Steve’s 9 Sausage Recipes Using Duck, Goose, Turkey and other Poultry
Sausage stuffer provides a convenient way to make a delicious sausage at home. It also gives you a pleasant feeling about serving your family since its process involves a quick and easy procedure.
If you are lucky to have any in your kitchen, we have prepared a list of the sausage recipes on Duck, Goose, Turkey and other Poultry categories to help you to make homemade sausage out of your kill.
Homemade Sheboygan Brats
Ingredients
3 pounds Turkey, Goose or Duck
2 Teaspoons White Pepper flakes
Salt: 2 Teaspoons
2 Teaspoons Garlic, minced (optional)
1 Teaspoon dried Marjoram
1 Teaspoon ground Ginger
1/2 freshly ground Nutmeg
Ground Allspice: 1/2 Teaspoon
1/2 pound Pork Fatback
Directions
Cut the meat into chunks and chill thoroughly. It helps to keep the meat partially frozen to prevent the fat from smearing.
Mix the remaining ingredients and combine them with the meat and the fat in a bowl. Refrigerate the meat mixture for at least one hour.
Grind the mixture in small batches.
Soak the sausage casings in hot water for at least 10 minutes and then press it onto the sausage stuffer’s tube. Put the meat mixture into the stuffer and run to make links.
Hang your links for an hour to dry. Once your connections are ready, you can cook them or refrigerate for future use.
Meanwhile, mix the remaining ingredients thoroughly. When your meat and fat is ready, combine it the seasonings.
Use your clean hands to mix them thoroughly. Before grinding, let this mixture rest in a fridge for another one hour or overnight.
Take some hog casings and set in a bowl containing warm water.
Mix cream, sage, eggs and lemon zest in another bowl and put in the fridge for about 30-45 minutes. Add this spices into the meat and mix them well using your hands.
Grind through your meat to obtain a fine texture; you can use a meat grinder or food processor.
Put the sausage meat into your stuffer. Dress your hog casings and start making the links (about 6 inches)
Once done, keep your sausage in the fridge for about 2 hours or overnight if you want.
Cooking Tips
The traditional method of cooking German Bockwurst sausages is by steaming them to about 70 degrees Celsius of the internal temperature.
Mix the duck meat with the pork belly and grind them using the grinder.
Knead the seasonings through it evenly. Put the meat mixture in a stuffer to make links. Once done, hang the sausage and let them dry.
Fry the sausage over medium heat until they turn golden brown in butter.
Serve with orange segments and shaved fennel.
Duck Sausages, Hunter’s Style
Ingredients
4 pounds Duck or Goose meat
2 pounds fatty Pork shoulder
Salt: 2 Teaspoons
2 Tablespoons fresh Sage, chopped
2 Teaspoons Caraway seed
1 Tablespoon ground Black Pepper
1.2 cup Ice Water
1/2 cup Malty Beer
Hog Casings
Preparation
When done, mix the meat and fat with salt and combine them with all the dry spices.
Grind the meat mixture and let them rest in a freezer for at least one hour. It is important to grind the meat twice.
Prepare some hog casing by soaking them in warm water. Freeze the meat and fat for around one hour.
Once everything is excellent and set, stuff the sausage into casings to make a continuous coil and pull off links to your preferred sizes (6-8 inches). Be sure to check for air pockets in the rings and remove them. You can use sausage pricker to puncture the air pockets.
Once done, hang your links for about 1-2 hours. After they have dried, keep them in a fridge until needed
Polish Duck Sausages
Ingredients
4 pounds Duck or Goose meat
2 pounds fatty Pork shoulder
2 Tablespoons Garlic, minced
Salt: 2 Teaspoons
2 Teaspoons ground mustard
2 Teaspoons Caraway seeds
1 Tablespoons fresh ground Black Pepper
1 cup Red Wine, chilled
1/2 cup fresh Oregano
Hog Casings
Directions
Chop the meat and fat into chunks and freeze them for about one hour.
Mix the salts with the remaining ingredients except for the wine and caraway seeds and combine them with meat and fat and let them rest in the fridge for another hour.
Take some hog casings and set them in a bowl containing warm water.
Meanwhile, grind the meat and fat twice to have a fine texture. Freeze the meat mixture for 30-45 minutes in the fridge.
Add caraway and wine to the mixture and mix gently but thoroughly using a Kitchenaid for about 60-90 seconds.
Once done, stuff the sausage into casings using your stuffer. It is good to fill the whole housing before start making links.
Hang the sausage for about 4-5 hours. Check for any stubborn air pockets and punch them with either a needle if found.
Once the sausages have dried, keep them in a fridge until needed.
Toulouse Sausage With Duck or Goose
Ingredients
3 pounds Duck or Goose meat
1 1/2 pounds fatty Pork belly or Pork shoulder
2 Tablespoons Salt
2 Tablespoons fresh Garlic, chopped
Ground Black Pepper: 2 Tablespoons
1 Teaspoon Nutmeg, freshly grated
1/2 cup White Wine, chilled
Hog Casings
Instruction
Cut the meat and fat into about 1-inch chunks, then add the Garlic and all the spices to the meat and fat.
Put the meat and fat in a freezer and chill them for at least one hour.
Grind through your meat until obtaining a fine texture.
Add the wine and mix for about 60-90 seconds.
After mixing them well, put back in the fridge for about 30-40 minutes.
Meanwhile, set some hog casings in a bowl containing warm water.
Once everything is done, stuff the sausage into the casings making 6-8 inch size links.
Hang the sausage until they dried. Put in the fridge until needed.
