| Alsatian Christmas Sausage
Ingredients:
- Ground meat
- Coarse salt
- Ground ginger
- Sugar
- Ground cinnamon
- Ground cloves
- Ground black pepper
- Ground nutmeg
- Sheep casings
For every pound of ground meat (pork is recommended), add 1/2 tbsp of coarse salt (like sea salt), 1/16 tsp of ground ginger, 1/4 tsp of sugar, 1/8 tsp of ground cinnamon, 1/8 tsp ground cloves, 1/4 tsp of ground black pepper, and 1/16 tsp of ground nutmeg. Mix well and stuff into sheep casings. Cook according to preference.
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| Andouille
Ingredients:
- Coarsely ground meat
- Coarse salt
- Cayenne pepper
- Rubbed sage
- Ground cloves
- Ground mace
- Ground allspice
- Ground black pepper
- Ground bay leaves
- Thyme
- Crushed garlic cloves
- Beef casings
For each pound of coarsely ground meat (pork is recommended), add 1 tbsp of coarse salt, .03 tsp of cayenne pepper, .05 tsp of rubbed sage, .05 tsp of ground cloves, .05 tsp of ground mace, .05 tsp of ground allspice, 1/5 tsp of ground black pepper, .05 tsp of ground bay leaves, 1/10 tsp of thyme, and 1/2 clove of crushed garlic. Mix well and stuff into beef casings. Smoke slowly, using a tray to catch the drippings (beware of fire), until the internal temperature of the sausages reach 175 F.
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| Breakfast Sausage
Ingredients:
- Ground meat
- Coarse salt
- Rubbed sage
- Rubbed summer savory
- Ground nutmeg
- Ground marjoram
- Ground black pepper
- Hog casings
For every pound of ground meat (pork is recommended), add 1/2 tbsp of coarse salt (like sea salt), 1/2 tbsp of rubbed sage, 1/3 tsp of rubbed summer savory, 1/8 tsp of ground nutmeg, 2/3 tsp of ground marjoram, and 1/3 tsp of ground black pepper. Mix well and stuff into sheep casings. Cook according to preference.
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| Cajun Chorizo
Ingredients:
- Ground meat
- Coarse salt
- Diced onions
- Ground cayenne pepper
- Ground cinnamon
- Ground cloves
- Powdered thyme
- Ground bay leaves
- Crushed garlic cloves
- Chopped parsley
- Hog casings
For every pound of ground meat (pork is recommended), add 1/2 tbsp of coarse salt (like sea salt), 5 tbsp of diced onions, 1/4 tsp of ground cayenne pepper, 1/8 tsp of ground cinnamon, 1/8 tsp of ground cloves, 1/3 tsp of powdered thyme, 3 bay leaves (ground), 1-1/2 crushed garlic cloves, and 1 tbsp of chopped parsley. Mix well and stuff into hog casings. Cook according to preference.
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| Chipotle Creole Sausage
Ingredients:
- 3 lbs ground pork
- 2 lbs ground beef
- 8 minced garlic cloves
- 1 tbsp fresh ground pepper
- 5 tsp salt
- 2 tbsp ground chipotle chili powder
- 1 tsp cumin
- 4 tsp paprika
- 1/2 tsp sugar
- 5 tsp liquid smoke (hickory flavor)
- 1 tsp allspice
- 1 cup finely chopped parsley
- 1 cup finely chopped onions
- Hog casings
Mix ingredients well and stuff into hog casings. Cook according to preference.
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| English Banger Sausages
Ingredients:
- 2 lbs ground pork
- 8 leaves of fresh sage
- 1 tsp nutmeg
- 1 tsp ginger powder
- 1/2 tsp marjoram
- 1 tsp salt
- Sheep casings
Mix ingredients well and stuff into sheep casings. Cook according to preference.
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| French Garlic Sausages
Ingredients:
- 3 lbs medium grind pork butt
- 2 lbs medium grind beef chuck
- 3 tsp sugar
- 2 tsp white pepper
- 1-1/2 tbsp salt
- 10 cloves pressed garlic
- 4 tbsp liquid smoke
- Hog casings
Mix ingredients well and stuff into hog casings. Cook according to preference.
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Garlic Rosemary Sausage
Ingredients:
- 3 lbs ground pork
- 2 lbs ground beef
- 3 tsp sugar
- 2 tsp white pepper
- 1-1/2 tbsp salt
- 3 tbsp minced garlic
- 4 tbsp liquid smoke
- 1 cup chopped fresh parsley
- 1 tbsp powdered rosemary
- 2 tsp chili pepper flakes
- 2 tsp cayenne pepper
- Hog casings
Mix ingredients well and stuff into hog casings. Cook according to preference.
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| Hungarian Raisin Sausage
Ingredients:
- Ground meat
- Coarse salt
- Ground black pepper
- Hungarian paprika
- Crushed garlic cloves
- Boiled garlic cloves (mashed)
- Ground allspice
- White raisins
For each pound of ground meat (pork is recommended), add 1/2 tbsp of coarse salt (like sea salt), 1/5 tsp of ground black pepper, 1/2 tbsp of Hungarian paprika, 1/2 a clove of crushed fresh garlic, 1/2 clove of boiled garlic (mashed), 1/3 tsp of ground allspice, and 1/5 cup of white raisins. Mix well and stuff into hog casings. Cook according to preference.
