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Cheese and Parsley Sausage- Advice needed.

post #1 of 5
Thread Starter 
Hey everyone!

Thinking about making a 5lb. Batch of the following cheese and parsley Italian sausage recipe:

Cheese and Parsley Italian Sausage Recipe
5 lb Ground Pork
2 tsp Sea Salt
1 tsp Ground Black Pepper
6 tbsp Fresh Chopped Parsley
1 cup Fresh Grated Parmesan Cheese
8 tbsp Dry White Wine

All the local butchers and Italian markets make these sausages and they remind me of my childhood as my parents were huge fans of them but we only had them on special occasions. My mix is going to be on the lean side for health reasons. Using half butt and half loin so it's going to come in between 11-13 percent fat roughly.

So here are my questions for all the sausage experts:

1) How much NFDM would you use? I am debating between a half and a whole cup.

1). I have both Parmesan and extra sharp provolone available. I have had these sausages with both and they are great. Which should I use? Anyone have any preference or experiences with that? I'm leaning towards the Parmesan because this is an experiment and it's the less expensive of the two.

3) Does the salt content look ok? Parmesan or provolone are salty so I want to make sure it's not over salted.

Thanks everyone in advance for the help! I'll be sure to share my results good or bad!

-Chris
post #2 of 5

Chris the recipe looks pretty good,the salt maybe a little high,the Cheese has a lot of salt use less and do a fry test.

Richie

post #3 of 5
Thread Starter 
Quote:
Originally Posted by tropics View Post

Chris the recipe looks pretty good,the salt maybe a little high,the Cheese has a lot of salt use less and do a fry test.
Richie

Thanks Richie,

I will definitely test fry a patty to make sure the salt is not overkill. Any advice on the NFDM? I make your Italian recipe all the time with straight chicken thighs (no skin) and use a half cup you recommend and it works well.
post #4 of 5
Quote:
Originally Posted by worktogthr View Post


Thanks Richie,

I will definitely test fry a patty to make sure the salt is not overkill. Any advice on the NFDM? I make your Italian recipe all the time with straight chicken thighs (no skin) and use a half cup you recommend and it works well.

Your using a lean meat it won't hurt to add the NFDM 1/2 cup,post it up when you do

Richie

post #5 of 5
Thread Starter 
Quote:
Originally Posted by tropics View Post

Your using a lean meat it won't hurt to add the NFDM 1/2 cup,post it up when you do
Richie

Thanks again. The only thing I am going to tweak is that I think all Italian sausage needs garlic. Thinking about a tablespoon of minced garlic added to this recipe. That amount seem about right?
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