You will probably want to learn how to make sausage if you raise your own pork. Even if you do not raise pigs, maybe you like to hunt for deer or other wild animals so learning about making sausage would be of benefit. Sausage can be made from all types of meat or even a mixture. Here I want to focus on making sausage with pork but the meat can sometimes be substituted if an allowance is made for the fat content. Sausage can be made loose, what we call bulk sausage or it can be made in various sizes of links.
Sausage can also be made with all kinds of different cuts ground from these different animals. For instance, you can grind the liver and the brains into the sausage mixture which will change the flavor and texture some. Some people do use all these parts but I do not. My family always used the other parts like liver in other recipes like the piggy pudding. The process of hog butchering and preserving was passed on in our family. We all learned how to make sausage by using all the scraps containing no skin, gristle or bones. You do want the sausage to have some fat in it for flavor; one part of fat for each two parts of lean meat.
If you want to learn how to make sausage, let me just say it is like mixing a meatloaf. You mix a lot of ground meat with other ingredients. The difference I found is my meatloaf is that it so much smaller than the pounds of sausage I make which uses a lot of mussels in the mixing. Another difference in making sausage versus meat loaf is that sausage is best when it has a little time to cure. The curing allows time for the meat to blend the flavors of the spices and for all the ingredients to process.
If you are learning how to make sausage, after selecting what types and cuts of meat you will be using, the next step is the grinding of the meat. You can grind it very fine or coarser; this is a matter of personal choice. Most butchers prefer the lightly spiced and flavored sausage to have a finer grind. This grind allows the light seasoning to penetrate the meat. For highly spicy seasoned sausage, most prefer a coarser grind which prevents the meat from being overwhelmed with the seasoning.
If you are learning how to make sausage, the next decision to make, or maybe you already have made it, is whether to have bulk sausage or to stuff it in links. If you want to learn how to make sausage in the links, you will need casings. The best and easiest way is to buy them at a specialty butcher or most will order them for you. These are natural intestines which have been prepares for this purpose. They are sold by the yard and in different diameters. Lamb and pork casings are thinner and are more suitable to smaller stuffed sausages requiring less cooking time. The beef casings are stronger and suitable for the larger sausages.
NOTE: If any blood clots have been left in the meat after butchering cut them out
Grind sausage with enough fat from the pork for frying.
Weigh the ground pork; season with salt, sage, red pepper and garlic if desired.
NOTE: Fry a small patty at this point to see if you like the seasoning but remember the seasoning enhances as it sets.
NOTE: After mixing the sausage, I refrigerate 1 to 2 days to blend the flavors. After that I divide it into patties or small bulk containers and place in the freezer.
Using a coarse disk, grind the pork in a large bowl; using a fine disk grind the beef and add to pork.
Add water, milk, salt, sugar, paprika, pepper, garlic, marjoram, thyme, celery, coriander, nutmeg and ascorbic acid; mix well.
Stuff the casings with the mixture and tie off into 8 to 10 inch links; cure in refrigerator for 24 hours.
Smoke sausages at about 185 degrees for two hours; heat a pot of water to 165F degrees and simmer sausages for 30 minutes.
Place sausages in a kettle of cool water for 30 minutes; dry and store in refrigerator for up to 2 weeks or freeze.
Coarsely grind all meat; mix in remaining ingredients.
Shape into meat patties or stuff in casings.
Coarsely grind all ingredients and mix well; stuff in larger casings.
Grind meat with a medium disk; grind onion and garlic with a fine disk.
Combine all ingredients in a large bowl and mix well.
Use as bulk sausage or stuff in natural casings.
Combine and blend well all ingredients in a large bowl.
Use as a bulk sausage or stuff in small casings.
Learn how to make sausage from wild meats.
Coarsely grind all meat together in a large bowl; finely grind onion and add to bowl.
Add remaining ingredients and blend thoroughly.
Cure overnight uncovered in refrigerator (DO NOT ALLOW other foods to absorb odor)
Stuff in casings; smoke with fruit wood or mesquite for 12 hours until sausages are firm.
Preheat oven to 400F degrees.
In a bowl combine sausage, egg and bread crumbs and mix well; shape into 1 ½ inch balls.
Place balls on a broiler pan; bake for 4 minutes.
TURN OVEN TO BROIL; broil meatballs 2 to 4 minutes.
Place meatballs on layers of paper towels to drain.
In a saucepan combine chili sauce, garlic powder, brown sugar, vinegar, soy sauce and butter; simmer for 5 minutes.
Add meatballs to the saucepan and simmer for 15 minutes; serve hot.
In large bowl combine sausage, egg, bread crumbs and sage; shape into 24 balls.
Slowly brown on all sides; combine remaining ingredients and pour over meatballs.
Cover and simmer for 30 minutes.
Learn how to make sausage flavored with sage.
Trim skin and fat from pork roast; cut pork into chunks.
Grin chunks in food grinder; stir in sage and remaining ingredients.
To cook shape into patties and brown on both sides.
NOTE: The flavor gets better if covered and placed in refrigerator. I divide it into smaller portions and freeze.
Learn how to make sausage with Spanish flavors.
Combine cumin seeds, chilies, coriander and cloves in a small pan.
Stir over medium heat until slightly toasted and seeds begin to crack about 1 minute.
Combine the mixture with the sugar, salt, paprika and peppercorns.
Grind mixture in a spice mill to a coarse texture; mix with garlic in a large bowl.
Add the pork and fat to the bowl stirring to mix well.
Place HALF of the mixture in a food processor; add HALF of the wine.
Process to a fairly coarse texture; scrape into another bowl.
Add remaining HALF of mixture and wine into the food process.
Process the same and dump into the bowl; mix and chill thoroughly.
Stuff the casings tying off at 3-4 inches; place on UNCOVERED on tray.
Refrigerate for 12 hours until smooth and dry to tough; refrigerate up to 3days.
NOTE: If you have access to a large refrigerated cooler, the sausages can be hung.
Dice pork into very small pieces; grind HALF of the pork.
On a flat surface combine the cut up meat and the ground meat.
Add and blend in the garlic, cinnamon, pepper and salt; place in bowl.
Add the nutmeg, marjoram and corn flour; mix in water until “doughy”.
Use a teaspoon to fill the casing coiling into a circle; place in a bowl.
Sprinkle with salt; cover with boiling water and let stand 20 minutes.
PREHEAT OVEN TO 375F degrees.
Place circle in a shallow casserole baking dish.
Pick sausage circle in several places to prevent casing from breaking.
Pour melted lard over sausage; bake until brown.
Learn how to make sausages for a crowd or to freeze.
Combine all ingredients and mix thoroughly.
Fill sausage casings.
PREHEAT OVEN TO 350F degrees.
Bake until golden brown (Time varies on size of sausages).