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Griffin
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Joined: 03 Nov 2006
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Location: Dallas, Texas
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 Posted: Apr 17 2012 Post subject: Homemade Hot Italian Sausage Subs |
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If you recall, a few weeks back we made some Texas Hot Links. Well, at the same time we also made some Hot Italian Sausage. Haven't posted about it yet, because we haven't done anything with it till yesterday (and let me tell you it was killing me not to cook some of it up)
Stuffed
On the Egg at 400 (I was shooting for 350, but overshot and didn't bother to bring it down) with some peppers and onions
Halfway
Naked
Topped
I think this was our best sausage to date!! List of ingredients was much smaller than the Hot Links and they really stood out by themselves. Sausage was so juicy, the first bite it just exploded and ran down my chin. I can't wait to cook the rest. The recipe and more pictures can be found HERE
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Kevin P
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Location: Sunny Northern California
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| Posted: Apr 18 2012 Post subject: |
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What a great-lookin' sub! I love a good hot italian link with peppers & onions! great mouth-watering combo....
Nice job!
I'll take a couple of those, to go, please!
Kevin |
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Griffin
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| Posted: Apr 18 2012 Post subject: |
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Thanks, Kevin. You can have all you want as a thank you for all the great advice you have given me and so many others here.
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada
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| Posted: Apr 18 2012 Post subject: |
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Very nice Griffin....I just ate my last 6 links of fresh sausage the other day.....time to get out the recipe book and make up a couple 5 pound batchs.
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h4ppy-chris
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Location: Burnley
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| Posted: Apr 18 2012 Post subject: |
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I thought it was the LAW that you have to show a picture of the inside of the sausage?
nice work Griffin good stuff.
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Apr 19 2012 Post subject: |
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Great looking sausages Griffin.
That is just what I am getting ready to do today. An 8.5# butt for Sweet and an 11# for Hot. Plus, I gotta finish my 10# of Boudin.
I love Po' Boy Sammies. You can keep the bell peppers.
I'm heading over to your blog to see if you posted a recipe.
Edit: Thanks for the recipe. Gonna compare em now. 
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Griffin
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| Posted: Apr 19 2012 Post subject: |
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| h4ppy-chris wrote: | I thought it was the LAW that you have to show a picture of the inside of the sausage?
nice work Griffin good stuff. |
Whoops. Sorry about that. I was so hungry that I forgot.
Jarhead - how does it compare to your recipe?
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suckaass
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Location: The Pacific Northwest
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| Posted: Apr 19 2012 Post subject: |
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That looks delicious, Griffin. Nice job
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Apr 20 2012 Post subject: |
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| Griffin wrote: |
Jarhead - how does it compare to your recipe? |
I just got done making a 5# batch of yours. No comparison. Yours is the best.
I loved the back end heat on the test patty. None up front, and you're thinking, "This ain't hot".
Then it kicks in. Yee-Haaa!!! Where's my beer? 
It's 5 o'clock somewhere. Oh wait, it IS 5 o'clock.  A.M.
I double checked the recipe, as I thought it called for too much fennel. Heck, I couldn't even taste it.
Gonna let it rest and fry another test patty. Hope I got some left for the freezer.
Thanks Griffin for the great post and blog.
I wanted to do some sweet today, but after tasting this, I've got second thoughts.
Edit to add: This will make killer pizza or spaghetti sauce.
I'm also thinking of smoking it, so I may add a tsp of Cure #1 to the batch and reduce the salt.
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Kevin P
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Location: Sunny Northern California
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| Posted: Apr 20 2012 Post subject: |
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Quick question about your recipe, Griffin:
What type of salt did you use?
5-tsp of table salt is a different amount than 5-tsp kosher salt vs 5-tsp sea salt vs.....
This is one reason I ALWAYS weigh my ingredients instead of using volume whenever possible, due to the variances in some ingredients (granules versus powders, crystal size,etc). 5 grams of salt is always 5 grams of salt, no matter what type you use.
The 'Spice Calculating' program can sometimes assist in doing this with more common spices:
http://www.wedlinydomowe.com/sausage-recipes/cure-calculator
I look forward to trying this recipe!
Kevin
Hot Italian Sausage
5-lbs pork
1-cup cold red wine
1-cup chopped fresh parsley
5-tsp salt
1-tbsp garlic powder or-4 to 5 garlic cloves, minced
1-tbsp fresh ground pepper
3-tsp cayenne
5-tbsp fennel seed (the one change I made was reducing it to 4 and then grinding in a spice grinder)
2-tsp crushed chili peppers
5-tbsp paprika |
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Jarhead
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Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Apr 20 2012 Post subject: |
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Kevin, I used kosher in my batch and it turned out great.
I also changed the fennel seed to cracked fennel, as that was all that I had on hand. Same with garlic, granules for powder.
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Kevin P
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| Posted: Apr 21 2012 Post subject: |
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| Jarhead wrote: | Kevin, I used kosher in my batch and it turned out great.
I also changed the fennel seed to cracked fennel, as that was all that I had on hand. Same with garlic, granules for powder. |
Thanks, JH. Glad to hear it worked out for you.
I've now even more incentive to try it!
I have on-hand whole fennel seed (fresh..potent!), dry whole fennel seed, and ground fennel. I'll have to see which to use. Too much fennel in sausage, I've discovered, gives off a harsh, piney taste—not pleasing. And I love the taste of fennel. Usually I'll combine it with anise.
Kevin |
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Jarhead
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Location: Marionville, Home of the White Squirrels, Missouri
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| Posted: Apr 21 2012 Post subject: |
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@Kevin,
After an 8 hour rest in the fridge, it seemed the heat had went away and the fennel came out more. In fact a little too much.
I made another batch to mix with the first, for a total of 10#.
This time around, I mixed in enough cure #1 for the whole batch and 2 Tbsp of Ground White Pepper. 1Tbsp per batch.
It had rested in the fridge for about 7 hours, so I fried up a test. The fennel was still there only not as pronounced. I only added half of the original amount to the second batch. YES, that back-end heat was back after the cure.
Now to smoke it. Gonna take it to 151 IT at 180-200 on the FEC-100
Will let you know.
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Beertooth
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Joined: 03 Nov 2007
Posts: 5815
Location: Central Washington
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| Posted: Apr 21 2012 Post subject: |
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Griffin that sausage looks and sounds great man!
Hot Italian sounds awesome! I love some flavor followed by a nice kick in the pants.
I was going to make some Italian herb & cheese today, but now I am second guessing my choice.
I might have to make up a 5 pound batch of each.
Thanks for the recipe.
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Beertooth
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| Posted: Apr 22 2012 Post subject: |
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I ended up making a 5 pound batch of each today.
I was out of cayenne, so I added 1 tsp of jalapeno powder from my garden. 
Gonna stuff it Sunday.
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Griffin
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Joined: 03 Nov 2006
Posts: 801
Location: Dallas, Texas
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| Posted: Apr 27 2012 Post subject: |
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| Kevin P wrote: | Quick question about your recipe, Griffin:
What type of salt did you use?
5-tsp of table salt is a different amount than 5-tsp kosher salt vs 5-tsp sea salt vs.....
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Sorry I haven't responded before. I came down with acute bronchitis and haven't been on the board since Monday I think and that was just to post my pulled pork.
If memory serves me right, it was just table salt. I'll try and go back and see if I have any notes on what I did or if I tossed them already. Sorry again for the delay.
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