the really sweet italian style sausage. looking
to make it, not buy it as they want $5-10/lb!

rediculous.

anyone have a recipe that tastes just like that
sausage?

i like a lot of garlic and fennel.


songbird

songbird wrote:
> the really sweet italian style sausage. looking
> to make it, not buy it as they want $5-10/lb!
>
> rediculous.
>
> anyone have a recipe that tastes just like that
> sausage?
>
> i like a lot of garlic and fennel.
>
>
> songbird
>

Maybe Popeye has a recipe. He's always talking about eating
saw-seeges, and his meat grinders.

Sqwertz wrote:
....
> "Really sweet"? "Sweet" for Italian a sausage just means not spicy,
> not actually sweet.
>
> Every grocery store sells Johnsonville Italian sausages or
> something similar for about $4/lb ($5 for a 20oz package). I can
> get 4 different brands in link, bulk, or chub.

that's not it. doesn't really taste very good to me
at all.


> It's going to be better and less trouble than anything you make at
> home. You want sweet - Add sugar to it. But that's not normal.

no, that's not it either.


songbird

On Sunday, November 10, 2019 at 2:43:00 PM UTC-10, songbird wrote:
> the really sweet italian style sausage. looking
> to make it, not buy it as they want $5-10/lb!
>
> rediculous.
>
> anyone have a recipe that tastes just like that
> sausage?
>
> i like a lot of garlic and fennel.
>
>
> songbird

It should be pretty easy to cook something up since it's pretty much a fresh, non-cured, non-dried, sausage. I would add some garlic, fennel, Italian seasoning, parsley, some sugar, and a little balsamic. I would whip some up right now except that I don't have any fennel. Fennel is pretty much the main flavor component. I might leave out the garlic or add a token amount.

On Sunday, November 10, 2019 at 9:10:48 PM UTC-5, dsi1 wrote:
> On Sunday, November 10, 2019 at 2:43:00 PM UTC-10, songbird wrote:
> > the really sweet italian style sausage. looking
> > to make it, not buy it as they want $5-10/lb!
> >
> > rediculous.
> >
> > anyone have a recipe that tastes just like that
> > sausage?
> >
> > i like a lot of garlic and fennel.
> >
> >
> > songbird
>
> It should be pretty easy to cook something up since it's pretty much a fresh, non-cured, non-dried, sausage. I would add some garlic, fennel, Italian seasoning, parsley, some sugar, and a little balsamic. I would whip some up right now except that I don't have any fennel. Fennel is pretty much the main flavor component. I might leave out the garlic or add a token amount.

I'd add some cooked riced potatoes. It's not Italian, it's better.

On 11/10/2019 7:42 PM, songbird wrote:
> the really sweet italian style sausage. looking
> to make it, not buy it as they want $5-10/lb!
>
> rediculous.
>
> anyone have a recipe that tastes just like that
> sausage?
>
> i like a lot of garlic and fennel.
>
>
> songbird
>

To each pound of pork add roughly this: Adjust to personal preference
tsp salt
tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground fennel
1/4 tsp dried basil
1/3 tsp oregano

Optional is parsley, thyme, paprika, rosemary

Add a splash of wine to help mix it together. Let is stand for a while
for the flavors to blend together.

On Sun, 10 Nov 2019 19:42:43 -0500, songbird >
wrote:

> the really sweet italian style sausage. looking
>to make it, not buy it as they want $5-10/lb!
>
> rediculous.
>
> anyone have a recipe that tastes just like that
>sausage?
>
> i like a lot of garlic and fennel.

You CAN make your own, but you'll need a good quality grinder,
and a LOT of time.

First, you need to find a good starting recipe, and tailor it
to your preferences.

Then you buy the meat, grind it, season it, and let it rest for at
least a day, and BINGO, Italian Sausage!!

On Sun, 10 Nov 2019 20:45:26 -0500, songbird >
wrote:

>Sqwertz wrote:
>...
>> "Really sweet"? "Sweet" for Italian a sausage just means not spicy,
>> not actually sweet.
>>
>> Every grocery store sells Johnsonville Italian sausages or
>> something similar for about $4/lb ($5 for a 20oz package). I can
>> get 4 different brands in link, bulk, or chub.
>
> that's not it. doesn't really taste very good to me
>at all.
>
>
>> It's going to be better and less trouble than anything you make at
>> home. You want sweet - Add sugar to it. But that's not normal.
>
> no, that's not it either.

