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I am looking for a little help on my Italian Sausage Recipe. It is just a little bland. I am thinking of adding some extra fennel but I am also of thinking of trying some red pepper.

This is what I am using right now I found it online and this is my starting base.

Pork ........................................1 lb
Red Wine .............................2 oz
Salt......(pickling)...................1 1/2 tsp
Fennel.....................................1 1/2 tsp
Black pepper........................1/8 tsp
Ground coriander................1/4 tsp
Oregano................................1/2 tsp
Garlic powder.......................1/8 tsp
Caraway seed......................1/8 tsp


What I am not sure about is how much red pepper I should add as a starting point. Would a 1/8tsp be best to start at?

Thanks

It's late here, but what do you mean by red pepper?

Dave

Sorry forgot most of the members of this board are from the other side of the pond.

It is something very much like this.

http://www.butcher-packer.com/pages-pro ... -1-lb.html

Hi veener79
The 1/8 tsp of red pepper flakes per pound of meat is a good starting point; you can always add more in before you stuff the mix, but you can't take the flakes out if you have too much.

A good basic Italian sausage recipe is

10lbs course ground pork butt
6 oz's kosher salt
3 oz's course ground black pepper
3 oz's fennel
mix in 1 cup of cold water before stuffing

and

3 oz's crushed red pepper if you want a bite

adjust to taste

Mitch

here is my version

Italian Sausage
15lbs. Pork butts
4 Tbs. Salt
1 1/2 Tbs. Sugar
1 1/2 Tbs. Ground Coriander
1 1/2 Tsp. Fennel Seed
3 Tsp. Black Pepper
1 1/2 Tsp. Ground Caraway
1 1/2 pints ice water
6 Tbs. Crushed Chile Pepper (optional) 3Tbs. for mild
3Tbs. Paprika
� Tsp. Granulated Garlic
2 Cups Soya Protein concentrate

Don't overdo the fennel as it takes over all the other flavours. I know this from bitter experience.

veener79 wrote:Sorry forgot most of the members of this board are from the other side of the pond.

It is something very much like this.

http://www.butcher-packer.com/pages-pro ... -1-lb.html

Thanks, this is new to me

Dave

Wal Footrot wrote:Don't overdo the fennel as it takes over all the other flavours. I know this from bitter experience.

If I post a no fennel recipe I get flamed, so adjust the recipe to your tastes, I posted a starting point

add the other ingredients to taste, subtract from mine.

I believe I am close to a basic recipe

Mitch

In our very successful "Hot Italian" we add 1/2 Chyenne and 1/2 dried and crushed chilly flakes - how much depends on your taste for heat - by theway, Fennel is a must and I agree, in moderation, but never used Caraway seeds in Italian sausage - we also use roasted garlic in addition to the powder - again, how muc is a question of taste

John

I think every one here has tweeked their recipe to their own liking. So I always look a a recipe and adjust it to my tastes. And would expect all to do the same, they are just a starting point . Thats is the main reason for making your own sausage IMHO.

How about leaving out the Oregano and putting in Orange peel ( zest) instead? Adds a little something different, sold quite well in my shop

>It is just a little bland.<

Fresher spices in the next batch?

DARK_LORD wrote:How about leaving out the Oregano and putting in Orange peel ( zest) instead? Adds a little something different, sold quite well in my shop

My father makes Italian sausage with orange peel (zest) it is good but not great, he uses to much, be careful with the orange peel (zest), the flavor can be very overpowering, less is better.

My uncle made a dried sausage with orange peel (zest) , similar to a mild pepperoni, then place in 1 gallon jars and covered with oil, incredible!!!!



Mitch