How To Make Homemade Sausage Recipes

HOMEMADE SAUSAGE SEASONING BLEND

A dry herb blend for giving any ground meat a "sausage" flavoring. Try this not only with ground pork, but also ground turkey, beef, or chicken. Adapted from a recipe that came with one of my pizza pans. Recipe can be doubled, tripled, etc as needed. Each batch is enough to season 1 pound of meat. Leave out the crushed red pepper flakes for milder sausage.

Provided by HeatherFeather

Categories Low Cholesterol

Time 5m

Yield 3 Tbsp

Number Of Ingredients 6

Homemade Sausage Seasoning Blend image

Steps:

Blend all ingredients together in a spice grinder or mini-food processor (or you may also just stir together if you like some chunkier bits of fennel in your sausage).
Store in an airtight container until ready to use.
To use, mix with 1 pound ground meat.
Chill seasoned meat 3 hours before using.
Or you may also use this in any recipe calling for sausage seasoning.

Ingredients

1 1/2 teaspoons salt
3 1/2 teaspoons paprika
2/3 teaspoon garlic granules or 2/3 teaspoon garlic powder
1/3 teaspoon fennel seed
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes, for spicy (optional)

HOMEMADE ITALIAN SAUSAGE

One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really deepens the flavor, and firms up the texture as well, in true Uncle Billy fashion.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time P1DT9h30m

Yield 8

Number Of Ingredients 16

Homemade Italian Sausage image

Steps:

Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
Process the cold pork through a meat grinder on the slowest speed.
Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 4.2 g, Cholesterol 74.4 mg, Fat 10.4 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 3.8 g, Sodium 1464.5 mg, Sugar 1.7 g

Ingredients

3 pounds pork shoulder
4 cloves garlic
1 ounce kosher salt, divided
2 tablespoons whole fennel seeds, toasted
1 teaspoon anise seed
2 teaspoons freshly ground black pepper
2 teaspoons red pepper flakes
1 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
½ teaspoon ground coriander
½ teaspoon ground mustard
¼ teaspoon ground allspice berries
1 tablespoon white sugar
2 tablespoons cold water
sausage casing, soaked in water until soft

HOMEMADE GARLIC SAUSAGE

A French sausage I found in Better Than Store Bought. You can add 1 teaspoon of Recipe #150672 if you want.

Provided by Dienia B.

Categories Pork

Time P3D

Yield 2 lbs

Number Of Ingredients 6

Homemade Garlic Sausage image

Steps:

Mix all ingredients together.
Chill overnight.
Stuff into casings tying off at 5 inches.
Hang for 1 to 2 days in cool place (45°F).

Nutrition Facts : Calories 1234.7, Fat 96.3, SaturatedFat 35.8, Cholesterol 327.2, Sodium 3744.9, Carbohydrate 2.8, Fiber 0.1, Sugar 1.4, Protein 76.8

Ingredients

4 teaspoons kosher salt
1/4 teaspoon white pepper
1/2 teaspoon sugar
1 teaspoon minced garlic
2 lbs ground pork
1/3 cup wine

HOMEMADE SAUSAGE

Provided by Food Network

Categories side-dish

Time 30m

Yield 16 to 18

Number Of Ingredients 5

Homemade Sausage image

Steps:

Mix and blend all ingredients using your fingers. Shape into 2-inch patties. Fry until crisp and brown on both sides.

Ingredients

2 pounds fresh ground pork butt
1 teaspoon ground sage
1 1/2 teaspoons salt
1 teaspoon black pepper
1 small red chile pepper, minced or 1/4 teaspoon cayenne

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Gather your Equipment and Ingredients. Home sausage-making is easy, delicious, and is unlimited in its possibilities for seasonings and varieties. Most traditional sausages are made of meat, fat, flavorings and casings.
Prepare the Casings. Cut casings to a length of 2 to 2 1/2 feet, so they're easier to handle. Soak casings overnight in warm water to soften them. Before using the casings, rinse them out by putting the end over a funnel and pouring cool water through them several times.
Mix the Seasonings. Experiment with your favorite spice mixture to use in the sausage. Try this one to start: Combine 1 1/2 teaspoons kosher salt with 3 1/2 teaspoons paprika, 2/3 teaspoons garlic powder, 1/3 teaspoon fennel seed, 1 teaspoon ground black pepper, and, optionally, 1/4 teaspoon crushed red pepper flakes.
Cut and Season the Meat. Cut the pork butt—or whatever type of meat you're using—into pieces that are small enough to fit into the grinder, around 1-inch cubes.
Grind the Meat. Assemble your meat grinder or stand-mixture grinder attachment according to your instruction manual. Choose whether you want to use the coarse or fine die and place a bowl under the mouth of the grinder to catch the meat.
Assemble the Sausage Stuffer. Clean the grinder by feeding a piece of white bread through the grinder, then remove grinder attachment, wash and dry it well, and reassemble it, adding the sausage stuffer accessory.
Stuff the Sausage. With the mixer on the slowest speed, take small balls of the ground meat mixture and feed them into the hopper of the sausage grinder.
Form the Links. Starting with the knotted end of the sausage, measure off the desired length of sausage, and squeeze to mark the end of the first sausage.
Cook the Sausages. Cook sausages on medium heat for 15 to 20 minutes, or in a 400 F oven for 20 minutes. You can also grill the sausages or smoke them in a stovetop smoker.

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