New York Style Spicy Hot Italian Sausage

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SteerCrazy
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New York Style Spicy Hot Italian Sausage

Postby SteerCrazy » Tue Aug 19, 2008 4:43 pm

Recipe taken from Bruce Aidells Complete Sausage Book

3 Lbs Pork Butt
3/4 Lb Pork Back Fat (we added 1 Full LB.)
2 Tbl Anise Flavored Liqueur, such as Sambuca (optional) (I did not add this)
2 Tbl Anise or Fennel Seeds ( I used Fennel)
1 Tbl Crushed Garlic
1 Tbl Red Pepper Flakes
4 tsp Kosher Salt
2 tsp Fresh Ground Black Pepper
1 tsp Ground Cayenne ( I used Chipotle)
1/4 cup water, as needed (1/4 was plenty)
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Postby bigwheel » Tue Aug 19, 2008 5:07 pm

Bless ya for skipping them Anise seeds...that is way too big of an overdose listed for them thangs. Would make your sausage taste like a likkorish stick. 1 t. would be plenty for that much meat. Not sure whut the likkorish flavor liquer do to it. You a mighty smart feller to not let Brucie trick ya on that deal. That boy must be some kind of retard.

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JamesB
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Postby JamesB » Tue Aug 19, 2008 6:10 pm

Thanks for the recipe! I think I would avoid the anise flavors as well...
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Postby Papa Tom » Tue Aug 19, 2008 6:23 pm

Hey licorice is good!!
Thanks SC.
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Postby bigwheel » Tue Aug 19, 2008 8:36 pm

Well I aint gonna argue with either of ya on the merits of anise. It do have its place..which is an occasional pleasant hitting of a seed being a good thing. Bad thing is to overdose it. Learnt this the hardway early in my search for the ultimate hotlink recipe. Followed a recipe by some idiot named Otis Boyd. Sure you hit on Goggle real quick. The boy is obviously a yankee. His hotlinks taste like likkerish sticks.

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Postby Papa Tom » Tue Aug 19, 2008 9:37 pm

OK then the only place I ever really liked anise was in mom's Christmas cookies and Sambuca with 3 coffee beans. I do like the fennel tho.
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Postby bigwheel » Wed Aug 20, 2008 8:17 am

Yeah Fennel is whut makes eyetalian sausage eyetalian.

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Postby SteerCrazy » Wed Aug 20, 2008 8:53 am

I'm not much on the Anise as well and was glad to see it can be used as an option.

I was also surprised to see so much fennel seed in it but like BW says, fennel is what makes it Italian. It's one of the best Italian sausages I've made, great flavor profile all around
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Postby DATsBBQ » Wed Aug 20, 2008 9:54 am

A while back King Soopers (Kroger) was selling chubs of Italian sausage for a song. Got home and discovered why...they didn't put hardly any fennel in it. Got that resolved pretty fast and a good meal was had by all.

I've printed out your recipe and stuck it in the back of my sausage recipe book :D
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