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Garlic Italian Sausage Recipe

BabyBoomBBQBabyBoomBBQ Posts: 703
edited 5:31PM in EggHead Forum
I play Dungeons and Dragon's online a lot and my most widlely known character is a Cleric named Klaireek in the Dragon Renaissance Brotherhood guild. I documented my Garlic
Italian Sausage recipe for my "in game" friends and just realized I should post it here for everyone.

CasaBP is another online handle of mine. Yes, the Blackened Tiptip guy whose recipe someone used at a FL EggFest several years back and actually made it into a cookbook from that event.

Klaireek's Garlic Italian Sausage

5 Lbs cubed pork shoulder. (I wait for Country Style Pork ribs to go on sale to reduce cutting time.)
1 1/2 Tablespoons freshly fine ground black pepper
1 1/2 Tablespoons Kosher Salt
2 1/2 Teaspoons Toasted Fennel seed (Heat in pan until fragrant & lightly brown.)
1/4 Cup freshly minced Garlic
3/4 Teaspoon Dried Basil (Don't even think of using fresh.)

"Hot" sausage option:
3/4 Teaspoon Cayenne Pepper

I keep the entire processing environment as cold as possible, including the grinder attachment on my mixer, which I chill in the freezer prior to grinding.

1. Toast Fennel seeds and allow to cool.
2. Trim and cut the pork into roughly 1" to 1/2" cubes. I do the work on a chilled solid surface counter.
3. Mix the cubes with all ingredients in a zip lock bag.
4. Refrigerate at least overnight. 24 hours is best. A key step for stellar results.
5. Course grind and adjust salt/pepper to taste. I fry a quarter size patty about 1/4" thick to taste test. Remember, you want the lowest amount of salt possible!
6. Put it up how ever works for you. I vac pack in 1/4, 1/2 and 1 lb sizes. I also make a Sausage Pasta Fazool soup with this that is very very popular. Recipe upon request. If you make a fatty out of this, it's best with a simple ground black pepper rub and cherry or oak smoke.

If you want to scale for a smaller or larger batch, follow the proportions listed above.

Bryan

Comments

  • thirdeyethirdeye Posts: 7,428
    Welcome back man...

    I'm guessing there are probably only 5 sausage recipes that I haven't felt the need to automatically increase the amount of garlic that is called out..... now there is a 6th. (My favorite Hot Italian has the same ratio, 1/2 cup in a 10 pound batch).

    You didn't mention liquid.... what do you use? Normally for a 5 pound batch I use 3/4 to 1 cup of ice water, but iced Pinot Grigio is good too.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Well, you were actually one of my "go to" sources when I worked this recipe out over an afternoon of analysis. The German guy who taught me how to make sausage the first time didn't use liquid, so I never ever have. I always figured the chilled liquid helped keep everything cold. So, I worked out a process to keep everything cold without it because I didn't know any better. lol
  • Can I get a copy of your sausage pasta fazool soup recipe please, thank you.
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