We have Cantellas here, and it is VERY good (Johnsonville sucks).

I use it as a starting point, stock up when it's on sale.

On Sun, 10 Nov 2019 songbird wrote:
>
> anyone have a recipe that tastes just like that
> sausage?


Different pizzarias use differently seasoned sausage, depends on their
supplier, however the sausage topping used at pizzarias is the
cheapest crap because it becomes over cooked anyway... better to use a
cured sausage like pepperoni.
Make your own to your taste... fresh sausage is made in minutes... buy
the sausage makers bible, and a decent grinder:
https://www.sausagemaker.com/Great-S...-p/26-1010.htm

Sqwertz wrote:
....
> Well, whenever you figure out what you're referring to, let us know.
> Because what you're getting on your pizzas that cost $10/lb must be
> a highly local phenomenon.

almost every fast food pizza and take and bake
pizza has this style of sausage on it (if you get
sausage on your pizza). they sell it by the bucket
or by the lb via Cisco/Gordons/Tyson/etc. the
problem is that the sausage sold in the stores
called italian is fairly bland and tasteless to
me in comparison so why not make some that has
more spices and flavor closer to what i do really
like?

yes, there were some local fresh sausages made up
north that i've never tasted elsewhere and i've not
been able to figure out the recipe either.


> You're not talking about a sliced dry cured sausage, right?

right.

i wouldn't ruin that by putting it on a pizza. a
good cured sausage is close to divinity - i usually
have those plain and thin sliced (like a good
proscuitto).


songbird

Still Bud wrote:
....
> We have Cantellas here, and it is VERY good (Johnsonville sucks).
>
> I use it as a starting point, stock up when it's on sale.

i'm going to get his book if i can (the
local library may inter-library-loan).

https://www.amazon.com/Ultimate-Ital.../dp/0964963205

thanks!


songbird

Ed Pawlowski wrote:
....
> To each pound of pork add roughly this: Adjust to personal preference
> tsp salt
> tsp pepper
> 1/4 tsp onion powder
> 1/4 tsp garlic powder
> 1/4 tsp ground fennel
> 1/4 tsp dried basil
> 1/3 tsp oregano
>
> Optional is parsley, thyme, paprika, rosemary
>
> Add a splash of wine to help mix it together. Let is stand for a while
> for the flavors to blend together.

thanks!

the local store just had the sale on pork butt too, i may
have missed it.

this will be a fun winter project to work on.


songbird

On Sunday, November 10, 2019 at 7:43:00 PM UTC-5, songbird wrote:
> the really sweet italian style sausage. looking
> to make it, not buy it as they want $5-10/lb!
>
> rediculous.
>
> anyone have a recipe that tastes just like that
> sausage?
>
> i like a lot of garlic and fennel.
>
>
> songbird

You know, I thought this thread was going to be about this:

<https://www.foodsafetynews.com/2019/11/sausage-for-pizza-recalled-for-possible-listeria-contamination/>

Cindy Hamilton

songbird wrote:
>
> Still Bud wrote:
> ...
> > We have Cantellas here, and it is VERY good (Johnsonville sucks).

I like the Johnsonville "Better with Cheddar" sausage links for
a nice alternative for a hot dog.

Heated and put on a fresh bun, no condiments required.

wrote:
>
> Make your own to your taste... fresh sausage is made in minutes... buy
> the sausage makers bible, and a decent grinder:
> https://www.sausagemaker.com/Great-S...-p/26-1010.htm

That looks like a handy link to check out.

Cindy Hamilton wrote:
....
> You know, I thought this thread was going to be about this:
>
><https://www.foodsafetynews.com/2019/11/sausage-for-pizza-recalled-for-possible-listeria-contamination/>

i don't eat pepperoni so i'm safe from that!

we used to get the frozen french bread mini-pizzas
as a once-in-a-while something different meal but i
had to give up on eating those because they would
make me sick to my stomach. we figured out it was
the pepperoni on them that was bothering me. i
was like, why bother buying these if we have to
pick off half the ingredients?

now we buy a variety of pizzas and doctor them up
(we like more onions, mushrooms and swiss cheese and
if we have crumbled bacon that's good on there too).

we don't eat like this often (once a month). for
me that is way too much temptation and food.

it was the last take-and-bake pizza we got which
brought on this topic. i liked the sausage on that
and i'm sure it was right out of some food supplier's
bucket/package. would be great to be able to make
my own.


songbird

songbird wrote:

> the really sweet italian style sausage. looking
> to make it, not buy it as they want $5-10/lb!
>
> rediculous.
>
> anyone have a recipe that tastes just like that
> sausage?
>
> i like a lot of garlic and fennel.
>
>
> songbird

Hi, I mke my own blend for sausage which is a medium in heat.

