Italian Sausage w/qview

Discussion in 'Sausage' started by roadrunr, Sep 1, 2008.

  1. roadrunr

    roadrunr Meat Mopper

    the last of 50lbs i made a few weeks ago going on the grill....


    soon as butts hit .99 cents again...i'll be doing 50 more. usually make it 2 times a year. i leave about 15lbs uncased each time for pizza's, fatties, scrambled eggs, etc....mmmmmm im getting hungry
  2. dutch

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

    Hey 'runnr-Wanna share your Italian Sausage recipe with us? I got about 15 lbs of pork trimmings and Ma is getting a little tired of my country sausage.

    Homemade Country Sausage

    2 pounds lean pork (shoulder/butt or trimmings)
    1/2 pound pork fatback
    3 teaspoons kosher salt
    1 1/2 teaspoons freshly ground black pepper
    1 1/2 teaspoons dried sage, crumbled fine
    1/2 teaspoon cayenne
    1 teaspoon sugar
    1/4 cup water

    Coarsely grind the pork meat and fatback together into a large bowl. Add the salt, black pepper, dried sage, cayenne, sugar and water and quickly but thoroughly mix to combine. In a hot skillet fry a tablespoon of the sausage until done, taste and adjust seasoning if necessary. Shape sausage into patties. In a skillet fry patties until browned on both sides and no longer pink in the center. Serve hot.
  3. smokin365

    smokin365 Smoking Fanatic

    Great lookin sausages runr
  4. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Awesome looking sausages, I ditto Dutch, we would love the recipe, and Dutch thank you for yours...
  5. roadrunr

    roadrunr Meat Mopper

    hey dutch...
    started using this recipe when i was about 8 making it with my grandfather. havent changed a thing since

    here it is..this is based on 25lbs mild italian sausage, so you gotta do your math here if ya gonna cut the recipe ;)

    25lbs of butt or shoulder (actual meat weight no bone cubed 1"x1")
    *unless your grinder can handle larger*
    1/2 lb salt (non iodized)
    2 oz fennel seed
    1 1/2 oz cbp (cracked black pepper)
    1 oz sweet papirika (optional)
    *personally i dont use it. the amount of paprika compared to the amount of meat only adds color no flavor.*
    1-2 oz crushed red pepper (optional for hot sausage)

    *keep the meat cold*

    grind it up with a course disk, spread it out to season. i usually will fry some up after 1/2 seasoning to make sure i dont get it salty. finish seasoning to your liking. stuff it ;)

    i use either hog, or collagen casings depending whats available

    remember with any sausage making keep that meat cold or ya gonna be grinding paste...i usually stick my cubed pork into the freezer for a bit before grinding so it grinds nice, and dont paste up..

    Ps. did i mention to keep the meat cold

    eat it and enjoy ;)
  6. roadrunr

    roadrunr Meat Mopper

    Guess i'll have to settle for 1.49. Right now were at 1.69, but its still cheaper than paying 3.99 for the store bought stuff, and ya get it just how ya like it .....
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great RR I copied the recipe to give it a try thanks
  8. dutch

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

    Thanks 'runnr-In another life I worked as a butcher and we always ground the meat cold and the little hobart grinder was kept in the walk-in which was 38* year round.

    BTW-what size casing do you use?

    Your welcome BBQG- it works at our house. Way back when, we used to use Witt's sausage seasoning and that had alot of other stuff in it like onion and garlic powder and other stuff for anti-caking and preservitives. You can always adjust it to suit you taste.
  9. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Great looking sausage's bud [​IMG]
  10. pantherfan83

    pantherfan83 Smoking Fanatic

    This weekend, I saw .99 cents and 1.39. at my local stores, so deals can still be found.
  11. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    dagon it anyway ,i live for these sausage post,s but cant for some reason ever open the ones like this .just get a red x where the pics are.[​IMG]

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