guess there's still a chance an old dog can learn new tricks!

 

SMB

post #16 of 16

Great lookin links, as always, Dan!

 

Not that far off my recipe.

 

These dang things don't always have to be complicated to be good!

 

Good luck and good smoking.

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