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Recipes for all sausages

Maple link breakfast sausage

Postby johnfb » Mon Jan 30, 2012 7:57 pm

Maple link breakfast sausage By Big Guy




Link:

http://forum.sausagemaking.org/viewtopic.php?t=9086




Breakfast Sausage

15 lbs. Fat Pork butts
4 Tbs. Salt
11/2 Tbs. White Pepper
1 Tbs. Rubbed Sage
11/2 Tsp. Ginger
11/2 Tbs. Nutmeg
1 Tsp. Marjoram
15 Oz.Ice water
1 Tbs. Mapeleine
1 Cup milk powder
6 Tbs. maple sugar

Grind meat through a ¼ inch plate. Add ice water and spices. Mix well Stuff into natural sheep casings . Link into 4” sausages.
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Txistorra by Grisell

Postby johnfb » Mon Jan 30, 2012 8:43 pm

Txistorra by Grisell


Link
http://forum.sausagemaking.org/viewtopic.php?t=8960




Txistorra (my way)

1,200 g fatty pork shoulder
500 g back fat
8 garlic cloves, finely chopped
20 g mild Pimentón de la Vera (smoked paprika)
6 g hot Pimentón de la Vera (smoked paprika)
34 g sea salt including cure
5 g caster sugar
5 g dextrose
Yoghurt (lactic acid fermentation starter) and mould culture
22 mm sheep casings

Meat and fat ground on 8 mm/~5/16" plate. Mixed well with the seasoning and yoghurt. Stuffed in 65 cm/2 ft lengths (to fit in the chamber). Sprayed with mould culture and fermented for 36 hours at 22 C/72 F and 90+% RH. Then dried at 12 C/54 F and appx. 80% RH until 30% weight loss (five days).
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Venison Bratwurst by Kyle

Postby johnfb » Mon Jan 30, 2012 9:07 pm

Venison Bratwurst by Kyle


Link

http://forum.sausagemaking.org/viewtopic.php?t=8927

7.5 lbs venison
7.5 lbs pork shoulder
1 5/8 cups LEM fresh sausage seasoning
1.5 cups milk
1.5 cups water
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Pork & Caramelised Red Onion by corromant

Postby johnfb » Tue Feb 14, 2012 11:55 am

Pork & Caramelised Red Onion by corromant


Thread:

http://forum.sausagemaking.org/viewtopi ... 25&start=0







Pork & Caramelised Red Onion
1kg Pork shoulder & belly pork about 75% to 25% ratio.
200g Onion Mixture
100g bread crumb
70g iced water, you may need a little more but there will be some moisture in the onion mixture.


For the seasoning
13g salt
5g dried parsley
5g white pepper
5g onion powder
2g ground nutmeg
2g ground coriander


For the onion mix
220g red onion finely chopped
25g brown sugar
50g red wine
3g black pepper
2g salt

Put the onion in a frying pan with a little oil & fry gently for a few minutes. Then sprinkle the brown sugar over the onion along with the salt & pepper fry for another minute or two whilst stirring. Turn up the heat a bit & add the wine, keep stirring until the wine has just about evaporated, cool & chill. I made mine the night before so that it was nice & cold.
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Pork & Choritzo by georgebaker

Postby johnfb » Wed Feb 15, 2012 12:32 pm

Pork & Choritzo by georgebaker


Thread:

http://forum.sausagemaking.org/viewtopic.php?t=3241



500gm Pork
50gm Choritzo
50gm breadcrumbs
5 ice cube

Chop choritzo add to minced pork, mix, stuff
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Pork & Chorizo by corromant

Postby johnfb » Wed Feb 15, 2012 12:33 pm

Pork & Chorizo by corromant


Thread:

http://forum.sausagemaking.org/viewtopic.php?t=3241


Pork & Chorizo 1000gm pork
170gm Chorizo, mine came from Aldi
100gm breadcrumbs
120gm water
12gm salt
2.5gr black pepper
2.5gm white pepper
5gm paprika

Chorizo (skin removed) was minced along with the pork, then was everything mixed together till sticky & stuffed into hog casings.
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Postby SweetCharly » Wed Feb 29, 2012 9:41 am

As a huge huge fan of the Greek kitchen I'ld definitely recommend this recipe :D :

Homemade Greek Orange Sausage (Loukanika)
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Boudin by CATFISHTONY

Postby johnfb » Mon Mar 12, 2012 9:52 am

Boudin by CATFISHTONY

Thread:

http://forum.sausagemaking.org/viewtopic.php?t=9276






a fresh sausage with a rice filler. a south east texas recipe.

Prep Time: 20 minutes
Cook Time: 2.5 hours
Yield: Approximately 16 links
Serves: Approximately 32 people as an appetizer, snack, or side dish.

2 3/4 pounds pork butt, cut into chunks
1 pound pork liver, cut into pieces
2 quarts spring water
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
5 teaspoons Cajun seasoning
2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 cup minced parsley
1 1/4 cup chopped green onions
6 cups medium-grain rice (cooked)
Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth.

Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing. Serve warm. Freeze leftovers.
enjoy.
tony.
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Asian Rabbit Sausage by Dogfish

Postby johnfb » Mon Jun 04, 2012 11:41 am

Asian Rabbit Sausage by Dogfish


-- 2 lb Rabbit/Hare
-- 1 lb Chicken Skin/Fat

-- 1 tbsp Cilantro
-- 1 cup Minched Chives
-- 1 tbsp Brown Sugar
-- 1 tbsp Black Bean Sauce
-- 1 tsp Fish Sauce
-- .5 tsp Minced Smoked Chili
-- Pinch Ground Cloves
-- 2 Pinch Ground Ginger
-- 2 tbsp Tapioca Starch
-- .5 tbsp Vinegar



http://forum.sausagemaking.org/viewtopic.php?t=9630
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Aidells' Romanian Jewish Beef Sausage by NCPaul

Postby johnfb » Mon Jun 04, 2012 11:45 am

Aidells' Romanian Jewish Beef Sausage by NCPaul



3 pounds (1362 g ) lean beef chuck
1 1/4 pounds (568 g) fatty beef, such as short ribs or plate
1/4 pound (114 g) beef suet or other firm beef fat
1/2 cup (112 g) water
2 tablespoons (20 g) whole yellow mustard seeds
2 tablespoons (20 g) minced garlic
1 tablespoon (6.5 g) coarsely ground black pepper
5 teaspoons (30 g) kosher salt
2 teaspoons (10 g) sugar
2 teaspoons (3.5 g) ground coriander
1 teaspoon (2 g) dry mustard
Pinch of ground allspice (0.1 g)
Pinch of ground bay leaves (0.1 g)
Pinch of ground cloves (0.1 g)
1 teaspoon (6 g) curing salt (#1)



Thread:

http://forum.sausagemaking.org/viewtopic.php?t=9454
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Swedish Potato Sausage by Dingo

Postby johnfb » Mon Jun 04, 2012 11:52 am

Swedish Potato Sausage by Dingo


Here is a Swedish Potato Sausage recipe I made over the weekend...

Pork
Beef
Potatoes
The recipe calls for 1:1:1 ratio for the above, however it also stated that this wasn't critical. I used (because it is what I had);

2.7lbs x Pork Shoulder
2lbs x Elk Venison
1.5lbs x Potatoes
40g x Kosher Salt
10g x Black Pepper
3.5g x Allspice
50g x Granulated Onion
200ml x White Wine
30g x Bread Crumbs

Grind meat & potatoes through 3/8" plate
Mix and bind spice with meat
Stuff into hog casings




Thread:

http://forum.sausagemaking.org/viewtopic.php?t=9323
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Sun Dried Tomato & Basil by corromant

Postby johnfb » Mon Aug 06, 2012 1:15 pm

Sun Dried Tomato & Basil by corromant


Thread:
http://forum.sausagemaking.org/viewtopic.php?t=9854




Sun Dried Tomato & Basil


1000g Pork

100g Bread Crumbs

100g Water

12g Salt

100g Sundried Tomatoes in Oil Chopped Finely

5g Dried Basil

3g Black Pepper


Mix & stuff in the usual way. I tend to use sheep casings for these but use what ever you fancy.
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Pork & Black Pudding by corromant

Postby johnfb » Mon Aug 06, 2012 1:19 pm

Pork & Black Pudding by corromant



Thread:

http://forum.sausagemaking.org/viewtopic.php?t=9855


Pork & Black Pudding


1000gm pork minced
100g black pudding
100gm breadcrumbs
120gm water
12gm salt
2.5gr black pepper
2.5gm white pepper


The black pudding that you use makes the world of difference to this, its well worth getting some good quality stuff.

I chop the BP & add most of it at the end of mixing.
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Sweet Chilli With Lime Zest by corromant

Postby johnfb » Mon Aug 06, 2012 1:20 pm

Sweet Chilli With Lime Zest by corromant



Thread:
http://forum.sausagemaking.org/viewtopic.php?t=9853


1kg Pork minced
12g Salt
2g Black pepper
100g sweet chilli sauce
100g Bread Crumb
70g Iced Water

Zest of a Lime, use a zester & then chop the zest as fine as you can.

Mix and stuff.

These are delicious.

I originally tried this with the zest of 2 limes but found it overpowering.
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Chicken pine nut Tomato Sausage by Big guy

Postby johnfb » Mon Aug 06, 2012 1:22 pm

Thread:

http://forum.sausagemaking.org/viewtopic.php?t=9738




Chicken pine nut Tomato Sausage by Big guy


3 Lbs. chicken thighs and legs with skin, de-boned
½ cup fresh cilantro chopped
1/3 cup sundried tomatoes in oil chopped
¼ cup onion finely chopped
¼ cup red bell pepper chopped
¼ cup toasted pine nuts
2 Tbs. oil from the sundried tomatoes
1 Tbs. tomato paste
1 Tbs. fresh mint chopped
4 tsp. coarse salt
2 tsp. garlic minced
1 tsp. cayenne pepper
1 tsp. ground cumin
1tsp. ground coriander
1 tsp. black pepper
½ tsp. ground allspice
1 egg beaten
Grind very cold or semi frozen meat through a 3/16 plate, add all other ingredients and mix until it gets sticky, stuff into hog cases and link into 5 inch lengths, refrigerate overnight cook up or freeze. Note to stuff you should use a stuffer as stuffing through a grinder will break up the pine nuts.
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