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Italian Sasuage Recipe

Discussion in 'Sausage' started by joed617, May 27, 2006.

  1. joed617

    joed617 Smoking Fanatic OTBS Member

    5lbs of pork course ground
    3 tbs of salt
    3 tbs of pepper
    1/4 to 1/2 cup of paprika <I use Hungerian>
    crushed red peper flakes <as much as you like>
    2 cups of red wine
    I also add 1 pound of provolone cheese chopped into small pieces 3/16" cubed.
    1/2 cup of fennel seeds

    I mix it all together.. heat up a pan and make a small patty <about the size of golf ball and flatten it out> I fry it up in olive oil to see if it has enough seasoning.. If all is ok and taste is fine <I use to stuff them by hand> Now I use my Kitchen aid attatchement and start stuffing in the casings ..twisting them to the size I like. I then take a needle and start pricking the sasuage to get rid of the air. Don't over fill the casing it will explode when cooking!

    Try it you'll like it ..

    Tip: Never fry Bacon or sasuages Naked!
     
  2. cheech

    cheech Master of the Pit OTBS Member

    This looks good enough to try.

    I just may make this in the next week or so.