Cheese and Parsley Sausage with pics.

Discussion in 'Sausage' started by worktogthr, Jan 16, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Haven't posted any of my own cooks in a while and decided I was craving some Italian cheese and parsley sausage. We use to get thin rings of cheese and parsley sausage in my family for special occasions from an Italian butcher and my whole family loved them, myself included. Found a recipe online and tweaked it a little bit. Here it is with my changes:

    Cheese and Parsley Italian Sausage Recipe
    5 lb Ground Pork (half butt, half loin)
    2 tsp Sea Salt
    1 tsp Ground Black Pepper
    6 tbsp Fresh Chopped Parsley
    1 tbsp minced garlic
    1 cup Fresh Grated Parmesan Cheese
    8 tbsp Dry White Wine
    8 tbsp water
    1/2 cup NFDM

    Meat was almost frozen when I ground it:


    Mixed all the liquid, spices, and cheese up:

    In hindsight I would have folded the cheese in after I mixed in the liquid and spices. Felt like the cheese made that mixture more of a paste than a liquid which may have caused an uneven distribution of spices. We shall see.

    Mixed


    Test patty was good

    Something I noticed, cheese kind of melted out in patty form. When I tasted the drippings in the pan I could taste the cheese flavors. Hopefully the cased sausages will hold those cheesy juices in.

    Stuffed them up in 32-35mm natural casings. Traditionally around here they are in lambs casings or really thin pork casings but I went with what I had on hand:




    Only one of the links blew up when I twisted them so my stuffing skills are improving.

    Had to use up the leftover sausage in the tube and bottom of my stuffer so I used my griddle for some lunch:


    The cut picture doesn't do the juiciness justice. It's a pretty lean mix and it still came out with good moisture. The taste was good but I always feel like it gets better after a night in the fridge. I'll update when I cook up some links. Just have them on a rack in the fridge uncovered. Read somewhere that it helps the casing adhere better. Thanks everyone for looking and again thanks to all the sausage guys out there who have made this so much easier for me. @tropics Richie, thanks for the help the other day!
     
    shoebe and tropics like this.
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That sounds like a great recipe! I may have to try this out.
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chris they look great to me,the cheese should stay inside the casing.Nice job linking.

    Richie

    [​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look real good from here too! Nice job!

    Al
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So far so good! Still have to try them after a little rest in the fridge. Hopefully the flavors meld a little and they get a little better!
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks Richie and thanks for the advice about the NFDM. 1/2 a cup seems just right!
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks a lot for the kind words!
     
  8. johnnyb54

    johnnyb54 Smoke Blower

    What time is lunch. I'll bring over some great Italian bread from Brooklyn:grilling_smilie:
     
  9. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Haha throw in some cannolis for dessert and you have a deal!
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice job,, that sammy at the end looks scrumptious 

    DS
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much! The sandwich was good! Hate to waste the extra meat that's in the very bottom of the stuffer so lunch just presented itself
     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Had a link today for lunch and I'd have to say my assessment is good not great. The flavor profile reminds me of those that I ate when I was young but it's not as flavorful as I remember. I used Pecorino Romano that was preshredded and I think next time I will try something with a more pronounced flavor like sharp provolone, Asiago or really good Parmesan. Didn't want to use the expensive stuff for an experiment haha
     

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