Tag Archives: Sausages

Wisconsin Wannabe Bratwurst (diggindogfarm)

5 lbs well-fatted pork shoulder/butt
3 T kosher salt
1 T sugar
2 t freshly ground black pepper
1 1/2 t freshly grated nutmeg
1/2 t toasted and freshly ground coriander
1/4 t ground celery seed
1/8 t ground marjoram
1 1/2 t ground ginger

Use a fairly course grind, grinding just half the meat a second time with the same plate. Replace part of the salt with Tiparos Thai fish sauce. It adds “what’s that?” umami savoriness. Gently steam the sausages on low heat (165 – 170 F) until safe temp is reached.


Merguez Sausage (moroccanfood)

1 lb ground beef or lamb
4 oz (120 g) ground or finely chopped fat
3 cloves garlic, finely chopped or pressed
2 T chopped fresh cilantro (coriander)
2 T Merguez Spice Mix
2 – 3 t harissa
sausage casings (opt)

Combine all ingredients in a large bowl, kneading the mix well to evenly distribute the spices, herbs and harissa. Shape as desired. (Alternatively, you can pass the ingredients through a meat grinder and feed the merguez into sausage casings.) For best flavor, allow the merguez to sit for 30 min (or longer in the fridge) before cooking.

Swedish Potato Sausage (Potatis Korv) (bootsupyall)

3 lbs ground chuck
3 lbs ground pork
12 large red or yukon gold potatoes
3 medium onions
3 T salt
2 T pepper
10 feet of 4 1/2″ pig casings

Pour all of your ground meat into a large bowl or bucket. Grind potatoes in a potato grinder. Drain excess water and add to bucket. Add onions to food processor and chop fine. Add to bucket. Do you see a theme here? Add salt and pepper. Rinse the pig casings. Fill the sausage stuffer with your meat mix. Do not fill too full! Take the  casing and push the entire thing up onto the stem of the sausage stuffer. This is a two person job. One person has to crank the sausage stuffer and the other has to catch the sausage coming out the end and hold onto it as it enters the casing. You can control how big the sausage forms by applying pressure against the sausage as it comes out. Cut the casing with scissors, then tie off the end of the sausage in a knot. Put the sausage link into water. Then you can start another link. Keep the sausage in cold water until you cook it so the potatoes don’t turn brown. Put sausage links into a pot of water and bring to a boil. Boil the sausage for 1 hour, and while it boils poke each sausage with a sharp object to keep it from exploding.

Authentic Hungarian Sausage (thespicysausage)

10 lbs coarse ground pork
1/3 c mild Hungarian paprika
4 T salt
2 T ground allspice
6 garlic cloves, minced
2 c water
6 T liquid smoke (opt)
hog casings

Combine all ingredients, mix well and stuff into hog casing. Note to Me: Freeze until ready to smoke.

Homemade Smoked Kielbasa (ilovegrillingmeat)

1 t InstaCure #1 Pink Salt
7 t Kosher salt
2 c cold water
4 bs ground pork shoulder
1 lb 80/20 ground chuck
1 T sugar
1 T garlic powder
1 T black pepper
1/2 T onion powder
2 1/2 t mustard powder
1 c non-fat milk powder
natural hog sausage casings

