fresh Italian sausage update with sauce

Discussion in 'Sausage' started by boykjo, Sep 4, 2013.

  1. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Picked up a butt the other day. Decided to make some of Scott's (Alelovers) Italian sausage..........The only thing different this time is I used fresh garlic rather than garlic powder

    Going to grill some of these up later this afternoon..... be back soon...

    Again thanks for looking

    Last edited: Sep 4, 2013
  2. woodcutter

    woodcutter Master of the Pit OTBS Member


  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks yummmm so far!

  4. Yes Sir!!!!  

    What size casings are those?  Those look thick!
  5. Those look great!
  6. rexlan

    rexlan Meat Mopper

    Joe what size plate did your grind with and 1 or two grinds?

    32-35mm hog casings?

    Also, did you use just the trimmed up butt ... no added fat or beef?
  7. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Ground once through my 4mm plate (1/8") .Don't know exactly what size the casings are. I have some mixed up right now. If I had to guess they are the 36-38mm....I just de boned the butt and ran the whole thing through the grinder........
  8. rexlan

    rexlan Meat Mopper

  9. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Joe,

    Those sausages look amazing! I'm looking forward to seeing the grilled pictures!

    Do you poach your sausage before grilling? I haven't grilled sausages before (just poached then browned, or pan-fried with a little water) so I'd love to learn how that is done.

    Thanks for posting!
  10. Joe

    MY T FINE looking sausage. I bet they are yummy.

    Happy smoken.


  11. Nice looking sausages Joe!  [​IMG]    Looks like you have a serious pricker there too!
  12. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Had some other things going on but I was able to get a little time in to make some sauce to go with the Italians......

    Stopped by the farmers market here in Raleigh and picked up 4 lbs of Roma tomatoes and 2 lbs of regular slicing tomatoes

    Removed the skins by placing in a low boil water for 40 seconds.. never did this but went perfectly

    Puree'd the Roma's in my new food processor, added diced tomatoes, onions , garlic, thyme oregano, kosher salt,black pepper, basil,brown sugar and bay leaves

    Cooked it down on high for about 6 hrs

    Its late so I am going to bake the sausages to cook to 160 and throw then in the sauce and hold em on warm till tomorrow....

    sausages going in the oven

    Out of the oven .... man the house smells awesome.. going to place em in the sauce

    Thanks for looking and will keep ya posted

    Last edited: Sep 5, 2013
  13. Looking good! I think I could eat several plates of that, then sop up some of that sauce with some garlic bread....mmmm mmmm
  14. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Already ate dinner and  Couldnt resist. Placed a link with some of the sauce in a bowl and Damm...... Delicious......  alelover made this at the last 2 NC gatherings ........Your spot on with garlic bread.. The bad thing is I forgot to take a pic... Will have a few for tomorrow...... maybe on a Italian roll with some cheese........
  15. ldrus

    ldrus Smoking Fanatic OTBS Member

    Looks fantastic
  16. roller

    roller Smoking Guru SMF Premier Member

    They look great !
  17. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    They look great Joe. I could go for a couple on a bun with some fried peppers and onions. Thumbs Up
  18. Looks awesome Joe. Just like I do it. Like the way you peeled the maters. LOL. I do add some extra fat if the butt is over trimmed.
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang nab it man those look good. nice job.
  20. SnorkelingGirl

    Sorry I'm not Joe.  To grill the sausages use a medium heat on your grill.  Don't go poking them with a fork, the juices will all leak out.  Cook them until they brown nicely and done on the inside.  Another option would be to place small baking pan on your grill with some beer, onions and garlic.  When they are finished cooking keep them warm in the beer mixture, keeps them juciy and adds a little flavor.

    Didn't want to hyjack your tread Joe.  Your sauages do lood very good.  I'm waiting for the picture of them on a bun with the sauce toped with some monzollea cheese.

Share This Page