Smoked Canada Goose Sausage
Ingredients
2 pounds Goose meat
1 pound Pork Backfat
2 Tablespoon fresh Rosemary, minced
4 Cloves Garlic, minced
1 Teaspoon dried Marjoram
1 pound fatty Pork belly
Salt: 1 Teaspoon
1 Teaspoon Mustard Powder
1/4 cup Red Wine or Ice Water
1/4 Coriander
Method
Grind up the meat together with the pork fat at least two times. Toss in pepper, rosemary, marjoram, garlic, and salt. Mix them well.
Freeze the mixture for about one hour. As you wait for your meat to be cold, soak hog casings in warm water.
Put the meat mixture into a large bowl and add the wine and mix them thoroughly up to one minute.
Keep the meat back in the fridge for about 30-45 minutes as you set the stuffer ready.
Once everything is done, stuff the meat making links of your desired shapes. When you are done, hang for at least an hour in a cold room and let it dry off.
Once they have dried, they are ready to cook, or you can put them in a fridge until needed.
Duck Mortadella Sausage
Ingredient
3 pounds Duck Meat
1/2 pounds Duck skin
1/4 pounds Duck fat, rendered
1/2 Teaspoon Black Pepper
Teaspoon Paprika smoked: 1/2 Teaspoon
1/2 cup dry Milk Powder
1 Tablespoon Salt
Garlic Powder: 1 Teaspoon
1 Teaspoon dried Marjoram
2 Teaspoons sweet Paprika
2 Teaspoons ground Coriander
Hog Casings
Preparation
Soak some hog casings in a bowl of warm water. Once they are soft, run water through the casings to check for leaks.
Chop the meat and the skin into chunks so that they are easy to grind. Once done, mix them and freeze it in a freezer for about one hour.
Grind the mixture until obtaining fine texture. Combine the meat mixture with the remaining spices.
Put the mixture into the sausage stuffer and stuff your casings. Run the stuffer as you tie off links at whatever interval you want (preferably 6-8 inches size).
Once you complete, hang your sausages in a cool place and let them dry for about 4-5 hours.
Take some hog casings and soak them in a bowl of warm water.
Chop the meat and fat into chunks, mix the salt, and keep it in a fridge for an hour or overnight if you like. This helps the flesh to bind.
When you are ready to grind your meat, add fennel seeds and black pepper to the meat and mix them well with your clean hands. Once done, rub the meat to fine texture.
Chill the meat for another 30-45 minutes. Add the wine and lemon zest to the meat and mix thoroughly using KitchenAid for about 60-90 seconds.
Once the mixture bind well, put them back in the fridge and let them rest for around 30 minutes.
Hang the sausages in a cool place for an hour or overnight in a refrigerator. Check for air pockets and use a sterilized needle to punch them.
After the sausages have dried a bit, keep them in the fridge until needed.
Making sausage recipes using a sausage stuffer is even fun and easy. Get your favorite recipe above and enjoy making your sausage.
If you want to make a sausage, your kitchen will need to shine with some few tools. One of the must-have tools is a sausage stuffer.
There is a variety of them available in the market ranging from the most common manual ones to electric-operated ones with tons of amazing features.
If you are lucky to have any in your kitchen, we have prepared a list of the sausage recipes on Wild Boar or Pork categories to help you to make homemade sausage out of your kill.
Sweet Italian Sausage
Ingredients
Wild Boar or Pork : 3 pounds of ground
Red Wine Vinegar (optional) : 3 Tablespoons
Brown Sugar: 2 Tablespoon
2 Teaspoons freshly crushed Black Pepper flakes
2 Teaspoon Smoked Paprika
Garlic Powder: 2 Teaspoon
Onion Powder: 1 Tablespoon
1 Tablespoon ground Fennel
Dried Oregano Leaves: 1 Teaspoon
1 Teaspoon dried Thyme Leaves
Salt: 1 Tablespoon
Hog Casings
Directions
Place all the seasonings together in a bowl and mix them (sugar, pepper, paprika, garlic powder, onion powder, fennel, oregano, thyme, and salt).
Combine the pork, red wine vinegar and the seasoning in a mixing bowl and mix them thoroughly to ensure that all the spices are evenly distributed into the ground pork.
Divide the sausage into portions and freeze them before stuffing. Set the casings to the stuffer.
Add the meat mixture to the stuffer and start making links, 6-8 inches.
Once done with everything, hang your links in a cool place. After they have dried a bit, keep them in a fridge for at least 12 hours before cooking them.
Hot Italian Sausage
Ingredients
3 pounds of ground Wild Boar or Pork
2 Teaspoons Sugar
2 Teaspoons crushed Fennel Seeds
Dried Oregano: 2 Teaspoons
1 Tablespoon hot Paprika
1 Teaspoon Salt
1/2 Teaspoon Red Pepper Flakes
1/2 Ice Cup Water
Hog Casings
Method
Mix the pork in a bowl with the seasonings. Make sure they mix evenly thought the meet.
Freeze the mixture in the refrigerator for up to 3 days. Add the fennel seeds, red wine and ice water to the frozen dough and mix well with your clean hand.
Thread on a sausage stuffer hog casings. Put your sausage in the stuffer and run it to make the links.
When all the links are ready, hang them at room temperature for up to two hours to dry.
Cooking Tips
Check for any arising air pockets when making your links. Use a sausage pricker to pop any air pocket.
Portuguese Linguica Sausages
Ingredients
4 pounds ground Wild Boar meat or Pork shoulder
2 Teaspoons White Sugar
2 Teaspoons dried Oregano
Crushed Black Pepper: 2 Teaspoons
1 Teaspoon hot Paprika
Salt: 1 Teaspoon
1 pound Pork Fat
3/4 cup Portuguese Red Wine
1/2 Cup Dry Milk
Hog Casings
Instructions
Mix the rest of the ingredients well into your ground meat and refrigerate for three hours or overnight if you can.
