Looking for some happenin sausage recipes

Anybody got some excellent sausage recipes they would share with me? I make a sweet Italian that is to die for but I just can't seem to get the same results with a hot Italian. Any suggestions?

[chefjohnpaul]

here are a couple of Sausage recipes, try this method of mixing the sausage with your spicey Italian sausage, just add black pepper and chili flakes to your sweet recipe.

Chorizo

Recipe By :
Serving Size : 25 Preparation Time :2:00
Categories : Straight Method Sausage

Amount Measure Ingredient -- Preparation Method
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25 pounds pork shoulder
1 cup kosher salt
1 ounce sodium nitrate -- optional
1 1/2 cups paprika
4 ounces crushed red pepper
1 cup garlic -- minced
3 tablespoons black pepper -- ground
2 ounces oregano
2 1/2 cups red wine vinegar

Cut pork into pieces that will feed into grinder, mix with rest of the
ingrediants and let marinate over night. Using 1/4" die grind the
pork. Mix with paddle in mixer for 2 min. on setting #1 and then for
1 min. on setting #2. Stuff into hog casings and hang in walk-in for
2 days to dry. Fry or grill. For storage wrap tightly and freeze.

BREAK OUT THE TORTILLAS!

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Roasted Garlic Chicken Sausage

Recipe By : John Paul Khoury,CCC
Serving Size : 48 Preparation Time :2:00
Categories : Straight Method Sausage

Amount Measure Ingredient -- Preparation Method
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10 pounds pulled chicken thigh meat
3 pounds fat back
2 each caremalized yellow onion -- julienned
1 1/2 pounds garlic cloves -- roasted
2 tablespoons fresh rosemary leaves -- minced
1 tablespoon quatre epices -- See Recipe
2 ounces kosher salt
4 ounces dijon mustard

Mix roasted garlic, caramelized onion, salt, spices, and mustard rogether and chill. Cut fat back into grindable strips. Grind 1/4 of chicken on largest grind.(1/4"- 3/8") Grind rest of chicken and fat back on 1/8". Make sure everything is cold. At this point proceed
with straight method preperation.

You may put into casings or make patties. I have found that because of the roasted garlic and onion's sugar content this sausage browns really well w/o stuffing into casings. I like to pipe mixture out onto
parchment on sheet pans, freeze, cut into desired lengths, and use this way. Enjoy!

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[UniChef]

If you really want to get into sausage making, I would highly recommend Great Sausage Recipes and Meat Curing
by Rytek Kutas. Available at http://www.unichef.com/books_pro2.htm It is an excellent resource by this "good 'ole boy" who is a 2nd generation charcuteraire.

They also have a catalog where you can order all kinds of sausage making supplies- everything from beef bung casings to sausage stuffers.