How do you properly make sausage, pepper and onions (and potatoes)?

Answer 1

American Farm Style Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds med. ground pork butt
2 pounds med. ground veal
1 tablespoon salt
1 tablespoon pepper
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground sage
1/2 cup fine dry bread crumbs
1 cup water

MIX ALL INGREDIENTS TOGETHER AND STUFF INTO SHEEP CASING.

The British Barbecue Pit: www.britishbarbecue.co.uk

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American Farm Style Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds med. ground pork butt
2 pounds med. ground veal
1 tablespoon salt
1 tablespoon pepper
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground sage
1/2 cup fine dry bread crumbs
1 cup water

MIX ALL INGREDIENTS TOGETHER AND STUFF INTO SHEEP CASING OR MAKE INTO PATTIES.

The British Barbecue Pit : www.britishbarbecue.co.uk

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Andouille - Ellen's

Recipe By :
Serving Size : 8 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork -- (2 lb. fat, 2 lb.
-- lean)
[usually Boston butt]
1 pound inner lining of pork stomach
OR largest intestine -- (chitterlings)
2 each cloves of garlic
3 each bay leaves
2 each large onions
1 tablespoon salt -- (not iodized)
1 tablespoon pepper
1 teaspoon cayenne pepper
1 teaspoon chili pepper
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 tablespoon minced thyme
1 tablespoon minced marjoram
1 tablespoon minced parsley

(you can use an extra pound of pork instead of the tripe.) - Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary

Preparation Time: 0:00

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Andouille - Richard's

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pork -- fat and lean
-- separated
2 teaspoons garlic powder
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 teaspoon red pepper flakes
2 teaspoons cayenne
3 tablespoons paprika
1/2 teaspoons ground mace
1 teaspoon thyme
2 tablespoons sugar
1 teaspoon Prague powder #1
3/4 cups cold water
1/2 cups soy concentrate
wide hog casings

Grind the fat through a 1/4 inch plate. Grind lean meat through 1/2 inch plate. Dissolve Prague powder in water to ensure even distribution. Mix all ingredients, except casings, well. Stuff into casings and twist at 12 inch intervals to form links. Hang sausages in front of a fan in a cool place overnight to dry. Smoke at less than 140F for 6 to 8 hours. Refrigerate until firm. Freezes well.

Preparation Time: 0:00

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Apple Cinnamon Turkey Sausage.

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 pounds Turkey meat
12 ounces Ice or Ice Water
5 ounces Salt
2 ounces Black Pepper
1 ounce Rubbed Sage
1 ounce Ground Cinnamon
1 ounce Ginger
1 1/2 pounds Apple Pie filling or Apple Sauce
Optional Ingredients
1/4 ounces Thyme
1/4 ounces Marjoram
1/4 ounces Nutmeg
1/2 ounces Ground Red Pepper

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Apple Turkey Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups grated -- peeled Bramley
-- Apples
2/3 cup finely chopped onions
1 cup fresh bread crumbs
2 egg whites
1/2 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon coarse ground black pepper
2 teaspoons poultry seasoning
1 tablespoon dried parsley flakes
1 pound ground turkey breast

1. Coat large non-stick fry pan with cooking spray. Over medium heat, cook Michigan Apples and onions until tender, about 4 minutes, stirring constantly. Remove from heat and place in mixing bowl. Cool completely.

2. Add remaining ingredients to Apple mixture, stirring until evenly combined. pack in to pig skins.

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Authentic Hungarian Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds Coarse ground pork butt or pork sho
1/3 cup Imported mild Hungarian Paprika.
1/4 cup Salt
2 Heaping Tb ground Allspice
5 Or 6 garlic cloves
2 cups Water

My father was only 5 years old when he came to America from Romainia in 1905. He made sausage, wine, beer, smoked bacon, and all the Hungarian dishes that were brought to America by my maternal relations. He had a gusto for life. Everything he did he did when whistling. You knew he was happy.

Our city house always had a small smoke house at the back of the yard. It was used to sugar cure bacon the hungarian way, and to smoke links of Hungarian Sausage. My father would make sausage when it got cold out, and we would eat some fresh cooked, and the rest would be smoked and dried like pepperoni to be used in Potato Soup or Sauerkraut dishes all winter long. (The fresh sausage freezes well. Years ago we did not have large freezer, so sausage was smoked to keep good).

This sausage is heavy on garlic and paprika. If you do not have a sausage stuffer you can still make this sausage by making patties and frying it in a pan. The recipe that follows is for fresh sausage. Regards, June Meyer.

