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ROMANIAN BEEF SAUSAGES
2 lb LEAN GROUND BEEF
1/2 ts ALLSPICE
1 ts BLACK PEPPER
1 ts SALT
3 CLOVES GARLIC,CRUSHED
1/2 c CLUB SODA
COMBINE ALL THE INGREDIENTS EXCEPT THE CLUB SODA,AND MIX WELL,KNEADING WITH YOUR HANDS SO IT BECOMES COMPACT.ADD SODA GRADUALLY KNEADING BETWEEN ADDITIONS UNTIL THE DOUGH IS SMOOTH, FINE AND ALMOST ELASTIC.WET THE PALMS OF YOUR HANDS AN ROLL PORTIONS OF THE MIXTURE INTO SAUSAGE LIKE CYLINDERS,EACH ABOUT 3/4 TO 1" THICK AND 3" TO 4" LONG. ARRANGE IN A SINGLE LAYER ON A PLATTER AND COVER WITH WAX PAPER OR FOIL.
CHILL FOR AT LEAST FIVE HOURS,BUT PREFERABLY 24,TO DEVELOPE THE FLAVOR FUL LET STANDS AT ROOM TEMPERATURE FOR ONE HOUR BEFORE COOKING.BROIL FOR ABOUT 10 MINUTES,TURNING FREQUENTLY SO ALL SIDES BROWN.TURN WITH TONGS OR A WOOD SPATULA SO THE SAUSAGES DON'T BREAK.THESE ARE ALSO GOOD ON THE BARBE.MAKES SIX SERVINGS.
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Country-Style Turkey Sausage (chicken would work)
nonstick spray coating
1 slightly beaten egg white
1/4 cup finely chopped onion
1/4 cup finely snipped dried apples or 1/2 cup finely chopped fresh apple
3 Tbs quick cooking oats
2 Tbs snipped fresh parsley
1/2 tsp salt
1/2 tsp ground sage
1/4 tsp ground nutmeg
1/4 tsp pepper
1 dash ground red pepper
8 oz lean ground turkey breast
Spray an unheated large skillet with nonstick coating; set aside. Combine egg white, onion, apples, oats, parsley, salt, sage, nutmeg, pepper, and ground red pepper in a medium bowl. Add turkey; mix well. Shape mixture into eight 2-inch-diameter patties.
Heat skillet over medium heat. Cook patties 10 to 12 minutes or till meat is no longer pink and juices run clear, turning once. Drain off fat.
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Home Made Apple Sausage
1 lb ground pork (you can do this with any ground meat but pork taste best)
1 granny smith apple cored, pealed and diced small
1 small chopped onion browned w/ a little olive oil and cooled
1/2 teaspoon groung sage
salt and pepper
Mix everything together and shape anyway you like and brown it off.
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Chicken and Bacon
1 lb chicken breasts, roughly chopped
2 slices streaky bacon, roughly chopped
1 t dried chives
1/2 t dried thyme
1/2 t dried rosemary
1/4 t dried sage
1/4 t ground pepper
2 T parmesan cheese
1 T garlic, crushed
Combine all ingredients in a small bowl and mix well. Run all ingredients through a meat grinder, return to bowl and mix again. Refrigerate for 30 minutes or so (opt). Put through the sausage maker attachment on meat grinder carefully guiding it onto a plate. Cut into desired serving size. Cook carefully turning until browned on all sides. Makes 4 servings. If you don’t have a sausage attachment, chop chicken and bacon up in food processor and shape into little sausages and fry.
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German Beef Sausage
2 lb. ground beef
1 cup rolled oats
1/2 cup water
2 tsp. salt
1/2 tsp. sage
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp. summer savory
Combine all ingredients, mix well. Shape to form 2 (6 inch) log rolls, wrap airtight and chill 6 hours. Slice each roll into 6 (1 inch) patties, flatten to 3 1/2 inch rounds. Pan fry over medium heat 5 minutes per side.
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Glamorgan Sausages
Sausages are usually made with meat, these are made mainly from grated cheese mixed with breadcrumbs, herbs and chopped leeks or onions.
The recipe varies so you can make it up as you go along. place to place, so they are sometimes quite spicy, and sometimes not.
Use egg yolk to bind the mixture and roll into small sausages.
The "skin" is made by rolling in flour, dipping in egg white and then rolling in breadcrumbs.
Glamorgan Sausages are usually served with potatoes.
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SUMMER SAUSAGE
2 lbs. ground beef
1/2 tsp. mustard seed
1/2 tsp. charcoal smoke salt
1 cup water
1/2 tsp. pepper
1/2 tsp. garlic salt or powder
2 1/2 T. Tender Quick salt
Mix all ingredients together like meat loaf.
Shape into 2 rolls. Bake at 325 degrees for
1 hour and 15 minutes. Drain off grease on
paper towels and cool. Wrap in foil and refrigerate.
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Basic Tasso
Traditional Tasso is made from pork but that has been cut into strips approximately 2 x 4 x 1 inch thick. Some often use boneless pork strips.
Pig Meat
3 parts plain salt
2 parts Brown sugar
2 parts fresh black pepper
1 part cayenne
1 part white pepper
2 parts paprika
1/2 part celery seed
1 part onion powder
1 part garlic powder
1/2 part cinnamon
1/2 part mustard seed
Coat heavily and refrigerate 2-4 days before smoking. Heavy smoke at 200-225 until internal temperature reaches 165.
Cured Tasso
6 lbs pork loin cut into 3 or 4 pieces
6 TBS Morton Sugar Cure (plain)
6 tsp brown sugar
2 TBS cayenne pepper
1-1/2 TBS black pepper fresh ground
2 TBS white pepper
4 TBS Hungarian paprika
2 TBS onion powder
2 TBS garlic powder
1 TBS cinnamon ground
1 TBS mustard seed ground
1 TBS celery seed ground
1/2 cup water
Cut the pork loin into 3 or 4 managable pieces. Mix all spices well and remove 2 TBS of the spice cure mixture. Dissolve the mixture into 1/2 cup water and inject equal amounts into the pork lion pieces. Evenly rub the remaining cure mixture into the pork, place in plastic containers or baggies and refridgerate at 40°F for 10 days to two weeks.
At the end of the curing period rinse off the loins under cold water then allow to stand in cold water for at least a half hour. Remove from water, pat dry and allow to air further air dry.
Bring the temperature of your smoker to about 190-200°F. Smoke the loins under heavy smoke for about 6 hours or until an internal temperature of 150°F is reached.
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Turkey Breakfast Sausage
1 pound lean ground turkey breast
1 tart apple peeled and shredded (optional)
2 tablespoons grated onion
2 garlic cloves, minced
1½ teaspoons rubbed sage
½ teaspoon pepper
½ teaspoon dried thyme
1/8 teaspoon cayenne pepper (more if you want it spicy)
1/8 teaspoon ground allspice
Mix ingredients well, separate into desired portions, shape into patties and cook in non-stick pan till browned.
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Turkey Italian Sausage
1 lb ground turkey (made from skinless breast meat)
2 teaspoons paprika
2 teaspoons crushed fresh garlic
1½ teaspoons whole fennel seeds
1 teaspoon dried Italian seasonings
¼ teaspoon red pepper (more to taste)
½ teaspoon salt
Blend all the ingredients together in a large bowl. Cover and refrigerate for several hours (or overnight), to allow flavors to blend together.
Cook and use in any recipe that calls for Italian sausage.
