Italian sausage recipes3/14/2023 ![]() You may use sweet sausage, mild Italian sausage, or spicy sausage. ground sausage: you’ll either want to get loose ground sausage or remove the sausage from casings.Ingredients for Italian Sausage Meatballs ![]() But you can serve then with just about anything your little heart desires! Spaghetti Squash is such a great low cal option! The results?! OMG! Not only were they so easy, but they were juicy, flavorful, and super delicious, too! I tossed them with some classic marinara sauce and then kept them warm in the crockpot until company arrived! We served them with long hoagie rolls, cheese, and a big salad. Whoops! But luckily I did have some sausage in the fridge and decided to experiment with some sausage meatballs. Last week I wanted to make a big batch of my easy baked meatballs but realized last minute that I was completely out of lean ground beef. It’s no secret we LOVE homemade meatballs! They’re delicious, easy, and always a crowd-pleaser! So yeah, we make them A LOT!!! But this is especially true during the holiday season… when friends and family always seem to be dropping by! The flavors won’t be as developed and it may be too salty, but if you know you aren’t going to cure it, just reduce the salt to 1 teaspoon per 1 pound of meat.These Easy Italian Sausage Meatballs are juicy and so flavorful! This is a great recipe for serving a crowd! Simply roll, bake, and serve with your favorite sauce! These homemade meatballs are delicious on rolls, salads, or toss with pasta for classic spaghetti and meatballs! If pressed for time, the sausage can be mixed up and cooked the next day. To ensure a safe curing, don’t alter the amounts of salt, pepper, and sugar. This recipe calls for curing for 3 to 7 days in the refrigerator. The finished product isn’t shelf stable unless dried or smoked, but this method does yield the delicious flavor of a high-end charcuterie. The addition of wine or vinegar strengthens the cure even more, while adding moisture and flavor. With the right ratio of salt, pepper, and sugar, a mix of fresh pork, beef, or other ground meat can cure safely in your refrigerator. Sausage made at home from the best local, pastured meats, mixed with tons of wholesome flavor, avoids all the chemicals found in processed meats. The addition of GMO sweeteners and excitotoxic glutamates will certainly fool taste buds into thinking they have a tasty artisanal product, but it’s all as real as the emperor’s new clothes. And the fact is, newer preservatives and antimicrobials still can’t prevent the contamination of carelessly handled meat, or meat that already contains resistant microbes. ![]() While saltpeter may have prevented botulism, it was never effective against salmonella or E. They cover up the flavor of low quality ingredients, speed up the curing process, and kill pathogens present on CAFO meat. Why the need for chemicals, if traditional sausages were already effectively (and deliciously) preserved? Many commercially-produced sausages also contain highly processed flavorings which include GMO corn syrup solids, sucrose, dextrose, monosodium glutamate (MSG), and other hidden sources of MSG such as autolyzed yeast extract and hydrolyzed plant proteins. All of these, however, pose serious health threats. Modern chemical preservatives like BHT, BHA, TBHQ, potassium sorbate, and sodium benzoate are still commonly added to commercial sausages to prevent rancidity, extend shelf life, and kill microbes. One common historical source for saltpeter was soaked, filtered bat guano. Saltpeter kept sausages from spoiling while also retaining the fresh pink color inside. Nearly every culture has their own sausage: Italian salami, German bratwurst, Polish kielbasa, English bangers, Irish sausage, Cajun andouille, Spanish chorizo, Brazilian Linguica de Porco, Thai Sai Krok Isan, Lebanese makanek, Chinese lop chong.ĭry cured sausages like salami and chorizo are preserved through fermentation and cultured with lactic acid to add another layer of flavor.Ĭooks began adding saltpeter (potassium nitrate) - one of the first chemical preservatives - during the Middle Ages. Traditionally, sausage was made from pork, beef, or veal, but it can be made from any type of meat - including seafood. Salting, smoking, fermenting, and drying are all ways to preserve meat for longer without refrigeration. Nothing goes to waste when all the scraps and small pieces of meat are used to make sausage. Sausage… A gourmet delicacy, yet it is the essence of nose-to-tail farm frugality.
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