Hot and Sweet Sunday.

Discussion in 'Sausage' started by sam3, Feb 27, 2012.

  1. sam3

    sam3 Smoking Fanatic

    The wife asked me if I could make some Hot Italian sausage for her. She needed a half pound for a recipe she was making.

    "Sure!"

     [​IMG]







    I decided to package some ground poke for future use.


    Fresh Parsley
    Cayenne
    Paprika
    Fresh Garlic
    Ground Pepper
    Red pepper flakes
    Salt
    Fennel seed
    Cold Red wine
    5 lbs of ground pork
    29-32mm hog casings


    Mixed

    Packed in


    Finished.


    Decided to make another batch of Sweet using the pre mixed TSM seasonings.



    Wrapped up to be enjoyed another day.



    Thanks for looking!
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Great looking sausages, cool color difference too.
     
  3. sam3

    sam3 Smoking Fanatic

    Thanks Dan. I did the sweet once before and made a post about it, so I didn't go nuts with the pics.

    However, I was told on here to freeze the sausage for @1/2 hour before vac sealing so they keep their shape. And that's what I did. A really great tip!

    Here is the recipe for the Hot Sausage:

    Recipe for 5 pounds

    5-lbs pork butt

    1-cup cold red wine

    1-cup fresh chopped parsley

    5-tsp kosher salt

    1-tbsp granulated garlic(fresh minced would be better)

    1-tbsp fresh cracked black pepper(coarse)

    3-tsp cayenne

    1-tbsp whole fennel seed

    2-tsp crushed chili peppers

    4-tbsp paprika
     
    Last edited: Feb 27, 2012
  4. slownlow

    slownlow Smoking Fanatic

    looks great!   Thanks for sharing the recipe!!
     
  5. frosty

    frosty Master of the Pit

    BEAUTIFUL!  Nothing wrong with ANY of that.  Thanks for the great Q-view.
     
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good :drool
     
  7. Looks good! Thanks for the recipe and reminder tip to freeze a bit before vacuum sealing.
     

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