Homemade sausage

[jsolomon]

As a follow up to Meat Grinders I would like some recipes for sausages.

The things I have easy access to are beef and pork and chicken. My inclination would be for beef and/or pork sausage. Cased or not.

Thanks in advance!

[Katherine]

Chicken dark meat makes great sausage. Debone, grind the meat and fat (but not the skin) coarsely. Season with salt (about 1 teaspoon per pound of meat) and black pepper, crushed garlic, red pepper, rosemary, etc, to taste.

[Carolyn Tillie]

I always make sausage from my Nebraska venison supplier. Every few months, I get a shipment and will grind some up for sausage.

I usually add 50% fatty pork, lest it be too dry. For seasoning, I do the *very* California thing of soaking dried cherries in cognac to add to the mix. Seasoning includes juniper berries, and tons of fresh herbs (thyme, sage, parsley).

I don't have an exact recipe but enjoy tweaking them each time.

[markf424]

These are great. Anyone who cures sausages, please share as well if you're so inclined. As soon as I get back to Austin, I'm going to have to make up some tasty links.

[woodburner]

These places will keep you plenty busy.

Jack Schmidling

Sausagemania

Len Poli

Jerry Fowler

750 Sausage Recipes

woodburner

Edited January 4, 2004 by woodburner (log)

[ianeccleston]

I made my first sausages ever last weekend. Italian sausage out of the Zuni Cafe cookbook (worth making, but not too different than other Italian sausage recipes) and a tasty thai chicken sausage - juicy, spicy, mmm mm good.

I "brined" the whole, deskinned chicken legs in fish sauce for a day, then took the meat off the bone, removing the really tough tendons.

I then cut the chicken up into cubes and tossed with 1 Tb. red curry paste. I chilled it almost to frozen, mixed in a handful of chopped mint and cilantro then ground and stuffed them. A day later, I served them with a squeeze of lime, some tamarind ketchup, an asian pear salad and jasmine rice plus a more fresh herbs. They came out great! I was suprised by how juicy they were - chicken sausages can be quite dry. I think the key was the brining.

Next time, I think I'll try a chicken larp version - fish sauce, shallot, lime juice, etc. I'll then poach them and serve warm with rice.

Anyone else have chicken sausage experience? Or better yet, smoking home-made sausages?