Hello everyone and welcome to the post I promised you on my latest video. Here are a few more sausage recipes. If you have been following me either here or on Face Book you’ll know that I recently did a video on making bacon and sausage without using the nitrates or nitrites. If you haven’t seen it you can view it here. It’s only my second video so I’m still working on the presentation, but you’ll get the idea. I only had time to make one sausage recipe that day so I thought it would be nice to make a post and put in a few more recipes so you can see how easy it is to make fresh homemade sausage. I know there are those out there that will argue that a sausage isn’t a sausage unless you stuff it into a casing, and by strict definition they may be correct. I’m making my spiced sausage meat into patties because it’s easier and a lot of times I’m cutting up the links anyway to scramble them with eggs or something else. Just to be clear these recipes are for fresh sausage, not smoked or cured. That means you’ll have to keep the meat refrigerated until it’s time to cook it and also that you must keep any uneaten but cooked sausage in the fridge as well. Similar to a hamburger, you’ll have a couple of days before cooking the meat before it starts to go bad and a few days after cooking before the dog gets it! However, much to the dogs dismay, I hardly ever have any leftovers!
Seeing as how I grew up in the Southwest one of my favorite sausages is Mexican Chorizo. I never saw it in link form until I moved to New York, and that chorizo wasn’t the same flavors as the one I grew up with. Sitting here typing this right now I’m getting hungry for a breakfast burrito with onions, potato, cheese and eggs and chorizo. In Tucson there are many places that make a great breakfast burrito and they are usually so big I save half for second breakfast, which according to Hobbit’s falls somewhere around 9-10am. Another reason to make your own sausage is the ingredients. When you buy sausage from the store or a butcher they may put things into it that you might not want to eat. Let’s just say many times in the sausage making process nothing is wasted. That’s one reason I like making my own! Chorizo traditionally is made with pork but I have seen it made with chicken and beef as well. The recipe that follows is going to be using ground pork just to keep it traditional. If you try the other meats please let us know how it turned out.
- Mexican Chorizo
- 2 pounds of ground pork
- 2 1/2-3 teaspoons salt
- 1 teaspoon black pepper- fresh ground please!
- 2 teaspoons paprika
- 1 teaspoon Cayenne pepper
- 2 teaspoons dried oregano
- 2 cloves fresh garlic minced or equivalent in dried garlic
- 3-4 tablespoon white vinegar
- 3-4 tablespoon cold water
- Mix all the dry ingredients together
- Sprinkle the dry ingredients over the meat and mix in using your hands until throughly mixed.
- Add the liquid and mix again.
- Store covered in a glass or plastic container overnight or 4-8 hours in the fridge.
- Cook it with diced potatoes and onions add eggs and cheese and wrap in a large flour tortilla.
- You can also use it for tacos with a twist!
- Italian Sausage Both Hot And Sweet
- 2 pounds ground pork or chicken
- 3 teaspoons salt
- 1teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 2 teaspoon fennel seed ground or cracked (harder to find)
- 1/2 teaspoon coriander
- 1/2 teaspoon caraway ground
- 6 tablespoons cold water
- combine all dry ingredients sprinkle onto meat and throughly mix in
- Add the cold water and mix in
- Let sit in the refrigerator overnight or until the flavors meld a little 2-3 hours.
- To make hot Italian sausage add red pepper flakes to your taste usually around 1-2 teaspoons
- You can use this recipe to add sausage meat to your pasta sauce or to make lasagna or make it into patties and eat with your favorite side dishes.
- Pork And Apple Sausage
- 2 pounds ground pork
- 1 1/2 teaspoons salt
- 3 tablespoons dried apple
- 1/3 cup of bread crumbs
- 1/3 cup of apple juice
- 1 teaspoon white pepper or black if you don’t have or like white pepper
- 1/4 teaspoon cinnamon ground
- 1 teaspoon sage
- 1 teaspoon thyme
- Soak the dried apples in the apple juice and simmer until reduced by half.
- Add the spices to the warm apple juice mixture
- Add the bread crumbs to the meat and mix throughly
- Add the liquid to the meat
- Cover and refrigerate overnight
- Cook in patties or if you’re feeling adventurous place them in casings and make links. Make sure you cook them throughly
- Bangers
- 2 pounds of ground pork or pork belly
- 4 tablespoons breadcrumbs
- 1/2 cup of water
- 3 teaspoons salt
- 3 cloves fresh garlic minced
- 1 teaspoons fresh ground black pepper
- 1/2 teaspoon Marjoram
- 1/2 teaspoon Oregano
- 1/2 teaspoon savory
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- Mix all the dry ingredients with the water and mix well.
- Pour over the meat and throughly mix together
- Cover and refrigerate overnight
- Serve with mashed potatoes
- You can shape these into links before cooking but they may fall apart, stuffing them into casings is the traditional way to go. I’m thinking about using this sausage cooked and making it into a shepherd’s pie with a mashed potato crust.
I think you get the idea, making fresh sausage is very easy and can be a lot of fun. I hope this post inspires you to get out of your comfort zone and make some sausage! You can try using chicken or turkey meat as well. There are so many recipes for fresh sausage on the internet that I’m sure you’ll be able to find one you love. However I think the best recipes come from you tweaking it and making it your own. At some point the person who invented these recipes had to do a whole bunch or trial and error but in the end the world was given some pretty yummy stuff! Be bold, explore and write back to me, I love hearing your about your experiences. If you have any questions or comments please send them to me in the box below or click on the email link. I’ll get back to you as soon as possible. Thank you for stopping by and until next time…. Boone Appétit!
