I tried making some Italian Sausage yesterday.
After searching my books and the internet,
I found all the recipes called for Coriander.
I used pork butt, added salt, pepper, garlic, cayenne pepper, fennel, and coriander.
Maybe I used too much coriander. It was over-bearing.
I'll have to try again. ???
Did you use whole seeds and crush them or powder?
For 10lbs
4 T salt
1 T cracked fennel seed
2 tsp coarse black pepper
1 T sugar
1 T crushed hot pepper flakes (opt)
1 tsp caraway seeds
1 T coriander
2 cups ice water
nepas
Sounds like a Plan. Try it again but if the recipe calls for 3tsp only put in 2tsp. IMHO you can play with how much of each spice you put into your sausage. To get it dialed in to your tastes and what you want it to be. The only thing you CAN NOT play with or adjust is the amount of CURE you put in. So Yeah do another batch and adjust the coriander. Prior to stuffing fry a little pattie up and taste then you can always add more back in if it needs it. Just can't take it out.
I used powered coriander.
Thanks for your responce. I'll try your recipe.
Jim
Problem solved!!!!!!!!
I used too much garlic power.
Next time I'll omit it. :-\
Jim, Do you have the Rytek book? It is chock full of recipes that are just begging to be tweaked to your liking. The Len Poli site is also a good source. You can download all of the sausauge recipes in pdf format and print them or save.
http://home.pacbell.net/lpoli/ (http://home.pacbell.net/lpoli/)
http://search.barnesandnoble.com/Great-Sausage-Recipes-and-Meat-Curing/Rytek-Kutas/e/9780025668607 (http://search.barnesandnoble.com/Great-Sausage-Recipes-and-Meat-Curing/Rytek-Kutas/e/9780025668607)
::)How can you have tooooooo much Garlic Powder.?????????????????????????? When I do Italian, I mash then chop my garlic. For 5# I normally use 6 to 8 cloves. Can't use to much.
Tom ;D ;D ;D ;D ;D ;D
Quote from: Father Tom on May 09, 2009, 10:03:11 AM
::)How can you have tooooooo much Garlic Powder.?????????????????????????? When I do Italian, I mash then chop my garlic. For 5# I normally use 6 to 8 cloves. Can't use to much.
Tom ;D ;D ;D ;D ;D ;D
I agree completely and its good for you. I use the fresh stuff on everything. Tom try the Fresh Garlic Sausage on Poli's site.
http://home.pacbell.net/lpoli/