Thread: REC -

Damsel in dis Dress wrote:
> This is what I came up with after experimenting with a few other
> recipes. Good for our tastes, your mileage may vary.
>
>
> * Exported from MasterCook *
>
> Italian Sausage
>
> Recipe By :Carol Peterson
> Serving Size : 0 Preparation Time :0:00
> Categories : Pork Sausages
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound coarse ground pork
> 1 teaspoon salt
> 3/4 teaspoon fennel seeds
> 1/2 teaspoon cayenne
> 1/4 teaspoon black pepper
>
> Combine ingredients thoroughly.
>
> Cuisine:
> "Italian"
> Yield:
> "1 pound"
>


For a pizza topping, I've started using cheap turkey breakfast sausage
and while it's cooking I add fennel and cayenne. (I cook the sausage,
but not all the way to "browned", before putting it on the pizza)

Bob

"Damsel in dis Dress" <[email protected]> wrote in message >
This is what I came up with after experimenting with a few other
> recipes. Good for our tastes, your mileage may vary.
>
>
> * Exported from MasterCook *
>
> Italian Sausage
>
> Recipe By :Carol Peterson
> Serving Size : 0 Preparation Time :0:00
> Categories : Pork Sausages
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound coarse ground pork
> 1 teaspoon salt
> 3/4 teaspoon fennel seeds
> 1/2 teaspoon cayenne
> 1/4 teaspoon black pepper
>
> Combine ingredients thoroughly.
>
> Cuisine:
> "Italian"
> Yield:
> "1 pound"

Carol,

Sounds good. I'm never satisfied with the Italian sausage I find in the
grocery store. Would you say this recipe is the sweet Italian sausage or
spicy? When I make my spaghetti sauce I usually use a 50-50 mix of each.

Chris

"Chris Marksberry" <[email protected]> wrote in message
news:495bc12f$0$5282$[email protected] ter.com...
>
> "Damsel in dis Dress" <[email protected]> wrote in message >
> This is what I came up with after experimenting with a few other
>> recipes. Good for our tastes, your mileage may vary.
>>
>>
>> * Exported from MasterCook *
>>
>> Italian Sausage
>>
>> Recipe By :Carol Peterson
>> Serving Size : 0 Preparation Time :0:00
>> Categories : Pork Sausages
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 pound coarse ground pork
>> 1 teaspoon salt
>> 3/4 teaspoon fennel seeds
>> 1/2 teaspoon cayenne
>> 1/4 teaspoon black pepper
>>
>> Combine ingredients thoroughly.
>>
>> Cuisine:
>> "Italian"
>> Yield:
>> "1 pound"
>
> Carol,
>
> Sounds good. I'm never satisfied with the Italian sausage I find in the
> grocery store. Would you say this recipe is the sweet Italian sausage or
> spicy? When I make my spaghetti sauce I usually use a 50-50 mix of each.
>
> Chris

Looks like a mild hot to me.

That is a simple recipe that works. You can make variations as they suit
you. I often add one or move of the following: Parmesan cheese, red wine,
rosemary, red pepper flakes.

On Wed, 31 Dec 2008 12:50:31 -0600, zxcvbob <[email protected]>
wrote:

>For a pizza topping, I've started using cheap turkey breakfast sausage
>and while it's cooking I add fennel and cayenne. (I cook the sausage,
>but not all the way to "browned", before putting it on the pizza)

Doesn't the breakfast sausage contain sage? I'm not sure I'm ready
for sage on a pizza. Or isn't it that noticeable?

Carol

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Chris Marksberry wrote:

> Sounds good. I'm never satisfied with the Italian sausage I find in the
> grocery store. Would you say this recipe is the sweet Italian sausage or
> spicy? When I make my spaghetti sauce I usually use a 50-50 mix of each.
>
> Chris
>
>
This would be sweet, as it doesn't contain any dried red pepper flakes.

On Wed, 31 Dec 2008 13:02:25 -0600, "Chris Marksberry"
<[email protected]> wrote:

>"Damsel in dis Dress" <[email protected]> wrote in message >
>This is what I came up with after experimenting with a few other
>> recipes. Good for our tastes, your mileage may vary.
>>
>>
>> * Exported from MasterCook *
>>
>> Italian Sausage
>>
>> Recipe By :Carol Peterson
>> Serving Size : 0 Preparation Time :0:00
>> Categories : Pork Sausages
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 pound coarse ground pork
>> 1 teaspoon salt
>> 3/4 teaspoon fennel seeds
>> 1/2 teaspoon cayenne
>> 1/4 teaspoon black pepper
>>
>> Combine ingredients thoroughly.
>>
>> Cuisine:
>> "Italian"
>> Yield:
>> "1 pound"
>
>Carol,
>
>Sounds good. I'm never satisfied with the Italian sausage I find in the
>grocery store. Would you say this recipe is the sweet Italian sausage or
>spicy? When I make my spaghetti sauce I usually use a 50-50 mix of each.
>
>Chris

I'd call this sweet. For spicy, if it were me, I'd add crushed red
pepper flakes.

Carol

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Change JamesBond to his agent number to reply.