Shape them into portions using sausage stuffer to make links. If done making the connections, spread them on a tray and refrigerate for up to three days.
Make sure you turn them daily to allow links to dry and cure.
Smoke the links for about four hours then they will be ready to be served.
Cooking Tips
Although including dry milk to your ingredients is optional, it can help the sausage to retain moisture while smoking.
Cajun Boudin Sausage
Ingredients
3 pounds ground Pork or Wild Boar
5 Garlic cloves, chopped
3 Tablespoons Cajun seasoning
2 Green Bell Peppers, chopped
White Rice, cooked: 2 cups
2 Teaspoons Salt
1 cup Onion, chopped
Green Onion, diced: 1 cup
1 Cup Parsley, chopped
1/2 pound Liver
1/2 pound Pork Fat
Hog Casings
Directions
Mix the pork, salt, liver, green bell pepper and fat with the onion and garlic in a large saucepan.
Add the Cajun seasonings and cover with water and bring to a simmer and cook gently until everything is tender for at least 2-3 hours.
Use a slotted spoon to remove the saucepan and allow it to cool while you stir the green onion and the cooked rice. Mix them well for at least 2-4 minutes so that to make the mixture more cohesive.
Shape the mixture into shapes using your sausage stuffer and fry them. Get a large pot of salted hot water, and add the sausage and cook gently until the sausage is spicy, firm and has plumped.
Then serve it immediately.
South African Boerewors
Ingredients
3 pounds grounded Pork or Wild Boar
2 Tablespoon Sea Salt
2 Teaspoons Brown Sugar
1 Teaspoon ground Black Pepper
1 pound Speck Fat
Ground Cloves: 1 Teaspoon
1/2 cup Brown Vinegar
1/2 pounds Wide Sausage Casings
1/4 cup Coriander seeds
27g ground Pimento
7g ground Nutmeg
Hog Casings
Instructions
In a large bowl, mix the pork, pepper, salt, coriander, cloves, pimento, and nutmeg. Add fat and mix them well.
Refrigerate for at least one hour, or you can leave them overnight if you can.
Prepare your stuffer for stuffing. Once you have stuffed all the sausage mixture, refrigerate your sausage overnight to make it accumulate flavor before cooking.
Cooking Tips
Boerewors is commonly cooked traditionally on the grill. The sausage takes 4-5 minutes on the first side until the sausage has a nice grill color. Flip them and cook on the second side for another 3-4 minutes until it is firm.
Once the sausage is ready, place them on a large platter and serve.
Herbed Wild Boar Sausage
Ingredients
4 pounds ground Wild Boar Meat
2 pounds crushed Pork shoulder
2 Teaspoons Sugar
1 Teaspoon Salt
1 Teaspoon Garlic powder
Dried Thyme: 1 Teaspoon
15g fresh Rosemary, minced
15g new Sage, minced
1/2 cup White Wine
1/4 cup Ice Water
Hog Casings
Directions
Freeze the meat in a freezer for about one hour.
Combine the ingredients (garlic, salt, and sugar) and mix them well and let them rest in a freed for about an hour.
Add wine and water to your meat and mix them gently but thoroughly for about 1-2 minutes. Once it blends well, stores them in a cool place, preferably in a fridge.
Set some hog casings in a bowl of hot water before using them, then stuff the sausage into casings to make links. Once you are through, hang your sausage for up to 5 hours.
Once they have dried, they are ready to be cooked or keep them in a fridge until needed.
Cooking Tips
If you choose to freeze the sausages after drying them, wait a day before doing it. It helps the sausages to tighten up and keep their shape in a deep-freeze.
In a large bowl, add the seasonings, garlic, and spices and mix the seasoning mixture with the meat and fat.
Freeze this mixture for about one hour until very firm. Take some hog casings and put them in a bowl of water for about 5-10 minutes before using them.
Stuff the sausage into the casings to form links for the batch. Hang the sausages in a cool place as long as they are still cold. Once they have dried, cook them and serve, or keep them in a fridge until needed.
Mazzafegati – Italian Liver Sausage
Ingredients
3 pounds ground Pork shoulder
5 Garlic Cloves, chopped
2 Teaspoons Salt
Sugar: 1 Tablespoon
1 pound ground Pork Liver
1 pound Pork Fat
1/2 cup Pine Nuts, toasted
1/2 cup Sweet White Wine
Hog Casings
Directions
Freeze the meet for an hour or so.
Mix all the spices with the meat except the wine, and you can use your clean hand to mix well. Once ready, let it rest in a fridge for about 30-45 minutes.
Add the wine and mix gently but thoroughly with your clean hand until it binds appropriately.
Once done, keep it back in the fridge for one hour.
Take some hog casings and set in a warm water bowl before using them.
Stuff the sausage into the stuffer and begin making links. Once done, hang al your sausage in a cool place for about 5-6 hours. If the sausage is warm out, hang for an hour.
Once they have dried, they are ready to cook.
Mexican Chorizo
Ingredient
2 pounds ground Pork
3 Garlic Cloves, minced
3 Tablespoons Cider Vinegar or White Wine
1 Tablespoon Salt
Mexican Oregano: 1 Teaspoon
1 Teaspoon (flat level) ground Coriander
Sweet Paprika: 1 Tablespoon
1 Teaspoon Smoked Paprika
1/2 Teaspoon ground Cloves
1/2 Teaspoon freshly ground Black Pepper
Instructions
Mix the meat in a large bowl with all the remaining ingredients until thoroughly blended. Cover the pan and let it rest in the refrigerator for at least one hour.
Stuff the sausage making links of about 6-inches. Refrigerate until needed to cook or freeze for future use.
