Stuffed Italian Sausage

Discussion in 'Sausage' started by johnnie walker, Jan 29, 2012.

  1. johnnie walker

    johnnie walker Smoking Fanatic

    Yesterday I mixed up my first batch of Italian Sausage. This morning the wife and I stuffed it and had some for dinner tonight. It turned out pretty good for a first batch. We will definately be making more and trying different recipes. This was a 2 lb. batch and they were stuffed into 33 MM collogen casings.

    As usual I forgot pictures of getting it mixed, but did remember some today during stuffing.

    All mixed and ready to sit in the fridge over night.


    2 lbs. doesn't look like much in there.


    And here we go stuffing and tying. Wasn't sure about twisting the collogen so we just tied them.


    We only ended up with 8 links and 1 patty from the 2 lbs. When we find one we really like we'll do bigger batchs.


    The LEM stuffer cleans itself out pretty good.


    And the final picture! This was dinner tonight!

  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like the first run came out well - man I hope those nails belong to the wife [​IMG]
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Great looking job.  How did your recipe go?  Worth making a bigger batch of these??
  4. johnnie walker

    johnnie walker Smoking Fanatic

    They tasted pretty good. I don't think I will make a larger batch right now, but that's just because I want to try some different recipes first.

    Recipe for Fresh Italian

    2 lbs. of ground pork

    1 1/2 tsp Cracked Fennel seed

    1 tsp salt

    1 tsp ground black pepper

    1 1/2 tsp garlic powder

    1 tsp onion powder

    1/2 tsp of rubbed sage

    1/3 C. cold white wine

    1/2 tsp anise seed (optional)

     Next time I make this recipe I will add about 1/4 tsp or 1/2 tsp of crushed red pepper flakes. I think it will add to it.

    Scarbelly, I painted those nails up special for everyone on here.[​IMG]
  5. venture

    venture Smoking Guru OTBS Member


    For Italian I like red wine, but the acidity is about the same.

    Please post up your experiments as you go!

    Good luck and good smoking.
  6. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Looks delicious Lynn. Making me hugry looking at your plate..........[​IMG]

  7. sam3

    sam3 Smoking Fanatic

    They look great. Good recipe too.
  8. slownlow

    slownlow Smoking Fanatic

    looks great.  Thanks for sharing the recipe.
  9. smokinal

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

    Great looking sausage! Great looking plate! I like the nails too! [​IMG]
  10. sunman76

    sunman76 Master of the Pit

    looks like a success for a first try![​IMG]
  11. johnnie walker

    johnnie walker Smoking Fanatic

    Thanks for all the comments everyone. They tasted pretty good.
  12. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Look good from here!!   Get yourself some natural casings when ya get to doing the large batches.

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