In article <[email protected]>,
Damsel in dis Dress <[email protected]> wrote:

> This is what I came up with after experimenting with a few other
> recipes. Good for our tastes, your mileage may vary.
>
>
> * Exported from MasterCook *
>
> Italian Sausage
>
> Recipe By :Carol Peterson
> Serving Size : 0 Preparation Time :0:00
> Categories : Pork Sausages
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound coarse ground pork
> 1 teaspoon salt
> 3/4 teaspoon fennel seeds
> 1/2 teaspoon cayenne
> 1/4 teaspoon black pepper
>
> Combine ingredients thoroughly.
>
> Cuisine:
> "Italian"
> Yield:
> "1 pound"

Simple.

Where is the Thyme and Oregano? <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Wed, 31 Dec 2008 13:42:27 -0600, Omelet <[email protected]>
wrote:

>In article <[email protected]>,
> Damsel in dis Dress <[email protected]> wrote:
>
>> This is what I came up with after experimenting with a few other
>> recipes. Good for our tastes, your mileage may vary.
>>
>>
>> * Exported from MasterCook *
>>
>> Italian Sausage
>>
>> Recipe By :Carol Peterson
>> Serving Size : 0 Preparation Time :0:00
>> Categories : Pork Sausages
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 pound coarse ground pork
>> 1 teaspoon salt
>> 3/4 teaspoon fennel seeds
>> 1/2 teaspoon cayenne
>> 1/4 teaspoon black pepper
>>
>> Combine ingredients thoroughly.
>>
>> Cuisine:
>> "Italian"
>> Yield:
>> "1 pound"
>
>Simple.
>
>Where is the Thyme and Oregano? <g>

In YOUR batch! ROFL!

I have used those in the sausage from time to time, now that I think
of it, and they do add depth of flavor. I'll add that to my Notes.
Thank you!

Carol

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Change JamesBond to his agent number to reply.

On Wed, 31 Dec 2008 12:32:11 -0600, Damsel in dis Dress
<[email protected]> wrote:
Hey damsel!

You don't mention casings. Are you
making this up as pan sausage? Also,
if you grind your own pork, do you add
ice to the meat?

Alex

In article <[email protected]>,
Damsel in dis Dress <[email protected]> wrote:

> >Simple.
> >
> >Where is the Thyme and Oregano? <g>
>
> In YOUR batch! ROFL!
>
> I have used those in the sausage from time to time, now that I think
> of it, and they do add depth of flavor. I'll add that to my Notes.
> Thank you!
>
> Carol

<lol> Cheers! :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article <[email protected]>,
Damsel in dis Dress <[email protected]> wrote:

> This is what I came up with after experimenting with a few other
> recipes. Good for our tastes, your mileage may vary.
>
>
> * Exported from MasterCook *
>
> Italian Sausage
>
> Recipe By :Carol Peterson
> Serving Size : 0 Preparation Time :0:00
> Categories : Pork Sausages
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 pound coarse ground pork
> 1 teaspoon salt
> 3/4 teaspoon fennel seeds
> 1/2 teaspoon cayenne
> 1/4 teaspoon black pepper
>
> Combine ingredients thoroughly.

No garlic? :-)
Are you grinding the meat yourself? What're you using? Butt?
Thanks for the measures. I don't think I'm inclined to use that much
cayenne, though; the stuff I have is hot!
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences;
now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone
I've ever known.

On Wed, 31 Dec 2008 17:22:14 -0600, Melba's Jammin'
<[email protected]> wrote:

>In article <[email protected]>,
> Damsel in dis Dress <[email protected]> wrote:
>
>> This is what I came up with after experimenting with a few other
>> recipes. Good for our tastes, your mileage may vary.
>>
>>
>> * Exported from MasterCook *
>>
>> Italian Sausage
>>
>> Recipe By :Carol Peterson
>> Serving Size : 0 Preparation Time :0:00
>> Categories : Pork Sausages
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 pound coarse ground pork
>> 1 teaspoon salt
>> 3/4 teaspoon fennel seeds
>> 1/2 teaspoon cayenne
>> 1/4 teaspoon black pepper
>>
>> Combine ingredients thoroughly.
>
>No garlic? :-)

Nope, no garlic. That's generally in the pizza or spaghetti sauce.

>Are you grinding the meat yourself? What're you using? Butt?

I haven't yet, but I have a GREAT meat grinder. Just have to move to
the new place where we have enough counter space to use it.

>Thanks for the measures. I don't think I'm inclined to use that much
>cayenne, though; the stuff I have is hot!

Then cut back, silly! Or try chipotle and cut back even more.

Carol

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Damsel in dis Dress wrote:
> On Wed, 31 Dec 2008 12:50:31 -0600, zxcvbob <[email protected]>
> wrote:
>
>> For a pizza topping, I've started using cheap turkey breakfast sausage
>> and while it's cooking I add fennel and cayenne. (I cook the sausage,
>> but not all the way to "browned", before putting it on the pizza)
>
> Doesn't the breakfast sausage contain sage? I'm not sure I'm ready
> for sage on a pizza. Or isn't it that noticeable?
>
> Carol
>


Whatever spices it has (not much) is totally overpowered by the fennel.
It doesn't taste like sage.

When my dad and I made sausage when we would butchered a hog every year,
we used just salt, pepper, and sage in sausage. We froze some of it in
bulk for breakfast sausage, and we stuffed and smoked some. (it may not
have been the best sausage in the world, but it was *our* sausage) :-)

Bob