In conclusion, making sausage is fun, and making them using a sausage stuffer is even fun and easy. Get your favorite recipe above and enjoy making your sausage.
If you missed our previous sausage recipes article “10 Sausage Recipes Using Venison, Beef, Lamb Or Goat”, you can check here.
1 TBSP Garlic powder or 2 tbsp. crisp chopped garlic
1 TBSP cumin
One TSP paprika
One TSP sage
One teaspoon thyme
One teaspoon basil
Two teaspoons of garlic powder
Directions
Soak Vienna casings in water to soften them and remove the added salt. Load the cases onto the Wiener Stuffer
After stuffing, let the Vienna hang and dry for 45 minutes at room temperature. You can let sausage dry for 45 minutes in low heat or 120 degrees in the smoker.
Do not try to use smoke because it would be wasted on wet Vienna.
Set the smoker to 160 to 170 degrees and smoke the sausage for 28 to 30 hours or until the point at which the inside temperature reaches 152 degrees Fahrenheit.
Homemade British Bangers
Ingredients
Cut 4 pounds of venison, pork or other meat into pieces.
Either 1 pound of pork fat cut into pieces.
36 grams of salt, about two tablespoons in addition to a teaspoon
Two teaspoons of dried thyme
Two teaspoons of white pepper
One teaspoon chopped sage
One teaspoon of mushroom powder (discretion)
Onion powder: 1One teaspoon
1/2 teaspoon mace
1/2 teaspoon nutmeg
One glass of coarsely ground oats, cereals or breadcrumbs
3/4 glass of malt beer
Pig housing
Directions
Get about 15 to 20 feet of hoard housing and load it with warm water. Make sure all your equipment is cold by solidifying the crushing plate and cutting edges and Pouring into the bowl for 30 minutes to 60 minutes.
The same applies to meat and fat. If everything is pleasant and refreshing, mix the meat and fat with every taste
Pound everything through a rough plate. Test the temperature of the mixture, make sure 35 degrees. Once the sausage is ground twice, test the heat again to make sure it is 35 degrees F or colder.
Chill the mixture and if it is sufficiently cool. Take it out and include the oats and lager. Mix and process all this now in a large container or bowl with your (perfect) hands for an active 2 minutes.
Fill the sausage freely in the links. Tie off one end of the loop you just made. Squeeze the links with both hands and roll the relationship between them a few times.
Move the curl down and repeat the process, this time rolling back a few times. Warm up to the point where you do all the curl.
Look at the ports that are likely to contain trapped air. Gently squeeze the connectors together to crush the air pockets and rotate the connectors to lock them in place.
This takes a while. Hang your links for at least 1 hour. Try not to give them a chance to solidify. Bangers are kept in the more relaxed for seven days and in the cooler for several years if you have a vacuum.
Venison Merguez Sausages
Ingredients
Whole cumin: Two teaspoons
Coriander seeds: Two teaspoons
2 teaspoons of fennel seeds
Paprika: Two teaspoons
Two tablespoons fit salt
One teaspoon of cayenne pepper
3-pound Sheep Bears, cut into 3/4-inch molds and evacuated from cartilage
1 pound of sheep, hamburger or lard, cut into 3/4-inch 3D shapes
Two tablespoons of naturally chopped garlic (about six medium cloves)
1/3 glass of Harissa
1/3 glass of ice water
Directions
Put the cumin, coriander and fennel seeds in a Cast Press pan over medium heat and toast until about 2 minutes.
Exchange on a zest processor and granulate to a fine powder. Put the bowl in a bowl and add paprika, salt and cayenne pepper.
Lay sheep and fat in an expanding bowl. Add swing mixture, garlic, and harissa. Fling meat and fat in flavors.
Put in the refrigerator until it is ready for mincing. Crush mixture by a meat processor, equipped with little pass-on, placed in a bowl in ice.
Using the paddle link of a standing mixer, mix at low speed for 1 minute.
Add water and mix to the point where the liquid is connected and the sausage is even and sticky about 1 minute more.
Frame a small sausage patty; Put the remaining sausage in the cooler. Cook patties in a small pan over medium heat until cooked through.
Taste and change the sausage spice, if it is essential. Fill sausage into sheep’s housing and turn it into 6-inch joints. Cook until cooked.
Light a stack loaded with coal.
At the point where all the coal is lit and surrounded by fiery black debris, you spill the fuels and spread them evenly over the entire surface of the carbon meal.
Raise the cooking grid, cover the flame grill and allow it to preheat for 5 minutes. Clean the grill and oil.
Medium-high direct heat barbecue to the point where the sausage registers 155-degrees F when a moment thermometer is embedded in the center of the joint.
Refuse from the grill, let rest for 5 minutes and serve.
Antelope Longaniza Sausage Recipe
Ingredients
3 1/2 pounds of gazelle or game
1/2 pound of pork
35 grams of legitimate salt
Three chopped green onions
25 grams of new rosemary chopped
12 grams of dark pepper broke
4 grams of ground allspice
40 grams of sweet pepper
1/4 glass of red wine vinegar
3/4 glass of red wine
Directions
Chill the meat to the point where it is relatively robust by placing it in the cooler for about an hour.
Take out some hoard cases and place them in a bowl of warm water. Minced meat (and lard, if used) in 1-inch lumps.
Take out a significant portion of the dark pepper. Why? You must insert them before the last merge.
As a result, the flavors remain larger and the sausage surface changes, which makes the food even more interesting.
The salt, whatever pepper, herbs, flavors, and green onions left over. Mix with the meat, mix well with your hands and rest for about 60 minutes in the fridge.
Through the meat processor, (you can use a nutrition processor after all other options have been exhausted, but you will not get an excellent surface), use the coarse kick bucket.
If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.
Return the mixture to the condenser for a further 30 minutes and then hammer the bucket onto the meat processor again with an excellent bump.
