Is this a "sweet" italian or a basic italian? I'm looking for the ingredient that makes it sweet. Sugar?Italian Sausage
Ingredients
- 15 to 18 feet natural hog casing 32-35mm, or pack in bulk
- 7 pounds fatty pork shoulder
- 2 pounds hard pork fat
- 6 tablespoons fennel seeds
- 2 teaspoons coriander seeds
- 1 tablespoon dry basil
- 1 tablespoon dry oregano
- 1 teaspoon cayenne pepper
- 3 tablespoons sea salt
- 4 teaspoons black pepper, coarse
- 1 tablespoon Paprika
- 1 tablespoon sugar
- 2 tablespoons grated garlic
- 1 1/2 cups crushed shaved ice (or ice water)
Instructions
Add the hog casing to a medium-sized bowl and cover by 4 to 5 inches with cold water, and set it aside.
Cut pork and fat into 1-inch chunks and place them into a bowl, cover them, and put them in the freezer or refrigerator to chill for 15-20 minutes.
In the meantime, add the fennel, coriander, basil, oregano, red pepper, black pepper, salt, paprika, and sugar to a spice grinder and pulse 10 to 15 times to break down the fennel and coriander a bit. This does not have to be perfect.
Run the cold cubed pork through the food grinder using the medium size dye (3/16” or 4.5mm) into another pan.
Add in all the spices, garlic, and shaved ice, and mix thoroughly.
Fry a small piece of the Italian sausage and taste it to adjust any seasonings, and then place it again in the freezer or refrigerator for 15-20 minutes.
Run some water through the center of the hog casing to rinse everything out.
Attach the hog casing around the sausage filler, tie a knot at the end, run the chilled sausage through the attachment at low speed, and stuff the hog casing. of the sausage and continue stuffing until all the ingredients have been used. Can pack as bulk as well.
“Sweet” Italian means it has no Chile. That’s the way I understand it anyway. Most of the “sweet “ Italian has basil in it also.Is this a "sweet" italian or a basic italian? I'm looking for the ingredient that makes it sweet. Sugar?
Is this a "sweet" italian or a basic italian? I'm looking for the ingredient that makes it sweet. Sugar?
Thank you. I've also read somewhere about adding a sweet basil. This must be the secret.“Sweet” Italian means it has no Chile. That’s the way I understand it anyway. Most of the “sweet “ Italian has basil in it also.
+1 my understanding as well.“Sweet” Italian means it has no Chile. That’s the way I understand it anyway. Most of the “sweet “ Italian has basil in it also.
I have a few formulas I like but all the italian I tried were fails. I have the Leggs hot italian but have not run it yet.I gave up on trying to get seasoning combinations for different sausages.
I just buy a bag that is good for 25# of sausage.
I have Hot and Mild from AC Legg.
103 ? It's good . Not super hot but it's there . That's the one I used to make snack sticks out of .I have the Leggs hot italian but have not run it yet.
I have the book , but always use his web site .I may have to breakdown and buy Marianski's book. I'm more of a cliff notes guy though which is why I love this forum :)
Thanks! I'm not a licorice guy though (unless its a red twizzler or redvine).You want to try one that is "uniquely" sweet.........here you go. Described as a "Sicilian-style" fresh sausage. Can be stuffed into casings or used as bulk. In this recipe, the "sweet" comes from the anise. Think licorice. Some like it a lot.......some not at all.
5 pounds ground pork butt
5 teaspoons kosher salt
3 teaspoons coarsely ground fresh black pepper
2 cloves minced garlic
2 1/2 teaspoons fennel seed (toasting it helps)
1 teaspoon anise seed (start with 1/2 tsp and work up)
crushed red pepper to taste (1 teaspoon would get most peoples' attention......I use little to none)
That's what sweet Italian is . Comes from the fennel and or the anise .I'm not a licorice guy though
Fantastic looking recipe . I add pecorino romano and white wine . I use that amount of fennel and anise , but for 2 1/2 pounds ."Sicilian-style" fresh sausage.
Yup, like Chop said, anise and fennel both provide that black licorice(ish) flavor. Anise more so but I think italian sausage needs both.Thanks! I'm not a licorice guy though (unless its a red twizzler or redvine).
His " Polish , hot smoked " is fantastic .Recently made my best ever Kielbasa,