Do you make your own? If so, please advise the mix.

I used to work in an italian deli/butcher shop and made the sausage. I don't have amounts but it was salt,black pepper,garlic powder,red crushed pepper and cayenne (for the hot) fennel seed. For the holidays we would make special mixes adding wine and cheese

I'm sorry I don't have amounts as Norm the owner kept that close to the vest and would have all the spices pre mixed together in a plastic container

Ed I don't make it any longer as there are such good butcher shops and even wegmans has great italian sausage so it's just not worth the bother for me here in the heart of Italian country

Coarse grind the pork butt and add 3 oz Salt, 1 oz Black Pepper, 1 oz Fennel Seed per 10 pounds of butt.

Period

Yes coarse grind but you need garlic powder in there also

Man Ed, you haven't even been retired a month and you're already looking for stuff to do. Good for you.

I'm with Dan, I generally just take the boneless meat to the butcher. I've got a guy right up the road about 15 minutes away.
But I'm doing deer meat so I weigh it out and tell them to add 20% pork fat to it. These guys have a good recipe.

With all those Axis hanging around you may thank me later

http://www.riflesandrecipes.com/ind...ry&id=4&layout=blog&Itemid=6

i add red pepper flakes to. i put fennel in a spice grinder -one pulse before adding

I like them whole because I'm not really crazy about fennel,but do like a bit of the flavor it imparts

This sausage is the best,you couldn't make it better so why bother?

I don't suppose that any particular person that lives in Western NY might have a good recipe for sausage and peppers. Hmmmmmmmmmmmmmmmmmmmmmmmmm

You mean this?

fried peppers,onions and fresh Italian sausage

WOOOOOOOOOOOOOOOOOOOOOOOOHHHHHHHHHHHHHHHHHOOOOOOOOOOOOOOOOO
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!

Yes....

Thats easy ML... 1st brown the sausage and remove from pan
The add a bit of EVOO and the sliced peppers get them half way cooked and add the onions,season with salt,black pepper and garlic powder then add the sausage back to the pan to finish cooking and your done!

For large batches of sausage,peppers and onions I put all the ingredients in a foil baking pan coat with a little EVOO and add some stick butter plus the seasonings, cover with foil and roast at 350 degrees till cooked. The sausage isn't as browned but you can brown it up in a frying pan before you put it in the tray.Also when I make it in the oven I cut the links into smaller pieces

Italian sausage either has to have Anise or Fennel for it to meet the standard of identity. I like to use Fennel freshly cracked like ribka stated. If you want it mild then add Red Pepper. If you want hot then add Cayenne Pepper and Red Pepper in equal amounts. We used to use .50 pounds of each per hundred.

Pulling this out of my head after about 10 years, so bare with me.

Italian sausage per 100 hundred pounds meat.

1.5 lbs salt (to taste) Rule of thumb, don't go over 2 lbs.
1.0 lbs Fennel
.5 lbs dark red paprika
0.0625 lbs Black or (pinch more for White)
.1 lbs Garlic
.04 lbs Oregano
.2 lbs 1/16 (pizza) cut Red Pepper

If you want you can add water about 3 lbs to facilitate mixing. Or you can use wine, I prefer a Red about 2-3 lbs.

The town I grew up in was substantially Italian (I am a Musetti and my Mother was a Tremeroli...) once being a commercial fishing place on the Sacramento River and there was, still is, Parkside Market that makes the best sausage I have ever had. Folks come from all over to get it. I have hauled ice chests on flights to Texas, Kansas and Alberta. I will be hauling some back when I visit my Dad. I guess I will just try various mixes of spice along with parsley, red wine and asiago cheese until it is right.

Ed, There you go.. parsley with Asiago, and a little fennel.

True, but I've had some that screamed "I'M ITALIAN" through a bullhorn.

A subtle amount is enough for me.

Thank you Dan ! You have no idea how happy you have made me, and most especially my youngest daughter who I swear was born Italian, and was disappointed the day she figured out the rest of the family was not !

This recipe is what's for supper Saturday night ! I have a guest coming on Saturday, and I am sure he will love it !

Any suggestions what else to serve with it ?

You can go many directions with that as a main dish
side of pasta, fried potatoes,salad, crusty garlic bread etc

Fried potatoes, that sounds good, and maybe a chick pea salad I make a lot in the summer.

Thank you, honest, I appreciate you sharing recipes. My two daughters love everything you share, and I am am with them

Sausage sandwich in Eye-talian bread waiting to happen there!

I'll weigh-in.
I've tried several recipes and never been quite happy. Recently I used a Lem seasoning package to make some mild and some hot Italian sausage.
I have no complaints as to taste with either.
Plus you can mix up small batches, 5-10 lbs at a time.
Not exactly a "recipe" but at the same time, I can mix the meat as I wish as far as fat ratios or adding venison and I know what's going in there. The Lem seasoning packet just simplifies the process.
Who knows what is ground up in the prepackaged sausages.

I have had good luck using the Cabelas Italian Sausage spice mix. HOWEVER use only 1/4 of what the directions say for the amount of spices.Even 1/2 is too garlicly and salty.

We used to make an Italian, and a Polish sausage with tomatoes for an account with all fresh ingredients, don't remember the recipe but it wasn't all that. Just remember if using fresh ingredients then you should add a bit extra bit. I've seen some use rice as an extender, not my taste though.

It is sad ro loose thes eold recipes. I remember growing up, my grandfather would slaughter two hogs ever fall and it was afmily affair making salami. He would not give out the ricipe for that or his wine.

Sausage with peppers and onions was a staple in the house growing up.

We always got our Italian Sausage from a local grocery store that made it fresh.

Mom and Dad now buy it at Sam's Club or Wegman's because it's honestly just as good...though I like the rope over the links. I think that's just because that's what I grew up on.

Some folks put tomato sauce in it, but I just can't like it...never been a fan of that.