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Hot Italian Sausage

Discussion in 'Sausage' started by danmcg, Dec 17, 2017.

  1. indaswamp

    indaswamp Master of the Pit OTBS Member

    Pulling out ingredients to make a batch of Jalapeno and chedder smoked goose and pork sausage and thought to snap a pic. for you:


    Company processed cayenne (milder) on the left, Home grown ground (hotter; with seeds) on the right. Lighter the color, hotter it is....
  2. bobrap

    bobrap Smoke Blower

    Did this over the last weekend and came out pretty good. Never used anise before and thought the fennel was a bit low. so...added my normal amount of fennel seed and the anise. Don't think I'll do that again with the same quantities :oops:. Glad I like fennel/licorice. Used 32-35mm casings and they came out looking like kielbasi! What size casings do you guys use for Italian? Thought about getting some 29-32mm from Syracuse casing but worry they might be to thin/small. Thanks.
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I like the 29-32's as there are a little more bun size. The sausage in the original post were 32-35's cause I was out of the smaller ones.
  4. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Also might depend on what brand casings you have . I bought a cheaper home pack that said 32 / 35 , but odd size and length in the bag . Some are close to 40 . I just pick thru them .
  5. bobrap

    bobrap Smoke Blower

    I guess I'll order the smaller casings. I have some of their 28+ sheep casings that I tried for some brats. Some folks thought them to be too "skinny".