One of your additions that might be nice, is a little honey powder but
I'd try without that first in a small bit as a test, then see what you
think.

Here's a rough mix that should be close?

Made to be a larger batch that you store in an airtight container (mix
once, use many).

2 TB fennel seed (consider Anise seed also)
2 TB black ground pepper (fresher is much better!)
3 TB dried parsley
1 TB roasted granulated garlic (roasted much better for this)
1 TB salt
Optional:
1/2 TB honey powder

Mix first the base (without the honey powder) then take 1/2lb ground
pork and add 1-3 ts mix. Mix well then try a bit. If you think it
needs sweeter, add 1/8-1/4 ts honey powder and remix then try a bit.
If you like that, then add 1/2 TB honey powder to the base and shake
well again to mix.

How much per 1/2 lb depends on your wants which is one of the better
reasons to make your own. For most, I would say 1-3 ts mix per 1/2 lb
raw ground pork is about right.

First time making a new mix, I grind up 1lb pork and separate to 2
parts. That way if I overdo the spicing, I can lighten it up by adding
more ground pork to adjust.

songbird wrote:

> Sqwertz wrote:
> ...
> > "Really sweet"? "Sweet" for Italian a sausage just means not spicy,
> > not actually sweet.
> >
> > Every grocery store sells Johnsonville Italian sausages or
> > something similar for about $4/lb ($5 for a 20oz package). I can
> > get 4 different brands in link, bulk, or chub.
>
> that's not it. doesn't really taste very good to me
> at all.
>
>
> > It's going to be better and less trouble than anything you make at
> > home. You want sweet - Add sugar to it. But that's not normal.
>
> no, that's not it either.
>
>
> songbird

Some of us enjoy playing in the kitchen ;-) It's also not uncommon to
see honey added to some versions, hence the honey powder which is shelf
stable and used in same volume as you would honey.

Walmart has it for 4.55oz, Savory Spice shop is 1.63 an ounce in 1/2
cup bags or 94cents an ounce for 3 cup bags (if you like to use it in
tea and other things).

We group order the 3 cup bag so it's $6.16 a cup <---- best price and
quality level. There are some others out there but they tend to be
more egular sugar and less honey while this one is mostly honey.

On 2019-11-11, Gary > wrote:

> I like the Johnsonville "Better with Cheddar" sausage links for
> a nice alternative for a hot dog.

Johnsonville sausages are weird.

"Beer Brats" make me feel like I have arthritis in my fingers (ache,
pain), yet I buy/eat their hot-links and regular brats, all the time,
no problem.

What's up with dat?

nb

Still Bud wrote:

> On Sun, 10 Nov 2019 19:42:43 -0500, songbird >
> wrote:
>
> > the really sweet italian style sausage. looking
> > to make it, not buy it as they want $5-10/lb!
> >
> > rediculous.
> >
> > anyone have a recipe that tastes just like that
> > sausage?
> >
> > i like a lot of garlic and fennel.
>
> You CAN make your own, but you'll need a good quality grinder,
> and a LOT of time.
>
> First, you need to find a good starting recipe, and tailor it
> to your preferences.
>
> Then you buy the meat, grind it, season it, and let it rest for at
> least a day, and BINGO, Italian Sausage!!

Actually, though we grind ours (we have a Tasin grinder), you can get
it pretty cheaply in ground form at plenty of places. Generally seems
to run about 1.69lb here.

cshenk wrote:
....
> Some of us enjoy playing in the kitchen ;-) It's also not uncommon to
> see honey added to some versions, hence the honey powder which is shelf
> stable and used in same volume as you would honey.

never heard of it before. not sure i'll use it or not
but will keep it in mind.

thanks!


songbird

On Mon, 11 Nov 2019 08:05:27 -0500, songbird >
wrote:

