Hot Italian Sausage

[bill ace 350]

Picked up a 7.5 pound boneless pork shoulder roast at the commissary.

Plan on cubing, seasoning and grinding tomorrow.

Will not be stuffed, but packaged loose.

Will post pictures.

Here is my recipe:
7.5 Pounds Boneless Pork Shoulder
6 Teaspoon Fennel Seed
3 Teaspoon Anise Seed
3 Tablespoon Coarse Kosher Salt
1.5 Tablespoon Coarse Ground Black Pepper
1.5 Tablespoon Garlic Powder
1.5 Tablespoon Crushed Red Pepper
1.5 Teaspoon Basil
1.5 Teaspoon Oregano
1 Cup Red Wine

 

[chopsaw]

Sounds good Bill . Last time I did sausage , I put most of the Italian in 1 lb . meat bags . Get better use of it I think .
Give any though to keeping half the fennel whole , and crushing the other half ? I did that on suggestion from another member . I think it adds something to the flavor . Be watchin .

 

[Jimbo9414]

Sounds like a great recipe.....I like to toast the seeds, adds flavor depth IMO. Burn easily though. Please let us know how they turn out..have fun!

 

[dward51]

Glad to see anise in there. A lot of recipes omit anise and IMO it is a core part of the flavor. I'm also in the camp that thinks dividing the fennel and keeping part whole and part cracked or rough crushed lets the flavor blend better.

Sounds great though.

 

[bill ace 350]

Getting ready to start.
I'll use game bags for storage also.
Will crack some of the seeds.

Getting hungry

 

[tropics]

I'm in
Richie

 

[SmokinAl]

Looks like a real good recipe to me!
Al

 

[bill ace 350]

 

[coolkayaker]

How did these turn out? I'm currently formulating my own Italian sausage recipe based loosely on this one. Any pics of the finished product?

 

[bill ace 350]

How did these turn out? I'm currently formulating my own Italian sausage recipe based loosely on this one. Any pics of the finished product?

 

[bill ace 350]

It was pretty good. ground it, put it in game bags, no pics.

Next time around I will increase the amount of black and crushed red pepper. by how much, not sure yet..

 

[daveomak]

Here's a guide for amounts of spice usage...

 

[coolkayaker]

Here's a guide for amounts of spice usage...

View attachment 394974

Wow this great! Thanks for this!

 

[couger78]

Here's a guide for amounts of spice usage...

View attachment 394974

Very helpful, indeed!
One can adjust, of course, per taste, but having the amounts the pros use (per amount of meat) takes a lot of the mystery out of 'how much should I add?'

 

[daveomak]

....

...... I'll hang around until you post your perfected recipe... ...

 

[Omnivore]

I know this is an old post but just want to say that I made a mini batch of this last night (just to make sure I would like it before committing) and it's delicious! After reading the comments of what you'd add next time I added some Korean chili flakes (warm heat) as well as some fresh minced garlic for a little extra kick. Otherwise followed the measurements to a T and it was really tasty. I definitely liked the anise seed and will be using that in my Italian sausages in the future. I used 80% venison and 20% pork fatback and when I ground the venison by itself I was worried because it was pretty gamey, but between the spices and the fat, you'd never know it was an older buck. Thanks for posting your recipe!

 

[bill ace 350]

Thank you very much! I need to make another batch!

I know this is an old post but just want to say that I made a mini batch of this last night (just to make sure I would like it before committing) and it's delicious! After reading the comments of what you'd add next time I added some Korean chili flakes (warm heat) as well as some fresh minced garlic for a little extra kick. Otherwise followed the measurements to a T and it was really tasty. I definitely liked the anise seed and will be using that in my Italian sausages in the future. I used 80% venison and 20% pork fatback and when I ground the venison by itself I was worried because it was pretty gamey, but between the spices and the fat, you'd never know it was an older buck. Thanks for posting your recipe!

Thanks for the comments! Glad you liked it. Need to make some more soon

 

[buckbros]

Picked up a 7.5 pound boneless pork shoulder roast at the commissary.

Plan on cubing, seasoning and grinding tomorrow.

Will not be stuffed, but packaged loose.

Will post pictures.

Here is my recipe:
7.5 Pounds Boneless Pork Shoulder
6 Teaspoon Fennel Seed
3 Teaspoon Anise Seed
3 Tablespoon Coarse Kosher Salt
1.5 Tablespoon Coarse Ground Black Pepper
1.5 Tablespoon Garlic Powder
1.5 Tablespoon Crushed Red Pepper
1.5 Teaspoon Basil
1.5 Teaspoon Oregano
1 Cup Red Wine

I know this is an old thread but I am new to sausage making and came across this recipe for Italian sausage. I am going to try this but was wondering why the Red Wine? Is this a Pinot Noir or something else?

 

[bill ace 350]

I know this is an old thread but I am new to sausage making and came across this recipe for Italian sausage. I am going to try this but was wondering why the Red Wine? Is this a Pinot Noir or something else?

I'm pretty sure any wine would work. i used red because i saw it in other recipies.

 

[buckbros]

Did you use a sweet or a dry red wine?