Italian Sausage

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I used this as the baseline for making my first sausage using a kitchenaid meat grinder and sausage attachment. The recipe was a great baseline for making a good sausage. However, there is a bit too much parsley, and way too little seasoning. This may be a theme with Alton's stuff.

I am a HUGE fan of Alton's recipes. The gyros on the grill rotisserie is a revelation. However, just like that one, this one (if you go by the measurements is way underseasoned. It needs more salt. And why not some garlic powder? Maybe some cayenne? Anyway, I added a bunch of additional seasoning and they turned out GREAT. The fennel seasoning was dead on, so follow that. Other than that, add some character. If you're going to spend hours in the kitchen making sausage, make it worth it. You can get plain stuff at the grocer.

I added some mozz chunks in one, red wine in another, and white truffle salt in another. They were not terribly different, but all good.

All in all this is a solid baseline, but use it to get creative!

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I'm wondering if the people complaining that it doesn't have enough flavor aren't letting the spices sit with the meat long enough. I combined the cut meat with the seasonings the night before, then did the grinding and let the meat sit for 2 more hours before forming into patties and grilling. Half the meat I did add 1/2-1 Tblsp of red pepper flakes, which added a nice kick, but the rest still had good sweet Italian flavor. All of these flavors only get better with time, so don't skimp on that!

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I made this for my wife and she loved it. Not only did she love it, she asked me to make more. My wife does not like sausage at all and it was a battle to get her to try it, but after she did it was all over. This is a mild sausage, does not have a strong sausage flavor, but you know it is when eating it. The next step is to add a few of my own flavors.

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try it and it works perfect.

thanks

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Proper Italian sausage seasonings are salt & pepper, cayenne pepper, red pepper flakes and fennel seeds. You can get creative all you want with parsley, paprika, etc, but its no longer Italian sausage. You can leave out the cayenne and pepper flakes, if desired.

Please don't boil an Italian sausage! This isn't a Kielbasa. Grill it or saute it as in sausage & peppers. Keep it simple.

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Found this recipe to be neat, clean, consise. Sausage turned out very well. Tweeked it a little to suit my family's needs and tastes. Would recommend to anyone.

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I needed a kosher alternative for a traditional ragu recipe and found this to be just the ticket. Using turkey sausage, I was able to replicate a fabulous mock with all the wonderful flavors of a traditional sweet sausage. I found the seasongings to be perfectly balanced with proper toasting and grinding. Highly recommend this to anyone!

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Very Good Basic recipe for italian style (Sweet sausage. If you like
HOT sausage, you'll need to spice it up. The salt and pepper ratio was great. I made this as a topping for pizza and sprinkled some on top of the sauce and on top of the cheese (finely crumbled. Everyone loved it including my mother-in-law and my wife (who is a self proclaimed pork-hater. Could be more elaborate I guess, but a nice basic flavor profile to start with. Same episode shows a breakfast sausage which looks like it has more aggressive flavoring but I haven't tried yet.

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I am sooooo glad that I have finally found a guideline for making my own sausage.... but there is not enough seasoning in this recipe. I tasted before I stuffed and this definitely needs more fennel seed; also, I would recommend (after many tasters! red pepper flakes (crushed in hands, oregano, more salt/pepper, some sweet paprika.
Overall, I'mm glad I had a baseline for doing my own sausage, but if you are looking for a full-flavored Italian, this is not it.