Italian sausage and peppers plus freezer restock .

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chopsaw

Epic Pitmaster
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Dec 14, 2013
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OFallon Mo.
90% of the sausage I make is some form of Italian and breakfast in bulk or links .
I keep the freezer stocked up , usually means making sausage at least once every 3 weeks .
I wanted some Italian for supper , and realized I was out . So first thing I had to do was make some .
Grabbed me a new knife set the other day . Showed up just in time .
20240516_094808.jpg
Gonna be nice for cutting steaks too .
20240516_095754.jpg
Took a little detour . I talk sometimes in Buckboard bacon threads about
using the fat cap side of a butt if it looks like bacon .
Well , I needed most of this for sausage , but I had to cull out a small hunk .
It's a little over a half pound . Perfect for bacon .
20240516_101204.jpg
All rubbed up with some Tender quick and brown sugar .
20240516_101746.jpg
Ok , need to get moving .
I grind , season , mix and back in the fridge overnight .
Stuff the next day . This is sweet Italian based on Marianski , but I do so much of it the amounts are
what I like and mostly are eyeballed / measured . I know what my tablespoon / tsp are , salt is always weighed out .

Stuffed . You can see I pinched a section .
20240518_091503.jpg
Before I link I get an idea of what size I need to get equal lengths .
I just go from the end that's tied , and work toward the end that's open .
Just pinching and adjusting the links .
20240518_091605.jpg
Then I twist the first one , skip 2 , twist 3 and so on .
Every other one twisted in the same direction makes up the ones
you skip . Nice clean grind . One pass through the 1/4 " plate .
Good fat definition , not over worked .
20240518_091846.jpg
I left one batch in a coil . I wanted a more rustic look for the sausage and peppers .
20240524_162234.jpg
Dropped into a preheated skillet .
20240524_162320.jpg
Chopped up the peppers and onions while it was browning on
the frist side .
20240524_162704.jpg

After a few flips , and the color is good I take it out of the pan .
20240524_163511.jpg
And add the peppers and onions .
20240524_164115.jpg
Once the fresh peppers get soft , I add in these .
They are a must in my opinion .
20240525_074109.jpg
Everything getting where it needs , I add some chopped garlic .
I add that at the end so it doesn't burn . Cut the sausage in rough lengths and add it back to the pan .
Hit the whole thing with a half cup of white wine . Gets the good stuff off the bottom and steams the sausage to temp .
20240524_170732.jpg
20240524_171806.jpg
Left my options open for a sandwich or knife and fork .
Decided on some Pecorino and garlic rice . Had a side salad and some
store bough bread . Perfect meal . The sausage is fantastic .
20240524_175921.jpg
Thanks for looking . I try not to be so long , but since we are already ;
Here's some more .
Ordered some 22mm sheep casings the other day .
Just so happened a generous forum member shared some breakfast sausage seasonings
he just got . Those showed up while I was grinding .
Pre tubed from Syracuse casing .
20240518_073219.jpg
Great casings . Pre tubed helped here for sure . I had to much on the tube ,
and they didn't want to feed . I managed to get a good amount . About 50 links ,
but that was all I wanted of that .
20240518_080026.jpg
The struggle was real , but I actually stayed calm .
20240518_080029.jpg
I used the last of what was on the horn to start the next batch .
Those worked perfect , slide right off . I know what I need to do
for next run .
20240518_083143.jpg
Fried some up the next morning for breakfast .
20240519_074209.jpg
20240519_084255.jpg

OK , that's enough of that .
 
Last edited:
Dang Rich, that looks great! Sausage and peppers and then a breakfast fit for a king! Nice work

Ryan
 
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Looks awesome Rich! Sausage and peppers is one of my all time favorite meals.
Thanks . Yup same here . I also like it with onions and potatoes . Those sweet cherry peppers are a must . adds a briney taste to it .
Dang Rich, that looks great! Sausage and peppers and then a breakfast fit for a king! Nice work

Ryan
Thanks Ryan . Love me some good breakfast sausage too .
 
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Rich, phenomenal work bud… man could I dive into a plate of that! YUM!

Can you tell me more about that knife set?
 
