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RECIPE: Need sausage recipes

11 years ago

Just made my first batch of sausage and it is boring. Does anyone have a good, flavorful recipe to share. We like spicey, but good flavor more important.

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Comments (3)

lindac
11 years ago
I pretty well just do breakfast sausage....ground pork s little salt....a little brown sugar....and a goodley amount of rubbed sage and black pepper.
For 2 pounds of meat....start with 1 rounded tablespoon of sage, 1 Tablespoon of brown sugar, 1 1/2 teaspoons of salt and 1 teaspoon of fresh ground black pepper....mix...put about a teaspoon on a micro safe plate and cook about 30 seconds.....taste and add more of whatever it needs....likely more sage and pepper.
I don't use a recipe....my rule of thumb is 3/4 tsp of salt per pound of meat.....and from there I experiment and taste as I go.
Other nice additions are a thyme and parsley and lemon zest sausage.....or marjoram and sage. Other additions include applesauce and some bread crumbs ( so it's not too sloppy with the apple sauce) and maple syrup is nice in a thyme and marjoram sausage.
Then you can get into the Italian sausages....lots of garlic powder, lots of paprika and some cayenne and oregano and cumin seeds.

The combinations are almost limitless.....just taste as you go and if it's flat add more seasoning and if it's too spicy add more unseasoned meat.
teresa_nc7
11 years ago
I like Alton Brown's breakfast sausage recipe. I make the patties and freeze the extra.

Breakfast Sausage

Recipe courtesy Alton Brown

Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
15 min

makes 2 pounds or 16 (2-inch) patties

2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Special equipment: meat grinder

Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
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This is the recipe I use for the biscuits. Home Cookin Chapter: Recipes From Thibeault's Table Country Biscuits ================ Edited/November 2005 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450Â°F. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. (Note: to cut in shortening either use a pastry blender or put the dry ingredients along with the shortening in a food processor and pulse until the fat is the size of little peas. Do not over process. Pour the mixture into a bowl and add the liquid stirring with a fork.) (Options: For cheese biscuits, add cayenne pepper, dry mustard and some shredded cheddar cheese) or add some fried ham and green onions with the cheese) Option for using Blue Cheese(s): Add chopped green onion and Gloucestershire cheese or another type of blue cheese. And black pepper to taste.
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Marg, The meat spread we make is made by taking a combination of cubed beef and cubed pork (anywhere from 50-50, to 2/3 - 1/3 beef to pork). I usually use stew beef and cut up a couple pork steaks. Put the meat in a stock pot with a couple medium sized quartered onions, salt and pepper. Just cover the meat with water, bring to a simmer, covered and let simmer until meat is fork tender. We then take the meat (and some onion if you like) and run it through a meat grinder. Lately I have been using a food processor, works just as well and allot quicker. After the meat is ground/processed, I put it in a container, and pour the strained stock over the meat, stirring and letting it settle until the meat is saturated with the stock. When it's done right, you should be able to push the back of a spoon into the top of the mixture, and see a little of the stock form a pool. We then put it in the refrigerator for the stock to congeal. It becomes a great meat spread for sandwiches. We also have a condiment spread that tastes great with it. Meat Spread Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Cider vinegar 4 tablespoons Sugar 1 tablespoon Mustard 1 teaspoon Cornstarch 1 tablespoon Flour 1 teaspoon Salt 1 Egg 1. Add Vinager, Cornstarch, Salt, Sugar And Mustard To Small Sauce Pan. Heat To Low Boil And Stir Until Smooth. 2. Beat Egg In Cup, And Stir Into Vinager Mixture Slowly As It Boils To Thicken.
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LOOKING for: Breakfast Sausage Recipe
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Top Secret Recipes version of Jimmy Dean Breakfast Sausage Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." ...... This clone recipe recreates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket (make it lean pork, if you like), or grind some up yourself if you have a meat grinder laying around for some good old-fashioned fun. Sage 16 ounces ground pork 1 teaspoon salt 1/2 teaspoon dried parsley 1/4 teaspoon rubbed sage 1/4 teaspoon ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon crushed red pepper 1/4 teaspoon coriander 1/4 teaspoon MSG (such as Accent flavor enhancer) Hot 16 ounces ground pork 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon rubbed sage 1/4 teaspoon ground black pepper 1/4 teaspoon crushed red pepper 1/4 teaspoon coriander 1/4 teaspoon MSG (such as Accent) Maple 16 ounces ground pork 3 tablespoons maple flavored syrup 1 teaspoon salt 1/2 teaspoon MSG (such as Accent) 1/4 teaspoon coriander Combine all ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown. Makes 1 pound of sausage.
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kayjones
11 years ago
Make lasagna and use half ground beef and half sausage - MMMMMMMM! You can cook the meats and sauce together, put it in freezer containers, label it with date and what it is, and put it in the freezer for a quick meal - this combo makes great tacos, burritos, etal.

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