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Cheese and Parsley Sausage with pics.

post #1 of 14
Thread Starter 
Haven't posted any of my own cooks in a while and decided I was craving some Italian cheese and parsley sausage. We use to get thin rings of cheese and parsley sausage in my family for special occasions from an Italian butcher and my whole family loved them, myself included. Found a recipe online and tweaked it a little bit. Here it is with my changes:

Cheese and Parsley Italian Sausage Recipe
5 lb Ground Pork (half butt, half loin)
2 tsp Sea Salt
1 tsp Ground Black Pepper
6 tbsp Fresh Chopped Parsley
1 tbsp minced garlic
1 cup Fresh Grated Parmesan Cheese
8 tbsp Dry White Wine
8 tbsp water
1/2 cup NFDM

Meat was almost frozen when I ground it:



Mixed all the liquid, spices, and cheese up:


In hindsight I would have folded the cheese in after I mixed in the liquid and spices. Felt like the cheese made that mixture more of a paste than a liquid which may have caused an uneven distribution of spices. We shall see.

Mixed




Test patty was good


Something I noticed, cheese kind of melted out in patty form. When I tasted the drippings in the pan I could taste the cheese flavors. Hopefully the cased sausages will hold those cheesy juices in.

Stuffed them up in 32-35mm natural casings. Traditionally around here they are in lambs casings or really thin pork casings but I went with what I had on hand:







Only one of the links blew up when I twisted them so my stuffing skills are improving.

Had to use up the leftover sausage in the tube and bottom of my stuffer so I used my griddle for some lunch:





The cut picture doesn't do the juiciness justice. It's a pretty lean mix and it still came out with good moisture. The taste was good but I always feel like it gets better after a night in the fridge. I'll update when I cook up some links. Just have them on a rack in the fridge uncovered. Read somewhere that it helps the casing adhere better. Thanks everyone for looking and again thanks to all the sausage guys out there who have made this so much easier for me. @tropics Richie, thanks for the help the other day!
post #2 of 14
That sounds like a great recipe! I may have to try this out.
post #3 of 14

Chris they look great to me,the cheese should stay inside the casing.Nice job linking.

Richie

 

Thumbs Up

post #4 of 14

They look real good from here too! Nice job!

 

Al

post #5 of 14
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

That sounds like a great recipe! I may have to try this out.

So far so good! Still have to try them after a little rest in the fridge. Hopefully the flavors meld a little and they get a little better!
post #6 of 14
Thread Starter 
Quote:
Originally Posted by tropics View Post

Chris they look great to me,the cheese should stay inside the casing.Nice job linking.
Richie

icon14.gif

Thanks Richie and thanks for the advice about the NFDM. 1/2 a cup seems just right!
post #7 of 14
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

They look real good from here too! Nice job!

Al

Thanks a lot for the kind words!
post #8 of 14
What time is lunch. I'll bring over some great Italian bread from Brooklyn:grilling_smilie:
post #9 of 14
Thread Starter 
Quote:
Originally Posted by johnnyb54 View Post

What time is lunch. I'll bring over some great Italian bread from Brooklyn:grilling_smilie:

Haha throw in some cannolis for dessert and you have a deal!
post #10 of 14
Quote:
Originally Posted by worktogthr View Post


Haha throw in some cannolis for dessert and you have a deal!

Chris you are easy I would have wanted home made Cannolis LOL

http://www.smokingmeatforums.com/t/180981/canollis-with-home-made-ricotta-shells

 

Richie

post #11 of 14

Very nice job,, that sammy at the end looks scrumptious 

 

DS

post #12 of 14
Thread Starter 
Quote:
Originally Posted by tropics View Post

Chris you are easy I would have wanted home made Cannolis LOL
http://www.smokingmeatforums.com/t/180981/canollis-with-home-made-ricotta-shells

Richie

Hhaha well if you bring those over, I'll make you a sauage and peppers hero too!!
post #13 of 14
Thread Starter 
Quote:
Originally Posted by driedstick View Post

Very nice job,, that sammy at the end looks scrumptious 

DS

Thanks so much! The sandwich was good! Hate to waste the extra meat that's in the very bottom of the stuffer so lunch just presented itself
post #14 of 14
Thread Starter 
Had a link today for lunch and I'd have to say my assessment is good not great. The flavor profile reminds me of those that I ate when I was young but it's not as flavorful as I remember. I used Pecorino Romano that was preshredded and I think next time I will try something with a more pronounced flavor like sharp provolone, Asiago or really good Parmesan. Didn't want to use the expensive stuff for an experiment haha
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