German & Italian Sausage Making

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pnwchef
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2013/11/13 20:41:35 (permalink)

German & Italian Sausage Making

We processed a few pigs about a month ago, one was over 400lbs the other over 300lbs. This is the larger of the two.

 
Needless to say, we had a lot of scrap meat for sausage, about a 100 lbs. We made 25lbs of Italian, 25 lbs of German sausage. The ratio is 2/3 pork 1/3 beef. This is the German ground mixture.

This is the chopped meat chunks with spices before grinding. I added about 2oz on hot chili flakes to this mixture.

This the German sausage links letting them bloom.

 this is my Italian sausage lunch.......The German sausage is being smoked, the Italian sausage is fresh. I find most Italian sausage to hot, I like flavor and feel that to much will mask the flavor. The 2oz I put into this mixture is about half the amount used normally.

 
#1

24 Replies Related Threads

    Michael Hoffman
    Double-chop Porterhouse
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    Re:German & Italian Sausage Making 2013/11/13 20:46:09 (permalink)
    Nothing beats a sausage and pepper sub.

    Except another one.
    #2
    myterry2
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    Re:German & Italian Sausage Making 2013/11/13 23:51:53 (permalink)
    400lb pig...don't think I have ever seen one that big....the sausage looks amazing....and your right nothing beats that except maybe a good italian Beef sandwich with hot and sweet peppers.
    #3
    lleechef
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    Re:German & Italian Sausage Making 2013/11/14 11:12:08 (permalink)
    Bill
    That sure is some beautiful sausage.  You could open your own butcher shop with links like that!   
    #4
    Twinwillow
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    Re:German & Italian Sausage Making 2013/11/14 11:23:33 (permalink)
    Thanks. Beautiful sausage! Love the picture of the Italian sausage and peppers sub. To paraphrase Mr. Hoffman, I bet you can't eat just one!
    #5
    pnwchef
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    Re:German & Italian Sausage Making 2013/11/15 12:12:24 (permalink)
    Michael Hoffman

    Nothing beats a sausage and pepper sub.

    Except another one.

    Michael, I don't remember having the Italian sausage serve like this in Ct. I remember it served fried then put in a tomato sauce and cooked with bell peppers. When the peppers were soft, it was ready to pile into a grinder roll and Mangia.
    #6
    Michael Hoffman
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    Re:German & Italian Sausage Making 2013/11/15 12:38:08 (permalink)
    pnwchef

    Michael Hoffman

    Nothing beats a sausage and pepper sub.

    Except another one.

    Michael, I don't remember having the Italian sausage serve like this in Ct. I remember it served fried then put in a tomato sauce and cooked with bell peppers. When the peppers were soft, it was ready to pile into a grinder roll and Mangia.

    Around New Haven I never saw one with sauce. The subs (and the plates) were always the cooked sausage with Italian frying peppers (cubanelles) and onions. That's the way I still make them. Come to think of it, I haven't had one in quite a while. Going to the store later, and they always have fresh cubanelles.
     
    You know, I wouldn't mind having one with some sauce on it. Darn, and now I'm thinking about peppers and eggs. I wish you'd stop doing this stuff to me.
    post edited by Michael Hoffman - 2013/11/15 12:48:02
    #7
    joerogo
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    Re:German & Italian Sausage Making 2013/11/15 13:28:27 (permalink)
    Beautiful stuff Chef!
     
    Michael, I'm thinking sausage, pepper, onion, egg and cheese frittata.
    #8
    Michael Hoffman
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    Re:German & Italian Sausage Making 2013/11/15 13:29:24 (permalink)
    Oh, yeah!
    #9
    pnwchef
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    Re:German & Italian Sausage Making 2013/11/15 14:11:47 (permalink)
    Michael Hoffman

    pnwchef

    Michael Hoffman

    Nothing beats a sausage and pepper sub.

    Except another one.

    Michael, I don't remember having the Italian sausage serve like this in Ct. I remember it served fried then put in a tomato sauce and cooked with bell peppers. When the peppers were soft, it was ready to pile into a grinder roll and Mangia.

    Around New Haven I never saw one with sauce. The subs (and the plates) were always the cooked sausage with Italian frying peppers (cubanelles) and onions. That's the way I still make them. Come to think of it, I haven't had one in quite a while. Going to the store later, and they always have fresh cubanelles.

    You know, I wouldn't mind having one with some sauce on it. Darn, and now I'm thinking about peppers and eggs. I wish you'd stop doing this stuff to me.


