Spicy Sausages

[aris]

Below is a recipe from an Italian family

kind regards

Parson Snows

Sounds like a spicy version of Boerewors.

[Bob]

Below is a recipe from an Italian family

Sounds like a spicy version of Boerewors.

1. Visual fat percentage is 27.5% based on 13% visual fat in trimmed pork shoulder. That's rather lean for Italian sausage.

2. Where's the fennel or anise?

[sausagemaker]

Hi Parson


The recipe is in the United States section page 212


Regards
sausagemaker

[Oddley]

Those Hot Italian Sausages look great I like the spices too. I'm making Merguez sausages at the weekend from a recipe that aris posted and harissa paste that darkstream posted.

I now have about eight recipes to try but I thought I would break up the English ones with a spicy one.

I'll let you know how I get on with the merguez recipe. Anyway to refresh your memorys here it is.

Merguez sausages

350 g lean beef or lamb shoulder, roughly chopped
100g beef or lamb fat, roughly chopped
1 clove of garlic, finely chopped
2 tablespoons of cold water
1 teaspoon harissa
1/2 teaspoon of black pepper
1 teaspoon of salt
1/4 teaspoon each of ground cinnamon, cayenne pepper and fennel seeds

Here is a harissa recipe, from " The Morrocan Collection", Hilaire Walden.

2 Red sweet bell peppers
1 oz fresh red chilleis INCLUDING the seeds
2 cloves garlic
1/2 teaspon of roasted corriander seeds
2 teaspoons of carraway seeds
olive oil
salt

Grind the dry ingredients to a spice powder. Grind the chillies and pepper together/liquidise and garlic. Heat peppers & chillies gently to reduce to a paste if necessary.

[aris]

Speaking of those Merguez sausages - I pulled some out of the freezer this week and had them. They were still delicious.

I recommend you use thin sheep casings.

Mine were made with pork - though traditionally they are made with lamb.

Word of warning - they burn on the way out!

[Bob]

Another hot sausage is Spanish Chorizo ("chorizo" is the word for sausage in Spanish). The Coon Asses in Lousiana call it Chaurice.

It contains hot chiles like serrano and jalepeno, chili powder, cayene, and black pepper. It's even hotter than Andouille.

It's sold all over Houston because of the large Hispanic presence. How they can eat it is beyond me.

Hot spices evolved to kill bacteria in roadkill, to ward off the Chapultepec Two Step. You could clean out your household plumbing with it.

[_Darkstream_]

Hi Odd.

Can not think of any reason that would not make great mergueuz.

I have not made them, but I have used 20% fat minced lamb with a good dose of the harissa, and made into kofta and grilled in a ribbed pan under the gas. I reckon they lost 10% of the fat that way but cooked in their own fat.

Delicious with burghul, couscous and Morrocan side dishes.

[Parson Snows]

I wrote

I have a copy of this book with the same ISBN and same publisher. It was printed (first edition) in 1995 yet I don't have this recipe. What page is it on?

sausagemaker replied

The recipe is in the United States section page 212

Thanks for the info. More fool me for looking under the Italian section.

Oddley wrote (regarding the quantity of meat used)

I then came to my senses and realized it was just the notation.

looking at the actual menu, it could be very confusing as it's written superscript/subscript (fraction)

kind regards

Parson Snows

[ebrit]

I've been making sausages for about a year now and never want to eat a commercial sausage again!

My daughter & I worked on this together so I call it a GI sausage (after her initials)


5lb pork, mix of lean & fat
3 Tbsp rolled oats, chopped
4 Tbsp mix of fresh sage, thyme, oregano - finely chopped
2 tsp dry ginger
4 tsp black peppercorns, ground
2 tsp ground coriander
4 tsp salt
2 Tbsp parsley, very finely chopped
2 red chillies, finely chopped (do not remove seeds)
� red pepper, very finely chopped
Grated rind of 1 lemon

I find that the oats absorb the fat on cooking and produce a softer sausage if you eat them cold.

[Big Guy]

Here is my recipe for Hot Italian

Italian Sausage
15 lbs. Pork butts
4 Tbs. Salt
1-1/2 Tbs. Sugar
1-1/2 Tbs. Ground Coriander
1-1/2 Tsp. Fennel Seed
3 Tsp. Black Pepper
1-1/2 Tsp. Ground Caraway
1-1/2 Quarts ice water
6 Tbs. Crushed Chile Pepper (optional) 3Tbs. for mild
3Tbs. Paprika
� Tsp. Granulated Garlic

Grind meat through a medium plate. Add ice water and spices, mix well. Refrigerate overnight to blend in the spices. Stuff in natural hog casings. Freeze

[sofat2]

I tried emrill's receipe and WOW! What a great sausage! That has pleanty of flavor. Great post!