How do I make Italian sausage?!
Homemade Italian Sausage
2 1/2 pounds lean ground pork butt or leaner cuts if desired
3 large cloves garlic, crushed
1/8 teaspoon dry basil
1/8 teaspoon dry oregano
1/8 teaspoon cracked rosemary
1/8 teaspoon hot red pepper flakes (or to taste)
1 1/4 teaspoons fennel seed (up to 1 tablespoon if you like dominant fennel flavor)
1/4 cup beef or chicken broth or dry white wine
1/2 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons Italian (flat leaf) parsley, chopped, (stems removed)
Casings (water packed)*
1. Hand-trim all visible fat from the outside of pork, then cube the meat, removing interior fat as you find it.
2. Coarsely grind the pork and glean then ground meat, picking out gristle, cartilage and veins of fat. Grind one more time.
3. After second grinding, place meat in a large bowl, add dry seasonings and blend by hand to mix thoroughly to ensure it is spread throughout the meat.
4. Add broth or wine and mix again by hand.
5. Stuff by hand or use sausage stuffing attachment on electric meat-grinder
(do NOT use blade in meat-grinder when stuffing).
*Casings should NOT be packed in salt. Get fresh casings from the butcher.
Makes about 20-ounces of sausage, cooked.
This authentic Italian sausage is a perennial favorite. It calls for wild fennel seeds, which can be collected in the fall all over California, where it grows, weed-like, along roads and highways. But commercial fennel seeds, or even anise seeds, will do just as well. Stuff into hog casings. Serve with pasta of any sort, or add slices of this sausage (pre-cooked) to your favorite meat-based pasta sauce.
? Ground pork: 1 lb.
? Coarse salt: 1/2 tablespoon
? Ground black pepper: 1/4 tablespoon
? Wild fennel seeds: 1/4 tablespoon
? Chopped parsley: 1/2 tablespoon
The rubbed sage and savory are what give this sausage its wonderful breakfasty flavor; the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness. Stuff into sheep casings or leave as bulk sausage to make patties.
? Ground pork: 1 lb.
? Coarse salt: 1/2 tablespoon
? Rubbed sage: 1/2 teaspoon
? Rubbed summer savory: 1/3 teaspoon
? Ground nutmeg: 1/8 teaspoon
? Ground marjoram: 2/3 teaspoon
? Ground black pepper: 1/3 teaspoon
Alsatian sausage
This is a fragrant, delicately flavored sausage ideal for Christmas breakfast, although you will find it so delicious you will be sneaking packages of it out of the freezer for ordinary weekend breakfasts all year long! Stuff into sheep casings or leave in bulk for patties.
? Ground pork: 1 lb.
? Coarse salt: 1/2 tablespoon
? Ground ginger: 1/16 teaspoon
? Sugar: 1/4 teaspoon
? Ground cinnamon: 1/8 teaspoon
? Ground cloves: 1/8 teaspoon
? Ground black pepper: 1/4 teaspoon
? Ground nutmeg: 1/16 teaspoon
This is a recipe we got from the owner at a Portuguese tapas bar in San Francisco, near Fisherman's Wharf, in 1979. It differs considerably from traditional linguica in that it calls for sherry (a Spanish wine) rather than vinegar, and its only spices are salt and paprika. The mix should be very coarsely-ground. We use a 3/4" plate on our grinder. As for the sherry, avoid cheap cooking brands. We favor Harvey's Bristol Cream, which is rich, sweet and full-bodied, but you can experiment with other types, although dry sherries give the sausage an unpleasant, flat taste. Or try a good Port, which will, at least, be Portuguese. Stuff into hog casings. When made with Harvey's Bristol Cream, the taste is unique and absolutely unforgettable.
? Ground pork: 1 lb.
? Coarse salt: 1/2 teaspoon
? Dark sherry: 2 ounces
? Paprika 1-1/8 tablespoon
Spanish sausage
A unique delicacy that goes like candy! Ordinary brown raisins can be substituted, of course, but then the product loses a bit of its delicate flavor. Stuff into hog casings.
? Ground pork: 1 lb.
