www.sausagemaking.org

First off , This is a great Forum . I'm looking forward to reading as much as I can .. Tons of tasty recipes to try

I'm new to this hobby and have made a few batches ( small 5 lb ) and pleased with most of the results ...

I've made a few Italian recipes , but I'm searching for a recipe that is close to the " Johnsonville Italian " .. Anyone have something close to this ??

db

Hey DarrelB,

Welcome to the forum. Its a great place to get ideas (along with Jims site)

As for you Johnsonville Recipe Len Poli has a Wisconsin style brat on his page that he says is Johnsonville style. Check it out.

Click

DarrinG

Thanks Darrin .. I'm starting to get quite a collection of recipes .. Thanks to places like this ....

I'm going to try 2 more Poli recipes this weekend ... Fresh Jalapeno and Pork Bratwurst ...

Let us know how it goes Darrel,

I've been interested in trying a jalapeno recipe but I haven't had much luck with recipes from Len's site.

DarrinG

Whenever I travel to America (Louisiana), I love eating Johnsonville italian sausages. Unfortunately they are not available in England. However, as I am not a very regular sausage eater (something i want to change) I have no idea what is the closest thing available in England to this Johnsonville italian sausage. It seems that "Italian sausage" is an American phrase....thus leaving me in a bit of a pickle

Help!

Are you looking to make some or buy something similar?

Welcome to the forums,

Dave

PS this is the best place for your question so I tidied the others away.

buy something similiar....

cheers

Try this on for size, a typical Ameican Italian sausage, and very similar to Bruce Aidell's recipe (his Complete Sausage Book is fantastic):

3 Lbs pork butt
3/4 Lbs pork fat
1/3 cup dry red wine
3 cloves garlic, fined minced
2 Tbs fennel seeds, coarsely crushed
1 1/2 Tbs kosher salt
1 Tbs coarse ground black pepper
1/2 Tbs dried oregano
1/8 teaspoon finely ground allspice

First, make sure all of your spices are fresh. And grind them yourself if possible. Grind the meat and fat together through a 1/4 inch plate. Mix in the rest of the ingredients very well. Stuff into casings, and let rest in the fridge overnight.

Note: You can add 3/4 tsp of red pepper flakes if you like it a bit hotter.
And, this works well with Venison, decrease meat to 2 3/4 lbs, and add additional 1/2 pounds fat.

Try grilled on a bun (bollillo from Mexico, baguette from France etc) with grilled bell peppers, onions, some mozzarella or provolone, and/or tomato sauce.

Try on fresh pasta with some sauteed brocolli rabe, tomato cream sauce, etc.

Crumble some, fry and drain, and add to a simple pizza.

Use it in lasagna Bolognese in place of beef.

Dad gummit, now I'm hungry.