Homemade Italian Sausage, Peppers, Broccoli Rabe

Mighty_Quinn · May 2012

I made a batch of Italian sausage over the weekend and grilled some up tonight along with some peppers and sautéed(not on the egg) broccoli rabe (from my garden, )...

Good eats!!

brianwdmn · May 2012

Yum!!!

Mike8it · May 2012

That looks really good. What temp did you cook everything at?

Mighty_Quinn · May 2012

Thanks...I did it raised (clearly)--425 was the temp.

Chris88 · May 2012

That looks so good. I would like to try my hand at making italian sausage.

Mighty_Quinn · May 2012

Its not too hard Chris88...just takes the the right equipment and a little practice!

Smoker_Guru · May 2012

Looking good, I've gotta make some more sausage!!

tazcrash · May 2012

Looks fantastic!!!! & healthy.

In my house that would probably be each person's portion on the rabe.

Now, If I wanted to de-healthify it, I'd love to throw that on a roll, and melt some provolone on there.

XLBalco · May 2012

Looks fantastic!!!! & healthy.
In my house that would probably be each person's portion on the rabe.

Now, If I wanted to de-healthify it, I'd love to throw that on a roll, and melt some provolone on there.

X2 !!!!

Griffin · May 2012

Great looking sausage!! Was it sweet or hot? Care to share the recipe with the rest of us. Curious to see how it compares to the one I did.

Mighty_Quinn · May 2012

@Griffin-- I made 5 pounds each of sweet and hot, following Rulhman's recipe in 'Charcuterie'...I'd be happy to post for anyone that wants/needs, let me get my day moving a little. Do you have a copy of that book?

Thanks all for the compliments...

Griffin · May 2012

No, but I've heard a lot about it. I need to get my hands on a copy.

Egg Juju · May 2012

Man that looks delicious!! What did everyone else eat?

Mighty_Quinn · May 2012

I'll post recipes in a bit...

70chevelle · May 2012

Looks great! I just recieved my grinder last week and am planning on making some sausage shortly. Looking forward to the recipes!

Mighty_Quinn · May 2012

Here you go Griffin (and anyone else interested)...from Rulhman's 'Charcuterie'-

Spicy-

4 1/2 lbs boneless pork shoulder, diced
1/2 lb pork fat back, diced
40grams (3T) kosher salt
32 g (2T) granulated sugar
16 g (2) toasted fennel seeds
8 g (1T) toasted coriander seeds
24 g (3T) Hungarian paprika
1 g (1/2t) cayenne pepper
24 g (4T) fresh oregano leaves
24 g (4T) fresh basil leaves
12 g (2T) hot pepper flakes
6 g (2t) coarsely ground black pepper
3/4 cup ice water
1/4 cup red wine vinegar, chilled

For Sweet Sausage
4lbs boneless pork shoulder, diced
1lb pork fat back diced
40 g (3T) kosher salt
32 g 2(T) granulated sugar
12 g (2t) minced garlic
16 g (2T) toasted fennel seeds
6 g (2t) coarsely ground black pepper
16 g (2T) sweet Spanish paprika
3/4 cup ice water
1/4 red wine vinegar

There are the ingredients for both...I'm not gonna type out all the steps for making sausage, but it is very basic sausage so just follow whatever steps you've used before or do some research on sausage making...it's not too hard provided you follow the basic procedure and keep things cold!

Smoker_Guru · May 2012

Thanks, MQ. I will give it a try

Griffin · May 2012

Thanks for typing that up. Sounds good.

Mighty_Quinn · May 2012

No problem guys...enjoy!

MikeP624 · May 2012

This is a non egg question.

When ever i make broccoli rabe it turns out bitter. I usually blanch it in boiling water for like 30 seconds, then into an ice bath, and then saute with garlic or whatever. Is it my cooking method, or is that just the way rabe taste.

tazcrash · May 2012

This is a non egg question.
When ever i make broccoli rabe it turns out bitter. I usually blanch it in boiling water for like 30 seconds, then into an ice bath, and then saute with garlic or whatever. Is it my cooking method, or is that just the way rabe taste.

Really salt that water with kosher salt. It will pull the bitterness out.

Mighty_Quinn · May 2012

It's more or less how it tastes...believe it or not, blanching for a minute or so actually takes some of the bitterness out of it

Mighty_Quinn · May 2012

Yes....definitely salt the water too.....good call taz.

Homemade Italian Sausage, Peppers, Broccoli Rabe

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