? Coarse salt: 1/2 tablespoon
? Ground cayenne pepper: 1/8 teaspoon
? Ground nutmeg: 1/8 teaspoon
? Ground ginger: 1/8 teaspoon
? Ground black pepper: 1/4 teaspoon
? Crushed garlic cloves: 1
? White raisins: 3 tablespoons
? Sugar: 1/3 teaspoon
This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. Stuff into hog casings.
? Ground pork: 1 lb.
? Coarse salt: 1/2 tablespoon
? Diced onions: 5 tablespoons
? Ground cayenne: 1/4 teaspoon
? Ground cinnamon: 1/8 teaspoon
? Ground cloves: 1/8 teaspoon
? Powdered thyme: 1/3 teaspoon
? Ground bay leaf: 3 leaves
? Crushed garlic cloves: 1
? Chopped parsley: 1 tablespoon
? Crushed garlic cloves: 1-1/2
Answers: This recipe calls for casings, if preferred you can simply use the sausage in bulk-form.
Homemade Italian Sausage
2 1/2 pounds lean ground pork butt or leaner cuts if desired
3 large cloves garlic, crushed
1/8 teaspoon dry basil
1/8 teaspoon dry oregano
1/8 teaspoon cracked rosemary
1/8 teaspoon hot red pepper flakes (or to taste)
1 1/4 teaspoons fennel seed (up to 1 tablespoon if you like dominant fennel flavor)
1/4 cup beef or chicken broth or dry white wine
1/2 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons Italian (flat leaf) parsley, chopped, (stems removed)
Casings (water packed)*
1. Hand-trim all visible fat from the outside of pork, then cube the meat, removing interior fat as you find it.
2. Coarsely grind the pork and glean then ground meat, picking out gristle, cartilage and veins of fat. Grind one more time.
3. After second grinding, place meat in a large bowl, add dry seasonings and blend by hand to mix thoroughly to ensure it is spread throughout the meat.
4. Add broth or wine and mix again by hand.
5. Stuff by hand or use sausage stuffing attachment on electric meat-grinder
(do NOT use blade in meat-grinder when stuffing).
*Casings should NOT be packed in salt. Get fresh casings from the butcher.
Makes about 20-ounces of sausage, cooked.
This authentic Italian sausage is a perennial favorite. It calls for wild fennel seeds, which can be collected in the fall all over California, where it grows, weed-like, along roads and highways. But commercial fennel seeds, or even anise seeds, will do just as well. Stuff into hog casings. Serve with pasta of any sort, or add slices of this sausage (pre-cooked) to your favorite meat-based pasta sauce.
? Ground pork: 1 lb.
? Coarse salt: 1/2 tablespoon
? Ground black pepper: 1/4 tablespoon
? Wild fennel seeds: 1/4 tablespoon
? Chopped parsley: 1/2 tablespoon
The rubbed sage and savory are what give this sausage its wonderful breakfasty flavor; the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness. Stuff into sheep casings or leave as bulk sausage to make patties.
? Ground pork: 1 lb.
? Coarse salt: 1/2 tablespoon
? Rubbed sage: 1/2 teaspoon
? Rubbed summer savory: 1/3 teaspoon
? Ground nutmeg: 1/8 teaspoon
? Ground marjoram: 2/3 teaspoon
? Ground black pepper: 1/3 teaspoon
Alsatian sausage
This is a fragrant, delicately flavored sausage ideal for Christmas breakfast, although you will find it so delicious you will be sneaking packages of it out of the freezer for ordinary weekend breakfasts all year long! Stuff into sheep casings or leave in bulk for patties.
? Ground pork: 1 lb.
? Coarse salt: 1/2 tablespoon
? Ground ginger: 1/16 teaspoon
? Sugar: 1/4 teaspoon
? Ground cinnamon: 1/8 teaspoon
? Ground cloves: 1/8 teaspoon
? Ground black pepper: 1/4 teaspoon
? Ground nutmeg: 1/16 teaspoon
This is a recipe we got from the owner at a Portuguese tapas bar in San Francisco, near Fisherman's Wharf, in 1979. It differs considerably from traditional linguica in that it calls for sherry (a Spanish wine) rather than vinegar, and its only spices are salt and paprika. The mix should be very coarsely-ground. We use a 3/4" plate on our grinder. As for the sherry, avoid cheap cooking brands. We favor Harvey's Bristol Cream, which is rich, sweet and full-bodied, but you can experiment with other types, although dry sherries give the sausage an unpleasant, flat taste. Or try a good Port, which will, at least, be Portuguese. Stuff into hog casings. When made with Harvey's Bristol Cream, the taste is unique and absolutely unforgettable.
