sausage noobie needs basic italian sausage recipe

[bagbeard]

my local country butcher makes fresh sausage on tuesdays and is going to set aside some of the special blend of pork cuts he uses for his gourmet sausages.  he offered to grind it for me but i want to experience the whole process. Does anyone have a good recipe for something that will taste like store bought italian sausage minus some of the salt.  i want to experiment but have a couple of young ones that dont do well with new foods, so i want to stick with tastes they know.

im looking for a fresh mild italian sausage.

any help would be greatly appreciated

thanks,

ps for hot smoking, what temp is good for sausage?

 

[chef jimmyj]

There are many good recipes here.... http://www.smokingmeatforums.com/newsearch?search=italian+sausage  This calculator from Alelover makes calculating how much ingredients you need easy. You can reduce the Salt if you wish...JJ

http://www.smokingmeatforums.com/t/133235/italian-sausage-calculator

 

[boykjo]

I am a big fan of alelovers (Scott) Italian sausage recipe.... I have made it many times and it's good.............

Hot smoke them between 180 and 225

http://www.smokingmeatforums.com/t/115399/fresh-italian-sausage-with-pix

Boykjo
 

 

[black]

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[bagbeard]

I am a big fan of alelovers (Scott) Italian sausage recipe.... I have made it many times and it's good.............

Hot smoke them between 180 and 225

http://www.smokingmeatforums.com/t/115399/fresh-italian-sausage-with-pix

Boykjo
 

what IT do you take them to?

 

[bagbeard]

off to pick up my meat chucks at the butcher.  they use colagen casings so that is what i will try.  less work as well.  any comments on collagen vs natural?
 

 

[boykjo]

Take em to 160.......... I prefer naturals but collagen will do just fine
 

 

[bagbeard]

well here there are. dark ones have red wine and crushed chilies. others are ice water , mild for the kids and wife.  fried up some of the meat , mmm.  cant wait to taste after the flavours blend and slow smoke them.

 

[bagbeard]

2013-06-13 22.09.24.jpg

• bagbeard
• Jun 13, 2013

  Yummy Italian Sausage, dark ones have dry red wine.