Hot Italian Sausages just in time for playoff weekend

[pjplovedog]

I decided to make some fresh hot Italian sausages for the upcoming gameday.  (Go Hawks).... my first try at this particular recipe and it's a winner!!!  I adapted it from the book "Charcuterie" and I'll make a try at getting some photos up.  I used a new source for my casings, because the last ones I used were terribly tough and I was very disappointed.  I am super pleased with these casings, from Syracuse Casing company.  They are the pre-tubed Hog casings and are terrificly tender with a great snap to them. Super easy to get onto the sausage stuffer tube, also.   I'll never buy from anybody else again! 
I had a couple of blowouts- these casings are a little bit more tender than the others I have used.  But once I treated them more gently, it went well. 



Yummy!


Taste test for sure.




It's a delicious recipe, I made a few changes but I highly recommend it. 
Now can't wait until the Tailgate party!!!

[Saber 4]

That's some good looking sausage.

[RedJada]

 Someday mine will look like that.  ;D

[Smoker John]

That looks really good, I like 'em hot, looking at trying this in the near future. Did you use a cure or just made them fresh?

[pjplovedog]

That looks really good, I like 'em hot, looking at trying this in the near future. Did you use a cure or just made them fresh?

This batch I just made fresh since I didn't know if I'd have time to do any smoking. I'll be freezing them today.  There are 2 tablespoons of red pepper flakes and about 1 tsp. cayenne per 5 pound batch.  They're really spicy! There's also a lot of paprika in them which contributes to the nice red color.  One delicious sausage.

[STLstyle]

Care to share the recipe?  Looks fantastic...  I have some casings in the fridge and this looks like it's right up my alley...

[renoman]

Beautiful links! Good colour.

[watchdog56]

Those look perfect. Nice job.

[pjplovedog]

Care to share the recipe?  Looks fantastic...  I have some casings in the fridge and this looks like it's right up my alley...

Yes, I had intended to share it when I had a minute...
Here you go..

Adapted from "Charcuterie" by Ruhlman. 

Spicy Italian Sausage

5 pounds/2.2 kg boneless pork shoulder, cubed
2 tblsp kosher salt
1.5 tblsp. granulated sugar
2 tblsp. fennel seends, toasted
1 tblsp. whole coriander seeds, toasted
3 tblsp paprika- just regular, not the hot variety
1/2 tsp. cayenne pepper
1 tblsp. dried oregano
4 tblsp. fresh chopped basil leaves
2 tblsp. hot red pepper flakes
2 tsp. coarsely ground black pepper
3-4 fresh garlic cloves, minced
3/4 cup ice water
1/4 cup red wine vinegar, chilled

Combine all the ingredients except the water and vinegar, toss.  Chill until ready to grind. (I put mine in the freezer for 30 minutes)
Grind through the small die into a bowl set in ice.
Add the water and vinegar to the meat and mix with a paddle attachment on Kitchenaid or a sturdy spoon until mixture has a sticky appearance and the liquids are well distributed 
Saute a small portion and taste, adjust seasoning, if needed
Stuff into casings! 

Enjoy! 

[ragweed]

Very nice indeed!!   And thanks for posting the recipe.

[STLstyle]

Very nice indeed!!   And thanks for posting the recipe.

X2