Hot Italian help!!

Recipes for all sausages

Hot Italian help!!

Postby Adam from Barwell » Sat Jan 21, 2017 2:38 pm

Hi I'm new to the site and in need of a proper hot Italian sausage recipe like you get in New York, I've tried 3 recipes now and there still not the same
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Re: Hot Italian help!!

Postby DanMcG » Sat Jan 21, 2017 8:56 pm

Salt, black pepper, fennel, garlic and hot Italian pepper flakes is what I use.
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Re: Hot Italian help!!

Postby NCPaul » Sat Jan 21, 2017 9:35 pm

Welcome to the forum. :D This one works well, though I substitute some anise seeds for some of the fennel.

http://slice.seriouseats.com/archives/2 ... salty.html
Fashionably late will be stylishly hungry.
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Re: Hot Italian help!!

Postby wheels » Sat Jan 21, 2017 10:56 pm

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Re: Hot Italian help!!

Postby DanMcG » Sun Jan 22, 2017 10:14 am

Tell us what recipes you used and maybe we can figure it out.
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Re: Hot Italian help!!

Postby DanMcG » Sun Jan 22, 2017 11:18 am

I've been thinking about this and was wondering, most commercial hot italian sausage will have large amounts of paprika in the recipe to give it that red color. Could this be the missing ingredient in the OP's quest?
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Re: Hot Italian help!!

Postby Adam from Barwell » Sun Jan 22, 2017 10:29 pm

That's great guys thanks, I will give them try! The 2 recipes I used were from an American cook book and one google, one had a lot of garlic salt and fennel with wine the other used fennel and fresh garlic and chilli flakes, I also tried an Italian sausage that was quite course with pieces of fat that also had fennel and garlic in but was slightly salty and quite a firm sausage almost like it was cured, any ideas what this might have been
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Re: Hot Italian help!!

Postby DanMcG » Tue Jan 24, 2017 11:06 am

finocchiona maybe? but that would be a dry cured product.
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Re: Hot Italian help!!

Postby Snags » Fri Jan 27, 2017 7:27 am

I was talking with my post man who as a kid used to make sausages with his extended family.
The recipe involved soaking heaps of garlic in white wine for days then using just the wine.
The red colour is made by adding a sauce made from red capsicums.
yet to take the plunge still researching
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