Italian sausage.

[timothy]

Did some venison/pork (65/35) sausage yesterday.
My two sons Brandon and Joshua did most of the work.
They're buddy Julius came by to offer some tips. He learnt sausage making old school from his Hungarian relatives.
We ground 24#. Used 12 for regular and sweet Italian and 12 for formed old timers bacon I'm smoking today.

 

[timothy]

A few more pics.

 

[DanHoo]

Looks great.

I don't think I've ever had old timers bacon.

 

[Bill F in Ontario]

Did some venison/pork (65/35) sausage yesterday.
My two sons Brandon and Joshua did most of the work.
They're buddy Julius came by to offer some tips. He learnt sausage making old school from his Hungarian relatives.
We ground 24#. Used 12 for regular and sweet Italian and 12 for formed old timers bacon I'm smoking today.

By the looks of your meat operation, you probably have better equipment than some small butcher shops, even a meat mixer. I like the ice on the sausage to keep it cold, old school proper way

 

[timothy]

I don't think I've ever had old timers bacon.

It's pretty easy to make.

OTB again.

That's Old Timers Bacon. Smoked on the 22.5" WSM for 6 hrs @ 130 for 1 hr with no smoke.150-160 for 2-3 hrs with hickory smoke until I liked the color then 170-180 till 145 int. Set in fridge over nite and sliced next day.

tvwbb.com

This time I'm using the Akorn auto kamado because it's windy and raining.

 

[Bob Bailey]

A few more pics.

Looks great!

I've got a boatload of homemade Italian sausage, both links and bulk. Miriam decided to do some stuffed cabbage and is using some of it. Can't wait to try it.

 

[timothy]

The OTB only took 4 hrs on the kamado, weird but I'll take it.
This one had a maple syrup glaze with black pepper.

 

[timothy]

Some more OTB but this is pork only and using the wsm with apple wood.

 

[Vinny G]

Did some venison/pork (65/35) sausage yesterday.
My two sons Brandon and Joshua did most of the work.
They're buddy Julius came by to offer some tips. He learnt sausage making old school from his Hungarian relatives.
We ground 24#. Used 12 for regular and sweet Italian and 12 for formed old timers bacon I'm smoking today.

Hello Tim. What an operation you got going on over there! Looks like you had a great time making up that sausage with your sons! I could use some since I am making up some Italian sausage bread tomorrow with my East Lamb.

 

[k walsh]

Hello Tim. What an operation you got going on over there! Looks like you had a great time making up that sausage with your sons! I could use some since I am making up some Italian sausage bread tomorrow with my East Lamb.

Vinny
Just make some unstuffed bulk mild Italian sausage. All you need is to purchase some ground pork and mix it up with the spices. I can send you a recipe if you like. I'm a certified charcutier. Its so easy and tasty to make plus it leaves you with some bulk sausage that you can use in many dishes.

 

[Vinny G]

Hello K. That would be awesome if you would Please share the recipe! Yesterday I went to my local Italian Butcher and just got a 1lb of unseasoned sausage. I put in a skillet and add seasoning with some ,onion and garlic. I made dough last night that I’ll roll out and add the sausage, provolone cheese a little pepperoni. Then I am throwing it on my Recteq at around 375.

 

[k walsh]

I will send you one. Do you like a little heat or not?

 

[k walsh]

Do you want the recipe in tea/tablespoons or grams?

 

[k walsh]

Hello K. That would be awesome if you would Please share the recipe! Yesterday I went to my local Italian Butcher and just got a 1lb of unseasoned sausage. I put in a skillet and add seasoning with some ,onion and garlic. I made dough last night that I’ll roll out and add the sausage, provolone cheese a little pepperoni. Then I am throwing it on my Recteq at around 375.

Here is a recipe for sweet Italian sausage. I hope you have a kitchen scale that measures in grams. If you don't have a scale I will recalculate it for you volumetrically in teaspoons/tablespoons.

in this recipe the amount of each ingredient is shown in grams per 1 kilogram of meat.

Ingredients per kilogram (2.2 lbs) of meat.
Salt 18g
Black pepper, coarse 2.0g
Sugar 2.0g
Fennel seed, cracked 3.0g
Oregano 1.0g
Coriander 1.0g
Caraway 1.0g
Cold water 50g (50 ml)
Red wine 50g (50 ml)

If you want a medium hot sausage add 1 gram of cayenne pepper and 1gram of hot chili pepper flakes. For hot Italian double the pepper and chili flakes.

Add all the ingredients and liquids to your ground meat. (Keep the meat very cold). Mix by hand for about 5 minutes until it is very sticky, so sticky that it won't fall off your hsnd when you turn it over. Form the mixture into patties or quantities of bulk.
Enjoy!

 

[EricV.]

Amazing, no mentioning of garlic in the ingredients.

 

[k walsh]

Amazing, no mentioning of garlic in the ingredients.

That is certainly an optional ingredient. If you do want it add it between 2 and 4 grams of granulated or 2-4 cloves fresh crushed per kilogram. I personally don't add it to my Italian sausage but certainly use it in a lot of other sausages.

 

[Rich G]

@timothy not sure how I missed this one! Looks like a great set-up you have there, and the products look great! My sausage equipment is just languishing in storage since there aren't enough sausage eaters living in the house right now!

R

 

[k walsh]

@timothy not sure how I missed this one! Looks like a great set-up you have there, and the products look great! My sausage equipment is just languishing in storage since there aren't enough sausage eaters living in the house right now!

R

Make some formed jerky or ground meat bacon!!!!

 

[Vinny G]

Here is a recipe for sweet Italian sausage. I hope you have a kitchen scale that measures in grams. If you don't have a scale I will recalculate it for you volumetrically in teaspoons/tablespoons.

in this recipe the amount of each ingredient is shown in grams per 1 kilogram of meat.

Ingredients per kilogram (2.2 lbs) of meat.
Salt 18g
Black pepper, coarse 2.0g
Sugar 2.0g
Fennel seed, cracked 3.0g
Oregano 1.0g
Coriander 1.0g
Caraway 1.0g
Cold water 50g (50 ml)
Red wine 50g (50 ml)

If you want a medium hot sausage add 1 gram of cayenne pepper and 1gram of hot chili pepper flakes. For hot Italian double the pepper and chili flakes.

Add all the ingredients and liquids to your ground meat. (Keep the meat very cold). Mix by hand for about 5 minutes until it is very sticky, so sticky that it won't fall off your hsnd when you turn it over. Form the mixture into patties or quantities of bulk.
Enjoy!

Awesome thank you! I will definitely make this up!!

 

[k walsh]

Awesome thank you! I will definitely make this up!!

You are very welcome. You can also read my previous reply where I said you can add garlic and what amounts to use.

If you or anyone else wants more sausage recipes please let me know as I will gladly post them. Cheers. Ken