>Sqwertz wrote:
>...
>> Well, whenever you figure out what you're referring to, let us know.
>> Because what you're getting on your pizzas that cost $10/lb must be
>> a highly local phenomenon.
>
> almost every fast food pizza and take and bake
>pizza has this style of sausage on it (if you get
>sausage on your pizza). they sell it by the bucket
>or by the lb via Cisco/Gordons/Tyson/etc. the
>problem is that the sausage sold in the stores
>called italian is fairly bland and tasteless to
>me in comparison so why not make some that has
>more spices and flavor closer to what i do really
>like?
>
> yes, there were some local fresh sausages made up
>north that i've never tasted elsewhere and i've not
>been able to figure out the recipe either.
>
>
>> You're not talking about a sliced dry cured sausage, right?
>
> right.
>
> i wouldn't ruin that by putting it on a pizza. a
>good cured sausage is close to divinity - i usually
>have those plain and thin sliced (like a good
>proscuitto).

Pizzarias sell a lot more pepperoni topping than fresh sausage topping
by probably about triple... and pepperoni IS dry cured sausage.
And no one with a functioning brain tops pizza with proscuitto (it's
not a sausage) nor would any pedigreed Italian ever cook proscuitto...
proscuitto is best served at room temperature, thinly sliced, on
melons, D cups. YUM!

Personally I think fresh sausage is the worst pizza topping... the
intense heat of a pizza oven makes it dry and usually burns it.
My choice of pizza toppings would be green peppers, onions, and
anchovies. I don't think pepperoni does much more pizza either I'd
much rqather eat pepperoni at room temperature too and

On Mon, 11 Nov 2019 08:25:40 -0500, songbird >
wrote:

>Still Bud wrote:
>...
>> We have Cantellas here, and it is VERY good (Johnsonville sucks).
>>
>> I use it as a starting point, stock up when it's on sale.
>
> i'm going to get his book if i can (the
>local library may inter-library-loan).
>
>https://www.amazon.com/Ultimate-Ital.../dp/0964963205
>
>thanks!

No problem. Didn't know about the book,
just ordered a copy.

On Mon, 11 Nov 2019 15:09:15 -0500, wrote:


>Personally I think fresh sausage is the worst pizza topping... the
>intense heat of a pizza oven makes it dry and usually burns it.


NOT for those smart enough to put it UNDER the cheese.

Still Bud wrote:
> On Mon, 11 Nov 2019 15:09:15 -0500, wrote:
>
>
>>Personally I think fresh sausage is the worst pizza topping... the
>>intense heat of a pizza oven makes it dry and usually burns it.
>
>
> NOT for those smart enough to put it UNDER the cheese.

we don't have a pizza oven and i just want the sausage
alone anyways as long as it tastes like the pizza stuff
i'll be happy.


songbird

On Monday, November 11, 2019 at 3:09:20 PM UTC-5, Sheldon wrote:
> On Mon, 11 Nov 2019 08:05:27 -0500, songbird >
> wrote:
>
> >Sqwertz wrote:
> >...
> >> Well, whenever you figure out what you're referring to, let us know.
> >> Because what you're getting on your pizzas that cost $10/lb must be
> >> a highly local phenomenon.
> >
> > almost every fast food pizza and take and bake
> >pizza has this style of sausage on it (if you get
> >sausage on your pizza). they sell it by the bucket
> >or by the lb via Cisco/Gordons/Tyson/etc. the
> >problem is that the sausage sold in the stores
> >called italian is fairly bland and tasteless to
> >me in comparison so why not make some that has
> >more spices and flavor closer to what i do really
> >like?
> >
> > yes, there were some local fresh sausages made up
> >north that i've never tasted elsewhere and i've not
> >been able to figure out the recipe either.
> >
> >
> >> You're not talking about a sliced dry cured sausage, right?
> >
> > right.
> >
> > i wouldn't ruin that by putting it on a pizza. a
> >good cured sausage is close to divinity - i usually
> >have those plain and thin sliced (like a good
> >proscuitto).
>
> Pizzarias sell a lot more pepperoni topping than fresh sausage topping
> by probably about triple... and pepperoni IS dry cured sausage.
> And no one with a functioning brain tops pizza with proscuitto (it's
> not a sausage) nor would any pedigreed Italian ever cook proscuitto...
> proscuitto is best served at room temperature, thinly sliced, on
> melons, D cups. YUM!
>

Prosciutto is quite good on pizza when added after it comes out of
the oven. Of course, you wouldn't want to crap up the pizza with
a lot of toppings and then add prosciutto.

Cindy Hamilton