Italian Sausage Recipe ?? - BBQ Central

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Old 09-02-2006, 11:18 AM   #1
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Just wait for wittdog to get on here, I'm sure he'll have somethin for both
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Old 09-02-2006, 11:38 PM   #2
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My itialian sausage recipe is pretty basic..ground butt, salt, pepper, garlic and fennel seed. I also add ice water as I mix it. Make little patties and cook them as you go to adjust seasoning. It always seems to me that it takes a lot of salt and fennel to get the flavor I like. You can aslo add red pepper flakes to taste.
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Old 09-03-2006, 07:16 AM   #3
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Those proportions sounds good to me…but where is the garlic?…If you use the ground fennel you’ll need to cut back….I’ve been adding fresh basil and sun dried tomatoes to my Italian sausage…..something to think about.....I need to dig up the meatball recipe...but IMHO meatballs need breadcrumbs....
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Old 09-03-2006, 07:59 AM   #4
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My moms meatballs....

a few slices of bread soaked in milk, drained and busted up into little pieces, a couple eggs, salt, pepper, finely diced onion, garlic powder, itialian seasoned bread crumbs, parsley, parm. cheese...I dont really know perportions..I usually just get a basic mix, taste it and go from there...

If using them in a sauce (which would actually turn it into a gravy technicly), precook them in the oven befor dropping them in. Ive also added the drippings to the sauce, just watch the grease...
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Old 09-03-2006, 08:41 AM   #5
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I love the flavor the pork trimmings add to my sauce, but hate the shrapnel left behind by all the little bones and cartalidge. I at one time, thought about putting it in cheesecloth..
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Old 09-03-2006, 11:41 AM   #6
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I grind the pork on course, add the seasonsings and a cup of water per 5 lbs of pork, mix thoroughly by hand and then run it all through the grinder again.

Sometimes I use casings, some times I go the bulk-sausage route, better for sauces and patties.

Keep the pork near freezing at all times. I use plenty of fennel, red pepper, paprika and real garlic and Kosher salt.
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Old 11-16-2006, 07:30 PM   #7
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Well this reminds me of whut old Rytek was rumored to have said one time: "If you want eyetalian sausage..it got to have fennel in there." Parphrasing of course. He wrote the book so you know its right. Take some sausage you like and add fennel. That would be the way to approach it I think.

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Old 11-16-2006, 08:29 PM   #8
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Reaper Wrote:
Quote:
10 lbs coarse ground (3/8in plate) pork butt 80/20
6tbls canning salt
4tbls coarse ground black pepper
1/2cup ice water
hog casing
NO Fennel
OK, so we got ground pork, salt & pepper. No disrespect, but it sounds more the recipe for McRibs than Italian sausage.



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Old 11-16-2006, 09:28 PM   #9
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Reaper wrote:
Quote:
and you probably put BBQ sauce on smoother the taste of the meat you cook 12 hours because that's where all the flavor is and if you did it rite you would not need sauce.

And you stuff with a grinder for a nice smeared effect

My family's sausage does not need fennel to cover up the taste of the meat

I posted a responce to a thread and was welcomed with insults by two inept jerks

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Old 11-17-2006, 06:19 AM   #10
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Quote:
Originally Posted by Reaper
and if it is on the internet it's got to be true, so on this line of thinking if I add fennel to Bratwurst or Black Pudding, I have Italian Sausage, that is ludicrous, it is my guess you have never been to the south side of Chicago and as we all would agree sausage recipes are regional.

A Polish man wrote the book on Italian sausage??????????


I shared an old family recipe made by Italians.

Regards,

Mitch
Mitch, I don't think dats or BW were dissing you, just making a statement. You look like you came down there throats on a post. As far as a Polish man writing a book on Italian sausage, nope wrong. He wrote a book all about sausage with lots of recipes for all different types of sausage. You don't have to be Italian to make Italian sausage. The recipe you posted does look kind of plain. JMHO
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