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Hot Italian sausage.

Steve H

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Morning all. Last night I got the pork butt out of the fridge that I thawed out. It was one of the biggest I've seen. It was just shy of
13 pounds. Deboned and cubed. I ended up with a touch over 11.5 pounds. I measured out 10 pounds for the sausage. The rest I'll keep for another recipe.
Then mixed in the 68 grams of salt and 2 tbs sugar. And let it rest over night.
This morning I ground it through a fine plate. Then added:
2 tbs pepper
4 tsp ground coriander
4 tbs smoked paprika
4 tsp red pepper flakes
2 tbs dried oregano
2 tbs fresh minced garlic
2 tbs fennel seeds
Mixed it up a bit.
Then in a 1 cup ice water I added 2 tsp cure
1/2 cup red wine.
Mixed until it got good and tacky.
I then took a glob and cooked it for texture and flavor.

PA311288.jpg


Looks great. The texture and flavor is dead on.

PA311289.jpg


I had to restrain myself from making another "test" patty!

PA311290.jpg


I made 5 pounds of links. The rest I divided into 8 oz portions and vacuum sealed. The sausage are racked in the fridge until I smoke them.
I usually use hot paprika. But was out. And couldn't find any. Which is why I used smoked paprika and red pepper flakes.

PA311291.jpg


And I used this instead of regular red wine. I think the changes actually improved the flavor.
 
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Sowsage

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Yummm! That's some fine looking sausage Steve. Nice work. I may have to try the recipe.
 

tx smoker

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Wow Steve!! That's a great looking batch of sausage. We go through a bunch of spicy Italian sausage around here and I'm always looking for a new recipe to try, although the one I've been making for a long time now is really good. Gonna print this and compare to mine. Might use yours straight up or possibly derive a hybrid recipe combining the two. Thanks for sharing!!

Robert
 

Brokenhandle

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looks good steve! I know what ya mean about the test patties...kinda cuts into the supply!

Ryan
 

tx smoker

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Just curious Steve, are you planning to smoke the links or freeze them? I'm only asking because as I was stealing your recipe I noticed that you have cure in it.

Robert
 

dernektambura

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Just curious Steve, are you planning to smoke the links or freeze them? I'm only asking because as I was stealing your recipe I noticed that you have cure in it.

Robert
Yes, I'm curious to cuz for 11.5 lbs of meat, salt amount of 68 grams seems a bit to low at 1.2%... are you freezing them or you're planing to cure and make charcuterie sausages...?
 

sawhorseray

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Beautiful batch of sausage Steve, now you've go me thinking about breakfast, big Like. Looks as tho some are headed for the smoker too. I always put cab and garlic in my Italian sausage, provides a distinct flavor they we enjoy. Nice piece of work. RAY
 

Steve H

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Yes, I'm curious to cuz for 11.5 lbs of meat, salt amount of 68 grams seems a bit to low at 1.2%... are you freezing them or you're planing to cure and make charcuterie sausages...?
It was only 10 pounds of meat. The rest I froze plain.
 

Steve H

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I see the confusion which I caused. I meant to say they're racked until I smoke them. Not until tomorrow.
20201031_105049_HDR.jpg

I wanted them to bloom a bit before they went into the smoker. They are in now. Sorry about that!
 

Steve H

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Just curious Steve, are you planning to smoke the links or freeze them? I'm only asking because as I was stealing your recipe I noticed that you have cure in it.

Robert
Yup, they are smoking now.
 

chef jimmyj

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Nice! A different recipe than most Italian Sausage. Has some interesting additions...JJ
 

DanMcG

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Looks great Steve, I been meaning to smoke some Italian for a while, but haven't got around to it. I'm looking forward to what you think of yours.
 

Steve H

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Looks great Steve, I been meaning to smoke some Italian for a while, but haven't got around to it. I'm looking forward to what you think of yours.
Thanks Dan!
 

Winterrider

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Nice looking links. What size casing on them ?
 

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