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 .

 

[mr_whipple]

I'm going to do it this coming week or weekend so yep, I'll post it up.

 

[mr_whipple]

Alrighty folks, bit of a delay in getting this done, but as with anything I do anymore it's subject to my lazy side. Ground yesterday and just got done stuffing, linking and cleaning up this morning.


About a 5lbish pork butt ready to hit the freezer while I get everything else together.

10mm plate. Nice grind.

Bagged up and headed to the fridge overnight.

This was the wine I used. Quite tasty on it's own. Good choice as it really came to work well with the onions. Thought I had a shot of the scallions and parsley etc, but looks like I skipped taking that one.

Everyone in the pool!

My stuffing and linking game is in need of practice. Been too long since I did this.

This turned out incredibly well. The smell of this sausage is simply delicious. It's simplicity sseems to be the strength. I made a test patty before stuffing and I was impressed at how tasty but at the same time subtle it was. I think it has more scent than taste, but in a good way. The way the onions play off the wine is I think the best part.

So there was a bit of a hiccup working up the percentages of ingredients, bay leaves and pepper being the two issues. Poli's recipe showed 2 bay leaves but 10 g in the metric column, and black pepper 2 Tbs but 37 g in the metric. This is dare I say waaaaaaay off. Apparently it's a typo and I adjusted to weighing bay leaves to 1.5 g which comes to .06%, and 2 Tbs of black pepper came to 16 grams. Everything else worked nicely. I'll eat some tomorrow and see what I think.

Anyway, As of now I'm really liking this, again it smells wonderful. I'm certain to be making this again.

Thanks for looking, and relax, it's Sunday.

 

[chopsaw]

Look slike you nailed it . I agree about smelling fantastic , and it only gets better as it sits .
Nice work .

 

[Brokenhandle]

Looks really good! Looking forward to seeing how you like it. Somewhere around here I printed off a recipe for South Carolina onion sausage... I think that's what it was called, but haven't made it yet.

Ryan

 

[mr_whipple]

Look slike you nailed it . I agree about smelling fantastic , and it only gets better as it sits .
Nice work .

I'm liking this. I put it in the beer fridge in the garage to dry the casings, and when my buddy showed up to go out and about I told him to crack that fridge and take a sniff.. he's somewhat not so patiently waiting for a few links.

Looks really good! Looking forward to seeing how you like it. Somewhere around here I printed off a recipe for South Carolina onion sausage... I think that's what it was called, but haven't made it yet.

Ryan

Thanks! I seem to remember last years celebrate sausage had an onion sausage. Can't recall if it was SC or maybe Louisiana? Either way, I'm having a few of these tomorrow for supper, so I'll post up the obligatory cut shot.

 

[Compulsive Smoker]

Looks great!

 

[sandyut]

Wow that looks real tasty! Nice work!