Hot Italian Sausage

[indaswamp]

That’s some handy insight into determining relative cayenne heat by color indaswamp!.

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....

 

[bobrap]

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.

 

[DanMcG]

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.

 

[chopsaw]

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 .

 

[bobrap]

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.

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".