Thanks Shooter Rick! Italian sausage Qview

nickelmore

Smoking Fanatic

Original poster

Feb 5, 2009

546

10

Lockport IL

• Oct 26, 2009

• #1

His Itallian Sausage is the best! I have tried a number of recipes that I just was not real happy with. I mixed up a 5 lb bath yesteday, let is rest overnight, fry pan test....wow...

Even the wife said "do not do anything to this one"

What do you you have in the way of a good polish? I think most of the recepies in the "bible" are kind of bland.

 

scpatterson

Smoking Fanatic

OTBS Member

SMF Premier Member

May 1, 2009

939

14

Mcnairy County Tennessee

• Oct 26, 2009

• #2

How about shooting Shooter Ricks Recipe over to me.....Any thing to look out for while doing this?? Nay Leasons learned?? Really looks good.....I may not be able to do this recipe though..I dont ahve a Budlight box....Only MGD

 

shooterrick

Master of the Pit

OTBS Member

SMF Premier Member

Jan 13, 2008

2,035

20

South Louisiana

• Oct 26, 2009

• #3

Well I am happy ya like it. Look up my thread on Kielbasa polish and give it a try. It is a somewhat traditional Kielbasa with my twist as usuall.

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

39

Des Moines, Iowa

• Oct 26, 2009

• #4

Great looking sausage. And if it came from Shooter Rick it has to be good.

 

nickelmore

Smoking Fanatic

Original poster

Thread starter

Feb 5, 2009

546

10

Lockport IL

• Oct 26, 2009

• #5

This is a well balnced recipe, I did use the basil and oregeno. I used fresh garlic as well.

Shooters Hot Italian-Style Sausage
4 lbs lean pork butt,cubed
1 lb pork fat,cubed (I use pork trimmings)
4 t fennel seed
2 t anise seed
2 Tbs coarse kosher salt
1 Tbs fresh black pepper, coarsely ground
1 Tbs granulated garlic
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.
__________________

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Oct 26, 2009

• #6

Sausage looks GREAT...

However, You would think that a man that could afford that nice of grinder would at least use a Heineken box for the pan stand...

 

jeffesonm

Smoke Blower

Mar 3, 2008

102

10

• Oct 28, 2009

• #7

Sausage looks great! What kind of grinder is that? Looks like a mixer too?