V
vp311
Guest
Hey everyone, I'm looking for a good sausage recipe. Any kind of sausage will be good, if you've tried it and its good....let me know. Thanks.
Cooking Forum
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Mama Mangia
Super Moderator
aww vp311 - everyone's taste is different!!! What kind of sausage do you like??
Here's a few - and of course - I have more - don't be afraid to ask.
KIELBASA
1 lb. ground pork
8 oz. lean ground beef
2 t. minced garlic
1 t. freshly ground black pepper
1 T. salt
1 T. brown sugar
1/2 t. ground allspice
1 t. fresh marjoram
1/2 t. liquid smoke flavoring
12 sausage casings
In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine.
Fill casings; refrigerate overnight. Boil, pan fry or grill before serving.
Spicy Bratwurst Sausage Recipe
Serves/Makes: 3.5 lbs
4 feet small (1 1/2 inch diameter) hog casings
2 pounds Lean pork butt, cubed
1 1/2 pound Veal, cubed
1/2 pound Pork fat, cubed
1/4 teaspoon Ground allspice
1/2 teaspoon Crushed caraway seeds
1/2 teaspoon Dried marjoram
1 tablespoon Ground cayenne pepper
1 tablespoon Freshly ground white pepper
1 tablespoon Salt, or to taste
Prepare the casings. Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 foot lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.
Grind the pork, veal, and pork fat separately through the fine blade of the grinder. Mix the ground meats and grind again. Add the remaining ingredients to the meat mixture and mix thoroughly. Stuff the mixture into the casings and twist off into six inch lengths. Refrigerate for up to two days or freeze. The bratwurst can be pan fried or grilled. Yield: 3 1/2 lbs.
Potato Sausage
5 pounds Ground pork shoulder
5 pounds Ground raw potatoes
5 pounds Ground round
4 tablespoons Salt
1 tablespoon Garlic salt
3 large Onions ground or fine chop
2 tablespoons Black pepper
Combine ingredients. and mix well. Stuff in casings. Makes about 17 lb. Freeze in 1 or 2 lb. pkgs
Here's a few - and of course - I have more - don't be afraid to ask.
KIELBASA
1 lb. ground pork
8 oz. lean ground beef
2 t. minced garlic
1 t. freshly ground black pepper
1 T. salt
1 T. brown sugar
1/2 t. ground allspice
1 t. fresh marjoram
1/2 t. liquid smoke flavoring
12 sausage casings
In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine.
Fill casings; refrigerate overnight. Boil, pan fry or grill before serving.
Spicy Bratwurst Sausage Recipe
Serves/Makes: 3.5 lbs
4 feet small (1 1/2 inch diameter) hog casings
2 pounds Lean pork butt, cubed
1 1/2 pound Veal, cubed
1/2 pound Pork fat, cubed
1/4 teaspoon Ground allspice
1/2 teaspoon Crushed caraway seeds
1/2 teaspoon Dried marjoram
1 tablespoon Ground cayenne pepper
1 tablespoon Freshly ground white pepper
1 tablespoon Salt, or to taste
Prepare the casings. Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 foot lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.
Grind the pork, veal, and pork fat separately through the fine blade of the grinder. Mix the ground meats and grind again. Add the remaining ingredients to the meat mixture and mix thoroughly. Stuff the mixture into the casings and twist off into six inch lengths. Refrigerate for up to two days or freeze. The bratwurst can be pan fried or grilled. Yield: 3 1/2 lbs.
Potato Sausage
5 pounds Ground pork shoulder
5 pounds Ground raw potatoes
5 pounds Ground round
4 tablespoons Salt
1 tablespoon Garlic salt
3 large Onions ground or fine chop
2 tablespoons Black pepper
Combine ingredients. and mix well. Stuff in casings. Makes about 17 lb. Freeze in 1 or 2 lb. pkgs