And it will give you a clean surface and will limit any cartilaginous bits. Add everything left over from the dark pepper, wine, and vinegar.
Then mix with either a Kitchenaid for 60-90 seconds or with your (flawless) hands, and it is essential to tie the sausage properly.
If it is well mixed, put it back in the refrigerator. Stuff the sausage in the casing.
Unwind the joints by pressing down the sausage and twisting it first in one bearing and then with the following bone.
Or, on the other hand, you could tie them with the butcher’s cord.
Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, swing for 60 minutes.
When they are a little dried, place the icebox until they are needed. They are kept in the refrigerator for at least seven days.
If the sausages are frosty, hold out for several days before doing so. This will take care of the sausages and help them keep their shape in the deep hold.
Sage and Juniper Venison Sausage
Ingredients
3 1/2 pounds of gazelle or game
1/2 pound of pork
35 grams of legitimate salt
Three chopped green onions
25 grams of chopped fresh rosemary
12 grams of dark pepper broke
4 grams of ground allspice
40 grams of sweet pepper
1/4 container of red wine vinegar
3/4 cup of red wine
Directions
Chill the meat to the point where it is relatively stable by placing it in the chiller for an hour or so. Take out some hoard cases and put them in a bowl of warm water.
Take out a significant portion of the dark pepper. Why? You must insert them before the last merge. As a result
The flavors remain larger, and the sausage surface changes which makes the food even more exciting then mix the salt, pepper, herbs, flavorings and green onions with the meat.
Granulate through your meat processor (you can use a nutritional processor if there is no other option
But you will not get a beautiful finish) by biting the coarse grain dust. If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.
Put the mixture back in the cooler for another 30 minutes and then hammer again with the exceptional bite into the meat processor. And it will give you a clean surface and will limit any cartilaginous bits.
Add everything left over from the dark pepper, wine, and vinegar. Mix at this time with a Kitchenaid either for 60-90 seconds or with your (flawless) hands. And it is essential to bind the sausage legitimately.
If it is well mixed, put it back in the fridge. Stuff the sausage in the casing. Unwind the joints by pressing the sausage down and bending
First in one direction and then with the following compound, then the other. Or you could tie her again with the butcher’s cord.
Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, swing for 60 minutes. When they are a little dried, place the fridge until they are needed.
You will stay in the fridge for no less than seven days. If you have the sausages cold, hold several days before doing so.
This will take care of the sausages and help them keep their shape in the deep hold
Thessaly Greek Sausage
Ingredients
4 pounds of sheep meat
1 pound of sheep fat
40 grams of kosher salt
20 grams of sugar
15 grams of cumin
10 grams of dark pepper
4 grams of dry oregano
5 grams allspice
10 grams of Berbere Pulver or paprika
1/4 container of red wine vinegar
3/4 cup of red wine
Directions
Chill the meat to the point where it is relatively stable by placing it in the cooler for about an hour. Take out some hoard cases and put them in a bowl of warm water.
Slash meat and fat in 1-inch lumps. Remove excess black pepper. Why? You must insert it just before the last mix.
As a result, the flavors are entirely preserved, and the sausage surface is adjusted, which makes the food even more fascinating.
Mix the salt, pepper, and flavors with the meat. Mix well with your hands and let rest for about 60 minutes in the fridge.
Granulate through your meat processor by using the coarse kick bucket. If your room is hotter than 69 degrees, place the bowl of minced meat in another bowl of ice to keep it fresh.
Add everything left over from the dark pepper, the vinegar, and the wine.
Mix at this time complete with a low-level Kitchenaid either for 60-90 seconds or with your (perfect) hands, and it is essential to bind the sausage legitimately.
If it is well mixed, put it back in the fridge. Stuff the sausage in the casing. Disconnect the links by pushing the sausage down and bending
First in one bearing and then with the following ring, the other course. Or you could tie her again with the butcher’s cord. Hang the sausages in a cool place for up to 4 hours.
If it is warm, hang for 60 minutes. When they are a little dried, adjust the cooler until it is needed.
You will stay in the icebox for no less than seven days. If you have the sausages cold, hold several days before doing so.
This will take care of the sausages and help them keep their shape in the deep hold.
Cajun Style Andouille Sausage Links
Ingredients
One container of onion, diced
One tablespoon of fat or nut oil
3 1/2 pounds of game, pork, hamburgers or other meats
1/2 pound pork belly or oily shoulder
33 grams of salt, about three tablespoons
Store 4 grams of Instacure # 1, about a teaspoon
25 grams dry drain, approx. 1/3 glass (optional)
Three tablespoons chopped crispy garlic
Two teaspoons of cayenne pepper
Two tablespoons sweet pepper
1/2 teaspoon clove
1/4 teaspoon allspice
Two teaspoons of dried thyme
One teaspoon of mustard powder
Add 1/2 container of red wine or brew
Directions
Heat the fat or nut oil in a small sautéed container and cook the onions over medium heat until tender, translucent and slightly caramelized at the edges.
Remove from the pan and let cool. While the onions are cooking, take about 10 to 15 feet of the casing (regular three lengths) and immerse them in warm water.
Make sure you emit as much Silverskin as your meat might expect. Slice the meat and fat into 1 to 2-inch pieces.
Granulate the onions, meat, and fat through the course bite the dust. Andouille is usually a nation-style, rough sausage.
If you want, you can even crush the meat by hand. TIP: Mince 1/4 of the meat-fat mixture to get an extra exciting surface for your sausage.
Make sure that the mixture is exceptionally crisp, about 30 -degree F. You will probably need to consolidate it for some time.
