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 .
Gonna be nice for cutting steaks too .
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 .
All rubbed up with some Tender quick and brown sugar .
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 .
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 .
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 .
I left one batch in a coil . I wanted a more rustic look for the sausage and peppers .
Dropped into a preheated skillet .
Chopped up the peppers and onions while it was browning on
the frist side .
After a few flips , and the color is good I take it out of the pan .
And add the peppers and onions .
Once the fresh peppers get soft , I add in these .
They are a must in my opinion .
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 .
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 .
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 .
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 .
The struggle was real , but I actually stayed calm .
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 .
Fried some up the next morning for breakfast .
OK , that's enough of that .
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 20240516_094808.jpg](https://www.smokingmeatforums.com/data/attachments/697/697454-a500078bf36f40f3b44c0d85d8ffb87f.jpg)
Gonna be nice for cutting steaks too .
![20240516_095754.jpg 20240516_095754.jpg](https://www.smokingmeatforums.com/data/attachments/697/697455-370172e5af11862c8773fe5edea78e72.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 20240516_101204.jpg](https://www.smokingmeatforums.com/data/attachments/697/697456-afa818ae6c83542d06ab851aa1f7a36c.jpg)
All rubbed up with some Tender quick and brown sugar .
![20240516_101746.jpg 20240516_101746.jpg](https://www.smokingmeatforums.com/data/attachments/697/697457-38ddf49b391ee6112819658a3647a968.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 20240518_091503.jpg](https://www.smokingmeatforums.com/data/attachments/697/697459-5131c34b99c6982a9b9f8188a204e4bd.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 20240518_091605.jpg](https://www.smokingmeatforums.com/data/attachments/697/697460-8fb58616703472789877f95adfd6c27c.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 20240518_091846.jpg](https://www.smokingmeatforums.com/data/attachments/697/697461-a44838a06d3eefb0da1a4d091ecc5a97.jpg)
I left one batch in a coil . I wanted a more rustic look for the sausage and peppers .
![20240524_162234.jpg 20240524_162234.jpg](https://www.smokingmeatforums.com/data/attachments/697/697478-66c3df2c89e20ad1fe0f3d5c56f16d03.jpg)
Dropped into a preheated skillet .
![20240524_162320.jpg 20240524_162320.jpg](https://www.smokingmeatforums.com/data/attachments/697/697479-879bd65f5ca868374d29059c261d204a.jpg)
Chopped up the peppers and onions while it was browning on
the frist side .
![20240524_162704.jpg 20240524_162704.jpg](https://www.smokingmeatforums.com/data/attachments/697/697480-00e3eb4c229cb94c46390fcfeba7adae.jpg)
After a few flips , and the color is good I take it out of the pan .
![20240524_163511.jpg 20240524_163511.jpg](https://www.smokingmeatforums.com/data/attachments/697/697482-fb634eacab46fa2bef75645c4543dd30.jpg)
And add the peppers and onions .
![20240524_164115.jpg 20240524_164115.jpg](https://www.smokingmeatforums.com/data/attachments/697/697483-fbbd3e2d99de2f9f007262824ecd11eb.jpg)
Once the fresh peppers get soft , I add in these .
They are a must in my opinion .
![20240525_074109.jpg 20240525_074109.jpg](https://www.smokingmeatforums.com/data/attachments/697/697487-208ac2ddf51505cd1a3fcc446fa03636.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_170732.jpg](https://www.smokingmeatforums.com/data/attachments/697/697484-16914a3b654e10d554654bde9f2876ee.jpg)
![20240524_171806.jpg 20240524_171806.jpg](https://www.smokingmeatforums.com/data/attachments/697/697485-b6ed526fd55a0099278b3e10e9fd70ca.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 20240524_175921.jpg](https://www.smokingmeatforums.com/data/attachments/697/697486-a975a2938b2219c20d7fac213879d6d2.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 20240518_073219.jpg](https://www.smokingmeatforums.com/data/attachments/697/697488-edcc19acdaebf84d66fbb2f7ef6f7fb4.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 20240518_080026.jpg](https://www.smokingmeatforums.com/data/attachments/697/697489-8fa2e08305d38d731b7ff9742163e956.jpg)
The struggle was real , but I actually stayed calm .
![20240518_080029.jpg 20240518_080029.jpg](https://www.smokingmeatforums.com/data/attachments/697/697490-32095c4bfd2110b26121d68ef3ca2622.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 20240518_083143.jpg](https://www.smokingmeatforums.com/data/attachments/697/697491-74b4e7099d2b83e9e6faae0064ec8f0b.jpg)
Fried some up the next morning for breakfast .
![20240519_074209.jpg 20240519_074209.jpg](https://www.smokingmeatforums.com/data/attachments/697/697492-6b85dcbfe8ac101d294b7f17a58e2d86.jpg)
![20240519_084255.jpg 20240519_084255.jpg](https://www.smokingmeatforums.com/data/attachments/697/697493-f77bfe50c02dcdfc2a562c112f82ed0f.jpg)
OK , that's enough of that .
Last edited: