wheels wrote:Tomato paste on the label will mean tomato - not pepper.
Yes, I agree. I'm sure that they use tomato paste. But don't remember exactly how any peppers were listed. Maybe it could have just said red pepper and I assumed it was red pepper flake, while it was actually a red pepper paste or sauce. I'll have to go back when I can and take a picture of the ingredients label to have for attempting to replicate their flavor.
I did test a few different combinations this weekend, and wasn't very satisfied with the results. However, I also tried a Fresh Calabrian Sausage recipe, that I adapted while following links from Snags. The result was a sausage that is different from what I was looking for, but nice. I didn't use any baking soda, but it might provide a better mouth feel if used.
Here is the recipe for my Fresh Calabrian Sausage:
1 KG Pork Shoulder
27 G Salt
3.5 G Red Pepper Flake
31.5 G Red Pepper Sauce (Made my own using the link shared by Snags.)
After grinding the meat, I mixed it with only the salt and red pepper flake. This was only because I wasn't sure how the red pepper sauce might change things if it was added immediately. I allowed the mixture to cool in the refrigerator for 6 hours before adding the sauce. I then let it sit over night and cooked it up as patties. Overall, I liked the result.
If I were to change anything, I would probably add 1 G Bicarb of Soda and see if it were noticeably different.