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Thanks Shooter Rick! Italian sausage Qview

post #1 of 7
Thread Starter 
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.







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post #2 of 7
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
post #3 of 7

You are welcome!

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.
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post #4 of 7
Great looking sausage. And if it came from Shooter Rick it has to be good. PDT_Armataz_01_37.gif
post #5 of 7
Thread Starter 

Shooter Rick Sausage recipe

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.
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post #6 of 7
Sausage looks GREAT...PDT_Armataz_01_34.gif

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...icon_mrgreen.gif
post #7 of 7
Sausage looks great! What kind of grinder is that? Looks like a mixer too?
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Thanks Shooter Rick! Italian sausage Qview