This is a recipe that I posted on the BBQForum and thought some of you guys that have been doing the winter sausage making thing may be interested. As said in the post, I've been dinking with this for a few weeks and think I finally got something pretty good in the Italian Sausage line of tastes. Family and the few friends that have tried it so far like it alot. Mild to med in heat level, adjustable of course to your own tastes. If you try it please email me with your thoughts good or bad,label your post "Italian Sausage" so I can see if it's spam or not
Thanks and good sausage making
Jon
ITALIAN SAUSAGE SEASONING BASE
(FOR 100 LBS.OF MEAT)
10g Ground Bay Leaves
50g Red pepper (cayenne)
75g Fennel Seed (crushed)
35g Thyme
35g Basil
40g Oregano
60g Paprika (Hungarian)
60g Chipotle powder
90g Granulated Garlic
15g Nutmeg
35g Med. Grnd. Black Pepper
Mix very well, all above ingredients in bulk, enough for 100# of ground meat. Add at a ratio of 5g/lb. of meat
Below ingredients are measured out per lb. of meat in grams
7g/# Tender Quick (or an equivalent product)
1.5g/# MSG
2.4g/# Canning salt
12g/# Non-Fat Dry Milk
15%/# Liquid per lb. of meat, weighed on scale(i.e.15# of liquid to 100# of meat)**
**For liquid I use whole milk, I think it gives the sausage a little more than plain water does, but that�s my preference, certainly other liquids will work too.
Weigh meat and add 5g of bulk spice per lb. of meat along with all other measured dry ingredients to large bowl, add mix with liquid to make a slurry dissolving salts and mixing out any spice lumps with a wire wisk and add to meat and mix for at least 10 minutes or til everything is �WELL� incorporated and meat mixture will become almost springy. If stuffing into casings do so right away and let links set overnight if possible, or pack into bags if putting up in bulk still letting meat rest overnight so the meat can cure and meld with the spices, and also if twisted into links, the twists will hold better.
I made this recipe on Fri. and split 50# with my brother and we both liked it a lot but found it needing just a bit of tweaking so we did another 50# today (Sun.) after the addition of some Chipotle and Black Pepper and jacking up the amts. on a couple of spices. Heat level is mild to medium (gotta please the wardens of the house as Bigwheel would say) but very good overall. If one wanted it hotter you could go up 50% more on the Red Pepper or the Chipotle or both to suit your personal tastes. Or add another type of heat to it. If anyone tries this out Email me with you comments good or bad, or if you have some other ideas on how to improve it. Pretty damn good though, wife and daughters loved it so the wardens are taken care of. The recipe was a culmination of a few recipes with a couple of my own twists that I�ve been researching and playing with the last couple weeks. Again any comments please fire away. Feel free to change or add ingredients to you own tastes. The second group of ingredients is pretty much the same with all my sausage recipes, I never change those ones, but if you want to play with the spices just let me know what you did, you might come up with something better???
Happy Sausage Making
Jon
pa...Also we smoked some of this with very good results. Lightly cold smoked for 1-2 hrs and turned out very good as did the unsmoked bulk and links
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