Smoked Hot Italian Sausage

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Jarhead
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Smoked Hot Italian Sausage

Postby Jarhead » Sat Apr 21, 2012 11:27 pm

Ehi, gli individui ed i galloni. (Hey, guys and gals) (According to Google)
We're doing some Hot Italian Sausage today.
This is a recipe from Griffin, that I borrowed without permission, and changed it a bit to fit my tastes. Aka HOTTER.
The likely suspects.

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Combine ingredients to ground pork butts. Mix well.

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Fry up a test patty. Adjust heat and salt to taste.

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Just right. Bag and cure overnight in the fridge.

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I smoked at ~100 over hickory using my #10 can smoke generator for 4 hours. Then I turned the FEC-100 on with a cooking temp of 180 and probe temp of 150. About another 4 hours.
Pulled em at 151 IT and gave em a polar bear bath.

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Slice one up for an after smoke taste test and it definitely bit me back. Where's my beer, cheese and crackers. Gonna be good on Pizza.

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Hot Italian Sausage (Salsiccia calda italiana)

5 lbs pork
1 cup cold red wine
1 cup dry parsley flakes
1 Tbsp + 2 tsp kosher salt
1 Tbsp garlic granules or 4 to 5 garlic cloves, minced
1 Tbsp butcher grind pepper
1 Tbsp 60K cayenne
1/3 cup fennel seed
2 tsp crushed chili peppers
2 tsp ground white pepper
1/3 cup paprika

Combine all, mix well & stuff into 32-35 mm hog casing or bulk pack in 1# packages.
Add 1 tsp of Cure #1 for smoking.

Thanks for lookin'. Thanks Griffin.
"Gunny"
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Re: Smoked Hot Italian Sausage

Postby ChileFarmer » Sun Apr 22, 2012 8:03 am

Yeah Buddy, Gunny you did good, I like sausage and I like spice. nice. CF :D
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Re: Smoked Hot Italian Sausage

Postby limey » Sun Apr 22, 2012 10:37 am

Mamma Mia, dats a spicy meatball. :D
Looks good Gunny.
How bout some more beans Mr.Taggert? I'd say you've had enough!
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Re: Smoked Hot Italian Sausage

Postby Jarhead » Sun Apr 22, 2012 11:26 am

Thanks CF. The heat won't kill ya, but it will let you know it's there.

Thank you Limey. I've got about a pound of fresh left, cause I didn't want to mess with putting another 3 feet of casing on the stuffer.
I was gonna crumble it up for pizza, but now, you changed my mind. :D
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Re: Smoked Hot Italian Sausage

Postby Jarhead » Sun Apr 22, 2012 2:36 pm

OK, Limey your fault that I didn't have pizza today.

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1# fresh and 2 - 15 oz cans of Red Gold Italian Style Diced Tomatoes, undrained.
Brought to a boil and simmered 30 minutes
Topped with grated Parmesan Cheese.
Are ya hungry yet?
Siesta time :wink:
"Gunny"
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FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
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Re: Smoked Hot Italian Sausage

Postby stefano » Sat Sep 01, 2012 2:04 pm

.... spaghetti boiled for 30 mins :-) is this a german recipe?
i hope to get time in coming days to take some picture and post an easy recipe for gooooooood spagetti.
ciao stefano
my post could sound strange, sorry i'm writing from italy any correction to my error is welcome
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Re: Smoked Hot Italian Sausage

Postby Jarhead » Sun Sep 02, 2012 11:35 am

stefano wrote:.... spaghetti boiled for 30 mins :-) is this a german recipe?
i hope to get time in coming days to take some picture and post an easy recipe for gooooooood spagetti.
ciao stefano

Not the spaghetti, the SAUCE. :roll:
Spaghetti was al dente at 9 minutes. :wink:
"Gunny"
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Re: Smoked Hot Italian Sausage

Postby egghead » Sun Sep 02, 2012 1:41 pm

The sausage looks outstanding and I could hide a bunch of that basketti
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Re: Smoked Hot Italian Sausage

Postby Gator » Sun Sep 02, 2012 2:16 pm

You done good! Looks great to me.
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Re: Smoked Hot Italian Sausage

Postby Jarhead » Sun Sep 02, 2012 8:37 pm

Thanks Egghead and Gator.
Those are long gone now.
I've got Breakfast, Med Italian and Chorizo going on today. 8.8 pounds of each. Most are already sold. So I'll be left with the short packs and crumbs. But I did get a test patty from each. :D
"Gunny"
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Re: Smoked Hot Italian Sausage

Postby plmcrzy » Tue Sep 11, 2012 6:17 pm

Wow, that looks good.
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Re: Smoked Hot Italian Sausage

Postby Jarhead » Tue Sep 11, 2012 7:22 pm

Thank you plmcrzy.
Nothing better than homemade Italian Sausage.
"Gunny"
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FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle

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