For this kielbasa recipe all the ingredients we will be working with are cold. Mix Insta Cure pink salt and Kosher salt in a bowl with cold water. Stir until the salt has been completely dissolved. Place in the fridge to keep it cold for later use. In a large stainless steel bowl that we have left in the freezer overnight, we add the ground pork shoulder and the ground chuck. Add sugar, garlic powder black pepper, onion powder and mustard powder. Finally, add non-fat milk powder which will act as a binder. Gently mix by hand, while making sure that everything gets very well mixed. When it looks uniform, add salt water that we left in the fridge and keep mixing. Leave the bowl in the fridge while we are getting ready for the next step. Let’s begin with the Kielbasa sausages. Time to stuff the hog casings! These usually come packed with a lot of salt, so we have already soaked them in water to remove it. Slip the casing over the horn of the meat grinder. We have to make sure that no air will be trapped inside the casing, so we will not tie the knot until the ground meat has reached the end of the horn. Make the sausages as long as you like, and make a knot at the other end. To really make sure that there is no air trapped inside, we are using our sausage pricker to make little holes along the length of the sausage. When done, we will leave them in the fridge for 1 night. Next, prepare the Kielbasa loaf. For this we are simply using a loaf pan (its size depending on how much ground meat we have). We will cover it in plastic, and put it in the fridge with the sausages. It is now time to fire up the smoker. We need a temperature of 160 F to smoke the Kielbasa, and we will be using apple wood. We will be putting the loaf on a grill mat, and either hanging the sausages or placing them the grill directly. Because we also have the sausages in the smoker, we will try to keep the temp between 160 – 170 F. If we only had the loaf we could have a higher temp but we do not want to melt the fat in the casings. The sausages will be done when they reach an internal temp of 153 F, and the loaf at about 165 F. When the sausages are ready to be removed, we will immediately place them inside a bucket of cold water. This will stop the cooking and stops the casings from shriveling up. After a while we can pat them dry and leave them at room temp for 3 hours to bloom. Our Kielbasa recipe is ready! You can now fry it in a frying pan, serve it as an appetizer or in a sandwich, depending on your preference. It smells great, and it tastes even better!

Homemade Andouille Sausage (homemadesausage)

5 lb ground pork
1 t cayenne pepper
1 T paprika
1/4 c chopped fresh garlic
1/8 c ground black pepper
3 T Kosher salt
1 T fresh thyme leaves
1 t crushed red pepper
1/2 c water

Mix all of the seasonings together. Add the seasoning mix to the ground pork along with the ice cold water and mix well. Now you are ready to stuff your homemade andouille into casings. For andouille sausage use natural hog casings to stuff your homemade sausage into. After you have stuffed your homemade sausage it’s time to decide if you are going to cook your homemade sausage or if you are going to smoke it. Homemade andouille is delicious no matter how you prepare them, but for a more traditional andouille it is best to smoke them.

Best Beef Sticks (homemadesausage)

2 lbs beef
1 c water
1/4 t garlic powder
1/4 t onion powder
1 t liquid smoke
2 t mustard seed
4 t curing salt

Combine all ingredients and let sit in fridge for 24 hours. Form into rolls, about 3, and wrap up in foil. Make a bunch of tiny holes in the foil with a fork. Put directly on rack to allow the grease to drain/drip off. Bake it at 300 F for a little over an hour, cool and enjoy!

Homemade Summer Sausage (homemadesausage)

5 lb ground beef
5 t Morton Tender Quick (curing mix)
3 T garlic powder
1/2 t cayenne pepper
1 T crushed red pepper
1 t whole black peppercorns
1 T sea salt
fiberous casings
1/4 c mustard seed
1/2 t liquid smoke

Mix all of the ingredients in a large container, cover the summer sausage mix and place in the fridge. You will need to keep the sausage in the fridge for the next 3 days taking it out to mix the sausage once a day. The reason for the additional time in the cooler is to let the quick cure do it’s magic. Now that you have waited all that time for your sausage to cure it’s time to cook your summer sausage. Preheat your oven to 200 F. Form your summer sausage into logs or stuff into fibrous casings and bake on a rack for 8 hours. Let them cool on paper towels. After they have cooled, slice and serve.

Breakfast Sausage (allrecipes)

2 t dried sage
2 t salt
1 t ground black pepper
1/4 t dried marjoram
1 T brown sugar
1/8 t crushed red pepper flakes
1 pinch ground cloves
2 lbs ground pork

In a small bowl combine sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well. Place pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties. Saute the patties in a large skillet over medium high heat for 5 min per side or until internal pork temp reaches 160 F.

