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SausageMania - Making Sausages at Home

rworange Aug 17, 2006 12:19 AM

Trying to find information on longaniza I stumbled across these two sausage-making sites.

The first one – Making Sausages at Home, looks so good that even though I can’t cook a hard-boiled egg without a recipe, I want to run out and start making my own sausages.

http://home.pacbell.net/lpoli/index.htm

Excellent, excellent intro. Even if you don’t cook, quickly scan that Introduction link.

Also there are definitions of over 200 types of sausage with links to recipes. So, even if you have no interest in making sausage, it is a good reference for buying sausage.

For example, there are explanations for 10 types of chorizo-Argentine, Chaurice, Cuban, Mexican, Pimiento, Portuguese, Beef, Sangre de Cristo, Sonoran, Spanish.

There’s a slew of Polish sausage recipes. And I got my question answered about longaniza answered.

This site is part of Sausagemania a site of sausage resources which describes itself as a “non-commercial sausage website devoted to the art of gourmet sausage-making”

http://www.sausagemania.com

  1. TexasToast Aug 17, 2006 12:57 AM

    People who love to eat sausages should never try to make them at home (or any place else I should imagine)!

    TT

    7 Replies
    1. re: TexasToast
      free sample addict aka Tracy L Aug 17, 2006 03:35 AM

      Why?

      1. re: free sample addict aka Tracy L
        TexasToast Aug 17, 2006 08:46 AM

        If you don't mind eating what actually goes IN to a sausage, then go ahead. You know, 20% "meat" and the rest is anyone's guess.

        TT

        1. re: TexasToast
          rworange Aug 17, 2006 09:14 AM

          I didn't make a comment before, but you didn't read the recipes TT.

          Sure, some sausage is frankenmeat made of unwanted and pieces of mysery meat. However, sausage isn't only a way to use up scrap meat, but a method of preservation. So good sausage will use things like pork shoulder or some other identifiable part of the animal in question.

          1. re: rworange
            TexasToast Aug 17, 2006 09:40 AM

            No, I didn't, but, to each his own. Plus, I don't like stuffing the meat into the casing. It just feels gross.

            TT

            1. re: rworange
              l
              lula Aug 17, 2006 01:41 PM

              I remember when I was a kid, we always made our own sausages (Italian) and there was never anything more than pork and some pork fat in them with lots of hot pepper. I agree that it would be the sausages you buy that probably have unidentifiable "meats" in them. Kind of like saying don't make hamburgers if you like eating Big Macs.

              1. re: rworange
                free sample addict aka Tracy L Aug 17, 2006 08:15 PM

                Thanks for clarifying, I was confused. Between the availability of products like Aidells sausages and and leaner meats to make your own, I was wondering why you wouldn't want to make your own sausages if you really like them. Additionally, I think these recipes harken back to a time when people of my grandparents generation made homemade sausage. Thanks for posting the web sites the recipes look great.

              2. re: TexasToast
                adamclyde Aug 18, 2006 10:22 PM

                that's the whole point of making your own... then you can decide what goes into it...

          2. Davwud Aug 17, 2006 12:28 PM

            TT you don't have to stuff them. I make a Jimmy Dean knock off and just form it into paties.
            The bottom line is, if you love sausages, you should make your own. You can control what you put into them.

            Enjoy
            DT

            6 Replies
            1. re: Davwud
              TexasToast Aug 17, 2006 12:42 PM

              That's true, but then that would be a patty and not a sausage. Patties I can do :)

              TT

              1. re: TexasToast
                Davwud Aug 17, 2006 01:18 PM

                Well if it makes you feel better, you can always roll out some plastic wrap. Form the meat into a log, place it at one end of the plastic and roll it up. Grab the loose ends and spin them tight. Thus a sausage tube. Then you can slice it and have you're sausage patties.

                LOL
                DT

                1. re: Davwud
                  TexasToast Aug 17, 2006 04:51 PM

                  Yes, much better! I make meat balls and all that. But, like anything, it depends on what type of meat you use, where you get it, what you add to it, and how you put it together.

                  TT

              2. re: Davwud
                free sample addict aka Tracy L Aug 17, 2006 08:15 PM

                Could you post your recipe? Thanks

                1. re: free sample addict aka Tracy L
                  Davwud Aug 18, 2006 03:49 PM

                  16 ounces ground pork
                  1 teaspoon salt
                  1/2 teaspoon dried parsley
                  1/4 teaspoon rubbed sage
                  1/4 teaspoon ground black pepper
                  1/4 teaspoon dried thyme
                  1/4 teaspoon crushed red pepper
                  1/4 teaspoon coriander
                  1/4 teaspoon savoury

                  Just form into patties. It's a reasonable facsimile

                  DT

                  1. re: Davwud
                    free sample addict aka Tracy L Aug 18, 2006 10:07 PM

                    Thanks. I will make these for breakfast this week end.

              3. m
                Mila Aug 17, 2006 05:07 PM

                Thanks rworange, what an awesome site.
                The mortadella with pistachios looks amazing.

                1. yayadave Aug 18, 2006 04:33 PM

                  Note to Tracy L - I think you're right about harkening back, but also there's an interest in newer approaches. I'm thinking about turkey/apple sausage, for example. And restaurants are offering new twists to sausage for other than breakfast.

                  2 Replies
                  1. re: yayadave
                    free sample addict aka Tracy L Aug 18, 2006 10:10 PM

                    So true, it is a nice combination of the old and the new. I originally wanted to write "it's not your grandfather's sausage."

                    1. re: free sample addict aka Tracy L
                      yayadave Aug 19, 2006 01:28 AM

                      Think about: capon and orange rind sausage, veal and truffle sausage, duck confit sausage.

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