This is a sausage thread. . .

[proud2deviate]

I got a meat grinder for christmas, and this evening I got to make my very first batch of pork sausage. Yay! It was pretty simple. One pork shoulder roast (3.7 lbs. boned and cubed,) lots of different spices, and salt. Crank it through the grinder, and, voila, saugage! Tastes just like the store-bought stuff, only fresher and less salty. Cool

I hit a couple of snags. First, my grinder die got all plugged up with connective tissue and wouldn't let anything out before it was smashed to paste. Cleaned it, and had no further problem. I need to remember to get that stuff out first next time.

Too much corriander! It doesn't taste bad, but gods it makes a stink when you cook it:barf:

Too much fat. I should de-fat my roast next time and weigh it in.

Too mild. This stuff was made to be shared with friends and family with sensitive stomachs. When it's just me, I'm gonna load the stuff with pepper 'til it glows.

So, does anyone else have a decent sausage recipe they'd care to share?

 

[Esav Benyamin]

When it's just me, I'm gonna load the stuff with pepper 'til it glows.

So, does anyone else have a decent sausage recipe they'd care to share?

Garlic !!!

I have a pepper mix I ground myself: black pepper, red pepper, salt, garlic powder. At least half is black pepper, but the rest is what makes it great.

 

[mete]

Great , I always encourage people to make their own sausage. If you're a hunter venison and 1/3-1/2 pork is excellent . I prefer nutmeg, salt , pepper or paprika ,salt and pepper. Experiment to see what's best for you. I don't even bother with tubing , I just make patties.

 

[Diamond Dog]

I have no experiece making sausage unfortunately I do like these sausages called British Bangers. They are pretty good fried up, not so much cold. Do vienna sausages count?

 

[Esav Benyamin]

Do vienna sausages count?

Only if you're Austrian.

 

[mkhop]

I have a recipe book on sausage and many of the recipes cal for the spice mace ( not to be confused with OC).

 

[bammann45]

Some nice spice combos I've tried for sausage, adjust amts for heats as you like...

-- garlic, dried cranberry, sage, salt
-- garlic, habanero, lime, cilantro, salt
-- garlic, chipotle, salt
-- paprika, garlic, black pepper, sea salt
-- yellow curry powder, cumin, cayenne pepper, salt

 

[Andrew Taylor]

I gave this recipe to a butcher to make for me and he loved it so much he sells them in the summer to the tourist trade in northern Ontario!

Cumberland Sausage.

The world famous Cumberland Sausage is made formed into a continuous coil, like a long rope. It is said to represent the resilience and strength of the people of the north west of England when it came to repelling invaders and fighting off attacks.

The coils are usually sold by length rather than weight, and it is better to bake it whole rather than cut it into links.

A particular breed of pig was used in the original 'true' recipe but this breed died out around 1960. Fortunately other breeds have been found that give the Cumberland Sausage it's unique taste. If you have a mincer you could try making your own.


Ingredients



450g [1 lb] - lean pork
175g [6 oz] - fat pork
½ rasher - Smoked bacon
½ tsp - nutmeg
½ tsp - sage
1 good pinch - marjoram
¼ tsp - white pepper
25g [1 oz] - salt

Sausage skins

Method

Cut all the meat into slices then mince together on a coarse blade.
Mince again with a medium blade.
Add the rest of the ingredients and mix well.
Take a spoonful of the mixture and fry it so you can test the taste.
Cover the mixture and leave to one side.

Rinse the sausage skins by pushing one end of a skin onto the cold tap
and run water slowly through the skin, to make sure there are no splits or holes.
Remove the skin from the tap.
Transfer it onto the long spout of the sausage-making attachment to the mincer.
Screw the whole thing on to the machine with a coarse blade in position.

Feed the sausage meat through the mincer again, and as it comes through,
slide the skin gently off the attachment and coil it on a large plate.
Do not divide into links.

Leave in the fridge until the next day. Will also keep for weeks if hung.
Bake the whole coil for 30-45 minutes at 180 °C / 350 °F / Gas 4.

 

[smegs]

Home made sausage is head and antlers above store bought. I was surprised that even a simple sausage like Italian Hot Sausage is so much better when homemade. All that's in it are pork butt crushed red pepper flakes and course salt. Good fresh ingredients seem to be the reason. A stupendous sausage IMO is a sweet Italian sausage with Broccoli Rabe. Par boil some Broccoli Rabe and grind with pork butt, fennel seed and course salt. I've added garlic and locatelli (Pecorino Romano) cheese but I like it better when these are added after cooking.

 

[wintermute]

Never had homemade sausage, but I do have the luxury of having excellent German and Italian pork stores in my neighborhood. If you ever have the time or inclination to make some type of wurst, I highly recommend making yourself a currywurst sauce...

http://www.recipezaar.com/37911

 

[FireInvestigator]

The most famous sausage in the South is the Conecuh sausage from Evergreen Alabama. I tried finding the Recipe on the net with no joy. I'm going up there next week as it is close to the National Forest for fire duty and I'll see if I can charm the recipe out of someone... tell 'em I want to try making it for the guys at the firehouse and all... I'll post it here if and when I get it. Conecuh sausage is REALLY all that. "It's like little angels dancing on your tongue" The recipe is highly guarded. At my house, we have it twice a week. I look forward to those days. We always put it in our Jumbalaya.

Dang, I'm hungry. Great thread! Salute...

http://www.conecuhsausage.com/