Hot Italian Sausage
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. As an option to its authentic heat and flavor lies in the Calabrian chili peppers in oil if used into making.
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
-
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.