Italian Sausage, Kind of Hot

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disco

Epic Pitmaster
Original poster
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SMF Premier Member
Oct 31, 2012
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Canadian Rockies
I had a recipe idea that I wanted to try and it needed Italian sausage so it was obviously time to make some. This introduces a problem. She Who Must Be Obeyed likes sweet Italian sausage and I like hot. I went sweet with a touch of heat.

I cubed 1 kilogram (2.2 pounds) of cold from the fridge pork butt steak (after the bone was removed).



I put the meat in the fridge to chill again.

I mixed together my spices:
  • 12 ml (2 1/2 tsp) kosher salt
  • 8 ml (1 1/2 tsp) ground black pepper
  • 6 ml (1 tsp) ground coriander
  • 5 ml (1 tsp) garlic powder
  • 4 ml (1 tsp) paprika
  • 1 ml (1/4 tsp) cayenne
  • 2 ml (1/2 tsp) dried thyme
  • 2 ml (1/2 tsp) dried oregano
  • 2 bay leaves
  • 25 ml (2 tablespoons) fennel seed

Before I added the fennel and bay leaf, I put it a coffee grinder I keep for spices and processed just for a few seconds to break up the bay leaf and crack the fennel seeds.


I added the following to make a slurry:
  • 90 ml (2/3 cup) skim milk powder
  • 30 ml (2 tbsp + 1 tsp) lemon juice
  • 25 ml (2 tbsp) light corn syrup
  • 45 ml (3 tbsp) red wine
  • 30 ml (2 tbsp + 1 tsp) cold water

I put the slurry in the fridge.

I ground the meat through the medium plate of my KitchenAid grinder attachment and put it back in the fridge to chill.


I put the meat on a tray and poured the slurry over it. I mixed it thoroughly by hand for 5 minutes.


I put it in the fridge to chill while I cleaned up and did a fry test. Very nice!

I took out what I needed for the recipe I was working on and stuffed the rest into 32 mm collagen casings.


I pinched the sausages every 6 inches and cut with shears.


The finished product.


I did a video of this project:



The Verdict:

This was the perfect compromise. It had a touch of spice for me and She Who Must Be Obeyed didn't beat me! Life is good!

Disco
 
Looks great from here Disco! Italian sausage is always good, but the red wine kicks it up a bit!

Great work and points for keeping SWMBO happy!
 
D, Good looking sausage and  a great post! 
points.gif
 
Disco that looks so good to me,I have not had sausage in a week. points on a great post

Richie
 
Last edited:
Nice job on the sausage Dicso!

Luckily, Judy & I both like HOT sausage, so I get to kick it up a little!

Point to you Sir!

Al
 
Looks great Disco!
Thank you!
Looks great from here Disco! Italian sausage is always good, but the red wine kicks it up a bit!

Great work and points for keeping SWMBO happy!
Har. A wise man always keeps the better half happy! Thanks!
 
D, Good looking sausage and  a great post! 
points.gif
Thanks, CM. I appreciate the point!
 
Disco that looks so good to me,I have not had sausage in a week. points on a great post

Richie
No sausage in a week? Withdrawal setting in yet?
 
 
Nice job on the sausage Dicso!

Luckily, Judy & I both like HOT sausage, so I get to kick it up a little!

Point to you Sir!

Al
I will work on her to increase the heat! Thanks for the point, Al.
 
Awesome and like the other they looks great.
Kind words from the Sultan of Sausage! Thank you!
 
Disco, delicious looking sausage and a great video.     Thank you for sharing the recipe.
Thanks, Whistech!
Looks great Disco! Another fine write up and video.

Point!
I appreciate that, Case!
 
Looks good Disco!! Saw your video on TV and was wondering about those casings. Did you twist between the links and how well do they hold their shape?

By the way, be careful with your KA grinder. I ran mine through the dishwasher (disregarded the directions) and the plastic ended up getting brittle and cracking right where the 2 tubes meet. It still worked, but I didn't wanna take a chance on bacteria growing in the break so I chucked it.
 
I've been making "hot" Italian sausage since I began making sausage....interesting addition of elements i've not thought about :
  • 1 ml (1/4 tsp) cayenne (I use crushed red pepper)
  • 2 ml (1/2 tsp) dried thyme
  • 2 ml (1/2 tsp) dried oregano
  • 2 bay leaves
  •  
  • 90 ml (2/3 cup) skim milk powder (every time I use this the sausage (polish and Italian)  tasted powdery/chalky
  • 30 ml (2 tbsp + 1 tsp) lemon juice (never thought of this)
  • 25 ml (2 tbsp) light corn syrup (ditto)  
  • 45 ml (3 tbsp) red wine Added red wine to my basic recipe buy was not in love with the flavor ...I did it on the recommendation of a cheat friend of mine who came from Naples about 6 years ago...
I'll make up a batch next timeI make sausage and compare.

