HOMEMADE HOT SAUSAGE

Jan W

By
@Neeniejan

Got this from my husband's Aunt Edie...she made it for reunions and was always a hit. I like mine hot, so often increase red pepper! These are good for a family getogether or community picnic! Good thing to keep in freezer for quick meal.
The thing I like best is that there are no casings on this sausage, so you don't get squirted w/any juices when you bite into them!


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Rating:
★★★★★ 3 votes
Comments:
Serves:
Makes 100 sausages
Prep:
1 Hr
Cook:
1 Hr 30 Min

Ingredients

10 lb
ground pork
italian seasoned bread crumbs
12
large eggs
salt to taste
coarse black pepper (1/3 of 2 oz. bottle)
fennel seed (1/3 of 2 oz. bottle)
oregano (1/3 of 2 oz. bottle)
sweet basil (1/3 of 2 oz. bottle)
crushed red pepper (1/3 of 2 oz. bottle)
3 (29 oz) can(s)
tomato puree
5 large
green peppers, sliced in thin strips
4 large
onions, cut in strips/rings

Step-By-Step

Step 1 Direction Photo

1Combine meat and eggs in large bowl or roaster pan. Add enough breadcrumbs until mixture is not sticky (high humidity makes more breadcrumbs necessary). Combine all the spices in a bowl and mix well, then sprinkle over meat mixture, working to distribute evenly. Fry a patty to test seasoning before cooking the entire batch. (The sausage DOES get hotter after it is cooked & prepared with sauce!)
Roll meat into little 'logs' the size of a hotdog; place in baking pan(s) 13"x9"x2", stacking them atop each other. Cover with aluminum foil and bake in 300 F oven for about 90 min to 2 hrs. Let pan cool a little, then carefully remove sausages with tongs and place on a rack (over cookie sheet w/sides) to let excess grease drip away.

Step 2 Direction Photo

2While sausage is baking/cooling, combine puree, peppers and onions in stainless stockpot; cook til tender. You can add sausages into pot or layer in a large casserole to serve, covered with sauce. Serve on bakery-style sausage rolls. Freeze any leftover sausages in ziploc bags; put sauce in freezer-safe containers.

Step 3 Direction Photo

3Note: I made these with 5 lb of pork and used half the measures of seasonings. Yield was 36 links 6-1/2" long and 30 meatballs (tablespoon of mix per ball).

About this Recipe

Course/Dish: Pork