HOW TO MAKE HOMEMADE SAUSAGE
Making your own sausage isn't rocket science. Take on this fun project with our step-by-step homemade pork sausage recipe. It's easy to customize. Stuff into casings or enjoy it as-is.
Provided by Hank Shaw
Categories Dinner Lunch Freezer-friendly How To Italian Sausage Sausage
Time 2h
Number Of Ingredients 17
Steps:
- Start with very cold ingredients and equipment: Make sure your ingredients are laid out, and the meat and fat are very cold (fat can be completely frozen), before you begin (put meat and fat in freezer for 2 hours). Put bowls and grinder in freezer or refrigerator for an hour before using them.
- Cut the fat and meat into chunks and keep cold in a bowl over ice: Prepare a large bowl of ice and put a medium metal bowl on top of it. Slice your meat and fat into chunks between an inch and two inches across. Cut your fat a little smaller than your meat. To keep your ingredients cold, put your cut meat and fat into the bowl set into a larger bowl filled with ice.
- Mix the meat and fat, add most of the spices and chill: When the meat and fat are cut, mix them quickly. Pour in most of your spices; I leave out a tablespoon or two of fennel seeds and a tablespoon of black pepper for later. Mix quickly. Add the salt and the sugar and mix one more time. Put into a covered container or top the bowl with plastic wrap and put the sausage mixture into the freezer for at least 30 minutes and no more than an hour. Now you can call back whoever might have bothered you when you started this process.
- Mix the sherry vinegar and the dry sherry and chill: I know sherry is not traditional in Italian sausage. You can use white wine and white wine vinegar if you'd rather (I save red wine and red wine vinegar for the hot sausages).
- Immerse the casings in warm water: If you plan on stuffing your sausage, take out some of the casings (you need about 15 to 18 feet for a 5-pound batch of links) and immerse them in warm water. (If you are not planning on stuffing your sausage, you can skip this step.)
- Set up the grinder: After your sausage mixture has chilled, remove your grinder from the freezer and set it up. I use the coarse die for Italian sausage, but you could use either. Do not use a very fine die, because to do this properly you typically need to grind the meat coarse first, then re-chill it, then grind again with the fine die. Besides, an Italian sausage is supposed to be rustic.
- Push mixture through grinder and chill: Push the sausage mixture though the grinder, working quickly. If you use the KitchenAid attachment, use it on level 4. Make sure the ground meat falls into a cold bowl. When all the meat is ground, put it back in the freezer and clean up the grinder and work area.
- Add the remaining spices and sherry mixture: When you've cleaned up, take the mixture back out and add the remaining spices and the sherry-sherry vinegar mixture. Using the paddle attachment to a stand mixer (or a stout wooden spoon, or your VERY clean hands), mix the sausage well. With a stand mixer set on level 1, let this go for 90 seconds. It might take a little longer with the spoon or hands. You want the mixture to get a little sticky and begin to bind to itself - it is a lot like what happens when you knead bread. When this is done, you have sausage. You are done if you are not making links. To cook, take a scoop and form into a ball with your hands. Flatten out a bit. Cook on medium low heat in a skillet for 5 to 10 minutes each side until browned and cooked through.
- Chill the sausage mixture: Put the mixture back in the freezer so it's chilled for stuffing in the casings.
- Run warm water through the casings and set up sausage stuffer: Bring out your sausage stuffer, which should have been in the freezer or refrigerator. Run warm water through your sausage casings. This makes them easier to put on the stuffer tube and lets you know if there are any holes in the casings. Be sure to lay one edge of the flushed casings over the edge of the bowl of warm water they were in; this helps you grab them easily when you need them.
- Slip a casing onto the stuffing tube: (And yes, it is exactly like what you think it is). Leave a "tail" of at least 6 inches off the end of the tube: You need this to tie off later.
- Add the meat to the stuffer and start cranking the stuffer: Take the meat from the freezer one last time and stuff it into the stuffer. If all the meat will not fit, keep it in a bowl over another bowl filled with ice, or in the fridge while you stuff in batches. Start cranking the stuffer down. Air should be the first thing that emerges - this is why you do not tie off the casing right off the bat.