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phenomenal work bud… man could I dive into a plate of that! YUM!
Thanks for the comment . It was really good . Those butts had just came into the store . Had a pack date of the week before . So they were really fresh and clean .

Can you tell me more about that knife set?
I bought the slicer a week or so ago .
20240502_162710.jpg
I really liked it , and wanted to get a curved boning knife .
Went to the website and saw they had that " Butchers set " .
Didn't need the skinner , but the set was a better deal than buying the other two by themselves . Came with a sharpening steel also .
$60.00 , but I do enough primals , I should have bought these a while ago .
Here's the link to the set .


The store if you want a single .

 
Nice batch of sausages Rich.

I am also in for doing a big plate of peppers and sausages.

And that breakfast ... man I could go for that today.

I have to get make some more sausages soon also. Once things settle in here for the summer
( I hope they do , all depends on the tear down or rebuild I am thinking of )

David
 
Strong work. Sausage and peppers is a regular in the rotation here, and yours look killer.
 
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Nice batch of sausages
Thanks David . I appreciate the comment .
Once things settle in here for the summer
( I hope they do , all depends on the tear down or rebuild I am thinking of )
Yup . Nothing some metal studs and corrugated panels won't fix .
Did this one down at my buddies farm . 24X20 .
cab1.JPG
1.JPG
Nice and comfy .
cabin 107.jpg
 
Yes sir, Rich! That sausage looks fantastic and then cooked with peppers and onions takes that to another level, nice work...
 
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Strong work. Sausage and peppers is a regular in the rotation here, and yours look killer.
Thanks . I usually do it with just onions and potatoes . Sometimes the bell peppers get to me , but
the lunch box sweets ( red / orange ) work great for this . First time using the brined cherry peppers , but that made it .
 
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Reactions: forktender
90% of the sausage I make is some form of Italian and breakfast in bulk or links .
I keep the freezer stocked up , usually means making sausage at least once every 3 weeks .
I wanted some Italian for supper , and realized I was out . So first thing I had to do was make some .
Grabbed me a new knife set the other day . Showed up just in time .
View attachment 697475
Gonna be nice for cutting steaks too .
View attachment 697476
Took a little detour . I talk sometimes in Buckboard bacon threads about
using the fat cap side of a butt if it looks like bacon .
Well , I needed most of this for sausage , but I had to cull out a small hunk .
It's a little over a half pound . Perfect for bacon .
View attachment 697477
All rubbed up with some Tender quick and brown sugar .
View attachment 697478
Ok , need to get moving .
I grind , season , mix and back in the fridge overnight .
Stuff the next day . This is sweet Italian based on Marianski , but I do so much of it the amounts are
what I like and mostly are eyeballed / measured . I know what my tablespoon / tsp are , salt is always weighed out .

Stuffed . You can see I pinched a section .
View attachment 697480
Before I link I get an idea of what size I need to get equal lengths .
I just go from the end that's tied , and work toward the end that's open .
Just pinching and adjusting the links .
View attachment 697481
Then I twist the first one , skip 2 , twist 3 and so on .
Every other one twisted in the same direction makes up the ones
you skip . Nice clean grind . One pass through the 1/4 " plate .
Good fat definition , not over worked .
View attachment 697482
I left one batch in a coil . I wanted a more rustic look for the sausage and peppers .
View attachment 697499
Dropped into a preheated skillet .
View attachment 697500
Chopped up the peppers and onions while it was browning on
the frist side .
View attachment 697501

After a few flips , and the color is good I take it out of the pan .
View attachment 697503
And add the peppers and onions .
View attachment 697504
Once the fresh peppers get soft , I add in these .
They are a must in my opinion .
View attachment 697508
Everything getting where it needs , I add some chopped garlic .
I add that at the end so it doesn't burn . Cut the sausage in rough lengths and add it back to the pan .
Hit the whole thing with a half cup of white wine . Gets the good stuff off the bottom and steams the sausage to temp .
View attachment 697505
View attachment 697506
Left my options open for a sandwich or knife and fork .
Decided on some Pecorino and garlic rice . Had a side salad and some
store bough bread . Perfect meal . The sausage is fantastic .
View attachment 697507
Thanks for looking . I try not to be so long , but since we are already ;
Here's some more .
Ordered some 22mm sheep casings the other day .
Just so happened a generous forum member shared some breakfast sausage seasonings
he just got . Those showed up while I was grinding .
Pre tubed from Syracuse casing .
View attachment 697509
Great casings . Pre tubed helped here for sure . I had to much on the tube ,
and they didn't want to feed . I managed to get a good amount . About 50 links ,
but that was all I wanted of that .
View attachment 697510
The struggle was real , but I actually stayed calm .
View attachment 697511
I used the last of what was on the horn to start the next batch .
Those worked perfect , slide right off . I know what I need to do
for next run .
View attachment 697512
Fried some up the next morning for breakfast .
View attachment 697513
View attachment 697514

