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Who has a great Italian Sauage Spice mix? Care to Share it?

post #1 of 21
Thread Starter 

I have tried Italian Sausage twice ... I don't like either mix of spices. I am confused as to why it don't taste like my vision says it should.

So if you have a great spicy mix please help a brother out! LOL!!!!!!

 

DDR

post #2 of 21

AC Leggs  #103

 

http://www.smokingmeatforums.com/t/241772/ac-leggs-103-hot-italian-seasoning-mix-final-money-2-8-16

post #3 of 21
why not share your recipe and we can see if we can help ya out.

Here's my recipe.
http://www.smokingmeatforums.com/t/171733/hot-italian-sausage
Edited by DanMcG - 8/27/17 at 3:04pm
post #4 of 21

DD, here is mine from Eldon Cutlips book:

10 pound recipe

10 pounds pork butt

4 TBS of salt

2 TBS paprika

2 TBS red chili peppers(crushed)

1 TBS cayenne pepper

3 TBS whole  fennel seed

2 TBS whole anise seed 

1 tsp white pepper

1 tsp black pepper

2 TBS sugar ( I usually omit this)

1 cup ice water

stuffed into 33-36 mm casing or leave in bulk for grill patties

 

This is my go to recipe and it is delicious!

post #5 of 21
post #6 of 21
Quote:
Originally Posted by ddrian View Post

I have tried Italian Sausage twice ... I don't like either mix of spices. I am confused as to why it don't taste like my vision says it should.
So if you have a great spicy mix please help a brother out! LOL!!!!!!

DDR

For starters, what does your vision tell you it should taste like and what's lacking in the spice mixes you've tried?

Just throwing recipes at the wall and seeing which one sticks is fun and all, but you're gonna end up trying a whole lotta sausage which may or may not be what you're looking for.

In my case, I happen to really love the flavor of fennel in my Italian sausage. I finally figured out that if I grind it, I get more of the flavor throughout the sausage.

Others may be looking for more heat. Others might be seeking a sweeter sausage. Still others might be looking for something more subtle and savory.

Try and narrow down what you're looking for and you'll likely get better advice as to how to achieve it.
post #7 of 21
Thread Starter 
DR


For starters, what does your vision tell you it should taste like and what's lacking in the spice mixes you've tried?

Just throwing recipes at the wall and seeing which one sticks is fun and all, but you're gonna end up trying a whole lotta sausage which may or may not be what you're looking for.

In my case, I happen to really love the flavor of fennel in my Italian sausage. I finally figured out that if I grind it, I get more of the flavor throughout the sausage.

Others may be looking for more heat. Others might be seeking a sweeter sausage. Still others might be looking for something more subtle and savory.

Try and narrow down what you're looking for and you'll likely get better advice as to how to achieve it.

Quote:
Originally Posted by Mdboatbum View Post


For starters, what does your vision tell you it should taste like and what's lacking in the spice mixes you've tried?

Just throwing recipes at the wall and seeing which one sticks is fun and all, but you're gonna end up trying a whole lotta sausage which may or may not be what you're looking for.

In my case, I happen to really love the flavor of fennel in my Italian sausage. I finally figured out that if I grind it, I get more of the flavor throughout the sausage.

Others may be looking for more heat. Others might be seeking a sweeter sausage. Still others might be looking for something more subtle and savory.

Try and narrow down what you're looking for and you'll likely get better advice as to how to achieve it.

MD 

 

I am from the east coast style of Italian food style. The Pep is spicy but not to the point it burns, I can taste the Anise and Fennel. This has both it in  and they are not noticeable. The salt is right but the spices are just not there. 

post #8 of 21
Thread Starter 

 

 

Quote:
Originally Posted by DanMcG View Post

why not share your recipe and we can see if we can help ya out.