When it is sufficiently cold, take it out and put the chilled red wine or brew in the bowl and mix the lowest setting for 90 seconds to 2 minutes or with your perfect hands for 2 minutes and it turns the improved minced meat into a robust sausage.
The appearance of the meat will change as it binds to itself, and it will look more like a fat player than minced meat and fat.
To make links, tie off one end of a package. Pack the sausage in to fill this end. Gently pack the meat into the end joint and this second one.
Turn the second link more than a few times to repair it. Move the lockdown and make two more links.
This time, fold the link back to you to fix the problem. Repeat this process in the loop to the point you get to the end. Bind the end link.
Clean up with the different housings. Hang your sausages dry for an hour or more.
Hang for 1 to 2 hours at room temperature or until medium term where your temperatures are below 45-degrees F.
Venison Sausages with Basil and Garlic
Ingredients
3 1/2 pounds of game meat (or pronghorn, elk, moose or hamburger)
1/2 pounds of pork
34 grams of salt (about two tablespoons)
5 grams of split dark pepper (about a tablespoon)
25 grams of crisp chopped garlic (about two tablespoons)
Take out some hoard cases and place them in a bowl of warm water. Mincemeat (and lard if you use) in 1-inch pieces. (Judicious mastery step: mix the salt with the meat and granulate it roughly
Such as with a 10mm or 12mm plate, and refrigerate it in the medium term. To stuff, mix the beef, lemon cheer, grease, celery seeds – black pepper, garlic, and basil.
Why only half? You have to add the rest before you make the last mix on the sausage. As a result, the flavors remain larger, and the surface of the sausage is adjusted, which makes the food even more interesting.
Chill the meat to the point that it is 37-degrees F or colder by placing it in the cooler for an hour or close. When you have finished chopping, solidify the sausage until it is near 28-degrees F and 32-degrees F.
At the time when it’s prepared, contain whatever remains of the dark pepper, basil, and garlic
In addition to the wine and lemon juice, mix at this time either entirely with a Kitchenaid on low for 60 to 90 seconds or with your (flawless) Hands for 2 minutes and essential to bind the sausage legitimately.
If it is well mixed, put it back in the icebox while you clean up. Fill the sausage into the casings.
Unwind the links by pressing down the sausage and twisting first in one go and then with the following link.
Or, on the other hand, you could tie them with the butcher’s cord. Make sure you penetrate the packaging wherever there are air pockets and carefully crumble the links to deflate.
Hang the sausages in a cool place for up to 4 hours (the colder it is, the more you can hang). If it is warm, hover for 60 minutes.
When they are a little dried, place the fridge until they are needed. You will stay in the refrigerator for no less than seven days.
If you have the sausages cold, hold several days before doing so. This will take care of the sausages and help them keep their shape in the deep hold.
Venison Sausage with Bay and Garlic
Ingredients
3 pounds of game meat
1 pound pork shoulder or midsection
1 pound of pork fat back
34 grams of salt
4 grams Instacure # 1 (discretion)
About ten inlet sheets ground to a powder
25 grams of chopped new garlic
10 grams of ground dark pepper
3 grams of celery seed
1/2 container of red wine
1/4 container ice water
25 grams of dry effluent powder
Hortgehäuse, about 12 to 15 feet
Directions
Cut meat and fat into lumps that fit in your processor. (Discreet mastery step: mix salt and salt with the meat
Chop it roughly – 10 mm or 12 mm plate – and store cool in the medium term. If you do not have such a substantial dish
Cut the meat slightly better and do the same thing will give you a closer bond in the finished sausage.
Take out some hoard cases and place them in a bowl of warm water. When ready to granulate, mix the meat and fat with each of the herbs and flavors.
If you use the dry effluent powder, mix it in too. Pump through the meat processor (you can use a nutritional processor if necessary
But you will not get a little surface) by using the biting the dust (6 mm or 7 mm). Make sure your sausage is extremely cold, near 28-degrees F and 32-degree F
At the time when it is sufficiently chilled, remove it from the cooler and lock in the wine and water.
Mix the sausage completely. Stuff the sausage in the casing.
Scrape off the joints by squeezing the sausage and twisting first in a corridor and then with the following joint.
Alternatively, on the other hand, you could tie them with the butcher’s cord.
Make sure that you pierce the links wherever air pockets are. Hang the sausages in a cool place for up to 4 hours.
Split your pork and sheep into 1-inch pieces. Add the salt, salt (if used) and refill sugar and chop it by a rough run on the processor.
If possible, refrigerate for at least 60 minutes in the medium term. The progression promotes the sausage binding itself when stuffed.
Put 1/2 cilantro, pepper and fennel seeds in a small bowl. Splash your hoard case in warm water. Put the wine in the fridge.
Make sure all your shredders are cold. Mix the rest of the flavors with the meat and fat and pound the meat a second time in a bowl.
You can beat again roughly or walk well. Your decision. I make the cream. Place the bowl for the meat in another pan loaded with ice if your room is hotter than 70ºF.
When ground, place the meat in the cooler and clean up. Get out your blender and locate the main rudder (not the dough loop).
If you do not have one, place the meat mixture in a large container so you can mix it by hand.
Soak up the orange topping, the rescued flavors, and the wine and combine the sausage for about 2 minutes or until it forms a sticky, strong glue.
If you do it with your hands, you should knock it out of the cold. Get your sausage stuffer, which, if you were smart, has lived in your cooler or cooler for as far back as two hours.
Adjust it with the appropriate tube and fill the sausage. Do it all without a moment’s delay before joining it into joins.
To bend in joints, start towards one side and pack the meat in the packaging, at which point you bind the packaging.
Assign a decent measured link, press at this point with your fingers. Do the same another great valued marriage the Locke.
When you have compressed both, turn a few times to secure the link well. Rattle over to the line of the lock, at this point also bind off the last link after packing.
