A few sausage recipes

[Tossin]

Here are a few of the recipes I've developed.

A few notes about making sausage. You want everything cold and clean. I typically buy a pork butt as it has enough fat into it. Ideally, you want a 20-30% fat content so things don't dry out while cooking. If you think you don't have enough fat, hit your butcher up for some pork fat. Before grinding, I cut it up into ~1 in cubes, place in the freezer for 1 hour and then grind. That little bit of freeze time firms the meat up to help with the grinding process. I also place the grinder attachment in the freezer before use.

I use real animal casings. They're cheaper and easier to work with. I used collagen casings once and they were a royal pain the butt (and don't provide the same "bite" as animal casings do. If there are questions about packing the sausage into the casings, I'm happy to answer them.

Knackwurst

• 1 lb beef (chuck 80/20)
• 2 lb pork (well marbled)
• 2/3 tsp Pink Salt
• 1.5 T kosher Salt
• 1.5 t black pepper
• ½ C milk powder
• 2 cloves garlic, minced
• 2 tsp Hungarian paprika
• 1.5 tsp red pepper
• ¾ tsp mace
• ¼ tsp allspice
• ¼ tsp ground coriander
• 1 C water

1. Grind meat
2. Mix in remaining ingredients
3. Emulsify (mix by hand or using mixer) until uniform and sticky
4. Fry a small patty and adjust flavor as needed
5. Refrigerate for 1-2 hours
6. Stuff into hog casings
7. Let dry at room temp (or fridge) for 1-2 hours
8. Smoke until internal temp reaches 150 (I used equal mix of hickory and cherry)
9. Shock in ice cold water and refrigerate/freeze until use.


Southwestern-style turkey Sausage

This works really well in eggs and would do well in a chili, I'd think. I don't put this in casings.

• Ground Turkey 3 lb
• Chili powder 1 T
• Ancho chili powder 1 t
• Kosher salt 3 t
• Cumin 2 t
• Fresh ground pepper 2 t
• Onion powder 1 t
• Roasted jalapeno (fine dice) 1
• Sweet bell pepper (fine dice) ½
• Garlic (minced) 6 cloves
• Red wine vinegar 2 tsp
• Lime juice 2 T

1. Mix well.
2. Store in fridge for a few hours.
3. Cook or freeze.

Maple Breakfast sausage

I use this as bulk, too (partly because I don't have sheep casings on hand yet). It's easy enough to hand form the patties and fry them up in a pan. You can buy pre-ground pork if you don't have a grinder at home.

• 3 pounds ground pork
• 3.5 T Maple Syrup
• 1 T salt
• 1 T + 1 t Rubbed Sage
• ¾ t fresh ground white (or black) pepper
• 2 T Maple Sugar (if using regular sugar, increase amount of Maple Syrup)
• ½ t red pepper flakes

1. Mix ingredients well.
2. Store in fridge O/N to meld flavors.
3. Hand form patties and cook (or package and freeze)

[NeedSpeed]

Where do you get the casings? Online or can you find them local?

[Tossin]

Originally Posted by NeedSpeed

Where do you get the casings? Online or can you find them local?

I typically order from Butcher and Packer or The Sausage Maker.

I used 32/35 mm hog casings for the Knackwurst. I think The Sausage Maker has a pack that will do 50 pounds of sausage for ~10. That may be your best bet to start with. I order enough to do 150 lbs, but it's salted and has an indefinite shelf life when refrigerated.

The next one on my list is all beef hotdogs for my Daughter's upcoming birthday party.

[NeedSpeed]