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Shooters Sausage Project this weekend

post #1 of 13
Thread Starter 
I have taken a recipe, and modified it to up the spice a lot to make Hot Italian Sausage. Don't really care for the sweet Italian so any comments before I start this afternoon on the recipe will be appreciated.
OOPS! I believe 3t is same as 1 TBS. Sorry did this in my head and am fixing in my file. LOL
Shooters Hot Italian-Style Sausage

4 lbs lean pork butt,cubed
1 lb pork fat,cubed (I use pork trimmings)
5 t coarse kosher salt
3 t fresh black pepper, coarsely ground
3 t granulated garlic
4 t fennel seed
2 t anise seed
1 Tbs crushed red pepper
1/2 cup chilled water

1 t dry sweet basil (optional)
1 t dry oregano (optional)

Prepare the casings. Grind the meat and fat together through the course disk. Mix the water and remaining ingredients with the ground meat and fat. Stuff the mixture into casings. Refrigerate and use within three days {immediately if using store-ground meat as this is not as sanitary as grinding your own), or freeze.
post #2 of 13
Sounds good Rick, let us lknow how it comes out.
post #3 of 13
sounds like a good combo rick-and yes 3tsp to a tbls.good luck
post #4 of 13
Sounds like a good one Rick.
post #5 of 13
Thread Starter 
Do to Sandys honey dos the sausage and pics will come tomorrow Sunday. I am making it in the morning and will post results good or bad that night. 17 bales of pine straw mulch and 3 cloriopsis later I just want to take a shower and eat! LOL
post #6 of 13
Cant wait now that my computer is fixed.I used your dry rub on my first canadian bacon awhile back..I am not a rookie at these things and i loved your rub profile with just a few personal tweeks....PDT_Armataz_01_37.gif
post #7 of 13
HOT is good... Can hardly wait for the qview...
post #8 of 13
I like it hot and know what you mean about the sweet italian sausage. Let us know how it all turns out.
post #9 of 13
Yet another addition to the long list of your recipes there Rick. Thanks again and again for the next one.PDT_Armataz_01_37.gif
post #10 of 13
Sounds good Rick looking forward to the results!!
post #11 of 13
It's Sunday morning, where's the sausage? J/K Rick.
here is some good advice that I copied from Hog Warden in another post, just encase you missed it;
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.

I love it with the anise but I'm the only one here in my house that does.
post #12 of 13
Thread Starter 
Will definitely know today if the recipe is any good. I am in the process waitin for the pork and fat to partially freeze before the grind. Will post pics later today with first impressions. Sandy is awful picky about her Italtian sausage so she will have something to say for sure I would imagine! LOL
post #13 of 13
BUMP...icon_mrgreen.gif.OOPS saw the new thread
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