Italian Sausage--Recipe from Bon Appetit

Discussion in 'Sausage' started by chef willie, Aug 26, 2014.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    This was the motivator but 'spicy' it was not. However, I didn't bump up the heat and the GF gave it an 'awesome' rating as one of my best ever (go figure). I did a few minor tweaks but pretty much the recipe given was used. The link even has a vid for any of you that might be on the sausage making fence. The casings were a mixed lot seems like....some quite large in diameter so only got 14 sausages out of the 5 pound batch. I usually share some with the mates at the bar so I poached to fully cooked for safety. No burst casings from the poaching or the saute pan so was very happy. Here's the recipe link http://www.bonappetit.com/recipe/spicy-italian-sausage

    after overnight rest before stuffing


    roped


    linked


    pan saute after poaching for a taste test


    very tasty--great consistency--a keeper to make again

     
    5oclocksomewher likes this.
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks very delicious Willie...nicely done!  [​IMG]

    Red
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Good looking links Willie, The recipe uses the same spices as I do but I'd have to convert Bon Appetit's to gram to compare. funny how they give salt in grams and everything else in spoons.
    And one freshly ground pepper? LOL that's not enough. :sausage:
     
  4. venture

    venture Smoking Guru OTBS Member

    X2

    Links lookin good!

    Good luck and good smoking.
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks y'all......was fun and ez to do plus the GF sez they were a hit...can't lose with that. Now the kid wants 5 pounds for a tailgater...it never stops....LOL
     
  6. darwin101

    darwin101 Meat Mopper

    Nice looking sausages Willie, congrats. Being asked to do more is the downside of being a good cook. [​IMG]   Not a problem if you like the hungry wee buggers. [​IMG]

    So what do you think about their recipe?  I tend to want to double the spice level of most that I read and add a bit of something extra..  I like spicy but not hot if that can make any sense. Taste is very subjective I know...   
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    LOL....yeah, some 'wee bugger' fire dept medic with grazing tailgate buddies for sure....guess I can't bit**, he's not living with me and doing OK with the career. Now, yes....spice it up some. I'd do more crushed red peppers for sure since it's very Italiano anyway and for sure more paprika for color and flavor. A 1/2 tsp of smoked paprika, to me, is nothing in the mix. I'm not a extreme hot head but I do like to feel the glow on my scalp and back of the neck from the zip in hot peppers. 'They' say if spicy enough you can get a euphoric rush from the heat....a legal buzz? I think more fennel could also be used and perhaps peruse a few other Italian sausage recipes and add some other goodies. I can't make anything to hot around here as I always get accused of makiing it to hot for her to eat and enjoy....so, I can understand that. Their picture was the 'hook' for me to crank out a batch and, luckily, it was approved by the better half......Willie
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great lookin snausages there Willie 

    DS
     
  9. Willie, they look great. Looks like a nice coarse grind. I can only imagine how they tasted. :Looks-Great:
     
  10. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks guys....I didn't feel like I was back in NYC having a sausage hero but they were tasty. And, I do plan on doing a sausage hero night with grilled peppers & onions and a smidge of red gravy on top for old times sakes.....YUM!!!
     
  11. reinhard

    reinhard Master of the Pit OTBS Member

    I agree with all that those sausages look great. Isn't that the awesome thing about making sausage.  You start out with a good recipe and then most of us tweek it to our liking.  I cant remember ever making sausage with a recipe or pre-made seasoning that I haven't tweeked.  I look at the seasoning involved and right away my mind wanders to garlic for example LOL, even if it had garlic stated in a certain amount.  It's never enough LOL.  I see you already thinking of some additions in amount of certain seasonings or maybe add something new to it.  It's all good!!  That's why it's a adventure that never stops.  Always learning something new [especially here] from long time sausage heads to folks that dabbled in it for a short spell.  I thought the fennel in this recipe was a little shy as for my taste for example.  That doesn't mean I wont try this recipe.  It means that my personal taste is for more fennel.  I will try this recipe though, and thanks for posting this for all of us to enjoy.  Reinhad
     
  12. chef willie

    chef willie Master of the Pit OTBS Member

    Yep, I'd agree with all that.....and more of everything for my taste. I was also considering some anise seeds in there as well...http://thespicysausage.com/recipes/italianfennelsausage.htm
     
  13. darwin101

    darwin101 Meat Mopper

    I made a half batch of that one this past spring, it is a good recipe.  I still rounded up the spices to full tablespoons, added a bit of garlic and dried basil.  I need to learn to measure and take notes...  [​IMG]
     

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