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Bob Cole
Posted on Tuesday, May 15, 2001 - 07:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Anybody make their own sausages?
I am getting the Mrs. a sausage making attachment for her kitchenaid mixer and I'd appreciate any tried and true home made sausage recipes.

Connie Hargrove
Posted on Tuesday, May 15, 2001 - 11:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bob, I've been making my own sausage on and off for seven or eight years and use the big Kitchen Aid mixer model K5SS, with attachments. It does fine stuffing, but lacks some ump when it comes to grinding. The local grocery store will do the grinding if asked, usually free. I buy pork sholder and cut into chunks and partially freeze before grinding. You'll be miles ahead to buy "The Sausage-Making Cookbook" by Jerry Predika ISBN 0-8117-1693-7 published by Stackpole Books, Cameron and Kelker streets, P.O. Box 1831, Harrisburg, PA 17105....$14.95
This book is 178 pages of pure sausage recipes and a short section of jerky recipes. You'll want to find a local butcher store to buy hog casings to stuff, buy by the "hank". You're in for some work, but mighty fine eating.
Atlanta, GA.

Bob Cole
Posted on Thursday, May 17, 2001 - 11:56 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for the book reference, Connie, My Mrs. loves a good cookbook. I'll have to get her that one, for her use, of course :)

My butcher will grind the meat, and he does sell casings fairly inexpensively. Thanks for the tip on the grinding, those attachments for the kitchenaid aren't cheap and I appreciate the heads-up on saving the $ there. Why buy if it doesn't grind, I'll just let him do the grinding and I'll get the stuffing attachment.

Have you got any favorite recipes you may want to share?

Connie Hargrove
Posted on Thursday, May 17, 2001 - 10:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bob, My wife (the hop head of the family) and I enjoy "hot" foods. My favorites are anything with a buncha flavor and rather spicey hot. Therefore "Andouille and Chorizo Sausage" are my favorits. You'll have to experiment with the peppers (chile powder in this case) to get what you want. Homemade Link Chorizo Sausage:
Sausage casings(enough for 20 four inch links).
2 pounds pork
10 ounces pork or beef fat
1 large onion, finely chopped
6 cloves garlic, minced or mashed (we like more)
1 can pimientos (4 oz)
2 ounces chile powder (1/4 cup) or more to taste
1/2 cup vinegar (optional)
1/4 cup brandy or tequila
1 tsp freshly ground black pepper
1 tsp cinnamon
1 1/2 tsp ground cumin
2 1/2 tsp salt

soak the casings in warm water for 3 or 4 hours then rinse them in running water (put one end over the end of the faucet and let the water run through. It's a good idea to run a cup of vinegar through the casings, so the sausage will keep longer. grind pork through the course blade of food grinder. Finely dice the fat, don't grind the fat.Add other ingreidents. For hotter add more chile powder, sometimes I add other hot peppers. 2 ounces makes mild! Suitable for old women, children and dogs. Mix all ingredients thoroughly. Cut prepard casings in 4 foot lengths for easier handling. Tie one end press out all air and thread onto stuffing tube, tie every 4 inches as it fills. Hang sausages to dry in a cool breezy location or with a fan blowing on them for 24 hours. They should then keep several weeks refrigerated. I perfer to age my mixed ingredients over night in the fridge instead of hanging to dry. I stuff and freeze. I also make 10 to 20 pounds at a time. Your mixer will probably do the grinding, but it will complain and heat up shortening its life.
As you can see the recipes are rather involved and drawn out, but like anything, it's easy one step at a time. Don't think this is a one woman job, be prepard to help especially with the operation of "stuffing".
Have a local book store order that book, you'll be surprised at all the variations and different ingredients lamb, pork, beef, blood, etc.
Just wait till you bite into one of these fresh from the grill a cold homebrew in hand, man!
Atlanta, GA

Bob Cole
Posted on Monday, May 21, 2001 - 02:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've had a busy few days and just now got back to the forum.
Wow, that sounds damn good.
Exactly what I was looking for. I'm going to the butcher TODAY!
I spent just under a year in Cabo and love Choriz.
It is fantastic with some fresh eggs and coffee. A breakfast that stays with you all day.

