Hot Italian Sausages


 
Peter Gallagher

Peter Gallagher

TVWBB Guru
Did up a batch of Italian sausages over the weekend - Started out with a 9.75lb butt and some leaf lard. The butt seemed extra fatty, so I didn't need too much extra lard....

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Got it all ground up...

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got the spices weighed out ..

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stuffed up....

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...and then linked up!

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I was feeling lazy, so we did them on the gasser...

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and served with a lathering of hot Giardiniera!

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Brett-EDH said:
Any recipe to share? That looks really good. I might want to make some memorial weekend.
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you bet:
I ran the meat through a 1/4" plate and used 29/32mm casings - I really like using the fragrant hot roasted Xiang la chilies for heat - its sort of a mix of size and flavor, but cayenne or anything hot works (if you like a little spicy) . I also tone down the salt content. Its usually higher in most recipes, but I've sort of settled around 0.014 - Fennel pollen is a must.

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Peter Gallagher said:
you bet:
I ran the meat through a 1/4" plate and used 29/32mm casings - I really like using the fragrant hot roasted Xiang la chilies for heat - its sort of a mix of size and flavor, but cayenne or anything hot works (if you like a little spicy) . I also tone down the salt content. Its usually higher in most recipes, but I've sort of settled around 0.014 - Fennel pollen is a must.

53734582540_e452a40c91_z_d.jpg
Click to expand...
these? https://www.amazon.com/dp/B01MRXUS6C?tag=tvwb-20
 
@Brett-EDH if you are looking for excellent casings, check out the Syracuse Casing Company (www.makincasing.com). I got frustrated with the random lengths, and poor quality I found elsewhere. I buy the tubed casings, which are easy to load. If I don't use a whole tube's worth, just re-pack in salt and load the old fashioned way for the next batch.

Sorry for the hijack, Peter! :)

R
 
Brett-EDH said:
these? https://www.amazon.com/dp/B01MRXUS6C?tag=tvwb-20
Click to expand...
Rich G said:
@Brett-EDH if you are looking for excellent casings, check out the Syracuse Casing Company (www.makincasing.com). I got frustrated with the random lengths, and poor quality I found elsewhere. I buy the tubed casings, which are easy to load. If I don't use a whole tube's worth, just re-pack in salt and load the old fashioned way for the next batch.

Sorry for the hijack, Peter! :)

R
Click to expand...
EricV. said:
I use these & they can usually be found in different stores.
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@Rich G - lol - no worries - It takes a village! I love seeing what other folks use - Don't know the Syracuse folks, but those look great. @Brett-EDH - yes - those are the brand I've been using of late. As Rich points out, the tubed ones are easier to get on the horn, but of course, are more spendy - The other thing about the tubed ones are, you can soak them, but can't really rinse them out efficiently - (though I'm not sure if that's even an issue with them?) @EricV. , I've used the LEM ones as well with no issue. They're kinda of nice if you're doing smaller batches. With any casing, I've noticed soaking them over night prior to stuffing helps....
 
Peter Gallagher said:
Did up a batch of Italian sausages over the weekend - Started out with a 9.75lb butt and some leaf lard. The butt seemed extra fatty, so I didn't need too much extra lard....

53734378375_f0cb73963f_c_d.jpg


Got it all ground up...

53734155088_58a7e10af9_c_d.jpg


got the spices weighed out ..

53734155928_d22c3a601c_c_d.jpg


stuffed up....

53734155808_f9b49984df_c_d.jpg


...and then linked up!

53733950861_d83585ffbd_c_d.jpg


I was feeling lazy, so we did them on the gasser...

53734155978_90b0bf6392_c_d.jpg


and served with a lathering of hot Giardiniera!

53733951091_dd1a12a595_c_d.jpg
Click to expand...

Great looking plate Peter.

Love my homemade sausages. Haven't had any Giardeniaria in a long time. Going to ferment a batch this summer. Right after a batch of sauerkraut. Only have about a quart left.
 
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