HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)
This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.
Provided by Michelle Leigh Gossman
Categories World Cuisine Recipes European Italian
Time 12h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
- Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 g
SWEET ITALIAN SAUSAGE
This sausage is really best with some sort of pig, whether it's domesticated pork or wild hogs. I've tried it with other meats and it's not as good. Black bear comes close, but it's a little too red to look right. Keep in mind my recipe is what I like, and it's representative of the typical sweet Italian sausages you will get all over the country. You can vary the seasonings to your taste. If you can get fennel pollen, it really adds a lot to the flavor. All butcher shops carry hog casings, and some supermarkets will sell them to you, too. Or you can buy sausage casings online.
Provided by Hank Shaw
Categories Appetizer Cured Meat Main Course
Time 2h
Number Of Ingredients 12
Steps:
- Get out about 15 to 20 feet of hog casings and soak them in warm water.
- Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, sugar, half the fennel seeds, black pepper, nutmeg, oregano and fennel pollen, then mix this with the meat and fat until every piece has a little on it. Put in the freezer until the meat and fat are between 30°F and 40°F. Put your grinder parts (auger, dies, blades, etc) in the freezer, too, and put a bowl in the fridge.
- Grind half of the mixture through the coarse die on your grinder, and half through the fine die. This creates a more interesting texture. If your meat mixture is still at 35°F or colder, you can go right to binding. If it has heated up, you need to chill everything back down. Use this time to clean up the grinder.
- Once the meat is cold, put it in a large bin or bowl and add the remaining fennel seeds, white wine and parsley. Mix well with your (very clean) hands for 2 to 3 minutes -- a good indicator of temperature is that your hands should ache with cold when you do this. You want to to mix until the meat binds to itself. You can also do this in a stand mixer set on its lowest setting, but I find you don't get as good a bind as you do when you do this by hand.
- You now have Italian sausage. You can leave it loose, form it into patties, or link it. I link mine most of the time. Put the loose sausage into a stuffer and thread a casing onto it. Stuffing sausage is easier with two people, one to fill the links, the other to coil, but I do it solo all the time. Stuff the links well but not super-tight, as you will not be able to tie them off later if they are too full. Don't worry about air pockets yet. Stuff the whole casing, leaving lots of room on either end to tie them off; I leave at least three inches of unstuffed casing on either end of the coil.
- To form the individual links, tie off one end of the coil. Now pinch off two links of about six inches long. Rotate the link between your hands forward a few times. (Here's a quick video on making the links) Look for air pockets. To remove them, set a large needle or a sausage pricker into a stovetop burner until it glows (this sterilizes it), then pierce the casing at the air pockets. Twist the links a little and gently compress them until they are nice and tight. Repeat this process with the rest of the sausage.
- Hang your links on a wooden clothes drying rack for at least an hour, or up to overnight if you can hang them in a place that doesn't get any warmer than 40°F or so. This lets the links cure a little, filling their casings and developing flavor. Once you've taken the links off the hanger, they can be refrigerated for up to 3 or 4 days, or frozen for up to a year.
Nutrition Facts : Calories 98 kcal, Carbohydrate 3 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 37 mg, Sodium 742 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ITALIAN SAUSAGE
Provided by Alton Brown
Time 5h5m
Yield 2 pounds or 10 to 12 (4-inch) sausage links
Number Of Ingredients 7
Steps:
- Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour. Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.
SWEET ITALIAN SAUSAGE WITH PENNE PASTA
We are Italian and if you go through my recipes you'll find alot of wonderful, quick and easy pasta dishes. We love our pasta and we love garlic, too! Serve this with garlic Texas toast. I can't eat pasta much anymore because I'm diabetic but my husband and daughter love it so I keep making it for them. I usually eat salmon (I have one or two good ones for salmon, too- check them out).
Provided by Realtor by day
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the water and cook the penne according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
- Meanwhile, heat the oil (medium-high heat) in a large skillet and saute the broccoli, sausage and garlic until tender and starting to brown, about 15 to 20 minutes.
- Toss the butter, hot pasta, sausage mixture and romano cheese together and serve. Pass the grated cheese at the table.
SWEET ITALIAN SAUSAGE CASSEROLE
Steps:
- 1. Melt the margarine with the oil in a nonstick pan over medium-low heat. Add the sausage meat and cook for 10 minutes, breaking up the meat with a spoon. Remove to a bowl with a slotted spoon; reserve.
- 2. To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes. Stir in the reserved sausage, the tomatoes, parsley, basil and cayenne. Reduce the heat and simmer for 15 minutes.
- 3. Spoon the mixture into an 8x9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.
SWEET ITALIAN TURKEY SAUSAGE
My family's version. Great for any recipe that calls for Italian sausage. I have had some luck shaping into sausages and *carefully* browning them on all sides, covering the skillet with a lid, and cooking over medium heat for 8-10 minutes.
Provided by eknecht
Categories Poultry
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients an mix thoroughly.
- Shape into patties, links, or crumble into skillet and brown over medium heat.
- Mixture may be made in advance up to 36 hours and let sit in the refrigerator to absorb the flavors, or can be shaped and frozen until ready to use (do not re-freeze previously frozen ground turkey). Thaw in the refrigerator.
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