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Home > Taste of Home Community > Community Forums > Ingredients > homemade sausage recipes

homemade sausage recipes

Last post Apr 14, 2003 6:30 AM by Poll_KY_of_the_Purple_Ilk . 30 replies.


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    • Not Ranked
    Joined: Oct 2002
    Posts: 120
    Posted: Apr 06, 2003 5:45 PM in Ingredients
    Post # 1
    homemade sausage recipes
    i have started making my own sausages using a meat grinder w/sausage attachment. i am on the lookout for new recipes such as italian, polish, chorizo, etc. does anyone out there have a great sausage recipe to share???
    thanks!
    cleo
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    • Not Ranked
    Joined: Mar 2002
    Posts: 1,556
    Reply Posted: Apr 07, 2003 6:48 AM in Ingredients
    Post # 2
    RE: homemade sausage recipes
    Hi! For Italian sausage, for each pound of ground pork, add 1 tsp salt, 1 tsp red pepper, 1 tsp fennel (ground gives a stronger flavor than whole seed).
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    Posts: 958
    Reply Posted: Apr 07, 2003 1:04 PM in Ingredients
    Post # 3
    RE: homemade sausage recipes


    JIMMY DEAN SAGE SAUSAGE

    Serving Size : 8
    Categories : PORK


    16 ounces ground pork
    1 teaspoon salt -- I use less
    1/2 teaspoon dried parsley
    1/4 teaspoon rubbed sage
    1/4 teaspoon ground black pepper
    1/4 teaspoon dried thyme
    1/4 teaspoon crushed red pepper -- use less if ground
    1/4 teaspoon coriander -- I use less
    1/4 teaspoon MSG (Accent)

    Combine all ingredients in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown. Recipe makes 1 pound of saugage.


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    Reply Posted: Apr 07, 2003 1:09 PM in Ingredients
    Post # 4
    RE: homemade sausage recipes


    GRANDMA'S SUMMER SAUSAGE

    Categories : GROUND BEEF RECIPES


    2 pounds ground beef
    1 cup cold water
    2 tablespoons fast cure salt, ONLY
    1 tablespoon liquid smoke
    1 tablespoon garlic juice -- or 3/4 tsp. garlic powder
    1 tablespoon onion powder
    1 tablespoon whole mustard seed
    1 teaspoon cumin -- optional
    1 teaspoon crushed red hot pepper
    1 teaspoon pepper

    combine all ingredients, mix well. Roll into 4 rolls. Wrap in plastic wrap and beat to make firm. Refrigerate 24 hours. Place on rack, bake 300º 1 1/4 hours. At last check for doneness. When done place on racks to cool. The wrap in foil and refrigerate.


    Yield:
    "4 rolls

    We didn't like the flavor the cumin spice so I plan to not put it in the next time.
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    • Top 100 Contributor
    Joined: Jul 2001
    Posts: 13,773
    Reply Posted: Apr 08, 2003 2:04 PM in Ingredients
    Post # 5
    RE: homemade sausage recipes
    This is the recipe we use to make homemade sausage when we butcher hogs in the winter. It will be time to do it again soon. This is a wonderful traditional breakfast sausage from a very old recipe:

    HOMEMADE COUNTRY SAUSAGE

    20 lb. finely ground pork (70-75% lean)
    3/4 c. salt (scant)
    1/2 c. black pepper
    1 tsp. red pepper
    1/2 c. brown sugar
    1/4 c. powdered sage

    Mix all dry ingredients. Sprinkle over ground meat and work in by hand until thoroughly mixed. Package and freeze or use immediately.

    We like to double grind the pork so it is a very fine texture.
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    • Top 200 Contributor
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    Posts: 8,680
    Reply Posted: Apr 14, 2003 5:47 AM in Ingredients
    Post # 6
    RE: homemade sausage recipes
    Austrian Bratwurst

    -------- ------------ --------------------------------
    3 pounds ground pork -- 35% fat
    2 teaspoons kosher salt
    2 egg -- beaten
    1/4 teaspoon ground marjoram
    1/4 teaspoon coriander seeds -- ground
    1/4 teaspoon freshly ground nutmeg
    1 teaspoon parsley flakes
    1 teaspoon white pepper -- freshly ground
    1/4 teaspoon soy sauce
    1/2 teaspoon lemon zest -- very finely grated
    3/4 cup milk
    1 medium sausage casings -- prepared

    COMBINE ALL INGREDIENTS (except sausage casings)-MIX WELL
    STUFF LOOSELY INTO SAUSAGE CASINGS
    TIE OFF INTO 4-5 INCH LINKS
    CHILL OR FREEZE TO STORE
    PREPARE AS DESIRED
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    Reply Posted: Apr 14, 2003 5:48 AM in Ingredients
    Post # 7
    RE: homemade sausage recipes
    Authentic Hot Links