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| Medisterpolse (Danish) Sausage
Ingredients:
- 5 lbs finely ground pork
- 1 large minced onion
- 1 cup cold beef stock
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1 tbsp salt
- 1 tsp black pepper
- Sausage casings
Mix ingredients well and stuff into casings. Cook according preference.
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| Portuguese Linguica with Sherry
Ingredients:
- Coarsely ground meat
- Coarse salt
- Dark sherry
- Paprika
- Hog casings
For every pound of coarsely ground meat (pork is recommended), add 1/2 tsp of coarse salt (like sea salt), 2 oz. of dark sherry (not cooking sherry), and 1-1/8 tbsp of paprika. Mix well and stuff into hog casings. Cook according to preference.
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| Provencal Sausage
*Prep Time: 24 hours
Ingredients:
- 3 lbs of coarsely ground pork shoulder
- 1/2 lbs chopped bacon
- 2 tbsp brown sugar
- 8 cloves of garlic
- 1 lb shelled pistachio nuts
- 12 tbsp red wine
- 4 tbsp chopped fresh parsley
- 4 tsp ground white pepper
- Hog casings
Soak pistachios overnight in red wine. Mix all ingredients well, ensuring that pistachios remain whole. Stuff into hog casings and cook according to preference.
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| Russian Sausage
Ingredients:
- 5 lbs coarsely ground pork butt
- 3 tbsp caraway seeds
- 2 large chopped onions
- 1 tbsp black pepper
- 2 tbsp pressed garlic
- 1 tbsp salt
- 1 cup fresh chopped parsley
- 3 tbsp dill seeds
- 1 cup white wine
- Hog casings
Mix ingredients well and stuff into hog casings. Cook according to preference.
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| Spanish Chorizo
*Prep time: 24 hours
Ingredients:
- Coarsely ground meat
- Coarse salt
- Garlic, crushed (or) finely chopped
- Ground nutmeg
- Brown sugar
- Smoked paprika (dulce/sweet)
- Aleppo pepper
- Sausage casings
For each pound of coarsely ground meat (pork is recommended), add 1/2 tbsp of coarse salt (like sea salt), 1-1/2 cloves of garlic (crushed or finely chopped), .4 tsp of ground nutmeg, .8 tbsp of brown sugar, .8 tbsp of smoked paprika (dulce/sweet), and .8 tbsp of Aleppo pepper. Mix, refrigerate for 24 hours, and stuff into casings. Cook according to preference.
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| Sun-Dried Tomato Sausage
Ingredients:
- 5 lbs ground pork
- 3/4 lbs whole milk mozzarella cubes (1/4" cubes)
- 1 bunch finely chopped Italian parsley
- (6) 1/2 oz sun-dried tomatoes in oil (coarsely chopped)
- 1 tbsp dried basil
- 1 tbsp fennel seed
- 1 tbsp coarse black pepper
- 1 tbsp salt
- 1 tbsp ground coriander
- 3/4 cup dry white wine
- Sausage casings
Mix seasonings with wine, then add to cheese and ground meat. Stuff into casings and cook according to preference.
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| Sweet Italian Sausage with Fennel (or) Anise
Ingredients:
- Ground meat
- Coarse salt
- Ground black pepper
- Wild fennel seeds (or) anise seeds
- Chopped parsley
- Hog casings
For every pound of ground meat (pork is recommended), add 1/2 tbsp of coarse salt (like sea salt), 1/4 tbsp ground black pepper, 1/4 tbsp wild fennel seeds (anise seeds may be substituted), and 1/2 tbsp chopped parsley. Mix well and stuff into hog casings. Cook according to preference.
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| Sweet Spanish Sausage with White Raisins
Ingredients:
- Ground meat
- Coarse salt
- Ground cayenne pepper
- Ground nutmeg
- Ground ginger
- Ground black pepper
- Crushed garlic cloves
- White raisins (or) brown raisins
- Sugar
- Hog casings
For every pound of ground meat (pork is recommended), add 1/2 tbsp of coarse salt (like sea salt), 1/8 tsp of ground cayenne pepper, 1/8 tsp of ground nutmeg, 1/8 tsp of ground ginger, 1/4 tsp of ground black pepper, 1 crushed garlic clove, 3 tbsp of white raisins (brown raisins may be substituted), and 1/3 tsp of sugar. Mix well and stuff into hog casings. Cook according to preference.
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| White Chicken Pudding
Ingredients:
- 3 lbs finely ground chicken breast
- 2 lbs finely ground pork butt
- 5 tbsp salt
- 1 tsp white pepper
- 1 cup chopped onions
- 1 tsp mace
- 1 tsp nutmeg
- 3 bay leaves
- 8 eggs
- 1-1/2 tsp thyme
- 4 cups chilled scalded milk
- Butter
- Hog casings
Sautee onions in butter. Mix all ingredients well and stuff into hog casings. Cooking recommendation: simmer for 20 minutes, and then broil with butter.
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