How to make Spicy Italian Sausage -BEST KEPT SECRET!
How I make homemade sausage. **** Recipe below ****
Ingredients
3 pounds well-marbled pork butt, cut into 1 inch pieces then grind
1 tablespoon plus 1 1/2 teaspoons paprika
1 teaspoon cayenne (or to taste)
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine (I used red wine vinager)
1/8 tsp Oregano
2 tablespoons minced garlic
1/8 thyme
1 1/2 teaspoons toasted fennel seeds
2 tsp red pepper seeds
Pork casings, optional
Directions
Grind pork mixture with a medium grind 1/4 or to your preference. Grind all spices together in a small spice grinder if you got it.
Then mix with your pork.Put in refridgerator overnite to give spices time to mix.You can fry a patty up to test spices in the morning
and adjust if you like. Stuff the meat into the casings Twist to makeslinks I prefer 5-6 inch.
Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 145 degrees F.
Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months. I prefer natural pork casings
for this but other types could be used.
Homemade Sweet Italian Sausage
So I had a couple of pounds of ground pork and I had no idea what to do with them. I started searching around adapted this recipe for what I had. It is easy and spicy and so good.
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Sweet Italian Sausage
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2 pounds ground pork
2 tablespoons malt vinegar
1 teaspoon sea salt
2 teaspoons ground black pepper
1 tablespoon dried parsley
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried basil
1 teaspoon paprika
1 teaspoons crushed red pepper flakes, or to taste
3/4 teaspoon ground fennel seed
1/4 teaspoon raw sugar
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
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INGREDIENTS
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Malt Vinegar -
Sea Salt -
Peppercorns -
Dried Parsley ¬
Garlic powder -
onion powder -
dried basil leaves -
paprika -
Red Pepper flakes -
Fennel seeds -
Raw Sugar -
dried oregano -
Dried thyme leaves -
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How To Make Sweet Italian Sausage
Shop at Cabela's I love a sweet italian sausage and this recipe is an excellent one. If you would like to learn how to make sweet italian sausage watch this video as my students lead you through the steps. This is an all pork sausage that is packed full of flavor and it is an easy recipe to make.
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Sweet Italian Sausage Recipe
10lbs Boneless Pork
1oz Whole Fennel Seeds
1/4oz Spanish Paprika
16oz Cold Water
3 1/2oz Salt
1oz Sugar
1oz Black Pepper
Grind pork and mix all ingredients.
Stuff into pork casings or form into patties.
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Chef Johnny
How To Make Creamy Italian Sausage Pasta
This creamy pasta with Italian sausage is a delicious recipe that can be made in as little as 45 minutes. Sweet Italian sausage was used, but spicy sausage would also be great. This is truly one of the best pasta recipes if you're in a comfort food mood!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
CREAMY ITALIAN SAUSAGE PASTA PRINT RECIPE:
Italian Sausage Pasta Ingredients:
-1 pound pappardelle pasta
-1.5-2 pounds sweet Italian sausage
-8 cloves chopped garlic
-1 medium chopped onion
-28 oz whole plum tomatoes
-6 oz tomato paste
-1 cup heavy cream
-1 tsp kosher salt
-1/4 tsp crushed red pepper
-1/2 tsp dried oregano
-2 Tbsp olive oil
-reserved pasta water
-1 cup grated Parmigiano or Pecorino
-1/4 cup fresh chopped basil
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How to Make Sausage Fennel Stuffing: Delicious Thanksgiving Dinner Recipe | Pottery Barn
In this video, you can watch how to make sausage fennel stuffing, a delicious sausage recipe. The complete recipe is shown at the end of the video. What makes this stuffing unique is the savory and sweet mix of the corn bread and sausage, mixed with the fennel. You can use either freshly baked or packaged corn bread.
To make this sausage recipe, first cook the sausage in a skillet. Stir and break up the lumps that form, with a fork. Next, remove the sausage and keep it aside in a large bowl. In the skillet, add butter to the remaining fat and cook onions, fennel, fennel seeds, and salt. Stir and cook the stuffing till the fennel gets softened.
Now, add the aperitif, thyme, and tarragon. Cook till most of the liquid in the skillet evaporates. Add the corn bread and the cooked sausage and toss this mixture for some time. Season with salt and pepper and serve. With these simple steps on how to make sausage fennel stuffing, you can create a mouth-watering Thanksgiving meal.
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Be BBQ ready and lets make ITALIAN SAUSAGES (Sicilian Style) from scratch.
#NotAnotherCookingShow #PersonalChef #CookingLesson #homemadefreshsausage #Mediterraneandiet #WithMe
Making sausage yourself truly has become a lost art.
The whole process from meat selection, mincing, mixing, filling, and ultimately enjoying the end product is highly satisfying, rewarding and not to mention, tasty.
DIY sausage is one of those “must-haves” if you frequently dine on pork.
The basic Sicilian style sausages are made with ground pork meat, salt, fennel seeds, then to add more flavour and taste, cheese and wine are added.
In Palermo, perhaps, the “Salsiccia condita”, seasoned sausage can be found in most specialty pork stores in a variety of styles.
The process is really simple.
Many people believe that making sausage at home is too time-consuming or that they would rather leave that to the processor, but each of us are individuals with a variety of tastes and with just a little knowledge, you can make your own sausage to your liking with little effort and a super tasty reward.
Equipment Needed
Fortunately, you can order almost all of the necessary tools right off the internet. I personally process quite a lot of meat and pork for salami and sausages. My investment in an electric meat grinder has certainly brought a tremendous return.
I suggest that you buy at least a 1/3 horsepower grinder. They are faster and much quieter.
You can use a stand mixer with the meat grinder attachments
a manual grinder
or you can go all out and buy an electric meat grinder
and add a pedal control
There are all kinds of casings out there, but I find that natural hog or sheep casing is the best for the money. Nothing is quite like using a natural casing. The natural casings “snap” when you bite into them and help to create a beautiful colour to the sausage. If you are going to make sausages, you will need casings.
You don’t have to have a sausage stuffer and I didn’t for a long time, but I do think it is easier and more convenient to have one. Sometimes, using only the grinder attachment causes the sausage to get too hot, resulting in a sub-par texture.
They can be expensive, but if you are planning on making sausage often, the investment is worth it.
Ingredients
- 3 pounds of pork shoulder
- 1 pound ground pork belly
- 20 grams of salt
- 1 tablespoon fennel seeds
- ½ cup grated pecorino romano cheese
- 3/4 cup wine
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