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.

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.

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.

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.

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.