    1/2 pound boneless pork -- coarsely ground
    1 pound boneless beef chuck -- coarsely ground
    1 pound pork fat -- coarsely ground back
    1 tablespoon kosher salt
    1 tablespoon garlic -- pureed
    1 tablespoon hot paprika
    1 tablespoon dried marjoram
    1 teaspoon cayenne
    1/4 teaspoon ground allspice
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground coriander
    1/8 teaspoon ground cloves
    1/8 teaspoon ground cardamom
    1 tablespoon black pepper -- freshly ground
    1 tablespoon sugar
    1 medium sausage casings -- prepared

    COMBINE ALL INGREDIENTS-MIX WELL
    LOOSELY STUFF INTO CASINGS
    TIE OFF INTO 6-INCH LINKS
    COVER AND CHILL FOR 24-48 HOURS
    GRILL OR SMOKE AS DESIRED
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    Posts: 8,680
    Reply Posted: Apr 14, 2003 5:48 AM in Ingredients
    Post # 8
    RE: homemade sausage recipes

    Bavarian Bratwurst

    1 medium sausage casings
    1 pound pork butt -- medium diced, lean
    boneless
    1 pound veal -- medium dice boneless
    1/2 pound pork fat -- medium dice,
    chilled back
    1/4 tablespoon ground allspice
    1/2 teaspoon caraway seeds -- crushed
    1/2 tablespoon dried marjoram -- crushed
    1 teaspoon white pepper -- freshly ground
    1 teaspoon kosher salt

    PREPARE CASINGS FOR STUFFING
    GRIND THE PORK, VEAL, AND PORK FAT SEPARATELY, WITH THE SMALL DIAMETER
    DISC
    COMBINE WELL AND PASS THROUGH THE GRINDER AGAIN
    ADD THE REMAINING INGREDIENTS-MIX WELL
    STUFF LOOSELY INTO THE SAUSAGE CASINGS
    TWIST OR TIE OFF INTO 4-5 INCH LINKS
    PAN FRY, SIMMER, BRAISE, OR GRILL AS DESIRED
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    Reply Posted: Apr 14, 2003 5:50 AM in Ingredients
    Post # 9
    RE: homemade sausage recipes
    Boudin Noir

    3 pounds boneless pork -- large dice
    1 pound liver -- pork
    4 onion -- peeled and quartered
    4 cups scallions -- minced
    2 tablespoons kosher salt
    1 tablespoon black pepper -- freshly ground
    2 teaspoons cayenne
    2 teaspoons white pepper -- freshly ground

    PLACE PORK AND LIVER WITH WATER TO COVER IN SEPARATE SAUCEPANS, OVER
    MODERATE FLAMES
    BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45-60 MINUTES, SKIMMING
    OFTEN, UNTIL TENDER
    REMOVE PORK AND LIVER WITH A SLOTTED SPOON, RESERVING 2 CUPS PORK STOCK,
    AND SET ASIDE TO COOL
    PASS PORK AND LIVER THROUGH A GRINDER, FITTED WITH A MEDIUM-COARSE BLADE
    COMBINE GROUND PORK, LIVER, RESERVED STOCK, SCALLIONS, SALT, AND
    PEPPERS-MIX WELL
    ADJUST SEASONINGS TO TASTE
    SERVE HOT, OVER HOT COOKED RICE
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    Reply Posted: Apr 14, 2003 5:51 AM in Ingredients
    Post # 10
    RE: homemade sausage recipes
    Bulk Pork Sausage

    25 pounds ground pork -- 20% fat
    1/2 cup kosher salt
    1/2 cup light brown sugar
    1/4 cup ground sage -- freshly
    2 tablespoons black pepper -- freshly ground
    2 tablespoons ground red pepper

    COMBINE INGREDIENTS-MIX WELL
    CHILL OR FREEZE TO STORE
    PREPARED AS DESIRED
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    Reply Posted: Apr 14, 2003 5:52 AM in Ingredients
    Post # 11
    RE: homemade sausage recipes
    Calcutta Sausage

    1 teaspoon coriander seeds -- whole
    1/4 teaspoon cinnamon -- ground
    1/8 teaspoon clove -- ground
    1/8 teaspoon nutmeg -- ground
    1 teaspoon salt -- kosher
    2 tablespoons vinegar -- white
    1 pound boneless pork -- chili grind lean

    TOAST THE CORIANDER SEED IN A DRY SKILLET, OVER A MEDIUM FLAME, UNTIL
    FRAGRANT
    CRUSH TO A COARSE POWDER
    COMBINE CORIANDER, CINNAMON, CLOVES, NUTMEG, AND SALT-MIX WELL
    ADD THE PORK AND MIX WELL
    MOISTEN THE PORK MIXTURE WITH JUST ENOUGH VINEGAR TO MAKE IT MANAGEABLE
    DIVIDE INTO EQUAL PORTIONS AND SHAPE INTO 1/2-INCH THICK PATTIES
    COVER AND ALLOW FLAVORS TO MELD FOR 30-60 MINUTES
    HEAT A SKILLET, OVER A MEDIUM-LOW FLAME
    ADD THE SAUSAGE PATTIES AND HEAT UNTIL BROWNED
    TURN ONCE AND HEAT UNTIL BROWNED
    SERVE HOT
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    Reply Posted: Apr 14, 2003 5:53 AM in Ingredients
    Post # 12
    RE: homemade sausage recipes
    Chicken and Apple Sausage