- Let the sausage come out in one long coil and then tie-off: When the meat starts to come out, use one hand to regulate how fast the casing slips off the tube; it's a little tricky at first, but you will get the hang of it. Let the sausage come out in one long coil; you will make links later. Remember to leave 6 to 10 inches of "tail" at the other end of the casing. Sometimes one really long hog casing is all you need for a 5-pound batch. When the sausage is all in the casings, tie off the one end in a double knot. You could also use fine butcher's twine.
- Pinch and spin the links: With two hands, pinch off what will become two links. Work the links so they are pretty tight: You want any air bubbles to force their way to the edge of the sausage. Then spin the link you have between your fingers away from you several times. Repeat this process down the coil, only on this next link, spin it towards you several times. Continue this way, alternating, until you get to the end of the coil. Tie off the other end.
- Hang the sausages and prick air bubbles with sterilized needle: Almost done. Time to hang your sausages. Hang them on the rack so they don't touch (too much), and find yourself a needle. Sterilize it by putting into a gas flame or somesuch, then look for air bubbles in the links. Prick them with the needle, and in most cases the casing will flatten itself against the link.
- Let dry an hour or two and then chill: Let these dry for an hour or two, then put them in a large container in the fridge overnight, with paper towels underneath. Package them up or eat them the next day. They will keep for a week, but freeze those that will not be used by then.
Nutrition Facts : Calories 490 kcal, Carbohydrate 4 g, Cholesterol 103 mg, Fiber 1 g, Protein 22 g, SaturatedFat 16 g, Sodium 895 mg, Sugar 2 g, Fat 42 g, ServingSize Makes 5 lbs of sausage, or about 15-20 links, UnsaturatedFat 0 g
OTIS BOYD'S FAMOUS HOT LINK SAUSAGE
Make and share this Otis Boyd's Famous Hot Link Sausage recipe from Food.com.
Provided by Chef Jeff Garland
Categories Pork
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix the meats with the spices.
- For sausage links, attach 2 1/4-inch sausage casings to the stuffer nozzle.
- on a hand meat grinder.
- Stuff the casings to the desired length, cut the links, and secure the ends with.
- string.
- Barbecue at 225 deg F for 2 hours or slow-smoke at 185deg F for 4 hours.
- For sausage patties,form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the.
- wax paper. Patties can be fried or grilled.
Nutrition Facts : Calories 293.5, Fat 20.4, SaturatedFat 7.7, Cholesterol 91.9, Sodium 87.2, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 25.3
HOMEMADE SAUSAGE
Steps:
- Mix and blend all ingredients using your fingers. Shape into 2-inch patties. Fry until crisp and brown on both sides.
HOMEMADE VEGETARIAN SMOKY BREAKFAST SAUSAGE LINKS
I haven't tried this, but it looks so good! Adapted from Vegetarian Times magazine! These sausages were a hit among Vegetarian Times vegan staffers, who loved the idea of homemade veggie links. They are a snap to make in a 2-layer bamboo steamer, but you may use a metal steamer in a large saucepan, you may just have to do several batches.
Provided by Sharon123
Categories Breakfast
Time 50m
Yield 24 links
Number Of Ingredients 11
Steps:
- Prepare bamboo steamer(or use steamer in a large saucepan), and lay out 25 sheets of foil, each about 5 inches square.
- Mash beans with fork in a bowl until smooth. Stir in remaining ingredients.
- Roll walnut sized pieces of bean mixture into small links(they don't have to be perfect). Wrap each link in foil, and twist both ends so it looks like a tootsie roll.
- Place wrapped links in steamer, cover, and steam 30 minutes. Serve immediately, or refrigerate until ready to use.
- Warm gently in the oven or toaster oven 8-10 minutes if not serving immediately.
