Spicy Italian Sausage

[bikerbeans]

I am looking for a good recipe to make spicy italian sausage. I plan to stuff the finished product into 6 to 8 inch links. I do not want to smoke the sausage.

Thanks,

BB

[Winger Ed.]

Go to 'thespiceysausage.com'

They have a page for sausage making recipes.
I've never been disappointed by them.

They also have a forum that like here- its one of those 'all ya ever wanted to know' places.

[MaryB]

AC Leggs Hot Italian Seasoning Blend #103 is what I use. Nice heat level, I use it for making spaghetti sauce but it can be put in casings. I have made patties with it too...

[DougGuy]

What gets the licorice/fennel smell and taste in Italian sausage? That's the part I like and couldn't get right with ground venison mixed with pork.

[bikerbeans]

Fennel and anise.

BB

[bikerbeans]

Go to 'thespiceysausage.com'

They have a page for sausage making recipes.
I've never been disappointed by them.

They also have a forum that like here- its one of those 'all ya ever wanted to know' places.

Good site, now I need to shoot another hog.

BB

[Shawlerbrook]

Search hot Italian sausage. Definitely need fennel and Red Cayenne pepper.

[WebMonkey]

as posted above, a.c. legg is a good pre packaged blend.
smaller batches could make use of a LEM branded product.

i use both products, spicy/hot italian is good/versatile stuff.

good luck.

[Boaz]

I agree with using Legg's . Better seasoning than I ever came up with on my own as far as Italian sausage .

[MaryB]

Fennel gives the licorice/anise taste. You can certainly buy the spices and make your own blend, I buy the Leggs for convenience and because it is VERY tasty!

[Lloyd Smale]

heres a Italian sausage recipe that I like. Its a regional thing and supposedly came over with the first Italians. Its a kind of different tasting sausage that you either will really like or really dislike. Traditional way to serve it is on a sub bun with moz cheese fried onion mushrooms and peppers and some pizza sause. Does real well on pizza too. Im only going to give you the 4lb recipe because you should make a small batch and see if you like it. Its called Cudighi
4lbs of ground pork but (not as good lean or with venison added)
all measurements are teespoons
4 salt
1 ground clove
1 1/2 Italian seasoning
3/4 fennel seeds
2 black pepper
3/4 allspice
3t powdered garlic
2 1/2 crushed red pepper this you can vary to get the heat you want. I like 2
1/2 cinnamon
1/2 mace
1 nutmeg
1/4 cup red cooking wine. I use Holland and Holland
You want the sausage medium ground not fine ground.

[high standard 40]

What gets the licorice/fennel smell and taste in Italian sausage? That's the part I like and couldn't get right with ground venison mixed with pork.

Soak the fennel seeds in a small amount of water. It will help distribute the flavor throughout the meat when you mix it in.

[MaryB]

When making sausage I cube the meat, mix in the seasoning, into the fridge over night. Grind COLD then into the fridge again before packaging however you like it. I do bulk because I use it for spaghetti sauce, to make pizza... this time around I might make some patties to put on the smoker...

[Lloyd Smale]

had a buddy who would grind it mix in the spices and then freeze it and thaw it back out before packaging. He claimed the expansion from ice crystals forming then the thawing process sucked the flavor into the mix. I just mix it in with the cubed meat grind it in a course plate and then through a medium plate and package it. I figured grinding twice does plenty to distribute the spice. Then if you stuffing casings or even using a stuffer to stuff meat tubes your actually doing sort of a 3rd mixing anyway. Used to let it sit in the fridge overnight before stuffing but found it didn't taste any different just doing it right away.