Bring water to boil, add peeled cloves of garlic and simmer 20 minutes. Fish out cloves of garlic and mash them with a little water. Add this to remaining water and mix all of the garlic water into the meat mix. Mix everything together well. Keep the meat mix cool. If you stuff the mix into casings, let the sausages hang for a day in at least 20 degrees. Smoke sausage according to your smoker instructions. If you are not going to stuff into casings, form into patties, wrap and freeze.

HOW TO COOK HUNGARIAN SAUSAGES

Take as many fresh links as needed and place in a heavy frying pan with a cover. Pour water over the sausages so the links are in 1/2 inch of water. Cover.Start the water to a slow boil, turn down the heat and simmer the sausage in the water until the sausage starts to take on color. Turn the sausage over and add a little more water to keep it from burning. When both sides are brownish, leave the cover off and continue cooking slowly to cook away any remaining water.The sausage should be a nice rich red brown. The aroma will be heavenly.

Dried and smoked sausage is used like pepperonni.

My brother Frank Wischler carries on the tradition of sausage making. He makes Italian sausage by leaving out the PAPRIKA and the ALLSPICE. Use 2 ounces of whole fennel seed instead.

This sausage is traditionally served with SOUR CREAM AND HORSERADISH SAUCE. Potatos and a sauerkraut dish go well with this dish too.

The British Barbecue Pit: www.britishbarbecue.co.uk

Contributor: June Meyer

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Bangers (Oxford Sausages)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Lean pork
1/2 pound Lean veal
6 ounces Pork fat
1 slice White bread
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Cayenne
1/8 teaspoon Nutmeg and mace
1/8 teaspoon Thyme
1/8 teaspoon Marjoram
1 teaspoon Sage
1 teaspoon Finely grated lemon peel
1 large egg

Combine all ingredients in bowl until well mixed. Fry up a small amount to check for taste spices. Adjust as needed. Fill sausage casings,be sure and prick casings at least once. Leave overnight in refrigerator (if you can). I ususally poach the sausages and then brown. Poaching gets rid of some of the fat.

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Basic British Sausage

Recipe By :
Serving Size : 4 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Lean pork -- such as shoulder
8 ounces Pork fat
Salt and pepper
1 1/2 ounces Fresh breadcrumbs
Nutmeg -- ground cloves
Mace -- thyme
Egg yolks
Sausage skins

Mince the lean pork and pork fat finely. Season generously with salt, pepper, and at least a pinch each of nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well. Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.

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Basic Irish Sausages 1

Recipe By :
Serving Size : 4 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Lean pork
8 ounces Pork fat -- without gristle
1/2 teaspoon Ground allspice
1 teaspoon Salt
Fresh-ground pepper
1 pinch Dried sage or marjoram
1 ounce White breadcrumbs -- (opt)
Ground ginger -- mace, nutmeg
Cloves -- cayenne pepper

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.

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Basic Irish Sausages 2

Recipe By :
Serving Size : 4 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Lean pork
8 ounces Pork fat -- without gristle
1/2 teaspoon Ground allspice
1 teaspoon Salt
Fresh-ground pepper
1 pinch dried sage or marjoram
1 ounce White breadcrumbs -- (optional)
Ground ginger -- mace, nutmeg
Cloves -- cayenne pepper

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavour until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.

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Berliner Sausage

Recipe By :
Serving Size : 10 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds lean pork
2 pounds boneless veal
2 pounds boneless chuck
6 tablespoons salt
1 tablespoon ground white pepper
2 teaspoons Prague Powder No. 1
1 teaspoon granulated garlic
2 cups non-fat dry milk
2 cups ice water
1 1/2 ounces powdered dextrose
1 small onion

GRINDING & STUFFING

Grind all meat through 3/16" or 1/4" grinder plate and mix with all ingredients. Stuff meat into 5" fibrous casings and place in cooler for 2 days. Remove meat and keep at room temperature for 3 hours or until internal temperature of product reaches at least 60 degrees F. Remove and put in preheated smokehouse at 120 degrees F. the first hour, and apply smoke while increasing temperature every 30 minutes by 10 degrees until 160 degrees F. is reached. Hold at this temperature until you reach 152 degrees F. and desired color is obtained.

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Bierwurst

Recipe By :
Serving Size : 10 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pounds lean pork butts
7 pounds lean beef
1 pound fresh bacon
1 tablespoon ground black pepper
1 tablespoon whole mustard seeds
2 teaspoons prague powder No 1
1/4 teaspoon cardamon
1 teaspoon ground nutmeg
3 1/2 ounces salt
3/4 ounce powdered dextrose
1 small garlic clove

Grind the lean pork butts and beef through a 1" grinder plate or cut into 1" cubes. Add the remaining ingredients and mix thoroughly until evenly distributed. Pack the meat into a container not more than 6" high, making sure there are no air pockets. Then place this mixture in a cooler overnight, along with the fresh bacon. The next day, regrind this mixture through a 1/8" grinder plate, and grind the bacon through a 1/4" grinder plate.