OK , that's enough of that .
You've been kill'in it lately, Rich, it all looks amazing.

When I was a kid, my Gramp's would stuff the smaller casings with his Italian sausage, then make pinwheels that would cover the whole 22'' Weber grill grate. He would cook them over real oak wood coals, to turn them he used his pizza peel.

Noni, would make the pepper's and onions, and sourdough baguettes.
I remember him making them every time the 49er's were on TV for a Sunday game. They were left out, so everyone could eat them while watching the game.

Then Noni would serve supper, normally homemade pasta and a big garden salad.
It's no wonder why I'm such a food whore!!!:emoji_laughing:
 
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Yes sir, Rich! That sausage looks fantastic and then cooked with peppers and onions takes that to another level, nice work...
Thanks Charles . It's a great meal . A good jarred red sauce and it makes a great sandwich .
Looks really good Rich
Thanks Jim . Those butts were just packed a week or so before I bought them . Nice clean meat . Really fresh too .
 
You've been kill'in it lately, Rich, it all looks amazing.
Thanks Dan , I appreciate that . I was hoping you would come by and add comments . Always enjoy the family memories .
I was torn between adding some Mid's or Rao sauce and making a sandwich , but it smelled so good just as it was . The sausage was killer . All those flavors just go so good together .
 
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Thanks . I usually do it with just onions and potatoes . Sometimes the bell peppers get to me , but
the lunch box sweets ( red / orange ) work great for this . First time using the brined cherry peppers , but that made it .

I have a very simple recipe, and the only thing I normally differ is the sausage. A few weeks ago I made it with store bought meatballs that I smoked for an hour or so on a whim to see if I could taste it. Pellet grills get a bad rap, but I had no problem tasting the smoky flavor, and it was not unwelcome. Potatoes are something I haven't done with them.. hmm. Taters and onions and peppers.. sounds like home fries kinda sorta.
 
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Thanks David . I appreciate the comment .

Yup . Nothing some metal studs and corrugated panels won't fix .
Did this one down at my buddies farm . 24X20 .
View attachment 697609
View attachment 697608
Nice and comfy .
View attachment 697610

I have done a lot of steel stud work over the years .
That looks great. Is that sitting on steel joists, I tried to blow up the picture .

And love the outside and what did you use on the interior walls. As what ever I build will be heated but very low in winter so no gyproc for me.

I was down to property yesterday, just to mark out for the 12 x 20 shed first . And went in the building what a mess. Still not sure about just knocking it down or trying to build with what is there . Fresh is so much easier , but I have to look at cost , but as Mona says ( ha ha ) my labour is free.

David
 
made it with store bought meatballs that I smoked for an hour or so on a whim to see if I could taste it. Pellet grills get a bad rap, but I had no problem tasting the smoky flavor,
Meatballs ,,, now that's a great idea . I'll have to try that .
Agree on the pellet grill . Mine puts the perfect smoke profile on meats .

. Potatoes are something I haven't done with them.. hmm. Taters and onions and peppers.. sounds like home fries kinda sorta.
It's a good add . When I use potatoes , I brown everything in a skillet , then put it in a casserole dish and bake it in the oven . The potatoes soak up all the flavors .
 
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Great job on that sausage Rich. I've been a fan of the Italian sausage Sammie since I was a young teen and had my first one at the county fair.

Point for sure
Chris
 
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Great job on that sausage Rich. I've been a fan of the Italian sausage Sammie since I was a young teen and had my first one at the county fair.
Thanks . Yup . Makes a great sandwich . I'll be doing that soon .
 
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