Hot Italian Sausage Recipes

HOT ITALIAN SAUSAGE

Steps:

• Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
• Cover and refrigerate for up to 3 days, or freeze for future use.

HOT ITALIAN SAUSAGE

Steps:

• Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.

HOT ITALIAN SAUSAGE

Steps:

• Preheat the oven to 350 degrees F.
• Combine all ingredients, except casings, in a large bowl. Put the meat mixture through a grinder and grind according to manufacturer's instructions. Tie a knot in 1 end of a casing and begin filling the casings with the meat mixture, then tie off the other end of the casing once all the meat has been used. Twist the casing into 6 sausage links.
• Bake sausage for at least 15 minutes. Meanwhile, preheat a grill.
• Remove sausage links from oven and place on grill. Grill until crispy and golden brown. Spice up your favorite pasta recipe by adding sausage slices or enjoy your sausage the old-fashioned way, on a bun topped with your favorite condiments.

HOT ITALIAN SAUSAGE

Steps:

• Cube Pork make sure you have a ratio of about 3 to one meat to fat . I use pork butt and works fine.
• Run through meat grinder using a medium coarse blade. Once.
• Mix in remaining ingredients and run through again.
• Stuff in to pork casings and freeze. Cook as a raw sausage.
• Or wrap in plastic wrap in medium sized links (about 1 inch diameter and about 6 inches long) wrap tightly and tie off ends and poach in almost boiling water at first, then increase to slow boil for ten minutes. Remove and unwrap. Put in freezer bags squeezing out air. Freeze. To cook:thaw, reheat in skillet with a little butter until browned.

HOT ITALIAN SAUSAGE

Steps:

• Cut the pork butt into cubes, and chill well, until nearly frozen. Grind pork through the coarse plate of a meat grinder into a mixing bowl resting over an ice bath. Toss pork with combined seasonings. Mix on low speed for 1 min, gradually adding wine. Contine to mix on medium speed until the sausage mixture is sticky to touch, 45 seconds. Place in refrigerator. If using casings, soak in warm water, following the diredtions on the package. Set up your sausage stuffer, and spread some shortening on the funnel to help the casings move easily. Rinse casings and slice onto funnel. tie a knot at bottom end of casing. Place meat into the grinder base, and use paddle to push meat through, taking care not ot overfill casing. Tie knot in top end. Pinch middle to form 2 links. prick sausage with clean knfe to remove any air pockets. Wrap tightly in plastic wrap, and refrigerate or freeze immediately.

HOT ITALIAN SAUSAGE "VENISON"

Steps:

• Mix meats together.
• In a seperate container mix dry ingredients thoroughly.
• Combine meat and spices, mix thoroughly.
• Add water.
• Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
• Can be stuffed into Medium Casings or used in bulk form depending on your recipe.