Star Anise added to Italian Sausage?

[Brit in Portugal]

Here in Portugal I have been successfully making both hot and sweet Italian sausage for new American friends that have moved into the area. One of the guys who liked my sausage said that it was missing Star Anise - something apparently his Italian father used to do way back in the day - and could I add it to my next batch for him. I asked him if he meant anise seeds but he was adamant that it was star anise. Is this something anyone here has heard of? Obviously I'm happy to do this for him but I'm concerned that he is perhaps mistaken and I'm worried about quantities, being that star anise is so pungent. Any thoughts and advice?

 

[jcam222]

I'm not a sausage expert but didn't realize star anise was an ingredient in many Italian Sausage recipes. The most common ingredient similar to anise would be fennel which is common in most Italian sausages.

 

[Brit in Portugal]

I use fennel seed in my Italian sausage and when he mentioned Star Anise I wondered if he meant he would like the stronger taste of anise seed, but he is insistant he means Star Anise!

 

[chopsaw]

You're looking for Anise seed . Never came across a recipe that used star anise in the sausage , but that doesn't mean it's not . Some Italian cookies use star anise
Fennel is the more common one for sausage that most people associate Italian .

All kinds of Italian sausage that doesn't use fennel or anise . I just did an Italian green onion , and Savory Italian . No fennel in either one , but you can add if you like .

All things considered , your friend is most likely thinking fennel .

I don't get to technical with sausage making . I do the same over and over so I dump and run most of the time , but for a 2 1/2 pound batch ( 1100 grams ) of grind I use around 3 grams of fennel seed . Crack half , leave half whole or whatever .

 

[chopsaw]

In my experience the Anise seed gives it what I call " pizzaria " flavor . I sometimes use just anise seed and use that for pizza , sometimes I use both fennel and anise . Seed , not star anise .

 

[zwiller]

I will agree with chopsaw fennel/anise seed being traditional for sausage but decided to try my kung fu. Well I'll be... Apparently it is used in Portuegese-Hawaiian stuff. No lie, sounds fantastic.

https://www.staradvertiser.com/2011...ade-spice-mixture-flavors-portuguese-sausage/

 

[Brit in Portugal]

The spice mix looks very similar to a South African Boerewors sausage spice mix! It's certainly more 'picante' than the locals around here would eat though!!!!

 

[SmokinEdge]

I personally think he is conflating star anise with anise seed, two totally different plants. I’ve used star anise in sausage and I’m personally not a fan, that flavor is more from Asia. Anise seed is native to Europe.

I don’t usually use anise seed in Italian sausage but I do run the fennel seed (fresh cracked) up to 5g/Kg and like that flavor there but fresh cracked from seed is important. If I do add anise with fennel I keep the anise low like no more than 2g/Kg

 

[Brit in Portugal]

I personally think he is conflating star anise with anise seed, two totally different plants. I’ve used star anise in sausage and I’m personally not a fan, that flavor is more from Asia. Anise seed is native to Europe.

I don’t usually use anise seed in Italian sausage but I do run the fennel seed (fresh cracked) up to 5g/Kg and like that flavor there but fresh cracked from seed is important. If I do add anise with fennel I keep the anise low like no more than 2g/Kg

I agree, I think he is confused, perhaps he just wants a bit more of a fennel/anise taste. I think that star anise, like cloves and Shechuan pepper, is one of those spices that need a lot of care or else it it totally over powers everything else.

I think that perhaps I need to go back to him with photographs of the two different seeds and make sure he knows what he is talking about!

 

[zwiller]

I think you dang well could use a little star anise in an italian mix. Seen lots of formulas with cinnamon and the like so. Yeah, you need to sneak up on it tho. Good idea on the pics.

Shechuan pepper

You're not kidding! I have 8oz of the stuff and is like lifetime supply. VERY interesting stuff. That brightness, lemony thing.

 

[chopsaw]

Apparently it is used in Portuegese-Hawaiian stuff.

I see it in asian sausage . I think it's in chinese 5 spice too .

 

[bill ace 350]

I use fennel and anise in my hot italian sausage

Thread 'Hot Italian Sausage' https://www.smokingmeatforums.com/threads/hot-italian-sausage.280129/

 

[Brit in Portugal]

I use fennel and anise in my hot italian sausage

Thread 'Hot Italian Sausage' https://www.smokingmeatforums.com/threads/hot-italian-sausage.280129/

I've seen others combine fennel and anise seed in Italian sausage and I always wondered if the fennel got 'lost' within the anise taste, making the addition of fennel a bit moot. What are your thoughts on the combination taste?

 

[processhead]

When I taste fennel seed and star anise, I pick up on the familiar black licorice flavor in both.
I think you could make a passable Italian sausage using either, but I suspect fennel is the more traditional seasoning.

 

[bill ace 350]

I've seen others combine fennel and anise seed in Italian sausage and I always wondered if the fennel got 'lost' within the anise taste, making the addition of fennel a bit moot. What are your thoughts on the combination taste?

Taste profile is like an Italian Sausage from Syracuse/Central NY. Gianelli hot italian

 

[sawhorseray]

WHATEVER SEEDS YOU DECIDE TO ADD DUMP THEM ON A TIN PIE PLATE AND THROW THEM UNDER YOUR OVEN BROILER FOR A COUPLE OF MINUTES, RELEASES FLAVOR. RAY