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Thread: Italian Sausage

  1. #1
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    Default Italian Sausage

    I'm looking to make some italian sausage and some chorizo. If anyone has any good recipes I would appriciate it. thanks

  2. #2
    Moderator bkmail's Avatar
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    Default

    Check out this site...lots of good info here:
    http://thespicysausage.com/sausagemakingrecipes.htm
    BK

  3. #3

    Default

    I use the ones from here:
    http://www.finecooking.com/recipes/s...k-sausage.aspx

    I haven't made the apple one, but the other three are very good.

  4. #4
    Member Daveintheburbs's Avatar
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  5. #5
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    Default

    There are plenty of ready made (and Cheap!) mixes and kits out there that make a fine sausage, save lots of time compared to putting together your own spices and saves cupboard space from all the extra bulk spices you end up having sit around going stale after a few years.

    A quick online search will find em, my last set of Italian and Chorizo were from the excalibur company, 8 bucks for spices for 25 plus pounds of meat. Adding 10 to 30 percent pork shoulder keeps it nicely moist as well. Enjoy.

  6. #6
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    I've had this recipe for a few years now. Not sure where I got it (maybe from AOF website)

    5# lean meat (venison, caribou, moose, bear, your choice)
    5# fatty pork or ground pork
    5 Tbsp salt
    1 Tbsp cracked fennel seed
    1 Tbsp coriander
    1 Tbsp sugar
    2 tsp coarse blk pepper
    3 tsp crushed red pepper (more or less to taste- I like 4 tsp myself)
    1 tsp caraway seed
    2 1/2 cups ice water.

    Grind meats and mix together well
    Mix spices and water- pour over meat
    Mix well by hand
    Stuff in casings or shape into patties.
    EAT!!!!!!!!!!!!!!!!!!! or freeze.

    I also use this recipe for brats except I delete the fennel, cut the red pepper to 1 tsp, and add 2 tsp dry mustard.

  7. #7
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    May 2007
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    Eagle River
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    Default AK Butcher Supply

    AK Butcher in MT View has a lot of pre-packaged spices. I got the spicy Italian and the Breakfast for making my own moose sausage this year. Ground it once plain, then added about 15-20% pork fat from Mr. Prime Beef at 76th and Old Seward on the second grind.

    Some of the best sausage there is. Of course, seeing the entire operation from pulling the trigger to packaging and freezing, and knowing how it all went makes a big difference.

    If we could only make politics so simple...

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