'

Thanks for the new insights

Pete
  •  
 
Excellent looking sausage there, Disco!!! POINTS!!!!! 
points.gif


I'm a big fan of Italian sausage and love fennel in mine.  I found a recipe a while back that also added some crushed anise seeds.  It enhanced and complemented the flavor of the fennel, and I always add it to my Italian sausage now.  It was 2 tsp of crushed anise seed per kilo of meat.  Give it a try one day and I think you will like it.  Otherwise, the base recipe was very similar.
 
 
Looks great Disco,,, POINT

DS 
Thanks for the point, DS!
 
Looks good Disco!! Saw your video on TV and was wondering about those casings. Did you twist between the links and how well do they hold their shape?

By the way, be careful with your KA grinder. I ran mine through the dishwasher (disregarded the directions) and the plastic ended up getting brittle and cracking right where the 2 tubes meet. It still worked, but I didn't wanna take a chance on bacteria growing in the break so I chucked it.
I used to twist but now I just squeeze between my fingers. It makes about 1/4 inch flat spot that I cut through. Because there is some casing with little sausage in it, I don't get a bow tie effect when I cook them. It is the easiest laziest way I have found to do collagen sausage.

I have been using my KA for 30 years (always hand washing) and have only had to replace plates and cutter as they don't sharpen well. I would rather have a dedicated grinder but She Who Must Be Obeyed is squawking about the number of my toys.
 
I've been making "hot" Italian sausage since I began making sausage....interesting addition of elements i've not thought about :
  • 1 ml (1/4 tsp) cayenne (I use crushed red pepper)
  • 2 ml (1/2 tsp) dried thyme
  • 2 ml (1/2 tsp) dried oregano
  • 2 bay leaves
  •  
  • 90 ml (2/3 cup) skim milk powder (every time I use this the sausage (polish and Italian)  tasted powdery/chalky
  • 30 ml (2 tbsp + 1 tsp) lemon juice (never thought of this)
  • 25 ml (2 tbsp) light corn syrup (ditto)  
  • 45 ml (3 tbsp) red wine Added red wine to my basic recipe buy was not in love with the flavor ...I did it on the recommendation of a cheat friend of mine who came from Naples about 6 years ago...
I'll make up a batch next timeI make sausage and compare.

'

Thanks for the new insights

Pete
  •  
Re the skim milk powder, I used to use more but I find this amount helps the moistness without affecting the texture.

I used to use more red wine but went to less and added the lemon juice. I like the combination.
 
Excellent looking sausage there, Disco!!! POINTS!!!!! 
points.gif


I'm a big fan of Italian sausage and love fennel in mine.  I found a recipe a while back that also added some crushed anise seeds.  It enhanced and complemented the flavor of the fennel, and I always add it to my Italian sausage now.  It was 2 tsp of crushed anise seed per kilo of meat.  Give it a try one day and I think you will like it.  Otherwise, the base recipe was very similar.
I will give that a try dward! Thanks for the point!
 
Big thumbs up. Just made a batch with venison and pork (80/20). Fry test was amazing. 

Used the leftovers in the stuffer to make with some eggs for a late breakfast and it was delicious. 

Going to vacuum pack the sausages here shortly and get them in the freezer, except for one package that'll be cooked in pasta sauce this coming week! 

I was also thinking of kicking in some crushed red pepper for a little more heat. I went a little more heavy-handed with the cayenne and didn't notice the heat, but my family says my tongue's been scorched off, so maybe it's just me, lol. 
 
 
Big thumbs up. Just made a batch with venison and pork (80/20). Fry test was amazing. 

Used the leftovers in the stuffer to make with some eggs for a late breakfast and it was delicious. 

Going to vacuum pack the sausages here shortly and get them in the freezer, except for one package that'll be cooked in pasta sauce this coming week! 

I was also thinking of kicking in some crushed red pepper for a little more heat. I went a little more heavy-handed with the cayenne and didn't notice the heat, but my family says my tongue's been scorched off, so maybe it's just me, lol. 
Thanks for the kind words! I am glad you like it. As for the heat, I usually go a little light on heat to save my marriage!

Disco
 
 
Thanks for the kind words! I am glad you like it. As for the heat, I usually go a little light on heat to save my marriage!

Disco
There's wisdom in that post. :)

I'm not a good judge of heat. Stuff that I say "isn't spicy at all" makes my kids and wife sputter and gasp. 

I sealed the links up and threw them in the freezer and we'll see how they go with pasta/sauce. I anticipate it will work out very nicely. The venison yields a more dry texture, but cooked in sauce, that often is overcome. 
 
Great video.

Only one thing missing.

You had the wine bottle visible in every scene except the last. Guess you finished it before you shot that scene. 
beercheer.gif
 
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