Nutrition Facts : Calories 30.2, Fat 0.7, SaturatedFat 0.1, Sodium 43.4, Carbohydrate 4.7, Fiber 1.1, Sugar 1, Protein 1.7
HOMEMADE SAUSAGE SEASONING BLEND
A dry herb blend for giving any ground meat a "sausage" flavoring. Try this not only with ground pork, but also ground turkey, beef, or chicken. Adapted from a recipe that came with one of my pizza pans. Recipe can be doubled, tripled, etc as needed. Each batch is enough to season 1 pound of meat. Leave out the crushed red pepper flakes for milder sausage.
Provided by HeatherFeather
Categories Low Cholesterol
Time 5m
Yield 3 Tbsp
Number Of Ingredients 6
Steps:
- Blend all ingredients together in a spice grinder or mini-food processor (or you may also just stir together if you like some chunkier bits of fennel in your sausage).
- Store in an airtight container until ready to use.
- To use, mix with 1 pound ground meat.
- Chill seasoned meat 3 hours before using.
- Or you may also use this in any recipe calling for sausage seasoning.
SAUSAGE LINK ROLL UPS WITH BUTTERMILK BISCUITS
I came up with this recipe to clean out the frige. The biscuits were coming up on expiration and i was hungry for something cheesey. This is so simple and rather tasty.
Provided by Misti_Country_Girl
Categories Breakfast
Time 26m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- So incredibly simple.
- Heat oven to 350*.
- Open biscuits, on a lightly floured surface roll them flat.
- Place a slice of cheese and 2 sausage links on the biscuits. Roll up.
- (I used frozen links and thawed them partially in the microwave first.).
- Place on the baking sheet, seam side down.
- Bake until golden brown about 15-18 minutes.
- To complete the breakfast, make your favorite eggs, grab a piece of fruit and enjoy!
Nutrition Facts : Calories 541.6, Fat 36.5, SaturatedFat 15.6, Cholesterol 76.6, Sodium 1542.7, Carbohydrate 30, Fiber 0.9, Sugar 4.7, Protein 23.2
More about "homemade link sausage food"
BREAKFAST SAUSAGE LINKS RECIPE - DANIEL BOULUD - FOOD
From foodandwine.com
5/5 (1)Total Time 45 mins
- In a large bowl, combine the pork belly, salt, sage, black pepper and white pepper. Mix well and refrigerate, covered, overnight. Place the meat grinder attachment with the blade, coarse grinding plate and 1-cm stuffing tube in the freezer.
- Set up the grinder attachment with the coarse plate. Working over a large bowl, gently press the meat through the grinder. Clean the grinder, then set it up again with the stuffing tube attachment (this time, without the blade and coarse grinding plate). Lightly grease the stuffing tube. Slide the casing on the stuffing tube, leaving about 2 inches of overhang. With the mixer on low speed, pass a handful of meat through the machine. Once the sausage begins to collect in the casing, form the sausage with your hands and tie the end of the casing in a knot. Increase the speed and pass the remaining meat through the stuffing tube, holding the sausage loosely in one hand to control how tightly the sausage is packed.
- Lay the sausage on a damp surface. Twist the sausage into 4-inch links. Remove any air pockets by piercing the sausages with a needle.
HOMEMADE BREAKFAST SAUSAGE LINKS (OR PATTIES)
From daringgourmet.com
4.9/5 (22)Category BreakfastCuisine BreakfastCalories 103 per serving
- Cut the pork into 1/2 inch chunks and freeze them for about 45 minutes to get them to a temperature of 32 degrees F (0 celsius). Grind the pork through a 1/4 inch (6mm) die (I use this meat grinder). Grind the meat quickly into the bowl of a stand mixer (ideally have the bowl set atop an ice bath to keep the meat cold) and then grind it all a second time. Chill the meat in the refrigerator while you assemble the spice mixture.
- Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. (If you have room in your freezer, pre-chill the mixing bowl.) Add the spice mixture and the ice water. Mix it with the paddle for 3-4 minutes until threads begin to appear in the meat (if you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart). Chill the mixture in the fridge while you prepare the sausage stuffer. Take a bit of the meat mixture, fry it up, taste it and adjust the seasonings if needed.
- Thread the sausage stuffer with the prepared sheep casings, fill the sausage stuffer with the meat mixture, and fill the casings being careful to avoid air gaps while also not overstuffing the casings. Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.
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