Fresh Italian Sausage with Pix

Discussion in 'Sausage' started by alelover, Dec 29, 2011.

  1. I need to have Italian sausage for New Years Eve. I had a 1.29 a pound butt down in the freezer for just the occasion.



    Cubed it into 1 - 1 1/2 inch cubes. Added about a 1/2 pound of fat I trimmed off my future Canadian bacons and threw it in.


    Mmmmm, pork.


    Fennel seed ready for some crackin.


    And the other herbs and spices.


    Here's the mix.

    7 pounds boneless pork butt

    ½ pounds fresh pork fat

    6 Tablespoons cracked fennel seed

    2 tsp garlic powder

    2 tsp onion powder

    1 tsp paprika

    2 tsp parsley

    3 Tablespoon kosher salt

    2 Tablespoon freshly ground black pepper

    In a large bowl, toss together thoroughly the pork butt, fatback, fennel, spices, cover with plastic wrap, and leave refrigerated for 2 hours. Grind through coarse plate. Then. Grind through medium plate and stuff into pork casings. Refrigerate, loosely covered, for 12 hours before cooking or freezing. Product must be cooked before serving.

    My daughter helping me out. I don't have a real stuffer like Nepas. [​IMG]But she did real good. [​IMG]


    There she blows.


    I wouldn't need her if I had 4 hands.


    7 1/2 pounds of Italian sausage.


    Fry test. La Familia approved.


    Let's make some links.


    Ready for a night in the fridge. We'll freeze some tomorrow.


    Thanks for watching.
    Last edited: Dec 30, 2011
  2. nepas

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

    Yeah but you got a great helper. Say can ya send her my way to help with venison and goose....LOL

    Schnitzel for all.

    Looks good.
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks fabulous!!

    Nice looking kitchen too!!

  4. Very nice!!! 

  5. venture

    venture Smoking Guru OTBS Member


    Waiting for the cooked and sliced pic?

    Great looking links!

    Until then, your daughter is beautiful and precious!

    Good luck and good smoking.
  6. sprky

    sprky Master of the Pit OTBS Member

    LOL where did ya hire the model for your Q-view. Seriously very nice job and it's always great when the kids help out.[​IMG]
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    O Man it looks great and you are so lucky to have such a Charming helper.
  8. kydave

    kydave Smoke Blower

    Looks great. Italian is the only sausage that I've perfected though I've not attempted to make links yet, just bulk. Your recipe looks similar to mine. I add a little wine and mix it with the dry ingredients before pouring it on the meat. It adds moisture, flavor and I think it helps spread the seasoning throughout the sausage.

    Well done and your assistant is impressive.

  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Look great from here. [​IMG]
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Job!

    Next time try frying up the fennel seed before you mix it in.  I heat the fennel seeds until they start turning brown, then crush them up with a mortar & pestal.  You can use the back or a frying pan too.

    Someone on SMF gave me the idea, and it really intensifies the flavor of the fennel.

    Very Cool that the kid helps out!!

  11. smokinal

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

    Great looking sausage Scott!

    Nice to have a helper that's so enthusiastic!
  12. jalan43

    jalan43 Smoking Fanatic Group Lead

    Great sausage Scott! Nice simple recipe, that's the key to good sausage!

     It's great to see you including your family in the fun. Not only will they learn to make sausage but they will have great moemories with their father! Great Job!
  13. You are all too kind. Sam loved your comments. I will try the toasted fennel next time Todd. Sounds like a good idea. Glad you like my kitchen Craig. Been working on it for 2 years. Still not done yet. Redid the cabinets and the brick myself.

    Here are some more pics. I will be frying some later today when I make my sauce.

    Freezing them before I vac seal them. They tend to keep their shape better that way.


    Ready for the freezer. The ones in the ziploc will be fried later today.

  14. Great looking sausage Alelover!  Fresh Italian is one of my favorites to make too.  I've been using my grandfathers recipe for years.  The local HT's have butts on sale here this week and I'm thinking the same thing but I'm going to smoke one as well as make some sausage! 

    Thanks for sharing and I agree with the guys above, it's really cool you and your daughter doing this together.

    Felice anno nuovo e di ottima salute!


  15. tyotrain

    tyotrain Master of the Pit

    Man o man that looks awesome. Great job

    Have fun and Happy smoking
  16. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Sausage looks great  [​IMG]
  17. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Great job on those links, Scott and you have a lovely assistant in your daughter.

    Whenever my kids ask to help with a project, I jump at the chance to use them-I figure it does two things, 1- they get to learn stuff that I learned from my dad and 2- they get to spend some quality time with the old man.  My 16 year old grandson comes over now whenever I fire up the smoker(s) and now he want to help out when I make sausage.
  18. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now thats some great looking sausages there Scott. Then with some good hard looking I think I saw my Name onthe package second on the left and in the bottom row. Let me know if you need my address?
  19. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I love the Italian sausage. Great Job.
  20. solaryellow

    solaryellow Limited Mod Group Lead

    What time is dinner?

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