"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Thread Tools Display Modes
Old 05-31-2005, 10:02 AM   #1
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
Hot Italian Sausage

I would like to try my hand at making hot sausage. I have some ground pork and think I'll add some finely chopped garlic. fennel seed. hot pepper flakes and salt and pepper. Is there anything else that I should put into this?

I will be making patties with it, if I can figure it out.
Thanks in advance

I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 06-01-2005, 09:29 AM   #2
Senior Cook
Pam Leavy's Avatar
Join Date: Dec 2004
Location: Netherlands
Posts: 248
That sounds good to me. I have a recipe but can't find it. Let us know how it turns out.

"A good cook is like a sorceress who dispenses happiness"----Ella Schiaparelli
Pam Leavy is offline   Reply With Quote
Old 06-01-2005, 09:54 PM   #3
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
3/4 teaspoon crushed anise seeds
1/2 teaspoon paprika
1/2 teaspoon dried minced onion
2 teaspoons salt
2 pounds ground pork

or try

lb. ground pork
½ tsp. salt
1 tsp. garlic powder
1/4 tsp. ground black pepper
tsp. ground paprika
1 tbsp. vegetable oil
1/4 tsp. anise seed
1/4 tsp. fennel seed
tsp. crushed red pepper

or, if you are really adventurous, try

2/3 cup salt
5 cups ice water
3 tb. fennel seed
2 tb. coarse black pepper
1 tb. sugar
2-1/2 tb. crushed red pepper
1 tb. anise seed
2-1/2 tb. coriander
25 lbs. boneless pork butt, ground

Caine is offline   Reply With Quote
Old 06-02-2005, 04:42 AM   #4
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
Thank you so much, Caine. Can't wait to try the first 2, but doubt that I'll make the third. l
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 06-02-2005, 04:04 PM   #5
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
We love to make sausage.

One suggestion, take a bit of the raw sausage mix, make a patty, fry it and give it a taste.

Then you can adjust the seasonings.

Recipes are just dandy and we generally follow them, but ingredients do vary in potency and so the taste test is, at least for us, a necessary part of the process.

Keep in mind though, when you taste the patty, many of the flavors of the herbs and spices you have added will not become fully apparent until the mixture sits for a day or two before cooking.

For example, if you think the sausage is not very hot, it does take a while for hot pepper flakes to release their zip into the surrounding meat.

And if the patty seems a bit salty, the final product may well not seem so (the meat will absorb and dilute a lot of the salt).

You have to kinda get a feel for the process.

Although what you are tasting will not fully reflect the final flavor of the sausage, this step is the last chance you will have to adjust the flavorings before stuffing the mixture into casings. Even if you are not going to use casings, it is the best time to adjust the seasonings.

Just a step we take when we make sausage, and one we find gives us a better product.

After you have tried a few batches of Italian sausage, there are a lot of others you might wish to try.

Good luck and hope this helps.
auntdot is offline   Reply With Quote
Old 06-02-2005, 04:37 PM   #6
Executive Chef
Join Date: Nov 2004
Posts: 4,637
Red pepper flakes are nice, but it would be even nicer if you used real hot peppers instead.

Jalapeno's, thai, Scotch Bonnets, Habanero's easily come to mind.
Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
kleenex is offline   Reply With Quote
Old 06-03-2005, 07:02 AM   #7
Head Chef
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
I make suasage out of ground venison and it turnes out great. I use about the same ingredients as above. Of course I had a sm amount of prok too because venison is pretty dry alone.
thumpershere2 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 12:32 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.