Homemade Sausage 5 different kinds

Bonnie Beck

By
@sailboat

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.


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Comments:

Method:

Stove Top

Ingredients

polish sausage
2 lb
boneless, pork shoulder, ground coarsely, do not trim fat
2 lb
veal stew meat, ground coarsely, do not trim
2 lb
pork fat, ground coarsely
4-6
garlic cloves, chopped very fine or through a press
1 Tbsp
marjoran leaves
1/4 tsp
ground allspice
1 c
water or what i do is take the bone from the pork butt and boil it with water,
3-4 tsp
fine sea salt

LINGUISA PORTUGESE SAUSAGE

2 lb
pork butt, ground coarsely, do not trim fat
2 lb
pork fat, ground coarsely
4-7
garlic cloves, chopped very fine,or through a press
4-7
small dried hot chili peppers, crushed
1 Tbsp
freshly ground coriander
1 Tbsp
paprika sweet or hot
1/2 tsp
ground cinnamon
1/2 tsp
ground allspice
1/2 tsp
ground cloves
1/4 c
cider vinegar
1/2 c
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 lb
pork butt, coarsely ground, do not trim fat
2 1/4 lb
pork fat, coarsely ground
1 Tbsp
english thyme, leaves, dried and crushed
1 Tbsp
majoram leaves, dried and crushed
4-6
garlic cloves, chopped fine
1 1/2 tsp
ground allspice
1 1/2 tsp
coriander
3/4 tsp
cracked myrtle leaf or bay leaf
1 1/2 Tbsp
grated fresh orange peel
2 1/2 ro 3 1/2 teaspoons of fine sea salt
3/4 c
dry red wine

MEXICAN CHORIZO

10-12 dired chiles
1 c
red wine vinegar
soak chiles overnight in the vinegar, remove stems and puree the vinegar and chilies
2 1/4 lb
pork butt, ground coarsely don't trim fat
2 1/4 lb
pork fat, ground coarsely
2 1/2 - 3 1/2 tsp. fine sea salt
1 tsp
ground cumin
3/4 tsp
ground cayenne pepper, add more if you like it a little hot

ITALIAN SAUSAGE SWEET OR HOT

4 1/2 lb
pork butt ground coarsely, do not trim fat
1/4 lb
pork fat, ground coarsely
1/4 c
fennel seeds
2 Tbsp
red chili pepper, flakes, add less if you don't like it hot, or more if you like it really hot
1 tsp
sage leaves, dried, crush, plus 1/2 tsp. hot or sweet paprika
5
garlic cloves, chopped fine
2 tsp
fine sea salt
2 tsp
freshly ground white pepper
1/2 tsp
sweet, hot or smoked paprika

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1 pkg
casings, washed and set in a bowl of cold ice water

Directions Step-By-Step

1
First gather family and friends together. This is a two day event.
2
All the sausages are the same in instructions.
3
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.
4
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.
5
The next day stuff the castings.

Wrap twice in freezer paper and label each.
6
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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Heirloom
Hashtag: #sausage