Homemade Kielbasa (saveur)

1 1⁄2 lb trimmed beef chuck, cut into 1″ cubes
1 1⁄4 lb pork belly or shoulder, cut into 1″ cubes
1 T mustard powder
2 1⁄4 t finely ground white pepper
2 t kosher salt & more to taste
1 1⁄2 t dextrose
1⁄4 t pink salt
1 c crushed ice
2 1⁄2 t powdered milk
salt packed pork casings, rinsed and soaked

Combine beef, pork, mustard powder, white pepper, 2 t kosher salt, pink salt, dextrose and garlic powder in a bowl. Cover and let cure in the refrigerator overnight. Transfer beef mix to a plastic wrap lined baking sheet and put into freezer until firm but not frozen, about 1 hour. Working in small batches and using a meat grinder (such as the grinder attachment on a Kitchen Aid stand mixer), grind meat through medium die, alternating pieces of meat and fat. Return ground meat to freezer until firm but not frozen, about 45 minutes more. Working in small batches, grind meat and ice through small die. Put ground meat and powdered milk into bowl of a stand mixer. Using the paddle attachment, mix on low speed, stopping to clear paddle as needed, until smooth, about 2 min. (To check for seasoning, pinch off 1 t of the meat mix and cook in a small skillet. Season meat mix with more salt, if you like.) Tie one end of pork casings with kitchen twine. Using sausage stuffing attachment, stuff sausage into pork casings. Tie open end of sausage with kitchen twine and twist sausage into 6″ links; transfer to a rack set in a baking sheet. Refrigerate overnight. Build a low fire in a charcoal grill or smoker and add hickory, oak or cherry wood chips. When temp drops to 250° add sausages and smoke them, adding more coals as needed to maintain a temp 200° and flipping sausages occasionally, until they are red and firm throughout, about 2 hours. Add more hot coals and grill sausages over medium-hot fire until slightly charred; serve immediately with mustard. Alternatively, let smoked sausages come to room temp, chill for up to 3 days, and grill or pan-fry before serving.  Makes about 3 lbs.

Skinless Longanisa Sweet Cured No Casing Filipino Sausages (filipinofoodrecipes)

1 1/2 lb ground lean pork
1/2 lb ground pork fat


1 T kosher or table salt
1/2 c sugar
1 head of farlic, finely minced
3 T vinegar
1 T soy sauce
1 t ground pepper or coarsely ground peppercorn (Pamintang Buo)
1/4 t red food color


Mix the marinade together and add the ground meat. Knead to mix thoroughly and refrigerate overnight for meat to absorb the marinade. Portion about 3 T onto a 4″ x 2″ wax paper and roll into 4″ x  3/4″ logs, refrigerate. When ready to cook, fry the skinless longanisa in cooking oil using medium heat. Note: Though not traditional, you could use regular ground pepper instead of coarsely ground peppercorns if you hate biting into chunks of spicy peppercorns. No table and kosher salt? Use Iodized salt but do half of what the recipe is calling for.

Polish White Kiełbasa Sausage (easterneuropeanfood)

14 feet hog casings, rinsed 3 times
4 lbs boneless, well-marbled pork shoulder
1/2 c cold water
2 cloves garlic, crushed in press
4 t salt
1 t black pepper
1 t leaf marjoram