Combine the mixtures and stuff into a sewed beef casing or small beef bladder. Allow to dry at room temperature for at least one hour. Then place the sausage in a preheated smokehouse at 130 degrees F. with the dampers and drafts wide open. Allow to dry for 45 minutes or until the sausage starts to take on a brown color. At this point, move the draft to 1/4 open and increase the temperature to 160-165 degrees F. and begin smoking. Bierwurst is finished when an internal temperature of 152 degrees F. is reached. Place in cooler overnight before using.

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Bigwheel's Texas Hotlinks

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds coarse ground pork butt
2 pounds coarse ground beef
1 cup cold water
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper
2 tablespoons hungarian paprika
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
1 tablespoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon corriander
1 teaspoon sugar
1 teaspoon ground thyme
6 teaspoons mortons tender quick
1/2 teaspoon msg

After much experimentation and help from numerous sources I have stumbled over the exact formula for genuine Texas Hotlinks. Goes something like unto this:

Mix all the spices, cure, and garlic into the water and place in refrigerator while you grind the meats. Mix up the meats then add the water to the meat mixture a little at a time, kneading to combine. Run meat mixture through the coarse plate one more time and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. These things are so good the godless left wing liberal commie pinko democrats will probably try to make them illegal. So if your going to make some..do it soon.

Posted to the BBQ-List by Jeff Wheeler on 19 Dec 1998

Preparation Time: 0:00

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Bigwheel's World Famous Genuine Texas Hotlinks

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds boston butt
2 pounds lean beef
1 cup cold beer
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper
2 tablespoons Hungarian Paprika
1 tablespoon cayenne pepper
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
2 teaspoons ground corriander
1 teaspoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon sugar
2 teaspoons ground thyme
6 teaspoons Mortons Tender Quick
1 teaspoon MSG

Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer onto the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Wash it down with the other 17 1/2 cans of Lone Star.

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Bockwurst

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
19 pounds lean pork butts
6 pounds pork or beef fat
3/4 cup nonfat dry milk
3/4 cup salt
2 quarts cold water
3 eggs
2 tablespoons sugar
5 tablespoons onion powder
4 tablespoons ground white pepper
1 tablespoon ground mace
1 tablespoon ground ginger

Cut lean meat and fat into 1-inch squares or grind through a coarse (1/2-1-inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 1/8-inch plate. Mix 6 minutes and stuff into hog casings. Cook in water at 170 degrees Fahrenheit or at 185 degrees Fahrenheit in the smokehouse until the internal temperature of the sausage reaches 152 degrees Fahrenheit. Immediately place the sausage in cold water until the internal temperature is 100 degrees Fahrenheit. Rinse briefly with hot water to remove grease. Allow to dry about 1 hour at room temperature. Store in the refrigerator.

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Boerevors (South African Sausage)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 kilograms boned beef -- cut into 50mm cubes
1 kilogram boned pork -- cut into 50mm cubes
25 milliliters salt
20 milliliters freshly ground coriander
25 milliliters freshly ground black pepper
2 milliliters grated nutmeg
1 milliliter ground cloves
100 gram casings
300 gram pork speck
125 milliliter vinegar

Method:Spread out the meat, sprinkle the spices over and mince alltogether (a mincer plate with 9mm holes is ideal!), exceptvinegar and speck. Add the vinegar and speck, mix (lightly asovermixing/kneading will toughen the sausage) stuff casings (porkcasings are best but mutton casings can be used if you want athinner sausage)

The British Barbecue Pit: www.britishbarbecue.co.uk

Contributor: Ashleigh Kristafor

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Bratwurst

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ground pork
1 pound ground veal -- chicken or turkey
1/4 cup bread crumbs
2 eggs
5 teaspoons salt
1 cup milk
1 1/2 teaspoons white pepper
1/4 teaspoon ground cloves
1/2 teaspoon onion powder or 1 onion minced
1/2 teaspoon mace

Combine all ingredients. Then either stuff into natural casings.

