Fresh Italian Sausage (Calabrian Style)

[indaswamp]

So, I was going to make Mortadela, but the buffalo chopper I had permission to use needs the blades sharpened so I had to nix that. It had been a good while since I have made some fresh Italian sausages so I figured, why not. Be a great way to use up the scraps and fairly simple project compared to all the salami making I been doing.
Night before, I made the sweet calabrian pepper sauce..

3# sweet red bell peppers and 8 calabrian hot peppers for just a touch of heat

Braise down with a little oil from the jar, dash of salt....for 20 minutes.

Then add 1/4 cup water, deglaze the pot, and simmer on low for 45 minutes until thick.

Puree with immersion blender until smooth. Reserve in fridge until needed the next day.

Next day, I weighed the meat. Had 16.6# so a nice batch of Italian fresh sausage. I used this weight to calculate my spices, salt and amount of pepper paste.

Once chilled to below 35*F in freezer, Ground thru 4.5mm plate, spices mixed in, proteins extracted, then stuffed into 32-35mm hog casings...

And linked...

Tub o' Italian links...now I gotta package them...in the freezer to firm up a bit for vac packing.

 

[yankee2bbq]

So jealous of you! Italian sausage is in my bucket list. You make it look so easy. I’m a newbie on sausage making. I enjoy your posts.

 

[indaswamp]

So jealous of you! Italian sausage is in my bucket list. You make it look so easy. I’m a newbie on sausage making. I enjoy your posts.

Thanks yankee2bbq. I've been making fresh sausages for over 30 years. Easy as making hamburger meat. Stuffing is an acquired skill, but it is not that hard to master. Even flow of meat paste out of the stuffer horn and steady hand pressure... very little to no pressure when stuffing fresh sausage that will be made into links...you need to leave room in the casing for the sausage to expand when twisting....

 

[indaswamp]

Oh- I did toast the fennel seed for about a minute on medium heat....just until they were fragrant so as not to burn them. Then I whizzed them in my spice grinder, but left some half seeds...not into a powder all the way.

 

[indaswamp]

I'm going to bring the bowl chopper blades to my uncle to sharpen. He is a knife maker and has a sharpening wheel and stones....I know he can do it. Then once the blades are sharp, Mortadella will be on deck.

 

[chef jimmyj]

Looks good my friend. Can you share the complete Recipe, Please?...JJ

 

[indaswamp]

Looks good my friend. Can you share the complete Recipe, Please?...JJ

Sure thing my friend... Let me go grab it and type it out..

 

[indaswamp]

pm sent chef jimmyj!

 

[flatbroke]

Looks and sounds great.

 

[indaswamp]

Looks and sounds great.

Thanks flatbroke!

 

[HalfSmoked]

Nice indaswamp one of my favorites is Italian sausage.

Warren

 

[TNJAKE]

Man that looks amazing

 

[indaswamp]

Nice indaswamp one of my favorites is Italian sausage.

Warren

Thanks Warren. I can give this recipe out to those that want it, but the person I got it from asked me not to post it publicly.

Man that looks amazing

Thanks Jake!

 

[HalfSmoked]

Thanks Warren. I can give this recipe out to those that want it, but the person I got it from asked me not to post it publicly.

Thanks Jake!

Thanks do me a PM I would appreciate it. After I receive it mum is the word as requested.

Warren

 

[chopsaw]

Looks great . That's a load of sausage . It really gets almost easy when you get set up with all the stuff needed . Good results always helps too .

 

[indaswamp]

Looks great . That's a load of sausage . It really gets almost easy when you get set up with all the stuff needed . Good results always helps too .

Thanks Chop. good equipment definitely makes it easier. I stuffed those links in less than 5 minutes with my electric stuffer.

 

[forktender]

That looks and sounds awesome I love the slow burn of Calabrian chili.
I'd love to take a look at your recipe please.
Thank you.
Dan

 

[bobrap]

Would love your recipe as well. Just did some hot Italian last week. Thanks.

 

[David Tooley]

I tell everyone I gave my wife a stuffer for Christmas so over the holidays I got lamb as well garlic pork with parmesan done. Italian is next on the list. I'd appreciate you sharing your recipe.
Thanks
Dave

 

[indaswamp]

Here is 2 guys and a cooler recipe that is very similar to mine...
https://twoguysandacooler.com/sicilian-calabrese-sausage/