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.
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
Syrian Sausage
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.
Syrian Sausage
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.