Who has a great Italian Sauage Spice mix? Care to Share it?

Discussion in 'Sausage' started by ddrian, Aug 23, 2017.

  1. ddrian

    ddrian Meat Mopper

    I have tried Italian Sausage twice ... I don't like either mix of spices. I am confused as to why it don't taste like my vision says it should.

    So if you have a great spicy mix please help a brother out! LOL!!!!!!

    DDR
     
    Last edited: Aug 23, 2017
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Last edited: Aug 27, 2017
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DD, here is mine from Eldon Cutlips book:

    10 pound recipe

    10 pounds pork butt

    4 TBS of salt

    2 TBS paprika

    2 TBS red chili peppers(crushed)

    1 TBS cayenne pepper

    3 TBS whole  fennel seed

    2 TBS whole anise seed 

    1 tsp white pepper

    1 tsp black pepper

    2 TBS sugar ( I usually omit this)

    1 cup ice water

    stuffed into 33-36 mm casing or leave in bulk for grill patties

    This is my go to recipe and it is delicious!
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    For starters, what does your vision tell you it should taste like and what's lacking in the spice mixes you've tried?

    Just throwing recipes at the wall and seeing which one sticks is fun and all, but you're gonna end up trying a whole lotta sausage which may or may not be what you're looking for.

    In my case, I happen to really love the flavor of fennel in my Italian sausage. I finally figured out that if I grind it, I get more of the flavor throughout the sausage.

    Others may be looking for more heat. Others might be seeking a sweeter sausage. Still others might be looking for something more subtle and savory.

    Try and narrow down what you're looking for and you'll likely get better advice as to how to achieve it.
     
  5. ddrian

    ddrian Meat Mopper

    For starters, what does your vision tell you it should taste like and what's lacking in the spice mixes you've tried?

    Just throwing recipes at the wall and seeing which one sticks is fun and all, but you're gonna end up trying a whole lotta sausage which may or may not be what you're looking for.

    In my case, I happen to really love the flavor of fennel in my Italian sausage. I finally figured out that if I grind it, I get more of the flavor throughout the sausage.

    Others may be looking for more heat. Others might be seeking a sweeter sausage. Still others might be looking for something more subtle and savory.

    Try and narrow down what you're looking for and you'll likely get better advice as to how to achieve it.
    MD 

    I am from the east coast style of Italian food style. The Pep is spicy but not to the point it burns, I can taste the Anise and Fennel. This has both it in  and they are not noticeable. The salt is right but the spices are just not there. 
     
  6. ddrian

    ddrian Meat Mopper

    Thanks to every one of you for your input. Ill try to sypher this.
     
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  9. I've made it with 60:40 chicken:deer, all pork, all chicken, 50:50 pork:deer it's always been awesome. The spices are perfect. Chicken:deer is my favorite with red pepper


    Sent from my iPhone using Tapatalk
     
  10. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I do not attempt to compete with seasoning makers whatsoever.  However, I do have one 'special blend' I use.  From Butcher Packer (www.butcherpacker.com):

    I mix together (put in a tub and shake thoroughly)

    a couple packages of


    and a couple packages of


    Boom!  My 'Italian' sausage seasoning!  I measure it out like the directions say to do, including water, mix and grind once through a coarse plate, then stuff with my stuffer.  Delicious!  Quick!  Easy!  


    Of course, these are directions for using the entire package on 25 lbs. of meat.  But, you can 'proportion' the amount to how much meat you are using... this is an article I wrote on how to do just that:

    http://www.smokingmeatforums.com/a/pre-proportioning-mix-ingredients

    Hope this helps!
     
    Last edited: Aug 31, 2017
  11. dward51

    dward51 Master of the Pit OTBS Member

    If you mix your own, I am of the opinion that a good dose of fennel is needed and needs to be paired with an equal amount of anise.   A lot of recipes only use fennel, but the anise complements it very well.  Here is one I've been making lately.  Had some on a homemade pizza tonight.  I like converting my often repeated recipes to metric as I can load them in a spreadsheet and calculate for any quantity of meat. I've made this one in 2 pound, 5 pound and 10 pound batches.  A good gram scale that has 1/100th of a gram resolution in the display is a must for spice measuring in small batches (run $20-$30 on Amazon).

