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Italian Sausage reviews
Posted on 2/18/25 at 5:50 pm
Posted on 2/18/25 at 5:50 pm
Who has best Italian Sausage for sale in BTR area? I would like a good recipe too. Thanks
7
Posted on 2/18/25 at 7:55 pm to Fencepimp
If looking for a recipe to make your own Italian Sausage, this is how I make mine. This will make a little more than 5 lbs., so adjust it to fit your needs if you want to use it.
5 lbs. ground pork----I use pork butts trimmed of all sinew and silver skin.
2 tbsp. Kosher Salt
2 tbsp. Fennel Seed---cracked in a mortar and pestle
2 tsp. Anise Seed
2 tbsp. Black Pepper
1 tsp. Red Pepper Flakes
1 tsp. Coriander
1 tsp. Caraway Seed
1 1/2 tbsp. Garlic Powder
1 cup Ice Water
Grind the meat to your consistency, add all the seasonings then the ice water and mix very well to fully incorporate them in the meat. Then I advise you to take a small piece and form a patty to fry off and give it a taste test to see if the seasonings fit your flavor profile and adjust from there.
I like to let it chill overnight in the fridge before casing some of it up and vacuum sealing some of it to use loose in lasagna or other red gravy dishes.
5 lbs. ground pork----I use pork butts trimmed of all sinew and silver skin.
2 tbsp. Kosher Salt
2 tbsp. Fennel Seed---cracked in a mortar and pestle
2 tsp. Anise Seed
2 tbsp. Black Pepper
1 tsp. Red Pepper Flakes
1 tsp. Coriander
1 tsp. Caraway Seed
1 1/2 tbsp. Garlic Powder
1 cup Ice Water
Grind the meat to your consistency, add all the seasonings then the ice water and mix very well to fully incorporate them in the meat. Then I advise you to take a small piece and form a patty to fry off and give it a taste test to see if the seasonings fit your flavor profile and adjust from there.
I like to let it chill overnight in the fridge before casing some of it up and vacuum sealing some of it to use loose in lasagna or other red gravy dishes.
Posted on 2/18/25 at 8:08 pm to Fencepimp
Fitz Lee Specialty Meats & Wildgame Processing
Independence, LA
My Dad makes a run & sticks up for us once a month
Sicilian Sweet Pepper is excellent too
Independence, LA
My Dad makes a run & sticks up for us once a month
Sicilian Sweet Pepper is excellent too
Posted on 2/18/25 at 9:33 pm to gumbo2176
I approve of Gumbo’s recipe. Extremely close to mine. If I had to purchase one from a store, Calandros is second to none. The bad part is that G street is the only location now.
Posted on 2/19/25 at 7:54 am to michael corleone
quote:
he bad part is that G street is the only location now.
So Government Street Calandro's is still Calandro's and not Oak Point?
Posted on 2/19/25 at 8:25 am to bdevill
quote:
Government Street Calandro's is still Calandro's and not Oak Point?
Yes and their Italian Sausage is great
Posted on 2/19/25 at 8:44 am to Trout Bandit
It sure is.. I was grieving the loss. Til now.
Posted on 2/19/25 at 12:26 pm to Fencepimp
I picked up some fresh Italian sausage at Veillon’s in Prairieville a couple weeks ago. Browned and mixed some of it into a ground meat spaghetti just last night, and it was delicious.
Would recommend.
Would recommend.
Posted on 2/19/25 at 9:59 pm to ragincajun03
On the westbank it's Rotolo and Martin
Posted on 2/20/25 at 12:10 am to Fencepimp
I use to get mine from Pocorellos. Since they closed, I haven’t really looked for any.
A couple small links, with their sauce, garlic bread, I was good to go.
A couple small links, with their sauce, garlic bread, I was good to go.
Posted on 2/21/25 at 12:00 pm to Fencepimp
Save yourself the time and trouble.
Posted on 2/21/25 at 1:17 pm to Fencepimp
Cannatella's has always been solid
Posted on 2/21/25 at 1:18 pm to Fencepimp
2# pounds pork shoulder cut into 1 inch cubes
4tsp kosher salt
2 cloves grated garlic
2-3TB whole fennel seeds (toasted)
2tsp marjoram
1tsp black pepper
1TB sugar
2TB crushed red pepper (if you want it spicy)
Throw all that shite in a bowl and let it sit for 24 hours in the fridge. Grind a patty's worth to check seasoning. Adjust seasoning if needed. Grind the rest.
This recipe is heavy on fennel, which I love.
4tsp kosher salt
2 cloves grated garlic
2-3TB whole fennel seeds (toasted)
2tsp marjoram
1tsp black pepper
1TB sugar
2TB crushed red pepper (if you want it spicy)
Throw all that shite in a bowl and let it sit for 24 hours in the fridge. Grind a patty's worth to check seasoning. Adjust seasoning if needed. Grind the rest.
This recipe is heavy on fennel, which I love.
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