Italian Sausage help

[bill ace 350]

Have tried many decent hot Italian sausage recipes....

What I'd like to do is find something close to Giannelli Hot Italian Sausage.

There is something about it I can't replicate. I use fennel and anise in my recipes.

Anyone familiar with Gianelli and have a copycat recipe they're willing to share?

 

[JC in GB]

Good luck finding that. Seems like that recipe is a tightly held secret. Will be watching to see if you get any Gianelli clones.

Happy hunting.

JC

 

[Steve H]

I love their sausage but haven't found a recipe for it with all the times I looked.

 

[pops6927]

I mix both the sweet sausage and hot sausage mixes from Butcher - Packer together to make my Italian sausage. Was raised on Gianelli Italian sausages! Mix 1 packet of each and use the recommended amount per pound of pork. Turns out great!

 

[crazymoon]

BA350, Sorry this isn't the recipe you are looking for but this is a good one!
Here is my favorite hot Italian recipe,courtesy of Eldon Cutlip:
10 pounds of pork butt with back fat taken off ( frozen for later use in venny sausage)
4 Tbspn salt
2 Tbspn paprika
2 Tbspn crushed red pepper
1 Tbspn cayenne pepper
3 Tbspn whole fennel seed
2 Tbspn whole anise seed
1 tsp white pepper
1 tsp black pepper
2 Tbspn sugar
1 cup ice water
Ground once through a 3/16 or 1/4 inch plate

 

[Cattoon]

Do you grind first and then mix seasoning or mix seasoning in and then grind?

 

[bill ace 350]

I mix both the sweet sausage and hot sausage mixes from Butcher - Packer together to make my Italian sausage. Was raised on Gianelli Italian sausages! Mix 1 packet of each and use the recommended amount per pound of pork. Turns out great!

Thanks Pop! Close to the Gianelli flavor?

 

[bill ace 350]

BA350, Sorry this isn't the recipe you are looking for but this is a good one!
Here is my favorite hot Italian recipe,courtesy of Eldon Cutlip:
10 pounds of pork butt with back fat taken off ( frozen for later use in venny sausage)
4 Tbspn salt
2 Tbspn paprika
2 Tbspn crushed red pepper
1 Tbspn cayenne pepper
3 Tbspn whole fennel seed
2 Tbspn whole anise seed
1 tsp white pepper
1 tsp black pepper
2 Tbspn sugar
1 cup ice water
Ground once through a 3/16 or 1/4 inch plate

Looks like a good recipe!

 

[crazymoon]

Do you grind first and then mix seasoning or mix seasoning in and then grind?

C, You can do it either way ,I always gring first and then mix but that is my preference.

 

[chef jimmyj]

I prefer a Pork forward, hint of Fennel and Anise flavor. What is this Gianelli's like?
Years ago, there was/is a Pizza shop in Endicott, NY that made these 2'×3' thick crust Pizzas and Sandwiches with the sausage I describe. Ive not had it in decades but it was the best I've ever tasted. Considering the volume they did, nobody was sharing the secret. Heck, might have just been the Cheapest Sausage his Distributor carried...JJ

 

[ddufore]

IMHO, Gianelli’s has set the standard for Italian sausage where it is available.

 

[Steve H]

IMHO, Gianelli’s has set the standard for Italian sausage where it is available.

For over the counter sausage I Agree.

 

[bill ace 350]

IMHO, Gianelli’s has set the standard for Italian sausage where it is available.

Our good friends from Texas visited us a couple of years ago.

We threw some Gianelli on the grill.

Had a bunch of sauteed onions and bell peppers, some good crunchy hard sub rolls with butter....

Threw a sausage on the roll, covered with onion and peppers.

They fell absolutely in love with hot Italian sausage sandwiches.

They say they can't get decent Italian sausage there.

Introduced them to Cornell Chicken and salt potatoes too!

 

[Steve H]

Our good friends from Texas visited us a couple of years ago.

We threw some Gianelli on the grill.

Had a bunch of sauteed onions and bell peppers, some good crunchy hard sub rolls with butter....

Threw a sausage on the roll, covered with onion and peppers.

They fell absolutely in love with hot Italian sausage sandwiches.

They say they can't get decent Italian sausage there.

Introduced them to Cornell Chicken and salt potatoes too!

Good man! Love them salt taters and bird. Nasty on the system true. But boy, are they good. Give me some salt taters and a bowl of seasoned butter. And I'm good to go.

 

[smokin peachey]

BA350, Sorry this isn't the recipe you are looking for but this is a good one!
Here is my favorite hot Italian recipe,courtesy of Eldon Cutlip:
10 pounds of pork butt with back fat taken off ( frozen for later use in venny sausage)
4 Tbspn salt
2 Tbspn paprika
2 Tbspn crushed red pepper
1 Tbspn cayenne pepper
3 Tbspn whole fennel seed
2 Tbspn whole anise seed
1 tsp white pepper
1 tsp black pepper
2 Tbspn sugar
1 cup ice water
Ground once through a 3/16 or 1/4 inch plate

Looks like a good recipe. Thanks for sharing.