    Michael, I would walk into my favorite Italian Bar/Restaurant, the head cook would open the swinging door and yell to me, Billy, you want a Pepper & Egg I got some nice fresh Italian rolls. Now I'm hungry for a Pepper & Egg.........Most people in here never had a pepper and egg grinder in a Italian restaurant.
     
    Mr joerogo....Thxs, Frittata sounds good..................Sounds like Sunday brunch to me......
    #10
    Michael Hoffman
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    Re:German & Italian Sausage Making 2013/11/15 14:19:57 (permalink)
    Hey, you got me craving a sausage and pepper sub. I just got even with you.
    #11
    chewingthefat
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    Re:German & Italian Sausage Making 2013/11/15 17:19:35 (permalink)
    Bill, Incredible looking...love the term "letting them bloom", how long does that take?
    Tom
    #12
    pnwchef
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    Re:German & Italian Sausage Making 2013/11/16 19:24:46 (permalink)
    Tom, you let them rest for an hr or two. The sausage drys out the casing gets tighter, the sausage gets some color.
     
    This is the smoked German Sausage........
     

    #13
    ann peeples
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    Re:German & Italian Sausage Making 2013/11/17 08:08:41 (permalink)
    Fantastic!
    #14
    FriedClamFanatic
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    Re:German & Italian Sausage Making 2013/11/17 17:10:39 (permalink)
    Being a Cape Codder in a town that was 30% Portuguese, the Sub of choice would have been linguica rather than Italian sausage.  Different texture, more paprika and garlic.  But the onions and peppers and a hefty dash of a tomato based sauce would send any Roadfooder swooning, and eschewing the Italian version forever.....unless you moved to a barren wasteland where Linguica was no longer available
    #15
    Michael Hoffman
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    Re:German & Italian Sausage Making 2013/11/17 17:45:00 (permalink)
    Oh, I can get linguica, and I like it a lot. But I'll still take Italian sausage.
    #16
    chefbuba
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    Re:German & Italian Sausage Making 2013/11/17 18:12:49 (permalink)
    Bill, I'll trade you two limits of razor clams and a crab for those dogs!
     
    #17
    pnwchef
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    Re:German & Italian Sausage Making 2013/11/17 18:46:54 (permalink)
    Michael Hoffman

    Oh, I can get linguica, and I like it a lot. But I'll still take Italian sausage.


    Michael, I agree, I would take a good Italain any day of week.
     
    Buba, you know you won't have to ask twice..........I hope all is well on the coast...........
    #18
    Michael Hoffman
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    Re:German & Italian Sausage Making 2013/11/17 18:59:58 (permalink)
    pnwchef

    Michael Hoffman

    Oh, I can get linguica, and I like it a lot. But I'll still take Italian sausage.


    Michael, I agree, I would take a good Italain any day of week.



    We can get some very wonderful Italian sausage they made at the Italian specialty store where we shop a lot.
    #19
    pnwchef
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    Re:German & Italian Sausage Making 2013/11/17 19:19:22 (permalink)
    Michael Hoffman

    pnwchef

    Michael Hoffman

    Oh, I can get linguica, and I like it a lot. But I'll still take Italian sausage.


    Michael, I agree, I would take a good Italain any day of week.



    We can get some very wonderful Italian sausage they made at the Italian specialty store where we shop a lot.


    Michael, I haven't found any place in Washington State for Italian sausage, I have found one  place in Portland, Or. I'll make my own for now on..............
    #20
    pnwchef
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    Re:German & Italian Sausage Making 2013/11/18 18:53:20 (permalink)
    Here's a nice shot of the Italian. Michael told me to have one for him, I did, it pissed me off, I gave him a good one.................
     

    #21
    Michael Hoffman
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    Re:German & Italian Sausage Making 2013/11/18 19:01:52 (permalink)
    That looks good. The red pepper flakes, the fennel seed, and then the beautiful onions and peppers ... Wow!
     
    By the way, I deserved the good one.
    #22
    lleechef
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    Re:German & Italian Sausage Making 2013/11/18 19:05:35 (permalink)
    Bill
    That is one helluva wonderful lookin hot sausage sandwich!
    #23
    pnwchef
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    Re:German & Italian Sausage Making 2013/12/01 13:13:15 (permalink)
    This is the bacon for the larger pig. We don't raise the pigs for the bacon, this was a happy site.
     


    This cooked up real nice, smokey, nice amount of salt nice clean crisp flavor.

     
    This is the Jowl, we will see how this is later. You eat this section while your sitting around Chewingthefat...........
     

    #24
    agnesrob
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    Re:German & Italian Sausage Making 2013/12/01 14:19:00 (permalink)
    Wow!
    #25
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