Here's my recipe.
http://www.smokingmeatforums.com/t/171733/hot-italian-sausage

 

 

Quote:
Originally Posted by CrazyMoon View Post
 

DD, here is mine from Eldon Cutlips book:

10 pound recipe

10 pounds pork butt

4 TBS of salt

2 TBS paprika

2 TBS red chili peppers(crushed)

1 TBS cayenne pepper

3 TBS whole  fennel seed

2 TBS whole anise seed 

1 tsp white pepper

1 tsp black pepper

2 TBS sugar ( I usually omit this)

1 cup ice water

stuffed into 33-36 mm casing or leave in bulk for grill patties

 

This is my go to recipe and it is delicious!

 

 

 

 



Try and narrow down what you're looking for and you'll likely get better advice as to how to achieve it.

Thanks to every one of you for your input. Ill try to sypher this.

post #9 of 21

This recipe that Palladini shared might be the ticket. http://allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/

 

I'd maybe increase the fennel by half and add some anise seed, as well as some hot pepper flakes.

post #10 of 21

http://www.smokingmeatforums.com/t/201583/chicken-sausage-italian

 

This is outstanding.

 

I've made this with red pepper as well.

post #11 of 21
Quote:
Originally Posted by WNCTracker View Post
 

http://www.smokingmeatforums.com/t/201583/chicken-sausage-italian

 

This is outstanding.

 

I've made this with red pepper as well.


WOW Thanks for the bump never even thought about posting my Chicken,the original recipe was made with all pork

Richie

post #12 of 21
Quote:
Originally Posted by tropics View Post

Quote:
Originally Posted by WNCTracker View Post
 

http://www.smokingmeatforums.com/t/201583/chicken-sausage-italian

 

This is outstanding.

 

I've made this with red pepper as well.


WOW Thanks for the bump never even thought about posting my Chicken,the original recipe was made with all pork

Richie

I've made it with 60:40 chicken:deer, all pork, all chicken, 50:50 pork:deer it's always been awesome. The spices are perfect. Chicken:deer is my favorite with red pepper


Sent from my iPhone using Tapatalk
post #13 of 21

I do not attempt to compete with seasoning makers whatsoever.  However, I do have one 'special blend' I use.  From Butcher Packer (www.butcherpacker.com):

I mix together (put in a tub and shake thoroughly)

 

a couple packages of

 

 

and a couple packages of

 

 

 

Boom!  My 'Italian' sausage seasoning!  I measure it out like the directions say to do, including water, mix and grind once through a coarse plate, then stuff with my stuffer.  Delicious!  Quick!  Easy!  

 

 

Of course, these are directions for using the entire package on 25 lbs. of meat.  But, you can 'proportion' the amount to how much meat you are using... this is an article I wrote on how to do just that:

 

http://www.smokingmeatforums.com/a/pre-proportioning-mix-ingredients

 

Hope this helps!

post #14 of 21

If you mix your own, I am of the opinion that a good dose of fennel is needed and needs to be paired with an equal amount of anise.   A lot of recipes only use fennel, but the anise complements it very well.  Here is one I've been making lately.  Had some on a homemade pizza tonight.  I like converting my often repeated recipes to metric as I can load them in a spreadsheet and calculate for any quantity of meat. I've made this one in 2 pound, 5 pound and 10 pound batches.  A good gram scale that has 1/100th of a gram resolution in the display is a must for spice measuring in small batches (run $20-$30 on Amazon).

 

5 pounds pork butt (well fatted)  2,272.7 grams metric

4.5 grams crushed black pepper

40.9 grams kosher salt

4.5 grams white sugar

6.8 grams cracked fennel

6.8 grams anise seed

2.3 grams coriander

2.3 grams caraway

227.3 ml cold water

 

For medium add:

7.5 grams crushed red pepper flakes (or to taste)

 

For hotter add:

4.5 grams cayenne pepper (or more if you like to live dangerously)

post #15 of 21

  Do you have a copy of Rytek Kutas's Book? I use the recipe out of his book the last couple times and have really enjoyed that. Also the fresher the spices are helps. That has become our go to.

post #16 of 21

Great point!!!! Fresh spices make a world of difference, no matter which recipe you use.   And Rytek Kutas's recipes are time tested as well.

post #17 of 21

About a month ago I made a 25# batch of Italian sausage using the calculator from another member on in this thread.

http://www.smokingmeatforums.com/t/133235/italian-sausage-calculator

 

This is the best Italian sausage I have ever had. Anyone that has tried it has complimented on how good it is. It was easy too. I was blown away at how much fennel it called for when I made it. But like many others have said here, good Italian sausage takes a LOT of fennel.

post #18 of 21
Thread Starter 

First of all I want to thank every one for the great recipes.

