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Jun 9, 2011 07:05 PM

Hot Italian Sausages from The Dean & DeLuca Cookbook

I've been making a Batali sausage for a couple of years now and love it but wanted to try something new. I found this (p. 488) and it is really, really good. I haven't yet put sausage in casings so just made this as bulk sausage.

It's very simple, just pork, hot paprika, red pepper flakes, water, fennel seeds and s&p. I've marked the recipe as "very hot." You could halve the red pepper flakes. This is the first time I've run meat through the grinder twice and liked it for this application. When I've made sausage patties previously, it was difficult to keep them from falling apart. The second grind cured that and I can also see that it would probably make stuffing casings easier.

As an aside, I really like this cookbook. I don't use it often enough but when I go to it, I seem to find just what I'm looking for.

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  1. I love D&D. Good to know re the book and sausage recipe, sounds like a winner.

    1. I've always liked the D&D cookbook also. I've nearly forgotten about it, it's been so long since I used it. Thanks for the reminder.
      Can you share what you use to grind meat? I know a lot of people use the Kitchenaid mixer attachment, but I don't have a Kitchenaid. I'm considering buying a hand crank table-grip or screw-down grinder, but I've looked at electric models also. Any recommendations?

      2 Replies
      1. re: L.Nightshade

        I got a dedicated meat grinder, the lower model and I enjoy using this much more than the KA attachment. I've used the hand crank before and it is sloooow (though seemingly romantic).

        I say if you plan to make sausages at least a few times a year, invest in a meat grinder.

        now, i am dying to get a barrel stuffer...

        1. re: L.Nightshade

          Unlike most, I bought my KA mixer just for grindiing and pasta making! I can count on one hand the number of times in a year that I use it as a mixer :) But, if the info isn't already available on Cookware, I'm sure youll get plenty of recs if you start a thread.

        2. Interesting. I took a sausage class and we cut shoulder into chunks, then seasoned it and then put it hrough the grinder. I don't know if that would make any significant difference. Either way, makes me want to get the grinder out. Thanks.

          4 Replies
          1. re: junescook

            The Batali recipe also calls for seasoning after grinding. Not sure it would make a difference. Bob helps me when I grind by cutting the meat in strips and then wrapping after I weigh out portions. Makes the job go alot faster. Does june help also?!?

            1. re: c oliver

              So far I haven't gotten the nerve to try stuffing it into casings (nor the casings themselves). So I've just made patties. The casings you get in the market are so big and so tangled that I'm reluctant to try. I did buy tthe stuffer gadget for the KA though, Just don't look forward to messing with that tangle of intestines. I don't know if anyone can suggest a source for regular casings that would not be such a pain to work with -- not to mention that I really don't need enough casings for 200 lbs of meat at a time. When I do, she'll be there...I hope.

              1. re: junescook

                Oh, goodness, I haven't used casings - yet - either. Why don't you start a thread on this? I'd love some advice on the doing of it and, like, you sourcing smallish amounts of casings.

                1. re: c oliver

                  I took a sausage making class recently. The instructor found that you pretty much have to buy the large amount of casings, but that they freeze very well, so you can use what you need and save the rest for future sausage makings.
                  I'd love to read a general home-sausage-making thread, thought about starting one once I get some more experience.