Man, you've got my tastebuds salivating. Thank you very much.
(BTW:the Mrs. has been looking online for the book)

Paul Erbe
Posted on Tuesday, May 22, 2001 - 11:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bob - replace the coffee with a good Mexican Lager and I will join you for breakfast.

Posted on Monday, June 18, 2001 - 03:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)


I just made some of your sausage and it was great! I just made patties out of it after letting it sit in a bowl in the fridge overnight and the flavors seemed to blend well. I didn't have any peppers on hand so I did without. Without the peppers it was fairly mild and my 4-year old daughter even liked it.

Next time I'll make them with some heat (or perhaps a portion of it so my kids can eat them too).

BTW, I went with the tequilla rather than the brandy.

Posted on Monday, June 18, 2001 - 03:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Oops, that should have been addressed to Connie. Way to go Connie!

Posted on Thursday, June 28, 2001 - 11:55 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

more sausage recipes and stuff
I hope this link works.
Atlanta, Ga

Posted on Monday, July 16, 2001 - 05:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)


Here are a few sausage recipes that I was experimenting with while overseas. Sorry I donít have exact measurements, most of this is from memory. The amounts where usually a tsp or tbls per pound of meat. All of these were stuffed in casings. Throw it on a bun and instant cheese steak.

Sausage Marsala
I have used this with turkey, pork and beef. Cut up dried Porcini mushroom into small pieces and soak in Marsala Fine a couple of hours. Mix the mushrooms and leftover Marsala into fresh ground meat along with salt and fresh cracked black pepper. Optional are pan roasted Pino nuts or pistachios.
These where best used within 24 hours and did not freeze well.

Smoked Turkey
Cut up a boneless turkey and grind it coarse. This stuff is slicker than snot on a doorknob so using a little cooked instant rice as filler makes it easier to work with. Mix in salt, and cracked black pepper.
Hot smoke them with almond and hickory wood.
(Warning: Cold smoking sausage has a botulism risk associated with it.)

Spiced Pork Sausage.
Grind a pork butt roast and add a little olive oil. Add fennel seeds and crushed red (hot) pepper to your taste and of course salt and cracked black pepper. Sometimes I add crushed Coriander seeds to this. The spices come out better after a day or two in the refrigerator.

Sigonella Cheese Steak
I was also experimenting with a dehydrator while making sausage. Dehydrate some pre-grated mozzarella and diced onions. If you like bell peppers they work well too. Grind some sirloin beef and add the dehydrated cheese and onions along with salt and pepper. When you cook these the steam from the meat reconstitutes the dehydrated ingredients.


Joe DiBenedetti
Junior Member
Username: Docwino

Post Number: 63
Registered: 01-2005
Posted on Sunday, March 13, 2005 - 12:13 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Boy has this post been inactive for a while. Being a third generation basment sausage maker here's the standard family recipe for italian sausage.
10 lbs ground pork
1/2 to 3/4 lb salt pork, depending on how lean your pork is
10 Tbl fennel seeds
6 to 10 crushed bay leafs
5 Tbl dried parsley
10 to 15 cloves crushed garlic
1/2 tea crushed red pepper
5 tea salt
1/4 tea black pepper
1/2 cup red wine
1 Tbl potassium nitrate Saltpeter mixed in with the wine if you want to retain color, but not necessary.
Mix all ingredience and let sit in the frig overnight to marry. Case the next day.
If you live in a cool dry climate you can coat the links with flower and hang them in the attic or basement. Every day or two re-coat with flower to absorb the moisture and in about a month or so you have mini salamis, unless you have a slami tube for your mixer. Then you can make the real deal.

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