    5 pounds pork butt (well fatted)  2,272.7 grams metric

    4.5 grams crushed black pepper

    40.9 grams kosher salt

    4.5 grams white sugar

    6.8 grams cracked fennel

    6.8 grams anise seed

    2.3 grams coriander

    2.3 grams caraway

    227.3 ml cold water

    For medium add:

    7.5 grams crushed red pepper flakes (or to taste)

    For hotter add:

    4.5 grams cayenne pepper (or more if you like to live dangerously)
     
  12. ab canuck

    ab canuck Master of the Pit SMF Premier Member

      Do you have a copy of Rytek Kutas's Book? I use the recipe out of his book the last couple times and have really enjoyed that. Also the fresher the spices are helps. That has become our go to.
     
  13. dward51

    dward51 Master of the Pit OTBS Member

    Great point!!!! Fresh spices make a world of difference, no matter which recipe you use.   And Rytek Kutas's recipes are time tested as well.
     
  14. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    About a month ago I made a 25# batch of Italian sausage using the calculator from another member on in this thread.

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

    This is the best Italian sausage I have ever had. Anyone that has tried it has complimented on how good it is. It was easy too. I was blown away at how much fennel it called for when I made it. But like many others have said here, good Italian sausage takes a LOT of fennel.
     
  15. ddrian

    ddrian Meat Mopper

    First of all I want to thank every one for the great recipes.

    Today we made 60 pounds of Dry Cured salami using Umai Dry 50 MM Tubes. They have added 25-30 pound packages in the 50 and 70 size.. YES! 22.00 for 25-30 pounds is a great deal and I am doing a happy dance.

    We made Soppressata di Calabria.

    Added a touch of our own to each 10 pounds.

    10 Pounds Soppa Sun Dried Tomato

    10 Pounds Soppa Orange Peel

    10 Pounds Soppa Juniper Berry

    We made 20 pounds of Dry Cured Pepperoni

    10 Pounds Regular

    10 pounds with 2 teas of CENTO Crushed Cherry Peppers.. (like they use on Italian subs on the east coast).

    10 Pounds of Italian Sausage Fresh for patties and bulk.

    5 pounds of pepperoni Snack Sticks

    5 Pounds of Breakfast Sausage

    After a few Glasses of Wine and a long read of all of your posts, I figured it out.

    I  Learned a valuable lesson. If you don't know how much wine to add to your sausage DONT ADD ANY.

    I added 3 times the amount needed in a deep red wine that was really dry.

    So... Some people love the sausage and some don't.

    I don't. After some more research, I have decided to use more of a Chardonnay   style wine when I use it. It is a safer flavor than red wine.  

    especially at 3 times the amount needed!

    From the last batch the Soppa is good. The pep sux! The rest of the sausage sux as far as I am concerned.

    So today ... I used the correct amount in every style that required it..  If all else fails read the manual !!!!

    You posts are awesome and I will try them  as time goes by. I am grateful to you all.

    I found these recipes on this site. They have many

    http://www.meatsandsausages.com/sausage-recipes

    For the soppa I used this mix

    http://www.meatsandsausages.com/sausage-recipes/fermented/italian/soppressata-calabria

    I Used this recipe for Breakfast

    http://www.meatsandsausages.com/sausage-recipes/breakfast

    This one for Italian

    http://www.meatsandsausages.com/sausage-recipes/italian-sausage

    This one for Peperoni

    http://www.meatsandsausages.com/sausage-recipes/pepperoni-dry

    I added the same amount as the anise they call for of Fennel 1/2 whole 1/2 ground.

    10 pound was regular

    10 pounds had the CENTO added.

    All recipient's we increased to meet the amount of meat weight we were using.

    We used 50 MM tubing. WOW they we about 2 pounds each LOL!!!

    I will post pics as we go on the cure.

    We are going for 30-35 percent shrink.

    The umai dry is so easy to use!

    Again I want to thank all of your posts. They were the light at the end of my WINE tunnel!

    DDR
     
    Last edited: Sep 6, 2017
    daveomak likes this.
  16. ddrian

    ddrian Meat Mopper

    Here is the progress pictures.


    My Son and Good friend stuffing


     hanging in the closet to start fermentation.




    We make PEP stick from a backwoods mix. Put them in the oven and cooked to 165 IT

    then turned the oven on 170 F op end the door a crack and dried them overnight. 50 percent shrink!~

    Cold smoked them 6 hrs with apple. They were great.

    The salt is perfect but we will add some pepper and more pep spices in next time. 


    Color Change in the Sopa and Pep two days in.



    Moved them today to the Refrigerator for the long haul.

    Ill post progress in the cure from time to time. 

     
    Last edited: Sep 6, 2017
    daveomak likes this.
  17. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Great thread...   thanks for all your work....   pts..
     
    ddrian likes this.

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