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Jan 23, 2012 10:53 AM

Homemade sausage recipes

I know that alot of people have recipes for sausage handed down from family members or from people they know. I would love to try out any variations you are willing to share and I would be very greatful for alll of your ideas and imput!!

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  1. Polish Sausage Patties Recipe
    Prep: 15 min. Cook: 35 min.
    Yield: 20 Servings

    5 pounds pork butt or steak, trimmed
    5 teaspoons dried marjoram
    2 TB coarse kosher salt
    1 teaspoon granulated garlic
    1/4 teaspoon coarse ground pepper
    2 cups water

    In a food processor, process pork until coarsely ground (or have your butcher grind the meat); place in a large bowl. Add marjoram, salt, garlic and pepper; mix well. Add water and mix well. Shape in into 20 patties, 4 in. each. Sauté in a skillet over medium heat for 20-25 minutes or until thoroughly cooked. Yield: 20 servings.

    Note: Patties can be frozen. Sausage can also be stuffed into casings to make links.


    1-1/4 lb uncooked 93% lean ground turkey
    1 egg white
    1/3 cup chopped green onion
    1/4 cup dried parsley
    1/2 teaspoon dried marjoram
    1/2 teaspoon ground sage
    2 Pinches coarse kosher salt
    Pinch coarse ground black pepper
    Cooking spray

    In mixing bowl, crumble turkey. Mix in egg white, green onions, parsley, marjoram, and sage. Add salt and pepper to taste.
    Shape turkey mixture into 2-inch long sausages.
    Coat nonstick frying pan with cooking spray.
    Shape turkey mixture into 2-inch long sausages.
    Coat nonstick frying pan with cooking spray.
    Over medium heat, cook sausages for 10-15 minutes until cooked, turning with spatula as needed. Serve.

    1. if you are interested in sausages, it really is worth your while to get a copy of this:

      Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn

      easy, great, essential

      3 Replies
      1. re: hyde

        +1 on Ruhlman and Polcyn. Everything - and I mean *everything* - I've made from this book has been a winner. The last thing recipe, last week, was the sweet Italian pork sausage, which has a fantastic taste. In a couple of weeks I'm going to make the smoked venison sausage, which I've made once in the past and friends raved about it. Also on the sausage list is the lamb Merguez sausage.

        In addition to sausage, I've made some pates and smoked salmon, pastrami, and my own cured and smoked ham (which was also excellent).

        I'm so pleased with the recipes in that book, that I'm going to attempt an aged ham, a la Prosciutto di Parma, except it's going to be called Jambon de Minneapolis.

        1. re: foreverhungry

          +2 on Ruhlman...and there is a virtually identical string, out here, also.

          Good stuff, there, especially the breakfast sausage recipe.

        2. re: hyde

          I already have it along with all of my other books, but sometimes grandma had a secret recipe ya know