Italian Sausage (Sweet)
Italian Sausage is a wonderful sausage for frying or grilling and can be found in every supermarket in the USA. The dominant flavor in fresh Italian sausage is fennel and by adding (or not) cayenne pepper we can create sweet, medium or hot variety. Fried on ahot plate with green bell peppers and onions, it is sold by street vendors everywhere in New York City. Don’t confuse it with cheap poached hot dogs on a bun, Italian sausage is bigger and served on a long subway type roll. It is leaner than other fresh sausages and the US regulations permit no more than 35% fat in the recipe. Fennel, sometimes added with anise, is the dominant spice in this sausage.
|pork butt||1000 g||2.20 lbs|
|black pepper, coarse||2.0 g||1 tsp.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||3 tsp.|
|sugar||2.0 g||½ tsp.|
|fennel seed, cracked||3.0 g||2 tsp.|
|coriander||1.0 g||½ tsp.|
|caraway||1.0 g||½ tsp.|
|cold water||100 ml||⅜ cup|
- Grind meat with ⅜” (10 mm) plate.
- Mix meat with all ingredients, including water.
- Stuff into 32 - 36 mm hog casings and tie into 5” (12 cm) links.
- Cook before serving. Recommended for frying or grilling.
For Medium Hot Italian Sausage add 2 g (1 tsp) cayenne pepper.
For Hot Italian Sausage add 4 g (2 tsp) cayenne pepper.
Italian spices such as basil, thyme and oregano are often added.
To read more on Italian sausages go to the Code of Federal Regulations, § 319.145