Sausage spice help............

16 years ago

Anyone have any idea what kind of spices I would use to make Italian sweet sausage? I called and ask Penzeys and all they could come up with is salt, pepper and fennel seed. Is that all there is to it or am I missing something?

Claudia

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Comments (10)

lindac
16 years ago
Sweet red pepper, oregano...garlic...
glaserberl
16 years ago
From the jar of Penzey's Italian sausage seasoning:
salt, fennel seed, Tellicherry black pepper and sugar. Smells and tastes great.
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Tri sodium phosphate, I realized afterwards that yes, its a cleaner degreaser.. Sorry.. Here is the source I use for getting the proper phosphate. Its not the same, but a mixture of 3 different kinds of food grade phosphate for brining meats. I used a bit in my brined turkey breast at Thanksgiving. The link shows 'Ames Phos', which was originally offered by the Ingredients store and is now sold by other meat curing supply companies. Here, its called Sodium Tripolyphosphate. http://www.alliedkenco.com/catalog/advanced_search_result.php?keywords=phosphate&imageField.x=6&imageField.y=8&osCsid=undefined Soy protein- http://www.butcher-packer.com/pages-productinfo/product-317/soy-protein-concentrate-1-lb.html http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=44 (copy and paste above link into a new browser page) Toasting some seed type herbs does help to bring out the flavor a bit. As mentioned, fennel does lose most flavor after a single year, as does caraway. Thts one reason I also use some anise seeds as well. Soy protien can be soy flour or any other powdered soy product. Rosemary is ok as an additive when roasting poultry. I usually just add a few springs of fresh. Someday, I plan to make some chicken sausages, and might use a little ground rosemary. It goes great with garlic and potatoes as a roasted potato. Just made three different breads yesterday and today. Dark pumpernickle, sour rye, and a multi-grain bread, with about 12 different kinds of grain added, spelt, amaranth, wheat berries, sesame, soy, rice, and most every kind of bread flour there is. I used a bit of honey, both powdered and liquid to add a little sweetness to it. Used a small food processor for chopping up the hard big grain bits. The last loaf is now in its second rise in the 'hardly used' bread machine. I like using both fresh and dried garlic in mine, I have granulated, minced, and the add fresh. Polish Kielbasa uses some Marjorum as the main spice. My last batch of those was really garlicky! Here is a link that might be useful: Ames Phos
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This is the original recipe: 1 pound pork 1 pound beef 1 pound veal extra fat if the meat is too lean 1 Tbsp salt 2 tsp black pepper 1 Tbsp ground rosemary (I ground fresh rosemary in an herb mill) 1 tsp thyme 1 tsp marjoram 1 tsp ground nutmeg For an experimental batch I used about 1/4 pound of each meat and cut the herbs and spices down, but rounded them up a bit. I cut the meats into dice in a bowl and tossed them well with the herbs and spices. Put the mix thru the fine plate of a KA sausage grinder. Put the ground mix again thru the fine plate of a KA sausage grinder. Formed into patties about 1/2" to 3/4" thick.
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lindac
16 years ago
The sweet Italian sausage I buy is very red...I am assuming sweet red pepper.
Linda C
User
16 years ago
Homemade Italian Sausage
2 Lb well-marbled pork butt med ground
2/3 Cup freshly grated Parmesan cheese
1/2 Cup fresh Italian parsley well packed
1/4 Cup dry white wine or ice cold water
1 Clove garlic (I use 3-4 cloves) minced
1/2 TBSP ground fennel seed
1 TBSP dried basil crumbled
1 Tsp red chili peppers minced
1/2 Tsp salt
1/2 Tsp dried organo crumbled
1/4 Tsp freshly ground pepper
1/2 Tsp Thyme

Mix all ingredients together in large bowl. Using sausage stuffer, fill casings twisting off 8 inch links or freeze as patties or in bulk.
partst
Original Author
16 years ago
Thanks Chase your recipe is exactly what I was looking for I will be making it soon.

Linda I donÂt know what makes the sweet sausage I buy have that really red color either it may be sweet red pepper but who knows with the packaged stuff it could be anything.

Claudia
lindac
16 years ago
The sausage I buy is made near by...by a small Italian grocery store. It's wonderful and much sought after....and very red. For anyone in Iowa it's Graziano's
None better as far as I am concerned!
annie1992
16 years ago
elery uses the recipe he learned from Mr. Castellici when he was a teenager. It starts with ground pork and then he adds grated asiago cheese, moscato wine, fennel, salt, pepper, sugar, tarragon, basil, garlic.

No red pepper because I like it sweet, not spicy. I'm sorry I can give you amounts, we usually start with about 5 pounds of ground pork, add half a bottle of Moscato, a couple of cups of Asiago, maybe 4 tbls of fennel becasue I love it, a tablespoon each of oregano, tarragon. Probably half a cup of sugar, half a dozen minced cloves of garlic. Mix it and stuff it!

Annie
partst
Original Author
16 years ago
Linda, next time you buy some ask they whatÂs in it that gives it such a nice red color? Maybe they will tell you or maybe they will say itÂs an old family secret but it never hurts to ask.

Claudia
User
16 years ago
Claudia I just realized you wanted sweet so you may want to omit the red pepper flakes.

Hope it works out for you
Marigene
16 years ago
It is probably paprika that makes the sausage red.

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