Making Italian Sausage with Checkered Past's Seasonings.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

beer-b-q

Gone but not forgotten. RIP
Original poster
OTBS Member
May 1, 2007
10,099
40
A while back a Friend on another forum Darrell (Checkered Past) sent me some of his Italian Sausage Seasoning to test.

Well we finally got around to making some of it and it Looks & Smells GREAT...

We fried some of it up to test it and the taste is unbelievable...

I believe he has a hit with this, It seems to have the perfect belend of spices, no spice overpowers the other. I highly recommend his seasoning.

Here are a few pictures of the process.

5# Ground Pork

     
1450cc94_DSCI0359.jpg


5# Ground Pork, 2Tbs per # Spices & 3 Tbs Ice Water per #
565a36c5_DSCI0360.jpg


Mixing In the Meat Mixer
f40f188c_DSCI0362.jpg


70865ce5_DSCI0364.jpg


e3a6a03a_DSCI0366.jpg


The Grizzly Stuffer

6dd4c41c_DSCI0370.jpg


Starting to Stuff

58aea5f4_DSCI0368.jpg


Stuffed
e387345b_DSCI0369.jpg


Linked
11b296f2_DSCI0371.jpg


Close up of Links
52a38e99_DSCI0372.jpg
 
looks great Paul.......................love them sausages.........is it Sweet or hot Italian?
 
Great looking sausage, Paul.  I see a big pot of spaghetti sauce coming up.
Looks-Great.gif
 
Those look great Paul. I got some of it to test also and was hoping to get to it next weekend. Based on your mild comment I may add some red pepper flakes to kick it up a notch
 
Those look great Paul! I've got a recipe for hot Italian sausage that I've been wanting to try. Seeing yours makes me want to do it today. Great job, great Q-view!
 
Thanks everyone for the fine compliments...  This is some really good stuff...
 
sausage.gif
     Those look huge
The only small casings I had was some 35-38 Collagen for Polish Sausage or 21mm for snack sticks...  They are pretty big but had to use what I had available.
 


Those look great Paul. I got some of it to test also and was hoping to get to it next weekend. Based on your mild comment I may add some red pepper flakes to kick it up a notch
Make sure you got the mild  before adding too much,  I think he sent out both hot and mild.  The sticker should say.


Those look great Paul! I've got a recipe for hot Italian sausage that I've been wanting to try. Seeing yours makes me want to do it today. Great job, great Q-view!
Let us know how they turn out and hopefully share the recipe..
 
Nice sausages.

Do you find that the mixer if not full just rolls 5 lbs around in the middle of the paddles?
 
Nice looking sausage, Paul!!!!

Don't forget my close-ups of some cooked slices.

That's the only way my eyes can get an accurate taste!

Bear
 
Nice sausages.

Do you find that the mixer if not full just rolls 5 lbs around in the middle of the paddles?
With only 5# in it you have to back up ever so often to get it redistributed...

It works a lot better with about 10+ in it.
 
Nice looking sausage hope the taste is good for you. I always like to mix mine by hand because I do not make very much at one time..
 
Good Looking Sausage Paul!!

I make up 25# batches and package in 1# bags

Finally got my recipe "Tweaked" the way we like it.

Todd
 
Great looking Italian sausage..I love them simmered in a Italian tomato sauce with a ton of bell peppers and hot peppers sauteed in the sauce. Served on a fresh hoagie bun. I sure could go for one after seeing those beauties. 
drool.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky