An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This Recipe was prized by him and revered by many. We are lucky to have gotten this Recipe.
As an old school Italian, there isn't nearly enough spice for 20 lbs of pork. Surprised you can get any flavor at all. I've modified several times and I'm getting close to what I consider real Italian hot sausage from the neighborhood. Good spices, just needs a little help. Try this: * cut back to 3-4 lbs of pork (grind your own) * 1/2 tsp salt, * 1 tbs garlic salt, * 1/2 tsp pepper, * 1 tbs paprika, * 1/4 C olive oil, * 1/2 tbs anise , * 2 tbs fennel seed, (fennel is porks best friend) * 1 tbs red pepper Trick: after is sets overnight, fry up a meatball of it and check its flavor. Add what you think it needs and set it overnight again. If it's fresh you should be able to do this several times before you have to freeze it or cook it. Vinnie - 05 Feb 2011 (Review from Allrecipes US | Canada)
Well, what can I say but awesome hot Italian sausage. I worked in Italian restaurants for 7-8 years and ours was never this tasty (although we would buy it in from local Italian butchers/deli's. I scaled down this recipe to 4 servings (1lb pork) just to see, I will buy 2-3 pounds next time and freeze in individual portions. I could not find the anise seed so simply left it out and was fine without. I compared this recipe to a few others I saw and could not believe the amount of peppers fennels used in theirs, way too hot, you want a nice hot taste you can enjoy while still tasting the pork like this recipe gives, perfect! you don't want to blow your head off, what for? might as well just cover a plain burger/sausage in tobasco!! I also just had this plain on a portuguese roll(can't find good Italian bread here apart from ciabatta) no butter no onions or peppers, with sausage this tasty you don't need anything else really. Thanks (UPDATE) I just scaled this recipe to 12 portions(3lb pork) don't do it, the ingredients are all wrong! the pork says 3 pounds which is 3 times the original recipe I made(1lb porkbut all the salt and rest of ngredients has been multiplied by 4!! way too salty, couldn't believe it. So, scale down the recipe to 4 or 8 servings but not 12 as it is all wrong. - 23 Jul 2005 (Review from Allrecipes US | Canada)
Okay this recipes ROCKS!!! It's super easy and it taste sooooo authentic. I live in Europe and I even like it better than the meat market sausages here. I made sausages and made sandwiches with them....YUMMY!!! This one's a keeper. - 01 Apr 2002 (Review from Allrecipes US | Canada)