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Bratwurst (Sausage Making)

Recipe By :
Serving Size : 3 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Ft small hog casings -- (1-1/2-inch di
1 1/2 pounds Lean pork butt -- cubed
1 pound Veal -- cubed
1/2 pound Pork fat -- cubed
1/4 teaspoon Ground allspice
1/2 teaspoon Crushed caraway seeds
1/2 teaspoon Dried marjoram
1 teaspoon Fresh ground white pepper
1 teaspoon Salt -- or to taste

1. Prepare the casings. 2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder. 3. Mix the ground meats and grind again. 4. Add the remaining ingredients to the meat mixture and mix thoroughly. 5. Stuff the mixture into the casings and twist off into four- or five-inch lengths. 6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal.

The British Barbecue Pit : www.britishbarbecue.co.uk

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Bratwurst 2

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 fe small -- (1-1/2-inch
-- diameter) hog casi
1 1/2 pounds lean pork butt -- cubed
1 pound veal -- cubed
1/2 pound pork fat -- cubed
1/4 teaspoon ground allspice
1/2 teaspoon crushed caraway seeds
1/2 teaspoon dried marjoram
1 teaspoon white pepper -- freshly ground
1 teaspoon salt

"Bratwurst resembles plump hot dogs. This recipe makes three pounds."

1. Prepare the casings.

2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder.

3. Mix the ground meats and grind again.

4. Add the remaining ingredients to the meat mixture and mix thoroughly.

5. Stuff the mixture into the casings and twist off into four or five-inch lengths.

6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Bratwurst Sausage Recipe, Sheboygan Style

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Ground Pork
1 pound Ground Veal -- Chicken or Turkey
1/4 cup Bread Crumbs
2 eggs
5 teaspoons salt
1 cup milk
1 1/2 teaspoons white pepper
1/4 teaspoon ground cloves
1/2 teaspoon onion powder or 1 onion minced
1/2 teaspoon mace

Combine all ingredients. Then either stuff into natural casings

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Breakfast Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds Pork Butt
5 tablespoons salt -- I use sea salt
1 tablespoon ground white pepper
2 tablespoons rubbed sage -- (or to taste)
1 teaspoon ginger
1 tablespoon nutmeg
1 tablespoon ground red pepper flakes -- optional
1 pint ice water

Cool meat to 32-35 F. Grind through a 3/16" plate and place in a mixing bowl. Add all ingredients and mix well. (water too). Stuff in 28-30mm hog casings. Place in refrigerator as soon as possible. Chill well, and package as desired.

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Contributor: The Sausage Maker

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Breakfast Sausage Links

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons Kosher salt
1/2 teaspoon Dried thyme
2 teaspoons Dried leaf sage -- crumbled
1 small Onion -- finely chopped
2 pounds Lean pork -- trimmed,cut 1/2">>
Cubes and chilled
3/4 pound Fresh pork fat -- cut 1/2">>>
Cubes and chilled

Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind to pwdr. Sprinkle onion and spices over meat & fat in bowl and mix well.

Put 1/2 of mixture in food processor and process to fine pure. Remove to bowl and repeat with remaining 1/2. Cover and refrigerate for at least 6 hrs., but no more than 24 hrs.

Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer storage, freeze.

Cook in your usual manner. Yield: abt. 2 3/4 lbs.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Breakfast Sausage Links 2

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons salt
1 teaspoon Dried thyme
2 teaspoons Dried leaf sage -- crumbled
1 small Onion -- finely chopped
2 pounds Lean pork -- trimmed, cubed
1/4 pound Fresh pork fat -- cubed

Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind to pwdr. Sprinkle onion and spices over meat & fat in bowl and mix well.

Put 1/2 of mixture in food processor and process to fine pure. Remove to bowl and repeat with remaining 1/2. Cover and refrigerate for at least 6 hrs., but no more than 24 hrs.

Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer storage, freeze.

Cook in your usual manner. Yield: abt. 2 3/4 lbs.

The British Barbecue Pit: www.britishbarbecue.co.uk

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British Bangers

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BANGER SEASONING
5 teaspoons Ground white pepper
2 1/2 teaspoons Mace
2 1/4 teaspoons Salt
2 teaspoons Ground ginger
2 teaspoons Rubbed sage
1/2 teaspoon Nutmeg
SAUSAGE
2 1/2 pounds Boneless lean pork shoulder -- cut in cubes
1 pound Fresh pork fat -- cut in cubes
1 1/2 cups Dry bread crumbs
1 1/4 cups Chicken broth
3 1/2 teaspoons Banger seasoning

Grind pork and fat together using fine hole disc of meat grinder. Add Banger Seasoning. Mix well. Grind again. Force mixture into casings and tie in 4-5 inch lengths.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Cajun Boudin Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
2 pounds ground pork
4 cups cooked rice
4 large onions -- minced
10 centiliters garlic -- minced (10 to 25)
6 small Hot Chile Peppers -- (Serrano, Etc),
-- minced
2 st celery -- minced
1 large sweet red pepper -- minced
1 large sweet green pepper -- minced
2 medium leeks -- minced
6 Green Onions -- minced
1 cup minced parsley
1/3 cup minced cilantro
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 tablespoons sugar
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon savory

