Sausage Recipes
These recipes can be used with pork, beef, venison, even turkey or other meats for making your own sausage.
Breakfast sausage:
10 pounds ground meat
2-3 pounds pork or beef fat (vegetable
shortening or lard could be substituted)
6 teaspoons salt
4 teaspoons sage
4 teaspoons pepper
2 teaspoons sugar
2 teaspoons paprika
1 teaspoon celery seed
1/8 teaspoon ginger
1/8 teaspoon nutmeg
Combine ingredients, mix well, run through grinder again if necessary. Package in quart sized or sandwich bag sized zip-lock bags as desired, and freeze.
Italian Sausage:
10 pounds
meat
2-3 pounds fat (beef or pork)
2 teaspoons salt
2 teaspoons pepper
2 teaspoons fennel seed
2 teaspoons garlic
1/2 to 1 teaspoon red pepper (or to your taste)
Grind
meat and fat together. Mix spices well with ground meat, run through
grinder again if necessary, and bag for freezer.
Chorizo 5 pounds lean meat Grind the meat and fat together, combine ground
meat with spices and seasonings. Mix well. Bag for freezer or
refrigerate for 24 hours before using (this allows your flavors to mix
well). Basic Country Sausage: (There are many
variations of this, and really it all depends on what YOU like). 10
pounds meat or 8 pounds meat or 10
pounds meat Spicy Country Sausage 10
pounds meat Grind meat, mix spices to taste. Bag
for freezer. Quantity sausage recipe: 100 pounds
ground meat Mix ground meat
well with spices. With this quantity of meat, you may really want to run
it all back through the grinder again to mix it well with the spices. Bag
for freezer. Counter placed 1/13/2001
1/2 pound pork or beef fat
5 cloves garlic or 10 teaspoons of garlic sauce
4-6 chili peppers to taste, chopped (OR) 4-6 tablespoons dried chili peppers
1 cup onion, finely chopped
1/2 cup brandy (plain brandy, not flavored)
2/3 cup chili powder
2 teaspoons black pepper
2 teaspoons ground coriander
3 teaspoons cumin
salt to taste
1 teaspoon Tabasco sauce
1 cup vinegar
2 tablespoons salt
4 teaspoons sage
4 teaspoons pepper
2 tablespoons salt
8 teaspoons sage
4 teaspoons pepper
1 teaspoon ground cloves
2 teaspoons nutmeg, thyme, or allspice (or combination)
1/2 teaspoon marjoram
1 teaspoon dried mustard
2 tablespoons salt
1 tablespoon pepper
2 tablespoons salt
5 teaspoons pepper
Add your choices of:
2 1/2 teaspoons dry mustard
2 1/2 teaspoons cloves
5 teaspoons cayenne pepper
6 1/2 tablespoons sage
5 teaspoons fennel seed
2 teaspoons garlic
5 teaspoons marjoram
1 3/4 cups salt
1/4 to 1/2 cup sage
1/4 to 1/2 cup pepper
1/8 to 1/4 cup cayenne pepper
1/8 to 1/4 cup ground cloves or 1/4 cup nutmeg