RCP: Sweet Italian Sausage

SWEET ITALIAN SAUSAGE:
10 lbs Lean pork
5 T Whole fennel seed
5 T Dry basil
2 1/2 T Salt
2 1/2 T Ground black pepper
2 1/2 T Paprika
2 1/2 T Granulated garlic (garlic powder)
1/2 C + 2 T Marsala or Red Wine
Sausage casings

Grind meat medium to coarse. Add seasonings and wine and mix well. Stuff into casings, and twist into desired lengths.

Carl - this is the recipe I use.

Homemade Italian Sausage

This recipe calls for casings, if preferred you can simply use the sausage in bulk-form.
2 1/2 pounds lean ground pork butt only-anything else i.e., hams tenderloins are too dry!

2 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 teaspoon fennel seed
1/4 teaspoon paprika
2 tablespoons grated cheese - Romano
1/4 cup dry white wine
1 teaspoon salt
1 teaspoon fresh finely ground black pepper
Casings (water packed)*

1. Hand-trim all most visible fat from the outside of pork, then cube the meat, removing - remove some interior fat as you find it.
2. Coarsely grind the pork and glean then ground meat, picking out gristle, cartilage and veins of fat. If you trim your pork butt - you will not have a gristle or fat problem-good marbling in the first grind is desirable
3. Add seasonings, wine before second grinding, place meat in a large bowl, mix again by hand if needed. Grind one more time.
4. Use sausage stuffing attachment on electric meat-grinder.

NOTE: Do NOT use blade in meat-grinder when stuffing - or your casings will turn white and the sausage will be mushy.

Awesome recipes, Guys!

Question: If I do not have the means to put the seasoned meat into casings, would patties be just as effective?

You betchum Red Ryder. Put them up in one pound rolls in foil, and freeze. When thawed, slice 'em up like the Jimmy Deans'.

You betchum Red Ryder. Put them up in one pound rolls in foil, and freeze. When thawed, slice 'em up like the Jimmy Deans'.

Cool.

I had asked for new recipes on another thread and you have given it to me here.


Thanks!

Not only can you make patties (and put them on the grill), but you can fry it up bulk, add sauce and use it as a lasagna layer or blend into a meatloaf mix with ground beef.

Not only can you make patties (and put them on the grill), but you can fry it up bulk, add sauce and use it as a lasagna layer or blend into a meatloaf mix with ground beef.

Nice

We do a bowtie pasta dish with [boiled then] BBQ'd sweet sausage tossed in a sauté of olive oil, oinions, red, orange and yellow bell peppers and garlic.

I wonder if it would work with the case-less sausage?

We do a bowtie pasta dish with [boiled then] BBQ'd sweet sausage tossed in a sauté of olive oil, onions, red, orange and yellow bell peppers and garlic.

I wonder if it would work with the case-less sausage?

Cooked on the grill, sure, but I wouldn't boil or pre-cook a pattie. Make patties thin, like a burger. Regarding the sausage with casing, I would either cook them completely on the grill (low heat) or bake them before grilling. Boiling any sausage seems to dilute and remove the flavors off the spices.

Other than blanching bratwurst, we never boil a sausage; we grill, broil, saute', or braise. Ever have kielbasa braised in red wine? You cook some chopped onion in your favorite fat, brown the sausage in it. Cover with wine, cover the pan, and simmer for half an hour to forty five minutes.

We do a bowtie pasta dish with [boiled then] BBQ'd sweet sausage tossed in a sauté of olive oil, onions, red, orange and yellow bell peppers and garlic.

I wonder if it would work with the case-less sausage?

Cooked on the grill, sure, but I wouldn't boil or pre-cook a pattie. Make patties thin, like a burger. Regarding the sausage with casing, I would either cook them completely on the grill (low heat) or bake them before grilling. Boiling any sausage seems to dilute and remove the flavors off the spices.

Other than blanching bratwurst, we never boil a sausage; we grill, broil, saute', or braise. Ever have kielbasa braised in red wine? You cook some chopped onion in your favorite fat, brown the sausage in it. Cover with wine, cover the pan, and simmer for half an hour to forty five minutes.

And I agree, Howie. We just boil the sausage first to cook out some of the fat before grilling.Tell me, how long should I let the patties stay on the grill?

Thanks for the cooking suggestion, Carl. We're always looking for different and better ways to cook sausage....especially if it involves wine.

The olive oil I add to my sausage dish makes for a tasty, but not a necessarily waistline friendly meal.