Hot Italian sausage is a bold and spicy treat, and for those who crave heat, this recipe is the perfect choice. Infused with fiery red pepper flakes and a unique blend of spices, this sausage is a great addition to pastas, pizzas, or grilled on a bun. The key to its authentic heat and flavor lies in the Calabrian chili peppers in oil, which offer a smoky and intense spice that embodies the essence of Calabria, a region in Southern Italy renowned for its bold and spicy cuisine.
This recipe uses 1 kg of ground pork, creating a batch of flavorful, juicy sausage that’s perfect for any occasion. Let’s dive into the ingredients and method to bring the heat to your kitchen! Enjoy cooking this hot Italian sausage.
Hot Italian sausage Fat Content in the Meat
For the best flavor and texture, use pork shoulder or pork butt with about 20-30% fat content. This fat ratio ensures that the sausage remains juicy and tender. If you’re using leaner cuts of meat, you can add some pork fatback or other fat to maintain the right consistency while making hot Italian sausage.
Calabrian Chili Peppers in Oil: A Smoky Kick
To add an authentic touch of Calabrian heat, you can use Calabrian chili peppers in oil. These chili peppers not only bring heat but also add a smoky richness to your sausage. If you’re substituting them for red pepper flakes, simply use about 1-2 tbsp (20-30g) of finely chopped peppers. Additionally, you can adjust the amount to match your desired spice level, ensuring the perfect heat for your hot Italian sausage.
Region of Italy Originated: Calabria
Hot Italian sausage is a fantastic way to bring the bold flavors of Calabria into your home kitchen. It’s made with a mix of spices, and you can add Calabrian chili peppers in oil for extra heat. This recipe delivers the perfect balance of heat, flavor, and richness. You can grill it, cook it in pasta, or top a pizza. Either way, this sausage will elevate any dish. Buon appetito!
Serving Suggestions
Hot Italian sausage is versatile and pairs well with a variety of dishes:
- Grilled on a Bun: Serve it with sautéed onions and peppers in a crusty bun for a classic Italian sausage sandwich.
- Pasta: Crumble the sausage into your favorite tomato sauce for a spicy twist.
- Pizza Topping: Slice the sausage and add it to your pizza for an extra layer of flavor.
- With Vegetables: Grill or pan-fry the sausage with peppers, onions, and potatoes for a simple yet satisfying meal.
The Fiery Spirit of Hot Italian Sausage
Hot Italian sausage packs a punch. It’s spicy, flavorful, and unforgettable. The heat from Calabrian chilies gives it a fiery kick. Paprika adds a smoky depth, while fennel brings a subtle sweetness. This sausage is rich in tradition. It’s a true Italian classic, loved for its bold flavor. Whether grilled, in a sandwich, or in a sauce, it always shines. Taste the passion in every bite. Enjoy the heat. Mangia, enjoy and let the fire of the hot Italian sausage bring warmth and joy to your table. Buon appetito!
Hot Italian Sausage
Ingredients
- 1 kilo Pork Shoulder or Pork Butt (with 20-30% fat content)
- 1 tbsp kosher salt
- 1 tsp whole fennel seeds
- 1 tsp ground black pepper
- 1 tbsp paprika
- 1 tsp dried basil
- 1 tsp garlic powder
- ½ tsp onion powder
- 2 tsp red pepper flakes or substitute with 1-2 tbsp of finely chopped Calabrian chili peppers in oil
- 100 ml cold water
- 1 tsp regular sugar
Instructions
Prepare the Spice Blend:
- In a small bowl, combine spices.
Season the Pork
- Evenly sprinkle the spice blend over the 1 kg of ground pork. Mix with your hands until the spices are incorporated. Be careful not to overwork the meat, as this can affect the texture.
- Add the Liquid: Slowly pour in 100 ml of cold water while mixing. This helps bind the ingredients and keeps the sausage juicy during cooking.
Let the Mixture Rest
- Cover the mixture with plastic wrap and refrigerate for at least 4 hours or overnight. This resting period enhances the flavor and allows the spices to meld together.
Shape or Stuff the Sausage
- For loose sausage: Shape into patties or portion it for freezing.
- For links: If you prefer sausage links, soak natural hog casings in warm water for 30 minutes. Stuff the casings with the sausage mixture and twist into links.
Cook the Sausage:
- Grill: Cook sausages over medium heat for about 8-10 minutes on each side until the internal temperature reaches 160°F (71°C).
- Pan-Fry: Heat a little oil in a pan and cook sausages for about 10-12 minutes, turning occasionally to brown evenly and cook through.
Serve or Store
- Serve your hot Italian sausage in a bun, on top of pasta, or with grilled vegetables. You can also freeze uncooked sausage in airtight containers for up to 3 months.
Notes
Formula for Hot Italian Sausage with Calabrian Chili Peppers (1 kg Base)
When scaling sausage recipes, using percentages ensures consistent results regardless of batch size. Here’s the formula based on your recipe:Base Formula (Percentages)
- Meat (Ground Pork Shoulder or Butt): 100%
- Kosher Salt: 2.4%
- Whole Fennel Seeds: 0.5%
- Ground Black Pepper: 0.4%
- Paprika: 1.8%
- Dried Basil: 0.5%
- Garlic Powder: 0.5%
- Onion Powder: 0.25%
- Red Pepper Flakes: 0.6%
- Regular Sugar: 0.5%
- Cold Water: 10%
- Calabrian Chili Peppers in Oil (Optional): 1-2%
How to Use the Formula
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Calculate the Weight of Each Ingredient:
Multiply the percentage of each ingredient by the total weight of meat being used. For example:- If using 5 lbs (2.27 kg) of pork: Multiply each percentage by 2,270g.
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Adjust for Batch Size:
Whether you’re making 1 kg, 2.27 kg (5 lbs), or 10 kg, this formula keeps proportions correct.
Example for 5 lbs (2.27 kg) of Pork
Ingredients:
- Pork (2.27 kg): 2,270g
- Kosher Salt (2.4%): 2,270g × 0.024 = 54.5g (~3 tbsp)
- Whole Fennel Seeds (0.5%): 2,270g × 0.005 = 11.35g (~2 tsp)
- Ground Black Pepper (0.4%): 2,270g × 0.004 = 9.1g (~2 tsp)
- Paprika (1.8%): 2,270g × 0.018 = 40.86g (~3 tbsp)
- Dried Basil (0.5%): 2,270g × 0.005 = 11.35g (~2 ½ tsp)
- Garlic Powder (0.5%): 2,270g × 0.005 = 11.35g (~2 ½ tsp)
- Onion Powder (0.25%): 2,270g × 0.0025 = 5.68g (~1 ¼ tsp)
- Red Pepper Flakes (0.6%): 2,270g × 0.006 = 13.62g (~3 tsp)
- Regular Sugar (0.5%): 2,270g × 0.005 = 11.35g (~2 ½ tsp)
- Cold Water (10%): 2,270g × 0.1 = 227 ml
- Calabrian Chili Peppers in Oil (1-2%): 2,270g × 0.01-0.02 = 22.7-45.4g (~1-3 tbsp)
Benefits of Using a Formula
- Ensures consistent flavor for any batch size.
- Easy to adapt for different spice levels or regional variations.
- Maintains accurate ratios of seasonings to meat, even for larger or smaller batches.
