Hot Italian Sausage
As you know by now, I have 5 seasons and right about this time of year, the 5th one is kicking in… it’s BBQ season! Although we barbecue most of the year, the end of April brings us warmer weather, making it more comfortable to grill outside.
Before the 5th season is officially here, I like to prepare myself by making a few recipes like barbecue sauces, homemade spice blends as well as sausages. In the past, I’ve already shared a few sausage recipes with you such as North African Merguez, Garlic Sausage, and Andouille. Here’s another amazing one to add to the list… Hot Italian Sausage!
I Love, love, love this recipe! It’s easy to make, incredibly versatile plus it can be as hot or mild as you like. I personally prefer hot but occasionally, I make a “milder” batch. That’s the beauty of making your own sausage…
When I was saying it’s versatile, I wasn’t kidding! I use this Hot Italian Sausage recipe in many recipes like my Meat Lovers Pizza, Southwest Gravy, Italian Stuffed Pasta Shells, Breakfast Sausage Muffin Cups, Italian Burgers with Tomato Slaw, Stuffed Peppers, Italian Meatballs, and many more.
Whenever you make sausage, don’t be afraid to add plenty of spice because the meat will absorb a lot, making the taste weaker than you’d think. I say “sausage” but you don’t have to make links. You can simply make patties or just portion the meat and freeze it for later use. On the other hand, if you do want to make sausages and are not too sure how, here’s a great tutorial on it… How to Make Homemade Sausage
Now let’s talk about Prague Powder #1 also known as Insta Cure #1 or Pink Curing Salt. This is important to add when making sausages for many reasons. It helps to preserve the meat and prevents the possibility of botulism. It helps give a nice color and also improves the flavor.
The components in curing salt are 6.25% sodium nitrite and 93.75% salt. The simple reason why this particular salt is “pink” is so it won’t be confused with table salt. If sodium nitrite is overly consumed even in small quantities, it can kill an average-sized adult. Adding a teaspoon per 5 pounds of meat is fine but beyond that, it can be very dangerous. I am not trying to alarm you with the risk of using this salt but I definitely want you to be aware of its powerful effects and repercussions if too much is consumed.
With an incredible blend of spices, this Hot Italian Sausage is easy to make and so flavorful! If you prefer mild, medium or hot, this is a flavorful recipe to have on hand and a great addition to your folder. Enhance your barbecue season by making this delicious sausage!
Bon Appétit!
Check out these other great BBQ & grilling recipes…
– Rotisserie Chicken
– Creole Shrimp & Andouille Skewers
– Fire Roasted Salsa
– Turkish Kebabs
– Pacific Coast Salmon on the BBQ
– Grilled Jalapeño Poppers
and for even more pork recipes, click on this link… Recipe Category • Pork
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Hot Italian Sausage
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Ingredients
- 2 tbsp. fennel seeds, lightly toasted and ground
- 2 tbsp. dried rosemary, ground
- 1/2 tbsp. whole mixed peppercorns, ground
- 3 1/2 lbs. pork shoulder 75% lean, cubed into 2-inch pieces
- 1 tbsp. mild paprika
- 1 tbsp. smoked paprika
- 1 tbsp. garlic salt
- 1/2 tbsp. red pepper flakes, or to taste Footnote
- 1/2 tsp. ground Himalayan sea salt
- 1/2 tsp. Prague Powder #1 aka Insta Cure #1 or Pink Curing Salt
- 1/4 tsp. cayenne pepper, or to taste
- 1/3 cup cold dry red wine
- 1/2 tbsp. powdered sugar tips & tricks
Directions
- In a small skillet over medium heat, toast the fennel seeds, about 3 to 4 minutes. Remove from the heat and transfer to a spice grinder. Process until fine, about 10 seconds; set aside. Grind dry rosemary and whole peppercorns; set aside.
- Place cubed meat into a large bowl and season with ground fennel seeds, ground rosemary, mild paprika, smoked paprika, garlic salt, ground mixed peppercorns, red pepper flakes, sea salt, Prague Powder and cayenne pepper; combine until the meat is well coated.
- Mix together cold red wine and powdered sugar. Pour half over the meat mixture and stir until the liquid is absorbed; pour on the remaining wine mixture and stir.
- Cover with plastic wrap making sure it touches the surface to prevent it from drying out and transfer to the fridge for 24 hours.
- Next day, grind the meat. Form a small patty and cook in a skillet to taste the seasoning; adjust if needed. Proceed with links, patties or simply portion the meat and freeze for later use.
Notes
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