How to make Homemade Italian Sausage ( Pic Heavy )

[al6517]

Quote:
LOL LOL, Recipes for the sausage you bet. Sausage with carmalized onions & green peppers. Your killing me with the sauerkraut thing LOL. yes mustard is acceptable on a nice crusted Italian roll. I love to fry them nice and brown then submerge them in the sauce for 4-5 hrs OMG you just died and went to heaven.

AL

 

[The Chicken Lady]

4-5 hours submerged in sauce?

I am a sauce fiend and that just sounds so heavenly...

 

[MissPrissy]

I am right there with you, Lisa! Now I am hungry and no way am I eating at this time of the night.

 

[MissPrissy]

Ready -

Set-

Go!

 

[al6517]

MP :

Ok let's get ready to ruuuuuumble!!!!!!

AL

 

[MissPrissy]

Sausage making ground to a halt! I went to get the spices and herbs and guess what - no sage! I sent my DD to the grocery store for 2 cans!

 

[al6517]

Quote:
Sage ?? you must be making breakfast sausage, or country sausage.

AL

 

[MissPrissy]

Southern sausage!

Don't make me tell you that I have a fond dislike for Italian sausages.

They make me feel queasy. Maybe the carroway and fennel seeds?

I like german and southern sausages. I did one big batch of sausages for supper and little links for breakfast. Then I have one for sausage patties.

I use red pepper flakes, black papper, kosher salt, ground sage, garlic and a good grating of nutmeg.

So, here's the deal. I got a package of hog casing and planned to use them but when we read the package it said that portions of the products int he package were made in China. *insert needle across a vinyl record* No way in the world will I knowingly eat a product from China. I had to buy the cellulose casings to be able to make any links. They are a PITA!

But by the end I did manage to get some descent links.

The cellulose kept breaking so the longest stretch I could get was 9 sausages.

This is the way most southern fresh sausage in a casing is found. It is the way I remember from the time I was big enough to remember the meat processing place where we took our cows until I moved to Va.

These will be cut in 2 inch peices and slowly cook in a cast iron pan until the ends pull back and the sausages are nice and dark.

How'd I do, Al?

 

[al6517]

MP :

You did a super job, I am proud of you for not buying Chinese casings, good for you. Now this whole dislike of Italian sausage you have BANG BANG shot me through the heart LOL LOL. There are some that have not yet aquired the finer pallet for fennel LOL. I do love the little breakfast sausage links I love those. so you had a little bit of a time making long lengths and links with the processed casings, what was the deal with those. did they not expand well??, Hey how did the grinding attachment work on the mixer, it looked like it handled it well. It all looks so very good you did a great job

clap clap.

AL

 

[MissPrissy]

The casings are brittle. They just tear or burst if you aren't super careful. It was a practice of my patience!