Looking for Hot Italian Sausage Formula

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Re: Looking for Hot Italian Sausage Formula

Postby DanMcG » Sat Aug 26, 2017 10:08 am

Just my opinion, but thats a lot of salt and seasoning for 1 Kg of meat.

Here's a recipe I use.

Pork Butt 1 kg
Salt 15g
Course ground black pepper 4.1g
Fennel seed 6g
Chopped Garlic 6.2g
Crushed Italian hot pepper 5g

And I'm pretty sure this is Kytec Kutas's recipe;
5 tb Salt
1 pt Ice water
1 tb Fennel seed
2 ts Black pepper -- coarse
Grind
1 tb Sugar
3 ts Crushed red pepper flakes
1 t Caraway seed
1 tb Coriander
10 lb Ground pork butts

I'm looking forward to your results with the tomato paste.
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Re: Looking for Hot Italian Sausage Formula

Postby NCPaul » Sat Aug 26, 2017 11:57 am

I agree with Dan, a little too much of several spices. Using your base recipe and Dan's advice, I'd try
Pork 1 Kg
Salt 15 g
Black pepper 4.1 g
Fennel seed 6 g
Garlic 6.2 g (2 cloves)

Red pepper sauce 20 g
Tomato paste 10 g
Sodium bicarbonate 1.5 g

I'd blend these three before adding. If you have it, anise seed at half the amount of the fennel is nice. Good luck and let us know how it comes out.
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Re: Looking for Hot Italian Sausage Formula

Postby DanMcG » Sat Aug 26, 2017 2:02 pm

I should add that the recipe I posted is not a hot sausage, more of a mild.
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Re: Looking for Hot Italian Sausage Formula

Postby gsevelle » Sat Aug 26, 2017 2:13 pm

sorrydude wrote:
gsevelle wrote:If you don't have this book I'd highly recommend it.

GREAT SAUSAGE RECIPES AND MEAT CURING BOOK BY RYTEK KUTAS


I have a number charcuterie books, but not that one. Could you share Kutas's formulation for Hot Italian Sausage. I would love to see what it is and try it. It might be a better option than trying to copy the one that I grew up eating.



"FRESH ITALIAN SAUSAGE - MILD-HOT

4 Tbs. Salt
2 cups ice water
1 Tbs cracked fennel seed
2 tsp. coarse black pepper
1 Tbs. sugar
1 Tbs. crushed hot peppers
1 tsp. caraway seeds
1 Tbs. coriander (I course grind from seeds)
10 lbs. boneless pork butts

Grind all the pork butts through 1/4" or 3/8" grinder plate. Place into mixing tub and add all ingredients. Mix well until all spices are evenly distributed. Stuff into casings."


Recipe copied from "Great Sausage Recipes and Meat Curing, 4th Edition" by Rytek Kutas
The smoke is rising and the butt is brining
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Re: Looking for Hot Italian Sausage Formula

Postby DanMcG » Sat Aug 26, 2017 4:58 pm

Nice to see he cut back the salt in later versions
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Re: Looking for Hot Italian Sausage Formula

Postby sorrydude » Sat Aug 26, 2017 8:03 pm

Thanks for all the responses and suggestions. I'll work with lesser amounts of salt and spices and work my way up if need be. The sausages are very flavorful, which is part of what I find lacking in other Hot Italian Sausages. But, it is probably best to start off with lower amounts and increase them if I'm not happy with the results. I was trying to follow the order of ingredients on the label. Again, thank you for the input. I'll write back with results in the near future.
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