Hot Italian Smoked Sausage Recipe

two much smoke

Smoke Blower

Original poster

Sep 6, 2007

91

15

• Aug 22, 2009

• #1

Does anyone have a great recipe for this as I have searched on here and cannot seem to find one. If the is one on the board could you please direct me to the url.

Thanks in advance.

 

kingudaroad

Meat Mopper

Feb 3, 2009

248

10

central texas

• Aug 22, 2009

• #2

This is a great italian sausage recipe...scrolldown for the hot recipe. I use this for fresh sausage. To make smoked sausage, replace salt with tenderquick at 1 1/2 tsp per pound of meat, or cure #1 at 1 tsp for 5 lbs of meat and reduce salt 1 tsp per 5 lbs of meat.

http://www.wedlinydomowe.com/sausage...es/italian.htm

 

two much smoke

Smoke Blower

Original poster

Thread starter

Sep 6, 2007

91

15

• Aug 27, 2009

• #3

Thanks does anyone else have a favorite sausage recipe they use?

 

hog warden

Smoking Fanatic

Feb 10, 2009

410

24

• Aug 27, 2009

• #4

The one's I've used are very similar to Kinga's. Unless you have tried those and didn't like it, start there. Those are for 10 pounds, so cut them in half to 5# to start with.

Fennel is the key ingredient for Italian and it helps to "toast" the fennel to get the fragrance out of it. Then grind it before you mix it in. If you like, leave a few fennel seeds whole for appearance sake. Something missing from all those is anise seed. Some like it, some do not. I find it complements the fennel. About 1/2 tsp to 1 tsp per 5# of sausage.

Alton Brown's YouTube video below is a decent primer, except I use natural casings. Nothing wrong with those at all.

http://www.youtube.com/watch?v=TGTfr...eature=related

Follow this process, but use one of Kinga's recipes.

 

erain

Master of the Pit

OTBS Member

SMF Premier Member

Feb 2, 2008

2,678

30

cental minnesota

• Aug 27, 2009

• #5

if you into any sausage making, you need rytek kutas book... Great Sausage Making and Meat Curing... has a ton of recipies including the one for hot italian along with a ton of info. book is like 3 inches thick. highly recomended.

 

two much smoke

Smoke Blower

Original poster

Thread starter

Sep 6, 2007

91

15

• Aug 27, 2009

• #6

Thanks I have that book, is there a favorite that anyone has in there as there are so many.

 

two much smoke

Smoke Blower

Original poster

Thread starter

Sep 6, 2007

91

15

• Aug 27, 2009

• #7

Great video Thanks

 

meat hunter

Master of the Pit

SMF Premier Member

Feb 3, 2009

1,720

14

• Aug 27, 2009

• #8

Like Erain said, get yourself the book by Rytek Kutas. The 4th edition. Great sausage making recipes and meat curing. Its funny that you mention this as we just finished the last of the Italian sausage I made a few months back. It was from Kutas's book and I will post it here for you.

This is for a 10# batch. If you want to do a bigger one, Ill give you the one for 25#.

4Tb Kosher salt
2 cups ice water
1Tb cracked fennel seed
2tsp corse black pepper
1Tb sugar
1Tb crushed hot pepper
1tsp caraway seed
1Tb coriander
10# boneless pork butt

Its really very good. I usally add about 25% more of the fennel and hot pepper as I like it a bit spicey.