HOMEMADE SAUSAGE 5 DIFFERENT KINDS

Homemade Sausage 5 different kinds image

We started making sausages back in the 70's. Started in early October and ended just before Thanksgiving. We always had large Sausage making parties. Everyone shared in the cost and work. Everyone brought a Pot Luck item to eat when we took a break. These are some of my collection of sausages we made.

Provided by Bonnie Beck @sailboat

Categories Pork

Number Of Ingredients 54

Previous Next

Ingredients

- polish sausage
2 pound(s) veal stew meat, ground coarsely, do not trim
2 pound(s) pork fat, ground coarsely
4-6 - garlic cloves, chopped very fine or through a press
1 tablespoon(s) marjoran leaves
1/4 teaspoon(s) ground allspice
1 cup(s) water or what i do is take the bone from the pork butt and boil it with water,
3-4 teaspoon(s) fine sea salt
LINGUISA PORTUGESE SAUSAGE
2 pound(s) pork butt, ground coarsely, do not trim fat
2 pound(s) pork fat, ground coarsely
4-7 - garlic cloves, chopped very fine,or through a press
4-7 - small dried hot chili peppers, crushed
1 tablespoon(s) freshly ground coriander
1 tablespoon(s) paprika sweet or hot
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground allspice
1/2 teaspoon(s) ground cloves
1/4 cup(s) cider vinegar
1/2 cup(s) water or what i do is boil in the water the bone from the pork butt
- 2 1/2 to 3 1/2 teaspoons fine sea salt
GREEK LOUKANAILA SAUSAGE
2 1/4 pound(s) pork butt, coarsely ground, do not trim fat
2 1/4 pound(s) pork fat, coarsely ground
1 tablespoon(s) english thyme, leaves, dried and crushed
1 tablespoon(s) majoram leaves, dried and crushed
4-6 - garlic cloves, chopped fine
1 1/2 teaspoon(s) ground allspice
1 1/2 teaspoon(s) coriander
3/4 teaspoon(s) cracked myrtle leaf or bay leaf
1 1/2 tablespoon(s) grated fresh orange peel
- 2 1/2 ro 3 1/2 teaspoons of fine sea salt
3/4 cup(s) dry red wine
MEXICAN CHORIZO
- 10-12 dired chiles
1 cup(s) red wine vinegar
- soak chiles overnight in the vinegar, remove stems and puree the vinegar and chilies
2 1/4 pound(s) pork butt, ground coarsely don't trim fat
2 1/4 pound(s) pork fat, ground coarsely
- 2 1/2 - 3 1/2 tsp. fine sea salt
1 teaspoon(s) ground cumin
3/4 teaspoon(s) ground cayenne pepper, add more if you like it a little hot
ITALIAN SAUSAGE SWEET OR HOT
4 1/2 pound(s) pork butt ground coarsely, do not trim fat
1/4 pound(s) pork fat, ground coarsely
1/4 cup(s) fennel seeds
2 tablespoon(s) red chili pepper, flakes, add less if you don't like it hot, or more if you like it really hot
1 teaspoon(s) sage leaves, dried, crush, plus 1/2 tsp. hot or sweet paprika
5 - garlic cloves, chopped fine
2 teaspoon(s) fine sea salt
2 teaspoon(s) freshly ground white pepper
1/2 teaspoon(s) sweet, hot or smoked paprika
----------------------------------------------------------------------------------------------------------------------------------------
1 package(s) casings, washed and set in a bowl of cold ice water

Steps:

First gather family and friends together. This is a two day event.
All the sausages are the same in instructions.
Depending if you are making all the different sausages. have everyone come in the Evening after having an early dinner or plan on having company for dinner (do a pot luck). Or have everyone come the next morning after breakfast or serve pastries and coffee for breakfast. You can set up several stations with the different sausages to be made. Also one to feed the sausage maker and the other to tie or knot them off. Always make a taste test before stuffing, you may want to add more seasonings. To taste test have a skillet and cook a couple of small patties to taste.
Put the meat and fat for each recipe in separate bowls and mix together. Add your spices. Mix by hand. Refrigerate overnight or twelve hours.
The next day stuff the castings. Wrap twice in freezer paper and label each.
Never throw the bones from the pork butt away. Boil them in water, Use this stock for replacing the plain water in the recipes. It will give the sausages a rich flavor.