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Anyone got a recipe for that New York Italian sausage that gets cooked in a ring on a grill? It has lots of fennell seed in it? I love that stuff and want to make some.
Michael

mfruin wrote:Anyone got a recipe for that New York Italian sausage that gets cooked in a ring on a grill? It has lots of fennell seed in it? I love that stuff and want to make some.
Michael

Welcome to the forum.

Here are my recipes for Rustic Sweet and Hot Italian Sausage.

Rustic Sweet Italian Sausage

1 Kilo (2.2 lbs.) well-fatted pork butt
2 tsp. Kosher Salt (or to taste)
2 tsp. Fresh Ground Black Pepper
2 tsp. Crushed Fennel Seed
2 tsp. Coarsely Ground Coriander
2 tsp. Crushed Anise Seed (This is essential.)
1 Tbsp. Dried Parsley Flakes
1/2 tsp. Garlic powder
1 tsp. Sugar
1/4 cup Ice Water

For Rustic Hot Italian Sausage add 2 Tbsp. Sweet Paprika and 1/2 a tsp. Ground Cayenne (or to taste).

Grind through a 3/8 plate, grind half of the freshly ground pork through the same plate once more.

Mix to combine the salt and seasonings, refrigerate overnight, then mix well until sticky (test the saltiness) and stuff into hog casings.

Thanks for the great recipes SausageBoy! I can't wait to try both recipes and would agree that the anise seed absolutely makes the dish. I love the "licorice" taste imparted by anise as it reminds me of the great sausages my grandmother would make when I was a kid! Although a bit "off topic", I also love the taste imparted by anise when cooking pork or chicken adobo!

SausageBoy wrote:...For Rustic Hot Italian Sausage add 2 Tbsp. Sweet Paprika and 1/2 a tsp. Ground Cayenne (or to taste)...

Is there any particular reason you prefer a combination of sweet paprika and cayenne over hot paprika? Just curious.

vagreys wrote:

SausageBoy wrote:...For Rustic Hot Italian Sausage add 2 Tbsp. Sweet Paprika and 1/2 a tsp. Ground Cayenne (or to taste)...

Is there any particular reason you prefer a combination of sweet paprika and cayenne over hot paprika? Just curious.

Sorry I missed this until now.

No special reason for the sweet paprika and cayenne.

Hot pepper flakes or Hot paprika can also be used or any combination of all mentioned.

What's most important is the flavor.

I actually use home grown peppers in my sausages.

I have never tried Anise in my Italian sausage relying on the Coriander and Fennel to the trick. I am intrigued about the Anise though, I think I will try my next batch this way, thanks SB!

JLPicard wrote:I have never tried Anise in my Italian sausage relying on the Coriander and Fennel to the trick. I am intrigued about the Anise though, I think I will try my next batch this way, thanks SB!

I love the addition of the anise, fennel flavor is often fleeting.

Pork liver rolled in fennel (or fennel and anise), then roasted, used to be a popular treatment. I've thought that making a pork liver sausage with lots of fennel and a touch of anise would be interesting, if I could get pork liver.

Used this recipe this weekend and WOW is it great. Thanks!

I'm happy to hear that you like it!

Just wondering if ground star anise could be used in place of anise seed.

I know the flavouring comes from the same active ingredient (anethole) but not sure just how closely they resemble each other in taste.

I just made a copy of this recipe to put in my collection. Looking foward to trying it soon.

George