sausage recipes

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by d1, Jul 4, 2011.

  1. d1

    d1 Chillin' With My Peeps

    438
    0
    139
    May 9, 2009
    Saucier,Ms.
    ok so I have some left over goat and the grinder is still plugged up,I want to make fresh sausage,I need your recipe
     
  2. BettyR

    BettyR Chillin' With My Peeps

    1,834
    30
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    Mar 1, 2008
    Texas Gulf Coast
    These are my favorite recipes.

    Breakfast Sausage

    Ingredients
    · 2 teaspoons dried sage
    · 2 teaspoons salt
    · 1 teaspoon ground black pepper
    · 1/4 teaspoon dried marjoram
    · 1 tablespoon brown sugar
    · 1/8 teaspoon crushed red pepper flakes
    · 1 pinch ground nutmeg
    · 2 pounds ground pork
    Directions
    1. In a small, bowl; combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
    2. Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
    3. Sauté the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).

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    Smoked Sausage

    5 lbs. boneless pork butt (Untrimmed)
    2 tablespoons salt
    2 tablespoons garlic granules
    1 tablespoon paprika
    1 teaspoon cayenne pepper
    1 teaspoon black pepper, table grind
    1/4 teaspoon ground sage
    1/4 teaspoon ground thyme
    1/2 cup cold water

    5-6 ft. 33-36MM hog casings

    1. For sausage links, rinse the casings thoroughly in cold water, then place in luke-warm water prior to filling with the sausage mixture.
    2. Grind meat one time through coarse 3/8" or 1/2" plate.
    3. Combine ground meat with remaining ingredients; mix/knead well.
    4. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed.
    5. Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process. Continue until the entire casing is filled.
    6. Form 4" sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction until done.

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