Steve’s chicago style italian sausage

[Spcook]

A local grocery store makes a great Chicago style sausage during the cold months. We like it year around so I started experimenting until I came up with this. We use it as a blend with beef in meatloaf, spaghetti or goulash, and on pizza of course.
I make my recipes for 1 pound so I can scale up to the amount of meat I have to use. Best of course is fresh ground shoulder. By mixing the spices in water I think it mixes the spices in the meat better. I vacuum pack and freeze in 1 pound packages. Enjoy

STEVE’S CHICAGO STYLE ITALIAN SAUSAGE

1 lb. ground pork
3/4 teaspoons salt
3 1/2 teaspoons paprika
3/4 teaspoon garlic powder
3/4 teaspoon fennel seed partially crushed
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon basil
1/4 cup water, or more


DIRECTIONS
Blend together all the spices and water until they are thoroughly mixed.
Mix the spices into the ground pork until it is well blended.
Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use.

Can replace half the regular paprika with smoked for a change of flavor profile.
Works great as a pizza topping or any recipe calling for Italian sausage.

Steve Cook

[58limited]

I need to make some more Italian sausage after using the last recently in a new baked pasta recipe. I have a recipe ( https://pitmaster.amazingribs.com/fo...sausage-recipe ) but I'm going to split the batch and make some using your recipe as well. Thanks for posting this.

[tbob4]

Thank you! Helluva first post.

[Draznnl]

Welcome to the Pit from southwest Florida. Thanks for the recipe.

[58limited]

Thank you! Helluva first post.

I agree, and I was remiss in not welcoming Spcook to the pit. Welcome from SE Texas!

[Sharhamm]

What type of salt did you use? If Kosher, Mortons or Diamond? Recipe sounds great and I would like to try it.

[Troutman]

I love Italian sausage, pretty classic looking recipe. Thanks for posting, and welcome to the Pit.

[RichieB]

Welcome from Western Massachusetts. Great looking recipe, thanks for sharing.

[SheilaAnn]

Yes, welcome from Long Beach,, CA by way of Chicago. I would love to try this recipe, too. Thank you!

Spcook I have the same question about the salt. It matters! Also, fresh or dried herbs?

[RonB]

Welcome to The Pit. and thqnks.

[WI Bubba]

Welcome from Wisconsin. Glad you could join us!

Round and about 10 months of windup, and you knocked your first post all the way out to Waveland Ave. Well done! Hopefully we see a lot more of you going forward.

[SheilaAnn]

Thank you for saying waveland Avenue!

[WI Bubba]

SheilaAnn I grew up sitting in front of the TV hoping to hear old Jack and his trademark "Back, BACK, HEY HEY!"

[Alan Brice]

Welcome fr Cincy Ohio! My interest has been piqued, thank you. I love this Amazing Pit!

[FireMan]

Well, didn’t know this was a first post. Nice work btw. Welcome, eat good and have fun!

[SheilaAnn]

Ok, so I did this recipe using sea salt, dried herbs (from my garden), rubbed sage (because that’s what I had). Delicious! I think the only thing I would change is add a bit more fennel. Here it is fresh and used on a pizza.

[58limited]

Instead of water try a dry red wine such as Chianti.

[SheilaAnn]

58limited thank you! Now that I recall, that’s how I did it at my culinary internship. I will have to pull that recipe. Needs scaling. It was for 25# at a time!