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Since there seem to be thousands and thousands of fresh sausage recipes floating around I'm looking for your absolute favorite sausage recipes. The ones that you make over and over and get many compliments on. Post them here or post link to them.

I just started making sausages so I don't really have any great ones yet. Kind of the reason for this post.

johnfb has collected most of the recipes discussed on this forum here:

http://forum.sausagemaking.org/viewtopic.php?t=3176

If you click on the links he gives, it will take you to the original thread which will usually have peoples opinions about the recipe along with helpful tips. Everyones tastes are different and we have a wide range of locations and backgrounds. I like a quite a few different types of sausages and some in great number. What kind do you like? Have you tried the ones from Usingers?

Thanks Paul. Ive read though some of those but there are so many. Thats kind of why I started this thread. Looking for just peoples number one favorite.

I dont have one yet. Ive only may 3 batches of sausage and they were good but just good nor great. I know I can find better. Hoping to learn a few here.

If you had to pick a favorite what would it be?

Any of Oddley's recipes are good.

Phil

The one found here is popular and comes with a handy calculator:

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

Wheels is too modest to mention it.

Start with simple recipes and concentrate on your technique. Then learn about new techniques like emulsified sausages or how to smoke them or making dry cured sausages. What kept your sausages from being great was probably technique related rather than recipe related (just guessing). I am also partial to the weisswurst recipe in the Ruhlman and Polcyn book, but it's not for everyone.

Thanks guys. I was actually checking out that same recipe of Phil's that you linked to. It on the list for the next run.

I was going to post a different thread about technique because I have a feeling I have some to learn there.

Where are the Usinger recipes?

Usinger is a sausage shop in downtown Milwaukee. They make a wide variety for you to try.

http://www.usinger.com/

NCPaul wrote:Usinger is a sausage shop in downtown Milwaukee. They make a wide variety for you to try.

http://www.usinger.com/

I thought you meant you had Usinger sausage recipes. I've had their sausage before along with many other store brought brands. That may be part of the problems is that I compare what I make to what I have had from the store and they have different tastes.

Right now I'm looking for a good polish and bratwurst recipe.

This Polish sausage is very popular:

http://forum.sausagemaking.org/viewtopic.php?t=1953

Phil

This is really my favorite sausage recipe,,

Summer Jambalaya with Chicken and Spicy Sausage Recipe

3 tablespoons pure olive oil
One 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
1/2 pound andouille sausage or spicy kielbasa, sliced 1/2-inch thick
1 Vidalia or other sweet onion, finely chopped
1 poblano chile or jalapeño, seeded and finely chopped
1 medium celery rib, finely chopped
3/4 cup fresh corn kernels
1 teaspoon paprika
1/4 pound chanterelles or oyster mushrooms, stemmed and thickly sliced
1/2 teaspoon dried oregano, crumbled
1 1/2 cups medium-grain rice, such as Valencia, Arborio or Carnaroli
3 cups chicken stock or canned low-sodium broth
Hot sauce, for serving

methods:
1. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the chicken pieces with salt and pepper and cook over moderately high heat, in batches if necessary, until nicely browned, about 6 minutes per side. Lower the heat to moderate when cooking the second batch if the skin is getting too dark. Transfer the chicken to a platter and set aside.
2. Add the sausage to the casserole and cook until lightly browned on both sides, 3 to 4 minutes. Add the sausage to the platter with the chicken.
3. Increase the heat to high and add the onion, poblano, celery and corn to the casserole. Cook the vegetables, stirring frequently, until softened, about 5 minutes. Add the paprika, chanterelles and oregano and cook until the mushrooms are just softened, about 3 minutes. Add the rice and cook, stirring constantly, until well coated and just beginning to brown, about 2 minutes.
4. Nestle the chicken and sausage in the rice and gently stir in the chicken stock, incorporating the ingredients on the bottom of the casserole. Bring to a boil over moderately high heat and season with salt and pepper. Cover and cook over moderately low heat until the stock is completely absorbed, the rice is tender and the chicken is cooked through, about 30 minutes. Spoon the rice onto a platter, top with the chicken pieces, vegetables and mushrooms and serve with hot sauce.


Enjoy