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home made Italian sausage for pizza


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Joined Jun 22, 2009
I use quite a few of TSM mixes & they do need a little help. I usually just use 1/3 more than they call for & tweak it from there. Their hot breakfast sausage is very good, but once again it’s doesn’t have the heat we are looking for so I just add 1/3 more of the mix & we just love it.

Steve H

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Joined Feb 18, 2018
I do the same as Al with TSM spices. I've become to think of their blends as a base blend to build off of. Not slamming them. Just my preference. Everybody has different tastes. Your recipe sounds quite good.


Meat Mopper
Joined Oct 24, 2017
I sometimes think that there is something missing in the Italian mixes too -- The homemade versions get so much closer. Try this -- if what you find is close, and it only has Fennel seed, try taking that amount as 1/2 fennel, and 1/2 ANISE seed. This was the trick for me and my family. Hope this helps. R


Master of the Pit
OTBS Member
Joined Nov 16, 2016
Good hack Polka Polka I am new to italian sausage but I bet there could things like this at play. That said, I mentioned freshness already but I no longer buy spices (even whole) from the store. I order online and have been MUCH happier with my results. I have not bought this but look at the reviews and see all the folks talking how much better it is over stuff from the store. I look at it this way, most sausages can be purchased relatively inexpensive so if I am making it I want to be the best that it can.

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Master of the Pit
SMF Premier Member
Joined Oct 12, 2017
Once you have a base of proportions it's easier to fine tune a sausage recipe to your liking. In a store bought seasoning you don't have a real reference point to change.
Ditto! Completely agreed. Thank you for sharing the recipe, Sir! Bookmarked.

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