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Looking for "Old World" italian sausage recipe

Discussion in 'Sausage' started by zwiller, Jun 10, 2019.

  1. zwiller

    zwiller Master of the Pit OTBS Member

    Looking for one with fennel and some heat like a good pizza joint uses. Loose style and not in any casing. Totally craving lasagna with it. Anyone have one? Or at least point me in the right direction? All store bought stuff I ever had fails miserably and way off the mark.

    Thanks in advance!
     
    noboundaries likes this.
  2. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    This is a good one from Dan . I've made it . Really good .
    https://www.smokingmeatforums.com/threads/hot-italian-sausage.270865/
    Page 243 of Marianski's book . Sweet Italian . He gives amount for mild and hot . Made that one also . Really good too .
    Richie has a great formula for chicken Italian . I've made that too using chicken thighs . It's great . Would work with pork . Post 14 has the recipe
    https://www.smokingmeatforums.com/threads/chicken-sausage-italian.201583/
    I always add more fennel and like the anise in it too . The anise may be what makes you think pizza joint .
     
    indaswamp, noboundaries and zwiller like this.
  3. johnmeyer

    johnmeyer Master of the Pit

    I'm watching this thread with great interest. I grew up in Chicago and miss the Italian sausage I remember. I've done a lot of research, and most camps seem to think you only use salt, pepper, and garlic. There are lots of questions about whether fennel is the key ingredient, or whether "true" Italian sausage never uses it.

    My first attempt at making my own bulk Italian sausage (I don't have a stuffer), tasted great, but was most definitely not the taste I remember from 1960s Chicago Italian.
     
    zwiller likes this.
  4. bill ace 350

    bill ace 350 Smoking Fanatic

    I like Italian sausage with both fennel and anise
     
    zwiller and chopsaw like this.
  5. Hot Italian Sausage

    5 lbs fresh ground Berkshire pork butt-medium grind, once through
    1 TBS sea salt or kosher salt
    3 TBS toasted & ground fennel seeds
    1 tsp fresh ground black pepper
    1/2 tsp fresh ground white pepper
    4 tsp ground chili flakes
    1 TBS(+1/2 tsp)paprika
    1 TBS minced garlic
     
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  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Chop, thanks for posting those links. My Italian mother's family from the Eastern US all made sausage, and I haven't tasted anything close to what they made. Hot, sweet, and liver sausages, cut into thirds and fried in a cast iron pan, often graced the breakfast table or Sunday sauce. All of them included fennel and anise.

    Liver sausage (probably made with other offal too) was an acquired taste, but I find that's the one I miss the most. It was very dark sausage, and the strong flavor did not taste like liver, which I despise and was forced to eat as a kid.

    I will definitely try the sausage in the links above.
     
    zwiller likes this.
  7. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    It's a very regional thing and alot of variations . I've made the Luganega which has no fennel or anise . It's good and what some consider Italian sausage . If I see " sweet " I think fennel .

    My wife's family on her Fathers side was full Italian . They did not eat the sweet sausage . Only the Luganega style .
     
    zwiller likes this.
  8. zwiller

    zwiller Master of the Pit OTBS Member

    THANKS GUYS! So I happy I posted. I think we are onto something. WOW. I cannot imagine eating a big sausage if it tasted like this. What little I had was scattered on a pie or in gravy and it literally took over the flavor of the whole dish.

    Rich, Dan's looks dang good and on point so does Richie's but admit I prefer weight based recipes. I gotta ask since you found these so fast. I am also looking for a chicken sausage recipe that had a variety of sweet peppers and onion it and can not locate it after searching numerous times (and I am pretty good at it usually). Any idea?

    I don't care if it's true or not but there is no doubt the stuff I want has fennel in it. Also makes sense anise would kick it up too.
     
  9. bill ace 350

    bill ace 350 Smoking Fanatic

    Here is my recipe:
    7.5 Pounds Boneless Pork Shoulder
    6 Teaspoon Fennel Seed
    3 Teaspoon Anise Seed
    3 Tablespoon Coarse Kosher Salt
    1.5 Tablespoon Coarse Ground Black Pepper
    1.5 Tablespoon Garlic Powder
    1.5 Tablespoon Crushed Red Pepper
    1.5 Teaspoon Basil
    1.5 Teaspoon Oregano
    1 Cup Red Wine
     
    zwiller likes this.
  10. Here is the Italian style sausage I came up with some time ago, keep in mind
    it is hot and spicy so adjust seasoning as desired.

    38 oz leanish pork butt
    10 oz pork fat
    3 tbl fresh minced garlic
    1 tbl black pepper
    1 tbl ground cayenne
    2 tbl fennel seed
    2 tbl anise seed
    3 tbl paprika, smoked if you have it
    1 tbl dextrose
    4 tsp salt
    1 1/2 tsp phosphate
    3/4 tsp cure #1
    3/4 tsp msg
    1 tbl SPC
    1/2 cup red wine

    I usually link these and use them on a hoagie type sandwich, or sliced
    and added to a pizza, but it could be made as an unlinked sausage as
    well. If that is what you want the SPC could be eliminated.

    Cal
     
    zwiller likes this.
  11. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    If that was something you saw on here , I sure can't find it .

    When I made Richies recipe I cut the chicken thighs into chunks , put the seasoning on and let it rest overnight . The next day it smelled so good I got the idea that it would be good just cooked like that .
    So next time I de boned and removed the skin . Cut into 1 " chunks seasoned and in the fridge . Next day I threw them on the blackstone with peppers and onions . Had it with pasta , but would make a great sandwich . Richies chicken was really great for my taste . I add cure to the poultry sausage .
     
    zwiller likes this.
  12. smokerjim

    smokerjim Master of the Pit OTBS Member SMF Premier Member

    this is my hot sausage 12lb. pork 2 1/2 oz. salt 2oz fennel seed 1 1/2 oz. crush red pepper(more if you want it hotter) paprika to color ,
     
    zwiller likes this.
  13. indaswamp

    indaswamp Master of the Pit OTBS Member

    I got one....
    Got it from an Italian Immigrant that started a meat market here in the US. He sells a pile of it in his store. I do not have it with me right now, but I will post it for you when I can.
     
    zwiller likes this.
  14. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    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
    I just made a batch of this and had patties on the grill the past few nights, DELICIOUS!
     
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  15. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    CM , I like that one .
     
    crazymoon likes this.