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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

Salt, black pepper, fennel, garlic and hot Italian pepper flakes is what I use.

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

http://slice.seriouseats.com/archives/2 ... salty.html

Hi, Welcome.

There's three from Len Poli:

http://lpoli.50webs.com/index_files/Sal ... ilian1.pdf

http://lpoli.50webs.com/index_files/Salsiccia-dolce.pdf

http://lpoli.50webs.com/index_files/Sal ... litana.pdf

HTH

Phil

Tell us what recipes you used and maybe we can figure it out.

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?

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

finocchiona maybe? but that would be a dry cured product.

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.