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Different recipe thread, asking - 2/8/2007 8:44:18 PM

Termyn8or

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Yes this is not an evil genius recipe, no eye or newt or anything, I want to ask about Italian sausage. Does anyone know how to make it good, like it was in the old days ?

In the old days when Grandma used to cook the sauce for like five hours and the sausage still had flavor ? Hoy Italian, aloy of the heat cooks out and she never added any heat, didn't have to. THAT kind of sausage.

I mean if you just pan fried it it would be too spicy for alot of people. I have what is probably a partial list of ingredients, not necessarily in order. Other than pork and pork fat

salt ( will use organically harvested unrefind sea salt)
pepper, (in many forms, possibly crushed red pepper, seems to be right)
garlic (dunno if I want to crush it or use oil or powder)
fennel and anise seeds (I believe both are in the better stuff)
onion something, I am not really sure about this.
brown sugar (I would never put white sugar in anything)
sage, a small amount compared to Bob Evans or stuff like that

Anybody know ?

T

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RE: Different recipe thread, asking - 2/9/2007 2:54:02 AM

Quivver

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Ground or link? .. I use link more then ground, which will stay spicy if it's cooked too quickly. What I do is pan fry it (with a bit of olive oil) in a sauce pan large enough to add the other ingrediants into, then cook it till it swells

. once it swells up really nice take a cooking fork and stab it a few times.

so the juices come out. (wow I had no idea itallian sausgae could be so damn sexual) then add the other ingrediants and let it simmer for a few hours. The flavor will blend and lessen in intensity. dunno if that's what you were looking for or not, but .... that's what I do!

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RE: Different recipe thread, asking - 2/9/2007 3:14:17 AM

cariad

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From: Calgary, Alberta
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*rubs sleepy eyes and knows that i am in trouble now lol*

seriously, this is the last thing i needed to read before going to bed for a few hours, but i'm glad i did as i was wondering how to keep the spicy in the "HOT Italian Sausages" i buy when making sauce.

i love to make my own sauces and soups and due to being diabetic the one soup i make is also good for spaghetti sauce.

i started making it because when my daughter lived with me, i had a bitch of a time getting her to eat vegetables but this soup fixed that problem.

i love making it and using it as spaghetti sauce because everyone i have served spaghetti to and used this soup as my spaghetti sauce all loved it and took a container home with them.

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RE: Different recipe thread, asking - 2/9/2007 4:38:58 AM

twicehappy

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Here is the recipe i've used. You can cut it in half to make less very easily.

20 pounds ground pork(use 1/2 pork shoulder, 1/2 tenderloin)
1/8 cup salt
1/4 cup garlic paste
1 tablespoon ground black pepper
1/2 cup ground paprika
1 cup vegetable oil
1 tablespoon anise seed
1 tablespoon fennel seed
1/8 cup red pepper flakes

Mix all the ingredients but passing the pork through a meat grinder then stirring in the spices gently. This is best if you allow it to mellow in the fridge for a few days before using it.

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