? Ground pork: 1 lb.
? Coarse salt: 1/2 teaspoon
? Dark sherry: 2 ounces
? Paprika 1-1/8 tablespoon
Spanish sausage
A unique delicacy that goes like candy! Ordinary brown raisins can be substituted, of course, but then the product loses a bit of its delicate flavor. Stuff into hog casings.
? Ground pork: 1 lb.
? Coarse salt: 1/2 tablespoon
? Ground cayenne pepper: 1/8 teaspoon
? Ground nutmeg: 1/8 teaspoon
? Ground ginger: 1/8 teaspoon
? Ground black pepper: 1/4 teaspoon
? Crushed garlic cloves: 1
? White raisins: 3 tablespoons
? Sugar: 1/3 teaspoon
This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. Stuff into hog casings.
? Ground pork: 1 lb.
? Coarse salt: 1/2 tablespoon
? Diced onions: 5 tablespoons
? Ground cayenne: 1/4 teaspoon
? Ground cinnamon: 1/8 teaspoon
? Ground cloves: 1/8 teaspoon
? Powdered thyme: 1/3 teaspoon
? Ground bay leaf: 3 leaves
? Crushed garlic cloves: 1
? Chopped parsley: 1 tablespoon
? Crushed garlic cloves: 1-1/2
Do you mean cook it or make sausage itself?
Italian pepper sausage recipe
Recipe ingredients:
* 4 1/2 pound fresh lean pork
* 1-1/2 pound fresh pork fat
* 1 med. onion, chopped
* 1 large clove garlic, minced
* 3 teaspoon salt
* 1-1/2 teaspoon freshly ground black pepper
* 1-1/2 teaspoon paprika
* 2 teaspoon crushed dried red peppers
* 2 teaspoon fennel seeds
* 1/2 teaspoon crushed bay leaf
* 1/4 teaspoon thyme
* 1/3 cup red wine or water
* Pinch of coriander
* 2.5 yards sausage casing
Recipe method:
* Grind the lean and fat pork, onion and garlic.
* Add the seasonings and mix thoroughly.
* Add the wine and mix well.
* Force through a sausage stuffer into casing, or use in recipes that call for ground sausage out of casings.
Sweet Italian Sausage Recipe
This recipe does not require you to stuff the meat into sausage casings. You can do so if you wish, but with so many recipes calling for loose Italian sausage, it's often not worth the effort.
2lb ground pork
1Tbls salt
1 Tbls ground fennel seed. Start with whole fennel seeds, and use your spice grinder attachment on your blender to grind them up, or do it manually in a mortar and pestle.
11/2 Tbls sweet paprika
1Tbls finely minced fresh garlic
1Tbls sugar
1tsp black pepper
3 Tbls red wine vinegar
Mix all the ingredients together...and you have Italian sausage! You can use this mix right away, but it will get better after about 12 hours in the fridge.
Use this Italian sausage in your favorite spaghetti sauce, or instead of ground beef in lasagna. I eat it all the time simply sautéed up with some sweet red peppers, onion and fresh tomatoes...with a good crusty loaf I'm truly in heaven.
Multiply the recipe as needed, and if you make more than you need, it will freeze very well.
This can be stuffed inside sausage casings and grilled as well. Sausage casings can be found at most Italian grocery stores. Get a little funnel and shove the meat into the tubes; but don't push too hard, as it can be frustrating to rupture the casings as you get close to a finished sausage. When your sausage is the length that you want, twist off the ends and tie them in knots.
I am assuming you bought a ready made sausage at the store? Prick sausage casings with a fork several times to allow fat to escape. Place in a frypan with a small amount of water, put on med. burner. Allow water to evaporate as sausage begins to brown, lower heat and continue frying, turning often, until fully cooked. Serve as a side with spaghetti and sauce or with fried peppers and onions.