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Sausage Recipes Index
Pork Tenderloin (Cryovac) Fillets
Simple All Pork Sausage Recipe
Ingredients:
5# - Coarse ground pork butt or tenderloin
3 tsp. - Fennel seed
3 tsp. - Cumin, ground
2 tsp. - White pepper
1 1/2 tsp. - Sage leaves, ground
5 - Garlic cloves, pressed or finely diced
3 tsp. - Salt
1 cup - White wine
Preparation:
Combine all
ingredients, mix well and stuff into hog casings or make patties.
For pizzas, save in bulk. Pinch bite-sized pieces of raw sausage from the batch
and add as the final topping to your pizza before baking.
Enough for 10 - 8 oz. links or 20 - 4 oz. links.
Hot
Italian Sausage Recipe
(Same recipe as above,
except, with "hot" seasonings added)
Ingredients:
5# - Coarse ground pork butt or tenderloin
3 tsp. - Fennel seed
3 tsp. - Cumin, ground
2 tsp. - Red pepper flakes (seeds)
2 tsp. - Cayenne pepper
1 1/2 tsp. - Sage leaves, ground
5 - Garlic cloves, pressed or finely diced
3 tsp. - Salt
1 cup - White wine
Preparation:
Combine all
ingredients, mix well and stuff into hog casings or make patties.
For pizzas, save in bulk. Pinch bite-sized pieces of raw sausage from the batch
and add as the final topping to your pizza before baking.
Enough for 10 - 8 oz. links or 20 - 4 oz. links.
Sweet Italian Sausage Recipe (Small Portion)
Ingredients:
1# -
Coarse ground pork butt or tenderloin
1/2 tbsp. -
Coarse Salt
1/4 tbsp. -
Ground black pepper
1/4 tbsp. - Fennel seeds or anise seeds
1/2 tbsp. - Chopped parsley
Preparation:
Combine all
ingredients, mix well and stuff into hog casings or make patties.
For pizzas, save in bulk. Pinch bite-sized pieces of raw sausage from the batch
and add as the final topping to your pizza before baking.
Enough for 2 - 8 oz. links or 4 - 4 oz. links.
Quick Beef Sausage Recipe
Ingredients:
1# - Lean ground beef, chuck or round cut
1/4 tsp. - Baking soda
1/4 cup - Beef stock
2 - Garlic cloves, minced
1/4 tsp. - Thyme
1/8 tsp. - Allspice, ground
1/8 tsp. - Cloves (spice), ground
Preparation:
Combine baking soda and stock in a bowl until dissolved.
Add remaining
ingredients and salt and pepper to taste. Knead with your hands until well
blended.
With hands rinsed in cold water, form mixture into 8 compact sausages
about 3 inch long and 1-1/2 inch thick.
If desired, cover and refrigerate until
ready to serve, up to 24 hours.
Grill or broil
sausages 4 inches from heat source about 5 minutes, or longer if desired.
For pizzas, save in bulk. Pinch bite-sized pieces of raw sausage from the batch
and add as the final topping to your pizza before baking.
Enough for 8 - 2 oz. links.
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