After rinsing hog casings, store in refrigerator until ready to use. In a small bowl, mix water, garlic, salt, pepper and marjoram and set aside. Cold meat grinds more easily, so keep the meat refrigerated until ready to grind. Grind the meat in a hand-cranked or electric grinder, using the medium plate. Place meat in large bowl. Combine water-spice mix with meat until thoroughly incorporated. To make sure the seasonings are just right, fry a small patty and taste. Store the ground meat mix in the refrigerator for at least 2 hours or overnight before stuffing. Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with cooking spray. Slip the other end of the casing over the mouth of the funnel, making sure it is not twisted and the opening is centered around the funnel. Continue to push remainder of casing up onto funnel until you have reached the knot. Begin to force the meat into the stuffer with one hand while using the other hand to control the thickness of the sausage as it is extruded. Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. Be careful you don’t over stuff or the casing will burst. Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 5 – 6″ intervals to make links. Store refrigerated and covered up to 2 days until ready to cook. Before cooking, prick sausage along the length of the link to allow air bubbles to escape. Otherwise they will explode in the cooking water. Place sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 30 min or until internal temp reaches 168 – 174 F. You can then brown it in a 350 F oven or in a pan for 15 – 20 min or grill it for 4 -6 min per side, if desired. Freeze uncooked or cooked sausage for up to 6 months. Yield: 4 lbs.

Montreal Style Smoked Kielbasa (recipezazz)

2 lbs ground pork
1 lb pork tenderloin (lean, diced into 1/2″ pieces)
5 t iIodine free Montreal Steak Spice
2 t garlic powder
2 t Instacure #1
1 t cayenne pepper (opt)
1/2 t ground black pepper
1/2 t hickory liquid smoke
2 feet kielbasa casings (can use salami casings)

Prepare casings as per package directions.  Mix together the remaining ingredients. Remove casings from water and pat dry with a clean cloth. Stuff the  casings with the meat mix. Tie in the middle and both ends tightly with butcher’s twine. Place in smoker and smoke at 250 F for 2 hours or until meat thermometer reads 165 F. Refrigerate until cooled completely.

Pepperoni (infobarrel)


1 lb lean ground beef or 1/2 ground beef and 1/2 venison
1 1/2 level t Morton’s Tender Quick Salt
1 t liquid smoke
1/2 t fresh ground pepper
1/2 t mustard seed
1/2 t fennel seed, sightly crushed
1/4 t crushed red pepper
1/4 t anise seed
1/4 t garlic powder
1/4 t onion powder

Combine all ingredients, mixing very well, until well blended. Shape into slender rolls about 1 1/2″ in diameter. Wrap in plastic wrap or foil. Refrigerate overnight to cure. Unwrap rolls and place on broiler pan with rack. Bake at 325 F for 50 – 60 min or until a meat thermometer inserted in center of roll reads 160 degrees. Store wrapped in refrigerator, to use in 3 – 5 days or freeze for later use. Note: Pepperoni won’t be red because no coloring is added. If you want it to be more red add coloring, just 1 or 2 drops will do.

Donair Sausages (docaitta)

400g lean beef
400g lamb (can sub beef)
125 g beef suet (fat)
3 t dried oregano
2 t garlic powder
2 t onion powder
1 1/2 t salt
1 1/2 t dried basil
1 t dried thyme
1 t dried rosemary
1 t cracked black pepper
1/2 t cayenne pepper

Cube the fat and meat into 1” pieces. Grind with the coarse plate of your grinder. Add the remaining ingredients and knead together with your hands. Stuff the sausage into casings and twist into 8” links. To cook, cut the sausages apart, and place into a frying pan with a little water and oil. Bring to a boil. As the water boils the sausage cooks. Make sure to flip the sausage, and pierce them with a fork a few times. Once the water evaporates, the sausages will brown. Makes 8 sausages, 8” long


Cabbage and Pork Sausage – Tripp Sausage (food)

1 T white pepper
1 t ground ginger
2 1⁄2 T sage
2 t ground nutmeg
1 T thyme
1 T cayenne pepper
5 T salt
1 onion, peeled and chopped
3 1⁄2 lbs cabbage, cored
10 lbs pork butt, de-boned and cubed

To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Boil the cabbage until tender.
Drain and cool. Grind cooked cabbage with the onion and meat. Add remaining ingredients. Fill the casings and make links by twisting the sausage where you wish the links to be. 4″ is a good size for a regular serving, smaller links may be made for appetizer servings. Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer. Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and meat is thoroughly cooked, approximately 15 min. Drain and let rest for about 15 min before slicing; serve while warm.

