Looking for Hot Italian Sausage Formula
Posted: Tue Nov 07, 2017 10:08
I consider the hot Italian sausage that I grew up eating the best I've experienced. I've been many places and tried many hot Italian sausages and never came across one that I liked nearly as much. I want to try to replicate the formula at home.
According to the list of ingredients on the packaging, the sausages are made up of:
Pork
Salt
Black Pepper
Red Pepper
Paprika
Fennel Seed
Tomato Juice
I'm assuming that they list the items in order by weight. I'm also not sure what kind of red pepper, dried red pepper flake or hot red pepper paste.
I was thinking of trying the following.
1kg Pork Shoulder
17g Salt
15g Black Pepper coarsely ground
15g Red Pepper Flakes
15g Paprika
15g Fennel Seed
13g Tomato Juice
I was wondering if anyone has ever used tomato juice in mild or hot Italian sausage and if so, how much did you use? Also, what do you think about my initial test formula? Any suggestions for change, while keeping ingredients in the correct order listed, would be greatly appreciated.
Thank you in advance.
According to the list of ingredients on the packaging, the sausages are made up of:
Pork
Salt
Black Pepper
Red Pepper
Paprika
Fennel Seed
Tomato Juice
I'm assuming that they list the items in order by weight. I'm also not sure what kind of red pepper, dried red pepper flake or hot red pepper paste.
I was thinking of trying the following.
1kg Pork Shoulder
17g Salt
15g Black Pepper coarsely ground
15g Red Pepper Flakes
15g Paprika
15g Fennel Seed
13g Tomato Juice
I was wondering if anyone has ever used tomato juice in mild or hot Italian sausage and if so, how much did you use? Also, what do you think about my initial test formula? Any suggestions for change, while keeping ingredients in the correct order listed, would be greatly appreciated.
Thank you in advance.