HOME > Chowhound > Home Cooking >

Discussion

Just getting into making sausage

  • 9

Have a good grinder, smoking possitilities but only a few ideas on sausage. Any good recipes?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. For my first sausages, I made the following recipe of Jacques Pepin, using pork, pistachios (and if you have it, truffle). It's really simple, delicious and worth the effort. The sausage is rolled in saran and then in foil, so doesn't require stuffing.

    http://www.foodnetwork.com/food/recip...

    1. The recent book Charcuterie is a good place to start, lots of information on technique and solid recipes (including pate as well).

      However, the motherload of great recipes can be found here:
      http://home.pacbell.net/lpoli/index.htm

      I've been making more and more lamb sausages, absolutely delicious.

      1 Reply
      1. re: martin1026

        you can get more recipes or info by going to your favorite search engine and asking
        for info or recipes.

      2. MY HUSBAND OWNS HIS OWN MANUFACTURING CO. IN RI. TRY MAKING CHICKEN SAUSAGE OR IF YOU STILL PREFER PORK, TRY GARLIC AND CHEESE, OR THROW SOME CHOPPED BROCCOLI RABE IN AS WELL.

        1. This website, http://home.pacbell.net/lpoli/index.htm, is full of information and recipes. Every summer I make his "Johnsonville-style brats" for my transplanted midwestern friends. Completely silences the whining about the lack of seasons here in SoCal.

          4 Replies
          1. re: ebethsdad

            For some reason the webpage isn't showing up from this link. I will cut and paste.
            Sausage combos:
            fennel (seeds not vegetable) and pork with and without chili flakes are the ones we make the most
            chicken, rosemary and garlic

            1. re: ebethsdad

              Got the link; wow! A wealth of information. I cannot believe the number of preservatives in them. Nitrates? Our Italian friends have always just used meat, herbs, spices and other food ingredients. That is why the group of us only makes sausages in the thick of winter (midwest), usually January, when the weather is guaranteed. After we make and stuff them, they usually hang to dry in our wine cellar for a good 5 days before we bag them in a water bath and freeze them so they don't get freezer burn. We enjoy them all year; as a matter of fact, we ate them two nights ago. I have two bags left.

              1. re: itryalot

                The nitrates are to prevent botulism spores from developing in smoked or air-dried sausage. I prefer not to eat a lot of nitrates, so I usually make only fresh sausages with only a few ingrediants.

                1. re: martin1026

                  Interesting. Never used nitrates either.