Need some tweeking on Italian Sausage Recipe

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Need some tweeking on Italian Sausage Recipe

Postby veener79 » Fri Dec 28, 2007 2:26 am

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
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Postby saucisson » Fri Dec 28, 2007 2:30 am

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

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Postby veener79 » Fri Dec 28, 2007 2:55 am

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
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Postby TJ Buffalo » Fri Dec 28, 2007 9:35 pm

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.
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Postby Reaper » Sat Dec 29, 2007 3:31 pm

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

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Postby Big Guy » Sat Dec 29, 2007 11:23 pm

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
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Postby Wal Footrot » Sat Dec 29, 2007 11:37 pm

Don't overdo the fennel as it takes over all the other flavours. I know this from bitter experience.
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Postby saucisson » Sat Dec 29, 2007 11:44 pm

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 :oops:

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Postby Reaper » Sat Dec 29, 2007 11:57 pm

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

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Postby JohnBKK » Sun Dec 30, 2007 4:05 am

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
YOU GET AS GOOD A PRODUCT AS THE RAW MATERIALS YOU PUT IN
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Postby Big Guy » Sun Dec 30, 2007 3:00 pm

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.
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different

Postby DARK_LORD » Wed Mar 12, 2008 3:10 pm

How about leaving out the Oregano and putting in Orange peel ( zest) instead? Adds a little something different, sold quite well in my shop
I Am The DARK_LORD... Fear Me... Ha Ha Lol... PS And My Sausages xXx
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Postby Bad Flynch » Thu Mar 13, 2008 2:26 am

>It is just a little bland.<

Fresher spices in the next batch?
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Re: different

Postby Reaper » Sat Apr 12, 2008 12:11 am

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!!!!



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