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Aug 17, 2006 12:19 AM

SausageMania - Making Sausages at Home

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.

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”

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


    7 Replies
      1. re: free sample addict aka Tracy L

        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.


        1. re: TexasToast

          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

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


            1. re: rworange

              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

                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

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

          2. 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.


            6 Replies
            1. re: Davwud

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


              1. re: TexasToast

                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.


                1. re: Davwud

                  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.


                1. re: free sample addict aka Tracy L

                  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


                  1. re: Davwud

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

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

                1. 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

                    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

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