Josh's Hot Italian Sausage
Posted: Mon Jan 09, 2006 8:51 amThought I'd have a go at making my own sausage recipe up at the weekend. Outside of the chewy skin I've always been a fan of Sainsbury Pancetta and Parmesan sausages and I'm partial to an italian hot sausage from the local deli so I combined the two.
1kg lean pork
330gr pork fat
80gr pancetta
40gr parmesan
30gr salt
1 ts black pepper
1 TB paprika
1 ts hot chilli powder
2 ts fennel seeds
4 cloves garlic
1) Cube the pork products and stick in the freezer to cool off.
2) Bash all the seasonings in a pestle and mortar.
3) Stir the seasonings into the cubed pork, grate all the parmesan on top and mix thoroughly.
4) Wack it all through the mincer. I like it coarse so ran it once through a coarse plate. If you want it finer run it through again or use a smaller plate.
5) Stuff and leave for a day in the fridge.
Initial tasting was good. Fennel flavour is noticeable but not too intrusive, as is the chilli - I'd call it a hot sausage as it leaves warmth on the tongue but it could easily take another taspoon if you want something fiery.
The salt was spot on for me, heavily seasoned though so I wouldn't want to give it much, if any, more.
The pancetta was only noticeable if you got a lump of it - which is fine by me.
I couldn't detect a parmesan flavour at all really, I'm sure it adds some richness to the sausage but that's where it ends. I'll probably add 100gr next time for the same quantity of other ingredients.
Garlic was spot on. It was present but didn't overpower the other flavours.
All in all I was well pleased with the results.
Here's a photo (there's a few too many air holes unfortunately and there's funny white lines on the skins but apart from that...)
1kg lean pork
330gr pork fat
80gr pancetta
40gr parmesan
30gr salt
1 ts black pepper
1 TB paprika
1 ts hot chilli powder
2 ts fennel seeds
4 cloves garlic
1) Cube the pork products and stick in the freezer to cool off.
2) Bash all the seasonings in a pestle and mortar.
3) Stir the seasonings into the cubed pork, grate all the parmesan on top and mix thoroughly.
4) Wack it all through the mincer. I like it coarse so ran it once through a coarse plate. If you want it finer run it through again or use a smaller plate.
5) Stuff and leave for a day in the fridge.
Initial tasting was good. Fennel flavour is noticeable but not too intrusive, as is the chilli - I'd call it a hot sausage as it leaves warmth on the tongue but it could easily take another taspoon if you want something fiery.
The salt was spot on for me, heavily seasoned though so I wouldn't want to give it much, if any, more.
The pancetta was only noticeable if you got a lump of it - which is fine by me.
I couldn't detect a parmesan flavour at all really, I'm sure it adds some richness to the sausage but that's where it ends. I'll probably add 100gr next time for the same quantity of other ingredients.
Garlic was spot on. It was present but didn't overpower the other flavours.
All in all I was well pleased with the results.
Here's a photo (there's a few too many air holes unfortunately and there's funny white lines on the skins but apart from that...)