Here's the Italian Sausage seasoning I posted on the BBQ Forum, thought you all might like it too. It also makes a fair rub. Mix 30% sugar and about 50% salt to the weight of seasoning you have. Play around with the rub ratios, not cut in stone. As for the sausage you prabaly want to stay a little more specific. Just made a couple hundred pounds of our 475 pound batch into the italian, turned out real good
Jon
ITALIAN SAUSAGE 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
100g Lawry�s Seasoning mix
Mix all above ingredients in bulk, enough for 100# of ground meat. Add at a ratio of 6g/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 6g 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 also, if twisted into links, the twists will hold better. For hotter Italian sausage add more cayenne, chipotle, or red pepper flakes to taste
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