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Italian Sausage w/qview

post #1 of 11
Thread Starter 
the last of 50lbs i made a few weeks ago going on the grill....

soon as butts hit .99 cents again...i'll be doing 50 more. usually make it 2 times a year. i leave about 15lbs uncased each time for pizza's, fatties, scrambled eggs, etc....mmmmmm im getting hungry
post #2 of 11
Hey 'runnr-Wanna share your Italian Sausage recipe with us? I got about 15 lbs of pork trimmings and Ma is getting a little tired of my country sausage.

Homemade Country Sausage

2 pounds lean pork (shoulder/butt or trimmings)
1/2 pound pork fatback
3 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried sage, crumbled fine
1/2 teaspoon cayenne
1 teaspoon sugar
1/4 cup water

Coarsely grind the pork meat and fatback together into a large bowl. Add the salt, black pepper, dried sage, cayenne, sugar and water and quickly but thoroughly mix to combine. In a hot skillet fry a tablespoon of the sausage until done, taste and adjust seasoning if necessary. Shape sausage into patties. In a skillet fry patties until browned on both sides and no longer pink in the center. Serve hot.
post #3 of 11
Great lookin sausages runr
post #4 of 11
Awesome looking sausages, I ditto Dutch, we would love the recipe, and Dutch thank you for yours...
post #5 of 11
Thread Starter 
hey dutch...
started using this recipe when i was about 8 making it with my grandfather. havent changed a thing since

here it is..this is based on 25lbs mild italian sausage, so you gotta do your math here if ya gonna cut the recipe ;)

25lbs of butt or shoulder (actual meat weight no bone cubed 1"x1")
*unless your grinder can handle larger*
1/2 lb salt (non iodized)
2 oz fennel seed
1 1/2 oz cbp (cracked black pepper)
1 oz sweet papirika (optional)
*personally i dont use it. the amount of paprika compared to the amount of meat only adds color no flavor.*
1-2 oz crushed red pepper (optional for hot sausage)

*keep the meat cold*

grind it up with a course disk, spread it out to season. i usually will fry some up after 1/2 seasoning to make sure i dont get it salty. finish seasoning to your liking. stuff it ;)

i use either hog, or collagen casings depending whats available

remember with any sausage making keep that meat cold or ya gonna be grinding paste...i usually stick my cubed pork into the freezer for a bit before grinding so it grinds nice, and dont paste up..

Ps. did i mention to keep the meat cold

eat it and enjoy ;)
post #6 of 11
Thread Starter 
Guess i'll have to settle for 1.49. Right now were at 1.69, but its still cheaper than paying 3.99 for the store bought stuff, and ya get it just how ya like it .....
post #7 of 11
Looks great RR I copied the recipe to give it a try thanks
post #8 of 11
Thanks 'runnr-In another life I worked as a butcher and we always ground the meat cold and the little hobart grinder was kept in the walk-in which was 38* year round.

BTW-what size casing do you use?

Your welcome BBQG- it works at our house. Way back when, we used to use Witt's sausage seasoning and that had alot of other stuff in it like onion and garlic powder and other stuff for anti-caking and preservitives. You can always adjust it to suit you taste.
post #9 of 11
Great looking sausage's bud PDT_Armataz_01_37.gif
post #10 of 11
This weekend, I saw .99 cents and 1.39. at my local stores, so deals can still be found.
post #11 of 11
dagon it anyway ,i live for these sausage post,s but cant for some reason ever open the ones like this .just get a red x where the pics are.icon_sad.gif
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