Today we made 60 pounds of Dry Cured salami using Umai Dry 50 MM Tubes. They have added 25-30 pound packages in the 50 and 70 size.. YES! 22.00 for 25-30 pounds is a great deal and I am doing a happy dance.

We made Soppressata di Calabria.

Added a touch of our own to each 10 pounds.

 

10 Pounds Soppa Sun Dried Tomato

10 Pounds Soppa Orange Peel

10 Pounds Soppa Juniper Berry

 

We made 20 pounds of Dry Cured Pepperoni

10 Pounds Regular

10 pounds with 2 teas of CENTO Crushed Cherry Peppers.. (like they use on Italian subs on the east coast).

 

10 Pounds of Italian Sausage Fresh for patties and bulk.

5 pounds of pepperoni Snack Sticks

5 Pounds of Breakfast Sausage

 

After a few Glasses of Wine and a long read of all of your posts, I figured it out.

I  Learned a valuable lesson. If you don't know how much wine to add to your sausage DONT ADD ANY.

I added 3 times the amount needed in a deep red wine that was really dry.

 

So... Some people love the sausage and some don't.

I don't. After some more research, I have decided to use more of a Chardonnay   style wine when I use it. It is a safer flavor than red wine.  

especially at 3 times the amount needed!

From the last batch the Soppa is good. The pep sux! The rest of the sausage sux as far as I am concerned.

 

So today ... I used the correct amount in every style that required it..  If all else fails read the manual !!!!

You posts are awesome and I will try them  as time goes by. I am grateful to you all.

 

 

I found these recipes on this site. They have many

http://www.meatsandsausages.com/sausage-recipes

 

 

For the soppa I used this mix

http://www.meatsandsausages.com/sausage-recipes/fermented/italian/soppressata-calabria

 

I Used this recipe for Breakfast

 

http://www.meatsandsausages.com/sausage-recipes/breakfast

 

This one for Italian

http://www.meatsandsausages.com/sausage-recipes/italian-sausage

 

This one for Peperoni

http://www.meatsandsausages.com/sausage-recipes/pepperoni-dry

I added the same amount as the anise they call for of Fennel 1/2 whole 1/2 ground.

10 pound was regular

10 pounds had the CENTO added.

 

All recipient's we increased to meet the amount of meat weight we were using.

We used 50 MM tubing. WOW they we about 2 pounds each LOL!!!

I will post pics as we go on the cure.

We are going for 30-35 percent shrink.

The umai dry is so easy to use!

Again I want to thank all of your posts. They were the light at the end of my WINE tunnel!

 

DDR


Edited by ddrian - 9/6/17 at 5:27pm
post #19 of 21
Thread Starter 

Here is the progress pictures.

My Son and Good friend stuffing

 

 hanging in the closet to start fermentation.

 

 

 

We make PEP stick from a backwoods mix. Put them in the oven and cooked to 165 IT

then turned the oven on 170 F op end the door a crack and dried them overnight. 50 percent shrink!~

Cold smoked them 6 hrs with apple. They were great.

The salt is perfect but we will add some pepper and more pep spices in next time. 

 

Color Change in the Sopa and Pep two days in.

 

Moved them today to the Refrigerator for the long haul.

Ill post progress in the cure from time to time. 

 


Edited by ddrian - 9/6/17 at 5:27pm
post #20 of 21

Great thread...   thanks for all your work....   pts..

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