    1 tablespoon olive oil
    1 cup onion -- very finely minced
    2 apple -- Granny Smith
    1 pound ground chicken
    1/3 cup fresh sage -- shredded
    3/4 teaspoon black pepper -- freshly ground
    3/4 teaspoon kosher salt
    1/4 teaspoon cinnamon -- freshly ground

    HEAT OIL IN A SMALL SKILLET, OVER A MEDIUM FLAME
    ADD ONIONS AND SAUTE FOR 3-4 MINUTES, UNTIL SOFTENED
    PEEL, CORE, AND CUT APPLES INTO 1/4-INCH DICE
    ADD TO SKILLET, HEAT AND STIR FOR 5-6 MINUTES, UNTIL TENDER REMOVE FROM
    HEAT AND ALLOW TO COOL
    COMBINE WITH CHICKEN AND REMAINING INGREDIENTS-MIX WELL FORM INTO SMALL
    PATTIES AND CHILL OR FREEZE UNTIL READY FOR USE
    OR STUFF INTO MEDIUM SAUSAGE CASINGS AND CHILL OR FREEZE UNTIL USED
    TO COOK: SAUTE PATTIES IN A SMALL AMOUNT OF OIL FOR 2 MINUTES PER SIDE
    OR SIMMER LINKS IN BROTH FOR 5 MINUTES AND GRILL OR SMOKE AND GRILL AS
    DESIRED
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    Reply Posted: Apr 14, 2003 5:54 AM in Ingredients
    Post # 13
    RE: homemade sausage recipes
    Chorizo de Oro

    1 medium sausage casings
    3 pounds boneless pork butt -- medium dice
    1/2 pound pork fat -- medium dice chilled
    2 tablespoons kosher salt
    2 teaspoons black pepper -- coarsely ground
    1 teaspoon crushed red chiles
    3 tablespoons garlic -- pureed
    1 tablespoon dry red wine
    2 tablespoons brandy
    1 teaspoon fennel seed

    PREPARE THE CASINGS FOR STUFFING
    COMBINE THE PORK AND FAT-MIX LIGHTLY
    PASS THROUGH THE COARSE PLATE OF A GRINDER
    ADD THE REMAINING INGREDIENTS-MIX WELL
    COVER AND CHILL FOR 4-24 HOURS, ALLOWING THE FLAVORS TO MELD STUFF LOOSELY
    INTO THE PREPARED CASINGS
    COVER AND CHILL FOR 2-48 HOURS OR FREEZE TO STORE
    PREPARE AS DESIRED
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    Posts: 8,680
    Reply Posted: Apr 14, 2003 5:55 AM in Ingredients
    Post # 14
    RE: homemade sausage recipes
    Chorizo Espagnole

    1 pound ground pork -- lean
    1 teaspoon kosher salt
    2 tablespoons mild chile powder
    1/4 teaspoon ground cloves
    1/2 teaspoon ground cinnamon
    2 teaspoons Spanish paprika
    1 teaspoon garlic -- pureed
    1 teaspoon oregano -- dried
    2 tablespoons cider vinegar
    2 tablespoons water
    1 medium sausage casings

    COMBINE INGREDIENTS-MIX WELL
    RUN COLD WATER THROUGH CASINGS AND SOAK FOR 2 HOURS, DRAIN RETURN TO COLD
    WATER
    BLOW THROUGH ONE END, DISCARDING ANY SECTIONS WITH HOLES
    DRAIN WELL
    FIT SAUSAGE TUBE ONTO A MEAT GRINDER
    SLIDE CASINGS ONTO TUBE, TIE END OF CASING
    LOOSELY FILL CASINGS, TIE AT REGULAR INTERVALS INTO LINKS
    COVER AND CHILL FOR 1-48 HOURS OR FREEZE TO STORE
    PREPARE AS DESIRED
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    Posts: 8,680
    Reply Posted: Apr 14, 2003 5:56 AM in Ingredients
    Post # 15
    RE: homemade sausage recipes

    Chorizo Fresco

    1 pound boneless lean pork -- coarsely ground
    1 teaspoon kosher salt
    2 tablespoons hot chile powder
    1 tablespoon garlic -- pureed
    1 teaspoon oregano
    2 tablespoons vinegar

    COMBINE INGREDIENTS-MIX WELL
    COVER AND CHILL FOR UP TO 6 DAYS
    SHAPE INTO THIN PATTIES OR COCKTAIL MEATBALLS AND SAUTE GENTLY TO BROWN
    WELL
    DRAIN WELL AND BLOT WITH PAPER TOWELS
    SERVE HOT
    False