recipe reviews for:

Hot Italian Sausage

“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.”

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Reviewed: Jan. 16, 2006

This sausage was alright, I would not consider it hot though. Something still was missing, my search continues...

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1 user found this review helpful

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dutchlover

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Reviewed: Jan. 10, 2006

not enough fennel or hot pepper to rate as a hot italian sausage

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2 users found this review helpful

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FREMONTSHADOW

Home Town: Sunnyvale, California, USA

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Reviewed: Jan. 8, 2006

This recepe took first place at a sausage cook off for out local Sons of Italy in America Club.

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8 users found this review helpful

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FADICH

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Reviewed: Nov. 13, 2005

The sausage turned out wonderful, however it was not as hot as expected. The recipe calls for paprika, is that sweet or hot? It was unclear, but wonderful flavor.

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2 users found this review helpful

Reviewer:

Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Sep. 25, 2005

This was actually quite easy to make. I halved the recipe and froze the sausage in links, patties, meatballs and in 2 lbs. in bulk. We had some of the meatballs in sauce and they were great. Very flavorful, we will certainly make them again.

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3 users found this review helpful

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HEATSCHILD

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Reviewed: Jul. 29, 2005

Great recipe, I'm so glad I found it. I live 70 miles from the nearest meat department that makes this sausage, so having this recipe makes my travel alot easier. Recipe is good as is but I like extra "kick" in my sausage so I cut the ground Pork in half (to ten pounds) and left the rest of the ingredients the same. YEEEHAAA! Will never buy this sausage over the counter again. Will only make my own with this recipe!!!

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10 users found this review helpful

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JLROSHAU

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Reviewed: Jul. 23, 2005

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.

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26 users found this review helpful

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CANNOLIEATER

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Reviewed: Feb. 3, 2004

Different and fun project. We made these up a few weeks ago and barbeques some this weekend. I'd like to play around with the spices some more as they seem to need a little something. Overall good though.

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2 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Dec. 5, 2003

This is one of my standard freezer items now. Mix one pound of sausage with a big can of tomatoes and a little water, simmer and voila - an easy and awesome sauce for a lasagna.

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3 users found this review helpful

Reviewer:

KGOLD

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Oct. 8, 2003

I made this recipe several times now and it is great! I took it to the butcher when I slaughtered a pig to see if he would make some up for me and he says he loves it too and might start using it instead of his recipe. It's about the best I tried

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9 users found this review helpful

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WDW3264

Cooking Level: Expert

Living In: Port Deposit, Maryland, USA

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Reviewed: Jul. 28, 2003

made this for my son's 8th grade graduation party & everyone loved it!!! It seems to taste sooo much better fresh though...Once you freeze the patties, hubby says the flavor is gone!

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2 users found this review helpful

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Tammy

Cooking Level: Expert

Living In: Cassville, New York, USA

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Reviewed: Jun. 19, 2003

This was my first attempt at homemade sausage and I wasn't too crazy with the outcome of this recipe. My sausage didn't seem to have enough flavor (not like the store bought) and I had to add quite a bit more salt than what the recipe calls for. I did scale this down to 8 because I only had about 2 lbs of pork and I didn't have the anise so I left it out. I added some onion flakes but made no other changes. I tried this with spaghetti and the sausage was very much over powered by the tomato sauce. Probably won't try again, but glad I gave it a shot.

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11 users found this review helpful

Reviewer:

JOSIE

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2003

This is a wonderful sausage recipe. We buy a whole peice of porc and grind it ourselves to be able to control the quality and amount of fat. We use it in pasta and on pizza and even as a breakfast sausage patty. I highly recommend it.

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7 users found this review helpful

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JMBOIS

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Reviewed: Apr. 1, 2002

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.

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38 users found this review helpful