Once you’re done, hang up the links so your curvature will not be untangled or tie each loop to a string.
Hang your sausages in an ordinary room for about 2 hours. Only 1 hour if the place is hotter than 75ºF. In a perfect world, in the medium term, hang the links at around 40ºF.
We have tried to best to make the process easy when we have been attempting this 10 Sausage Recipes. Hope, you will try our sausage recipes in your home.
I have only made lasagna once or twice before this. So I was a bit nervous and wanted to do something different since I am not a fan of meat lasagna and so I decided to make spinach lasagna.
I took the good parts of a few recipes that sounded tasty and came up with this. It actually turned out super delicious, even though it looked a mess!
Ingredients:
Lasagna Noodles (I used about 14)
2 tablespoons olive oil
Chopped mushrooms: 1 cup
1 cup chopped onion
1 tablespoon minced garlic
3 to 4 cups fresh spinach
3 cups cottage cheese
Dried oregano: 1 teaspoon
1 teaspoon dried basil
Salt: 1 teaspoon
½ teaspoon pepper
1 egg
3 cups shredded mozzarella cheese
3 cups pasta sauce
1 ½ cup grated parmesan cheese
Directions
That list seems much longer now after typing it all out! Most of these are ingredients I keep on hand at all times but feel free to take away or add to this recipe as you see fit.
Also, you can use ricotta cheese instead of cottage cheese. I’m not a fan of ricotta cheese, it’s too rich for me.
Cottage cheese is also a bit healthier, but use whichever you prefer. As for the pasta sauce, you can use any type you want. It really doesn’t matter so use what you like!
First, you need to preheat your oven to 350°. Now you want to get your lasagna noodles going. You could use the kind of noodles that don’t require you to boil them first.
In fact, I would highly recommend it because the worst part about doing this lasagna was the stupid noodles.
I am no expert and since I never make lasagna, it was an adventure, to say the least. I’d suggest not boiling your lasagna noodles until you have almost everything else ready.
My noodles took about 8 minutes until they were al dente, which is about how you want them. While your water is boiling, sauté your mushrooms, onion, and garlic in olive oil over medium to high heat.
I used less than I have listed because I have mushrooms and onions in my sauce and didn’t want to overdo it.
You just want to get these tender. Drain the excess liquid once you are done and put them in a bowl to cool.
Now you want to get your spinach ready. Clean it and cut off any big stems. You can cook your spinach in a few different ways, but I prefer to use a sauté pan.
You could also boil the spinach. If you choose to sauté it, just add it to the pan you had the mushrooms, onion, and garlic in. It doesn’t take too long to cook.
You can either cover it and let it cook up for about 1 minute, or you can stir it around until all of the leaves have shrunk and turn a dark green.
Also, I used about 2 ½ cups of spinach and I wish I had used more. It might look like a lot before you cook it, but it isn’t! I would definitely suggest using 3 to 4 cups of fresh spinach.
Once your spinach is done, make sure you drain it well. This is probably what I didn’t do correctly, so learn from my mistake! Squeeze the heck out of your spinach. Once it is well drained, chop it up.
Now you want to combine your cottage cheese, ½ cup of your parmesan cheese, spinach, oregano, basil, salt, pepper, and egg. Mix it all up.
Now you have everything ready to go. Grease a 9×13 pan and layer your noodles…
Ok, I need to make a note here! I pushed my noodles to the top of the pan and added part of a lasagna noodle at the bottom.
You want to make sure your pan is well covered with the noodles. My camera has been having some issues lately, so I guess that picture went to picture heaven. Ok, so now put about a third of your cottage cheese and spinach mix….
Followed by 1 cup of your mozzarella cheese and ⅓ cup parmesan cheese… And then, spread 1 cup of your sauce…
Make two more layers then top with noodles. I put sauce on my top layer and I would have put more cheese, but I ran out (bummer!).
Finish it off however you’d like and then cover with foil. You need to bake this for about an hour. I was iffy about this spinach lasagna… until I took a bite.
It’s not picture perfect, but I am telling you, the spinach and cottage cheese mix was awesome! My husband absolutely loved it, which is a huge plus!
Turkey Sausage Pasta Bake
Ironically my hot dinner was inspired by my freezer. I like to keep Italian turkey sausages in the freezer – they come in very handy.
You can grill one and add it to sauteed peppers and onions, slice one to top your pizza or crumble it and add to pasta.
I also love to keep these in my freezer – pop one out and add it to anything…no stinky hands from chopping fresh garlic!
Last night I went for the turkey sausage/pasta combo
Ingredients
1/2 cup chopped zucchini
1/2 cup chopped button mushrooms
1 crushed garlic clove
1 Italian turkey sausage link (sweet or spicy), crumbled
1 oz mozzarella cheese (equal to one string cheese stick)
Directions:
Preheat your oven to 350 degrees. Cook the pastaaccording to package instructions. While the oven is heating and the pasta is boiling, heat a pan sprayed with olive oil over medium-high heat and add the turkey sausage.
Cook for a few minutes until the sausage begins to brown. Lower the heat to medium and add the veggies and garlic.
Season with salt & pepper. Saute together for 5 more minutes to combine the flavors and allow the veggies to soften.
Drain your cooked pasta and add to a small baking dish coated with cooking spray. Top with the sausage/veggie mixture, the tomato sauce and top with cheese.
Bake for 10-15 minutes or until the cheese is gooey and melted. I also broiled mine for a few minutes in the end to get that crispy baked pasta topping.
The shells were a perfect pasta shape for this – they held in all of the yummy goodness of the veggies and sausage.
I cleaned that casserole dish…yum! Totally worth raising the temperature of my apartment with my oven to make this.
