Spicy Sausages

[madmincer2]

Hi All,

I guess I'm newbie here, are there any experienced sausage makers out there who could give me some recipes for a hot and spicy sausage?

I have basic sausage making equipment from sausagemaking.org and I'm ready to start stuffing!

cheers,[/url]

[aris]

I suppose anything goes with sausage really - but i'd suggest adding some fresh chilles or adding papprika similar to chorizo sausage - also giving a nice colour!

[Franco]

I have found that adding Spanish hot smoked paprika gives a good flavour to sausage without being too spicy.

I also use fresh green chillies to spice up sausages and find that some of the heat dissipates from the chilli into the meat and you can actually taste the flavour from the chilli and not just the intense heat.

[Spuddy]

@ madmincer2
Try this:

1KG 80/20 minced pork/pork fat.
1/2 level tsp citric acid
15g salt
5g cure No. 1
10g sugar
1-2 tbsp smoked hot paprika (depending on how hot and spicy you want it)
1 level tsp ground cumin

Mince the pork and fat separately using a large mincer plate then mix throughly with all the other ingredients and either mince again with a smaller plate for a fine texture or leave as is if you like a coarse sausage (I prefer coarse).
Refrigerate for 3 hours before stuffing into casings.

You can, if you want to, swap the cure no. 1 for another 5g of salt but you will get a slightly better flavour and consistency if you use it.

[DJ Nutter]

i am new at this and i am in a state of wanting pf trial and error but i guess everyone goes through that and if anyone has any ideas it will be appreciated thanks for reading .

[Parson Snows]

You might want to look at the Merquez sausage recipe that I previously posted on this forum or Bigwheel's Genuine Texas Hotlinks recipe that I have just posted

Hope that this is of some use to you

kind regards

Parson Snows

[Bob]

recipes for a hot and spicy sausage?

Andouille.

Google Search will provide more than enough recipes. Here's one from Cajun Chef Emeril Lagasse:

Andouille - Emeril Lagasse

1 lb pork (40% fat)
1 t. salt
1 T. chopped garlic
1 t. garlic powder
1 t. onion powder
1 t. paprika
1 t. cayenne
1 t. ground pepper
1 t. chili powder
1 t. oregano
1 t. thyme
1 t. cumin

If you find a spicier sausage than Andouille, I would like to know what it is.

[sausagemaker]

Spicy Hot Italian Sausage

This spicy sausage is the one you're likely to find sizzling on a grill at a lunch counter in New York City's Little Italy.

3/4lbs. pork butt
3/4lbs. pork back fat
1 tbsp. minced garlic
4 tbsp. kosher salt
2 tbsp. anise or fennel seed
1 tsp. cayenne
1 tbsp. red pepper flakes
2 tsp. ground black pepper
2 tbsp. anise-flavoured liqueur, such as Sambuca
Cup cold water
Combine ingredients except water in large bowl. Grind everything together through 3/8-inch plate. Moisten with water, squeeze, and knead mixture until everything is well blended. Stuff into medium hog casings, and tie into 5-inch lengths.
From �THE COMPLETE SAUSAGE COOKBOOK� by Jack Sleight
ISBN 0811703363 Stackpole Books

Hope this helps

Regards
sausagemaker

[Bob]

Spicy Hot Italian Sausage
3/4lbs. pork butt
3/4lbs. pork back fat

More like JUICY Spicy Hot.

Untrimmed pork butt (shoulder) is about 1/3 fat to begin with, so when you add 3/4 lb more fat you have 0.75 * 0.33 + 0.75 = 1 lb fat out of a total of 1 1/2 lb pork.

That's 67% fat.

[Oddley]

Sausagemaker is that 3 to 4 lbs of pork butt and 3 to 4 lbs of back fat. The reason I ask is I saw 3/4 lb of meat and fat and nearly fell off my chair when I saw the amount of spice.

I thought you won't need a BBQ they will fry themselves. I then came to my senses and realized it was just the notation.

[sausagemaker]

Hi all

I make no claim to this recipe as stated it came from an american Sausage book by Jack Sleight & yes the meats are correct & yes it is fatty but without trying it who's to say it's no good.

Oddley with regard to the BBQ look on the bright side they will last longer than a B&Q briquette.

regards
sausagemaker

[Bob]

Hi all

I make no claim to this recipe as stated it came from an american Sausage book by Jack Sleight & yes the meats are correct & yes it is fatty but without trying it who's to say it's no good.

I got Sleight's book from the library and I did not care for the recipes.

If you want good American books, Bruce Aidells' book and A. D. Livinston's book are two I can recommend.

The latter has an Oxford Sausage recipe that looks essentially the same as the ones I have seen here - right down to the rosemary and lemon zest.

[sausagemaker]

Hi Bob

Thanks for the info I will look out for these books at Amazon
as for the Jack Sleight book I bought this on a visit to the states back in 95 but must admit I am not that impressed either.

regards
sausagemaker

[Parson Snows]

Sausagemaker wrote

Spicy Hot Italian Sausage

From �THE COMPLETE SAUSAGE COOKBOOK� by Jack Sleight
ISBN 0811703363 Stackpole Books

Sausagemaker also wrote

as for the Jack Sleight book I bought this on a visit to the states back in 95

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?

As to the overall book, Jack Sleight has done far better with other books such as "The Home Book of Smoke-Cooking, Meats, Fish & Game". Two errors to watch out for are the freezing table for destroying Trichinae and the other glaring mistake is found under "England" Black Pudding. This has been copied incorrectly from "Sauasge and Small Goods Production". The "seasonings" should be used at a rate of 10 ounces instead of the full mentioned 3 lbs 5 oz.

kind regards

Parson Snows

[Parson Snows]

Below is a recipe from an Italian family


I hope that it's of some use to you

kind regards

Parson Snows