Looking for a sausage recipe!
I'm putting this under the beef column since all the pork in my area has been brined (full of salt) so I will need to make it out of anything but pork. Wouldn't mind a good breakfast sausage recipe either. Anyone have a good one please let me know.
JP, I have plenty of sausage recipes, just let me know what you like. For fresh pork sausage I use pork butt, if they have not been pumped. You could also buy some ground pork, kinda pricey but is ground fresh. CF
Hello CF and thanks for the reply. I'm looking for a normal type of sausage I could use for gumbo and red beans and rice plus a breakfast sausage would be a nice change from my low sodium diet. However, all the pork in my area has been brined (full of salt) and I will have to make it out of beef or venison. Any recipe you have would be appreciated. Thanks.
JP, you thinking links or bulk sausage, Smoked or raw. Another source for plain ground pork (not brined) would be maybe a local processor. I will go through my beef and deer recipes today. CF
I have made this one using beef or goat, more to come. CF
2 lb Leg of lamb; ground once
2 tb Fresh tarragon; chopped
2 ts Ground coriander seed
1 ts Allspice
2 tb Red wine
1/4 c Pine nuts
1 tb Salt
1/2 ts Pepper
5 Feet narrow sausage casing*
Butter and olive oil
6 Individual pita rounds
1 Bunch coriander; chopped
*Note: If you wish to skip the casing step, form the sausage meat into
patties and saute until brown.
To make the sausage meat, combine the first eight ingredients in a
large bowl. Mix well with your hands. Using a sausage stuffer or a
pastry bag, stuff the casings, twisting every 3 inches.
Saute the sausage in a mixture of half butter and half olive oil until
brown, turning occasionally. Serve in pita rounds, sprinkled with
plenty of chopped coriander. Makes 6 servings.
JP, just another thought. Sausage can be made from most any meat, even shrimp or chicken.
Yields: 4-5 lbs
3 lbs lean beef chuck
1 1/4 lbs fatty beef (short ribs or plate)
1/4 lb beef suet
5 tsp kosher salt
1 tbsp coarsely ground black pepper
2 tsp ground coriander
pinch ground allspice
pinch ground bay leaf
pinch ground cloves
1 tsp dry mustard
2 tbsp whole yellow mustard seed
2 tbsp minced garlic
2 tsp sugar
1/2 cup water
lamb or beef casings
Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4 inch plate. In large bowl, mix ground meat with all other ingredients, except water and casings. Add enough water to allow you to work the spices in, knead till well blended.
Stuff into lamb casings and tie into 5 inch links. Keeps in refrigerator 2-3 days, 2-3 months in the freezer.
Here is a link that tells all about sausage meat. CF
OK, this is the best site that I use a lot, This guy has the best recipes on the internet. I love sausage and love making sausage. Please let me know what and how you make yours. CF
Sausage Recipes and Formulations
Thanks CF. You've given me a great start.
may I share -
5 lb. lean ground beef
5 rounded tsp. Morton Tender Quicksalt
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. coarse ground pepper
2 scant tsp. liquid smoke
1 tsp. hickory salt
Combine all together and refrigerate for 3 days, mix once each day. On the 4th day, shape into 4 rolls and bake at 150 degrees for 8 hours. (shrinkage very slight).
2 1/2 lb. pork butt
2 1/2 lb. chicken, ground
2 1/2 tsp. kosher (coarse) salt
2 1/2 T. white pepper
2 1/2 C. onions, minced
4 T. butter
1/4 bunch parsley, fresh
1/2 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/8 tsp. cinnamon
2 1/2 C. rice, cooked
Melt butter and saute onions.
Mix eggs and spices.
Combine onions, parsley and rice with meats.
Mix in eggs and spices.
Shape into links and cook.