Mild italian sausage recipe

Air dried cured meat and salami recipes

Mild italian sausage recipe

Postby Lorne » Tue Feb 15, 2011 10:35 pm

could anyone provide with a good venison mild italian recipe please. It can also be 100% pork.
thanks
Lorne
Rossland BC
Canada
Lorne
Registered Member
 
Posts: 4
Joined: Tue Feb 15, 2011 9:30 pm

Postby grisell » Tue Feb 15, 2011 11:53 pm

Hello and welcome to the forum! :D

What sausage do you want? A fresh, smoked or an air-dried?
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3171
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

italian sausage

Postby Lorne » Wed Feb 16, 2011 3:03 pm

Heelo , fresh please and thanks
Lorne
Registered Member
 
Posts: 4
Joined: Tue Feb 15, 2011 9:30 pm

Postby grisell » Wed Feb 16, 2011 4:18 pm

How about Salsiccia? That's one of the basics in Italian food. It can be cooked, fried or barbecued.

This website is usually very reliable and here is their recipe: http://www.wedlinydomowe.com/sausage-re ... an-sausage

As they say, spiciness is up to you. Salsiccia in its simplest form contains only salt and pepper and maybe some garlic. I don't know anything about your previous sausagemaking experience, but if you are a beginner, I'd recommend you to follow their recipe but exclude all spices except salt, pepper and sugar. If you like garlic, you may add one clove per kg meat. Half of the water can also be substituted with white wine.

Then as you get more experience, you can gradually add more spices to your batches to end up with your favourite. This is of course only a recommendation.

Something they don't mention is that it is important to keep the sausages refrigerated for two days before cooking to make the flavours bloom. Then cook or freeze. They don't keep for more than a few days unfrozen.

Good luck, don't hesitate to ask, and keep us updated as you progress! :D
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3171
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby wheels » Wed Feb 16, 2011 5:03 pm

Welcome.

There's one here from forum member Big Guy:

http://forum.sausagemaking.org/viewtopi ... sage#58077

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

italian sausage

Postby Lorne » Wed Feb 16, 2011 5:06 pm

thanks, my hunting partner and I have been making sausage for three yrs now . We use stuffers premixes but also have developed our own breakfast venison sausage with real maple syrup in it . We can't keep it in the freezer!!
Lorne
Registered Member
 
Posts: 4
Joined: Tue Feb 15, 2011 9:30 pm

italian sausage

Postby Lorne » Wed Feb 16, 2011 5:27 pm

wheels wrote:Welcome.

There's one here from forum member Big Guy:

http://forum.sausagemaking.org/viewtopi ... sage#58077

Phil


Thanks Phil we are going to give this one a try . We may sub water for wine though . What do you think that would do ? We like to taste the pork .
Lorne
Registered Member
 
Posts: 4
Joined: Tue Feb 15, 2011 9:30 pm

Postby wheels » Wed Feb 16, 2011 7:45 pm

I can't see why it shouldn't work out fine - although , no doubt, others would say that it's crucial to the flavour. :wink:

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK


Return to Recipes for cured meats

Who is online

Users browsing this forum: No registered users and 4 guests