Steve, thanks you very much for the recipe and quick response! I was raised in upstate NY and there is absolutely nothing in N Idaho here that can come close to NY Italian sausage.
I used to date a nice Italian girl and her grandmother showed me how she takes raw sausage and drops it right into her sauce. All the spices go right through the sauce and the meat holds together nicely too. I've been making my sauce like that since the 70's. Thanks again Steve, will be trying it shortly
This is from a nice recipe I found but since you mentioned it, I do add a couple of tablespoons of minced fresh garlic to this recipe. The abundant amount of fennel give the nice taste. I usually stuff mine into natural casings since I have a nice crank stuffer but this stuff works well in bulk form too.
I am from upstate NY too and enjoyed the cooking of my NYC Italian aunts. In Oregon now.
Originally, I 'm from Utica, I retired from the Border Patrol 6/08, and now have my own BBQ catering business. I travel as far as Spokane for large parties I also sell my own BBQ sauce, for over 25 yrs. I'll have to figure out how to get a bottle to you. Thanks again
so how much garlic, sugar, anise seed, fennel seed, red pepper?. 6 oz of salt for 25 lbs of meat, ok, I can figure out enough for 10 lbs. But I couldn't look into your cup and figure out how much of all the other spices to add. Its a good looking sausage. My intent isn't to give you a hard time, I'd just like to have better measurements so I don't waste my money not making it correctly, thank you Steve
10 lbs. Pork Butt 4 Tbl. Canning Salt 3 tsp. Fresh ground Black Pepper 1 Tbl. ground Coriander 1 Tbl. Sugar 1 1/2 ozs. Fennel Seed 2 tsp. Anise seed 2 tsp. Red Pepper Flakes 1 Tbl. dried Parsley 8 oz. Cold water Hope this helps. Make sure to mix well and cook the sausage slowly with gentle heat so the fat does not separate and ruin the texture. I like to simmer in 170 degree water for 20 minutes, chill quickly, then brown & serve or freeze for later. Enjoy! SL
U never mentioned the amounts of seasonings used....................? can u give a idea of the amounts needed...thanks
buc091274 7 months ago
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Awesome commentary :P
"This looks rather phallic"
"Exceptionally so"
losermonster 1 year ago
Comment removed
losermonster 1 year ago
wow u suck noob
cantdescribeme13 1 year ago
Steve, thanks you very much for the recipe and quick response! I was raised in upstate NY and there is absolutely nothing in N Idaho here that can come close to NY Italian sausage.
I used to date a nice Italian girl and her grandmother showed me how she takes raw sausage and drops it right into her sauce. All the spices go right through the sauce and the meat holds together nicely too. I've been making my sauce like that since the 70's. Thanks again Steve, will be trying it shortly
Bob
borderdash 2 years ago
This is from a nice recipe I found but since you mentioned it, I do add a couple of tablespoons of minced fresh garlic to this recipe. The abundant amount of fennel give the nice taste. I usually stuff mine into natural casings since I have a nice crank stuffer but this stuff works well in bulk form too.
I am from upstate NY too and enjoyed the cooking of my NYC Italian aunts. In Oregon now.
Steve
1947Ahab 2 years ago
Originally, I 'm from Utica, I retired from the Border Patrol 6/08, and now have my own BBQ catering business. I travel as far as Spokane for large parties I also sell my own BBQ sauce, for over 25 yrs. I'll have to figure out how to get a bottle to you. Thanks again
Bob
borderdash 2 years ago
so how much garlic, sugar, anise seed, fennel seed, red pepper?. 6 oz of salt for 25 lbs of meat, ok, I can figure out enough for 10 lbs. But I couldn't look into your cup and figure out how much of all the other spices to add. Its a good looking sausage. My intent isn't to give you a hard time, I'd just like to have better measurements so I don't waste my money not making it correctly, thank you Steve
borderdash 2 years ago
1947Ahab 2 years ago