Making tomato sauce is a little labor intensive, but the real reason I haven’t done it in years is that it’s just not economical.
No matter how good the sauce comes out, it takes a huge volume of tomatoes to make a respectable amount of sauce.
Even mediocre fresh tomatoes tend to be pretty expensive, and good fresh tomatoes are really, really expensive if you buy them in quantity.
Maybe you’ve got a great big garden, but the odds are you don’t have enough tomatoes to make the sauce.
If you do have that quantity of tomatoes to spare, you’re living the good life. That’s why, if you ever get a good deal on a big box of tomatoes, you should pounce.
Because these tomatoes weren’t great, but let me tell you, they made a damn good sauce. Most of them had huge, ugly bruises; a couple was starting to turn fuzzy, and several felt too hard when I cut into them.
Preparations
But once I chopped them up and cooked them down, some sort of magic happened. They tasted like the most tomato-ey tomatoes you’ve ever had.
And that’s the reward for spending a rainy afternoon chopping tomatoes and making the house smell delicious – the best sauce you’ve ever had.
There are two keys to making sauce (besides having lots of tomatoes): peeling them and seeding them. Neither of these things is hard to do.
But, they can take a little time if you are doing them a lot. It helps to crank up the music or bring a friend if you can.
Peeling tomatoes is actually a neat trick if you’ve never done it en mass before. The secret is blanching: dipping the tomatoes in hot water long enough to release the skins.
First, get yourself set up with a pan of boiling water, deep enough for a tomato, and a bowl of ice water.
Then just cut a small, shallow ‘x’ in each one with a serrated knife, dunk them one at a time in boiling water and let them sit just until the skin starts to pull away – about a minute.
Then, move them quickly to the ice water, and let them sit until you can handle them. The skin will just slide off: magic!
Seeding is similarly easy: slice the tomato in half along its equator, and then squeeze each half over a bowl until the seeds and pulp come out.
(Did I mention it helps to get meaty tomatoes, the kind that is more flesh than juice? No surprise, but it helps!) You don’t have to be a perfectionist, either.
A few seeds in your sauce won’t hurt you. Once the seeds are out, just coarsely chop the flesh. (When you’re done, you can strain the seeds out and save the tomato juice, which you can drink or use in place of stock; it’s like a bonus.)
Then, you get cooking. There are lots of variations on tomato sauce, and you can get as creative as you want.
My rendition was, I feel, pretty classic: I sauteed an onion and a few cloves of garlic in olive oil, until they were just starting to brown, then added the tomatoes, along with some basil, oregano, salt, and pepper.
I let it simmer for about an hour and a half, until most of the liquid cooked off, and was left with a nice chunky, flavorful sauce.
The best part was that I served the sauce over homemade gnocchi – but that’s a story for another day. The moral here is that homemade tomato sauce is amazing.
And if you get a good deal on a couple pounds of less-than-perfect tomatoes, you should take it!
In soups, kinds of pasta, dressings, and breakfasts pork sausage provides a rich and spicy flavor. To make your own pork sausage takes a modest bit of a deal to really make it from scratch.
It will make your pork sausage be tasty as well as be modified to your specific flavor buds. What’s more, you want; you will have the good amount of pork sausage to go around.
Times Taken
Preparation: 10 Mins
Cook: 30 Mins
Ready in: 40 Mins
Serving 2
Nutrition Per Serving
1 serving 2.67 oz. (76 g)
Calories 229
Total Fat 20 g 30%
Saturated fat 7 g 35%
Polyunsaturated fat 2.1 g
Monounsaturated fat 9 g
Cholesterol 54 mg 18%
Sodium 644 mg 26%
Potassium 144 mg 4%
Total Carbohydrate 1.5 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 9 g 18%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 4%
Vitamin D 8% Vitamin B-6 5%
Vitamin B-12 18% Magnesium 2%
Ingredients
2 Granny Smith Apples
1 Bulb Fennel (bulb to tip)
20 Fresh Basil Leaves
1/3 C. Golden Raisins
4 Whole, Peeled Garlic Cloves
1 Tbs Kosher Salt
2 Tsp Red Pepper Flakes
2 Tsp Freshly Ground Black Pepper
2 Tsp White Sugar
3lb Pork Butt (Sirloin Roast)
1lb Seasoning Bacon (because of the leaner pork used)
Directions
(Other things you will want to have on hand: two large bowls, sharp knife, plastic wrap, cookie sheet, scale)
Put bowls you will be using in the freezer while you cut the meat and vegetables into small pieces. Cut meat in 3/4″ pieces to avoid making your meat grinder that is used, overheat and warm the meat.
Chill meat cuts for 30 minutes.
Attach meat grinder to the mixer. Make sure to oil moving parts with vegetable oil.
When meat is chilled, turn on mixer to half power. Place clean, chilled bowl under meat grinder opening.
Start inserting meat, spices, and vegetables. You will need to work quickly to keep the meat from warming up during the process.
Run all ingredients through a meat grinder and place in freezer (with clean hands) to re-chill.
While meat is chilling, lay 2 pieces of plastic wrap across the counter. Overlap them slightly to create a temporary casing until frozen.
Remove sausage and divide into 2 large sections.
Place sausage in the middle of the side by side plastic wrap. Form into a tube shape. Wash your hands.
Fold one side of the plastic wrap over the sausage and press roll back against itself remove air bubbles against the plastic wrap.
Roll sausage in remaining plastic wrap and close the ends.
Refrigerate or freeze immediately.
When you make your own pork sausage, you are the one controlling the fat content. Pork Sausage with good flavor must contain a small amount of fat, around 12% is smart.
When you are grinding the meat yourself, you can choose better cuts of meat instead of meat that is already ground whereby it is unknown exactly what cuts of meat were used.