Homemade Sausage (myfridgefood)

1 lb ground turkey, chicken, beef or pork
3/4 t salt
1/2 t pepper
1 1/2 t oregano
1 1/2 t sage
3/4 t dried minced garlic

Blend ingredients well by hand. Cook as you would cook store bought raw sausage (for example, form into 6 patties and fry on medium-high heat for 4 – 5 min per side). This recipe is optimized for turkey or chicken sausage; if you choose to make pork or beef, you might want to try experimenting with variations on the ingredients. Try adding 1 t – 1 T maple syrup into your ground pork, for instance, or 1 t – 1 T Worcestershire sauce to your ground beef.

Creole Breakfast Sausage (creolecontessa)

1 lb ground pork or ground turkey
1/2 c white onion
3 cloves roasted garlic
2 T ice water
1 T sage, fresh, minced
1 T creole seasonings
1/2 T black pepper
1/2 T garlic powder
1/2 T onion powder
1 t chili powder
1 t brown sugar
1/2 t cayenne pepper (opt)
3 T extra virgin olive oil, divided

Mix seasoning blend and set aside. Add about 1 T olive oil to a pan over medium heat, add onion and saute for about 5 min, add garlic, 1 T seasoning blend and saute 1 min more. Allow veggies to cool completely. In a large bowl add remaining seasonings, meat, sage, water and cooled veggies. Mix well, cover and allow to chill in the refrigerator for about 8 hours, preferably overnight. Form meat into patties using a 1/4 c measuring cup. Add about 2 T olive oil to pan over medium heat, add patties in batches and cook about 5-6 minutes per side. Makes 4.

Pepperoni (grouprecipes)

2 lbs ground beef
1 T cure(ie Tenderquick or other sausage/meat cures or msg can be subbed, as well)
2 t liquid smoke
2 t peppercorns
1 t mustard seeds
1 t fennel seeds
1/4 t red pepper flakes
1/4 – 1/2 t cayenne(sub paprika for a less spicy sausage)
1/4 t anise seeds
1/4 t cumin
1/2 t dried thyme
1/2 t dried oregano

In mortar and pestle or small coffee grinder, combine peppercorns, mustard seeds, fennel seeds, red pepper flakes, anise seeds, thyme and oregano and grind coarsely. In large bowl, add liquid smoke, cumin, cure and seed blend to ground meat. Mix thoroughly with hands or with dough hook on a stand mixer, until combined. Let rest refrigerated at least 8 hours. Form mix into thin “snakes’ about 6” long. Dehydrate at 160 degrees for about 12 hours. Or, bake at 300 on wire rack over cookie sheet, for about 3 hours. Sausage should have dry, tough outside and a uniform, slightly moist inside. This recipe can also be formed into logs if baking in the oven, but baking time will increase by a couple of hours.

Green Chile Chicken Sausages (grist)

3 1/2 lbs boneless, skinless chicken thighs, cubed
1 1/2 lbs pork belly, diced into 1″ pieces
3 T kosher salt
1 t freshly ground black pepper
1 1/2 t garlic
1 t cumin
4 T chopped cilantro
3/4 c chopped, roasted mild green chiles like Poblano or Hatch
1/4 c tequila
1/4 c olive oil
10′ hog casings (opt)

Combine the chicken, pork belly, salt, pepper, garlic, cilantro and chiles. Refrigerate until ready to grind. Using a meat grinder, thoroughly grind the mix into a bowl. With a sturdy wooden spoon, mix the ground meat until it is uniform in appearance. Add the tequila and oil, and mix to distribute it evenly. Form the sausage into patties or stuff it into casings and twist into 8″ links. Refrigerate or freeze until ready to cook.