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looking for a new york italian, sweet italian sausage recipe please

sky wrote:looking for a new york italian, sweet italian sausage recipe please

Hi, this is a recipe sent by a new england italian friend of mine. I've not tried it, so can't say whether it's any good or not. but it does just about fit your description.

Italian Sweet Fennel Sausage

3 lb pork butt
3/4 lb pork fat
4 cl garlic; minced
4 ts kosher salt
2 tb fennel seed
1 tb ground black pepper
1/8 tb ground allspice
1 ts dried oregano
1/2 c dry red wine
medium hog casings

Grind the pork and fat together in a food grinder with a 3/8 inch
plate. Add garlic, salt, spices, and wine. Mix well with your hands.

Shape into patties or stuff into casings. Keeps 3 days in refrigerator
or 2-3 months frozen.

format by Dave Sacerdote

Yield: 4 lb

If you try it, do please let me know how it turned out.

As I have all those ingredients to hand and planned on making a fresh batch of sausages today, I'll give that a try Ian.
Thanks for posting the recipe, and welcome to the forum.

Cheers

Jen

Edit

They look good. I'll let you know how they tatse.

Hi Jenny,

jenny_haddow wrote:As I have all those ingredients to hand and planned on making a fresh batch of sausages today, I'll give that a try Ian.
Thanks for posting the recipe, and welcome to the forum.

You're very welcome. Dave's a good friend of mine and an amazing character and wonderful dad. Many of his recipes were written/tested so he could show his daughter some point of cooking. I would be surprised if this isn't at least the basis of an excellent recipe. Obviously experienced sausage makers would know what and how much to alter.

Thanks also for the welcome. Just for the record, I'm a pretty experienced chef (40 years freelance) who has regularly made his own british bangers with variable success. Trying Franco's mixes at the moment and am well pleased.

jenny_haddow wrote:They look good. I'll let you know how they taste.

Please do, as I'd be very interested, and I'm sure Dave would be tickled pink to hear.

Hi

I tried this recipe with a couple of minor adjustments and according to my six year old who is my harshest critic they tasted faberooney! I will get to try them tonight as they are currently in the oven as part of a Italian bean stew. (the little taster pate I tried was very nice)

The differences are I used roasted garlic paste which I make myself. Roast garlic in oven with a little water leave to cool and then squeeze out the mush. This makes a sweeter less bitter and much nicer garlic taste (imho) I also crushed the 3/4 of fennel seeds with the peppercorns and other herbs in a pessel before adding them to the mix. I added in the rest of fennel seeds whole just before the final mixing. (I use a hobart to mix with). I reduced a cup of wine down to the required half a cup before using it and added a teaspoon of cane sugar just to offset the tartness of the reduced wine.

Will post tomorrow after the stew.

Cheers

Sounds yummy. You can also crush half of the fennel seed, and leave half of them whole for texture. Also, try adding 1/3 cup chopped sun-dried tomatos. A splach of an anise flavored liquer adds a nice layer as well.

Hi Mary,

Maryhillgull wrote:The differences are I used roasted garlic paste which I make myself.

Nice idea.

Maryhillgull wrote:I reduced a cup of wine down to the required half a cup before using it and added a teaspoon of cane sugar just to offset the tartness of the reduced wine.

again, a very nice idea. I quite often reduce wine heavily in this way for sauces, so I can see it working well in sausages.

Maryhillgull wrote:Will post tomorrow after the stew.

err... So how did you find it?

Sorry about not posting sooner but I had difficulty logging in but seems o.k. now!

the suasages were very nice, very meaty and had an o.k texture I've only recently started to make sausages without binder/filler and in general I find I prefer them in casseroles or stews, but that's probably because of eating mostly "british bangers" for 40 years I've just not got used the texture.

Next time I'll increase the garlic a bit and maybe add some chilli flakes as I like a little bit of spice "ooh err missus".

Can recommend this recipe as a good basis for a sweet italian sausage.

Cheers

Hi again,

Maryhillgull wrote:Sorry about not posting sooner but I had difficulty logging in but seems o.k. now!

Whew... I was imagining the worst!

Maryhillgull wrote:Next time I'll increase the garlic a bit and maybe add some chilli flakes as I like a little bit of spice "ooh err missus".

Can recommend this recipe as a good basis for a sweet italian sausage.

Thanks very much. I've incorporated your modifications and suggestions into the recipe in my database. As I have Vinners'.

Thanks very much for the feedback. It's always a little nervewracking sending untried recipes.

The recipe looks good, and nearly the same as my recipe.

However, I add 1.5-teaspoons of "raw" sugar.

I also add caraway seeds in amount equal to about 50% of the fennel seed proportion.

I do not use any allspice, but I do add ground coriander seed a similar amount as the allspice called for in this above recipe.

Oh, I also add 1-teaspoon of balsamic vinegar. If balsamic is not available, I'll use about 1-tablespoon wine vinegar or even white vinegar.

Of course, being me , I add about 2-tablespons of hot chili flakes.... but that not really necessary.