The primary difference between hot and sweet Italian sausage is that the hot version includes the addition of crushed red peppers.
Italian sausage is typically made as a fresh sausage (not cured). Pork shoulder (also known as Boston butt) is the most common type of meat used in making Italian sausage, and it’s best if it is 75 to 80% lean. The pork is ground and the appropriate spice seasonings are added. The sausage is then either stuffed into casings or portioned into bulk packages and is then either frozen or used immediately.
If you decide to stuff your sausage in casings we recommend first testing the filling's flavor and consistency by frying a small patty in a pan. Less than perfect batches can be used for chili or in pasta sauce.
I’ve also used Hot Italian Sausage as a substitute for andouille in a pinch when making jambalaya and gumbo.
Hand blended from smoked sweet paprika, fennel seed, sea salt, parsley, garlic, cayenne, black pepper and crushed red pepper flakes.
Our Hot Italian Sausage has the perfect kick without being too hot and will certainly have you coming back for more.
To make the entire 50 lb use 1 bag per 50 lbs. of meat.