Sausage My Grandpas Homemade Food

GRAMPA'S CORIANDER TURKEY SAUSAGE

Steps:

• In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
• The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.

HOMEMADE BREAKFAST SAUSAGE PATTIES

Steps:

• In a large bowl, mix everything together. The best way is to use your hands and really mix it all together. You can also use your stand mixer with the paddle attachment.
• There are a few different ways you can do this. I like to use a large cookie scoop / ice cream scoop. I lightly pack the meat into the scoop, release the scoop, then flatten it with my palm. Alternatively, you can just divide the meat into 12 rough balls, and shape each ball into a sausage patty. Lastly, you can also roll out the meat between parchment paper, then cut the sausages with a round cookie cutter / lip of a cup.
• Make 12 equal sized sausage patties. I make them about 1-inch thick if I am going to cook them straight away, but you can make according to your preference.
• If you are going to freeze half the batch, make the ones you are going to freeze no thicker than 1/2-inch, if you plan on cooking from frozen. Otherwise, you will need to defrost the sausage patties before cooking.
• Heat some oil in a non-stick skillet over medium-high heat. Add the patties (you might need to do it in batches) and cook the first side for about 3-4 minutes, or until browned. Flip then cook the other side until browned and the sausage is cooked through.The most reliable way to to check if a sausage patty is cooked through is to use an instant read thermometer. The internal temperature of each sausage patty should be 160°F / 71°C.
• If you are cooking from frozen, follow the same instructions, but you will need to slightly increase the cooking time. If the sausages are browned but not cooked through, turn the heat down and finish cooking.

GRANDPA'S SAUERKRAUT AND KIELBASA RECIPE - (4.3/5)

Steps:

• Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat. This brings out the sweetness of the onions. Simmer for about 10 minutes. Add minced garlic and simmer 2 more minutes. Add next 3 ingredients. Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes. Bring to a simmer on the stove top. Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

BACON-MOLASSES BREAKFAST SAUSAGE

Steps:

• Stir together the pork, bacon, molasses, smoked paprika, brown sugar, salt, sage, and black pepper until well combined.
• Heat up a skillet over medium heat and cook a small spoonful of the sausage for a couple of minutes on each side. Taste and adjust the seasonings, if necessary.
• Once you're satisfied with the flavor balance, refrigerate the mixture for an hour for the flavors to come together. To cook the sausage, form it into 2-inch-wide, 1/4-inch-thick patties and fry over medium-high heat until both sides are brown and crisp, 5 minutes per side.
• The sausage will keep in the refrigerator for a week uncooked, and it can also be frozen uncooked for 3 months.

SAUSAGE (MY GRANDPA'S HOMEMADE)

Steps:

• Mix well.
• Let stand overnight in "fridge".
• Next day: roll into 2 loafs.
• Wrap in foil.
• Bake at 350 for 1 1/2 hours.
• Allow to cool before serving.

GRANDPA'S HOMEMADE SAUSAGE

Steps:

• Mix ground pork with spices.
• Add water mixed with powdered milk and Tabasco.
• Make patties or log.
• Wrap in freezer paper and freeze.