Here is the recipe I like for hot Italian:
Hot Italian (10 lb. recipe)
I honestly can't recall the source for this one. My copy was hand-written before preparing to post it here. This is my standard Italian sausage. I package some in bulk for spaghetti sauce, pizza toppings and sausage sandwiches. The remainder is stuffed into casings or packaged for fatties.
10 lb. pork butts (trim some of the fat)
1T cracked black pepper
3T kosher salt
5 t fennel seed
2 1/2 T crushed red peppers
½ C minced garlic
1 ¼ t thyme
1 ½ t crushed bay leaf
1 ½ t nutmeg
1 ½ t coriander
6 t sweet paprika
1 ½ C ice cold water
Coarse grind the pork, blend all ingredients, chill for several hours or overnight, then stuff.
Not sure what "hdd" is... but here is my favorite chicken sausage recipe.
This one is from “Hot Links & Country Flavors” Bruce Aidells & Denis Kelly
And inspired from Mark Miller @ the Coyote Café in Sante Fe. My changes are in parenthesis and bolded.
Santa Fe Spicy Chicken, Pork & Cilantro Sausage: 3 lb. recipe
1-1/2 lb. chicken thighs, boned & skinned
1 lb. pork butt
½ lb. pork back fat (I add ½ lb. more of pork butt instead)
1 jalapeno, seeded & chopped (could add more if you like spicy sausage)
¼ C poblano, fire roasted, peeled & chopped
2T minced garlic
¼ C tequila (ice cold, and add iced water if needed for a sticky texture)
1C chopped fresh cilantro
¼ C fresh lime juice
1 T kosher salt
1 t ground black pepper (I go heavier and use cracked pepper so it's visible)
I use the coarse grind disc for both the pork & chicken. The Author recommends a coarse grind on the chicken & a fine grind on the pork (I use coarse grind on pork). Blend all ingredients, chill for several hours before stuffing. Grill with a direct setup on a raised grill, medium temp. Brush with a little oil to make the skin crispy. These links will bleed a little liquid from the chicken out of the ends during grilling, causing a few blushes and giggles from your guests. Serve with fresh salsa
