Has anyone made this? Italian onion sausage

[mr_whipple]

Hey... not been engaged here in a while, but I'm still lurking. Haven't had the grinder and stuffer out in a while and I came across this Salsiccia Di Cipolla recipe over on Len Poli's site. Doing a little research, I see a lot of variation in what goes in and what doesn't. This one calls for ground bay leaves and cut scallions, while I've seen the onions sauteed and cooled before hand and a lot of folks use fennel instead of the bay leaves etc etc. I'm going to make it as written, so I'll be back at some point with my results. One thing I did notice was a lot of folks seem to prefer a Veneto Pinot Grigio for the wine which is easy enough to come by. Anyway, just curious if anyone has some knowledge of this particular sausage.

 

[chopsaw]

Anyway, just curious if anyone has some knowledge of this particular sausage.

Yup . I've made an adjusted version of the Poli formula . It's good .
I didn't do a full thread on it , started to but got distracted . This is a picture of the ingredients right before mixing . I didn't use the bay leaf . Added a peice of red pepper I wanted to use up .
Dried parsley and basil . Fresh garlic . I didn't saute anything .
I used a dry white Missouri table wine .
I have plenty of sweet / fennel sausage , and have been making some without ,
so I didn't use any .

 

[mr_whipple]

Yup . I've made an adjusted version of the Poli formula . It's good .
I didn't do a full thread on it , started to but got distracted . This is a picture of the ingredients right before mixing . I didn't use the bay leaf . Added a peice of red pepper I wanted to use up .
Dried parsley and basil . Fresh garlic . I didn't saute anything .
I used a dry white Missouri table wine .
I have plenty of sweet / fennel sausage , and have been making some without ,
so I didn't use any .
View attachment 738277

Nice! That's a bit off the original, but I can see it. Spicy red pepper? I love basil but I can't see it as I thought the original would taste. Guess we'll have to see what happens.

 

[chopsaw]

That's a bit off the original, but I can see it.

Italian sausage is all so regional , and tweeked to individual taste . I used the pepper because I'm at a point where I hate to waste anything , and I had a small peice in the fridge . Home grown on top of that .

Do it up as you planned . I personally would use the onion raw , but do it how you like it . I've made a lot of the different formulas from both Poli and Marianski . Both fresh and cured / smoked . Lunch meat stuff as well .

Spicy red pepper?

I've done the Calabrian from Poli , but like I say , it's all adjusted to our taste .

Just did this based on Forktenders family recipe . I added green onion to his recipe .
Uses 22mm sheep casings . It's insane flavor .


Post up your results , I'm always interested in this stuff .