Ehi, gli individui ed i galloni. (Hey, guys and gals) (According to Google)
We're doing some Hot Italian Sausage today.
This is a recipe from Griffin, that I borrowed without permission, and changed it a bit to fit my tastes. Aka HOTTER.
The likely suspects.
Combine ingredients to ground pork butts. Mix well.
Fry up a test patty. Adjust heat and salt to taste.
Just right. Bag and cure overnight in the fridge.
I smoked at ~100 over hickory using my #10 can smoke generator for 4 hours. Then I turned the FEC-100 on with a cooking temp of 180 and probe temp of 150. About another 4 hours.
Pulled em at 151 IT and gave em a polar bear bath.
Slice one up for an after smoke taste test and it definitely bit me back. Where's my beer, cheese and crackers. Gonna be good on Pizza.
Hot Italian Sausage (Salsiccia calda italiana)
5 lbs pork
1 cup cold red wine
1 cup dry parsley flakes
1 Tbsp + 2 tsp kosher salt
1 Tbsp garlic granules or 4 to 5 garlic cloves, minced
1 Tbsp butcher grind pepper
1 Tbsp 60K cayenne
1/3 cup fennel seed
2 tsp crushed chili peppers
2 tsp ground white pepper
1/3 cup paprika
Combine all, mix well & stuff into 32-35 mm hog casing or bulk pack in 1# packages.
Add 1 tsp of Cure #1 for smoking.
Thanks for lookin'.