Mix thoroughly. Stuff into casings.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Chaurice (4) (Creole Pork Sausage Making)

Recipe By :
Serving Size : 7 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pounds Fresh pork
2 large Onions -- chopped
1 centiliter garlic -- crushed
2 tablespoons Salt
2 teaspoons Fresh ground black pepper
1 teaspoon Crushed chili pepper
1/2 teaspoon Paprika
1/2 teaspoon Cayenne pepper
3 Sp parsley -- chopped
1/2 teaspoon Allspice
1/4 teaspoon Powdered bay leaf
5 Yd sausage casing

Grind the pork using the coarse knife of a meat grinder. Add the onions and the garlic and regrind. Add the seasonings and mix thoroughly.

Remove the cutting blades from the grinder and attach the sausage stuffer. Attach casing as in basic sausage recipe. Refeed the mixture into grinder and through the sausage stuffer.

The British Barbecue Pit: www.britishbarbecue.co.uk

Preparation Time: 0:00

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Chaurice 19th Century Pork Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds lean fresh pork -- butt or shoulder
2 pounds fresh pork fat
2 cups onion -- finely minced
1 1/2 tablespoons garlic -- finely minced
1 1/2 teaspoons cayenne pepper
1/2 teaspoon chili powder
8 tablespoons salt
2 teaspoons red pepper -- freshly ground
1 teaspoon red pepper flakes -- crushed
2 teaspoons dried thyme
5 tablespoons parsley -- finely chopped
3 bay leaves -- crushed
1/2 teaspoon allspice
9 fe small sausage casing

Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Chaurice Cajun Pork Sausages

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Lean pork -- trim of fat
2/3 pound Fatback or hardest pork fat avail
1 cup onion -- finely chopped
1/2 cup parsley -- finely chopped
1 1/2 tablespoons garlic -- finely minced
2 tablespoons Hot red chiles -- finely chopped
2 1/2 teaspoons Cayenne pepper
2 teaspoons Dried thyme
1/2 teaspoon Allspice
1 tablespoon Salt -- if desired
1/8 teaspoon Saltpeter -- optl
Prepared sausage casings

Grind the pork and pork fat using a meat grinder. Add the onion, parsley, saltpeter and spices. Test the mixture by making a small patty and cooking it. Adjust seasonings if need be. Put the mixture through the meat grinder a second time. Stuff the sausage casing. When ready to cook, prick the sausages all over with a fork to

The British Barbecue Pit: www.britishbarbecue.co.uk

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Chaurice Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Pork butt -- cut into 1" cubes
1/2 cup Chopped garlic
6 teaspoons Chili powder
4 tablespoons Paprika
2 teaspoons Cayenne pepper
2 teaspoons Ground cumin
2 teaspoons Salt
1 teaspoon Crushed red pepper
1/2 teaspoon Dried oregano
1/2 teaspoon Dried thyme
1 teaspoon Freshly-ground black pepper
1 teaspoon Onion powder
1/2 teaspoon Garlic powder

Prepare the smoker. In a large mixing bowl, add the pork. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the pork with the seasoning and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in ameat grinder fitted with a 1/2-inch die. Or a food processor could be used.Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the re maining meat into three 1/2-pound patties. You can either use the sausage fresh or smoked. For the smoked sausage: Place the sausage in the smoker and cook for10 to15 minutes.This recipe yields about 2 3/4 pounds of sausage.

The British Barbecue Pit : www.britishbarbecue.co.uk

Contributor: Emeril Lagasse

Preparation Time: 0:00

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Chipolata Sausage.the Ultimate Cocktail Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 1/2 pounds pork butts
1 pound pork fatback
1 tablespoon sage
1 teaspoon dried onion flakes
1 teaspoon thyme
1 teaspoon mace
1 1/2 tablespoons salt
6 ounces bread crumbs
1 tablespoon pepper
1 pint iced water

This is the King of English sausage. The basic banger was created from this recipe.

Grind the meat and fatback through a 3/8 plate 2. Mix the herbs and seasonings in the water and chill. 3. Using a food proccessor emulsify the meat and chill. 4. In a mixer add the herbs, spices,and seasonings to the water then the bread crumbs 5. Chill 6. Using 28mm casings, stuff the mixture into 1 inch links and cool. 7. Grill or cook in the oven and serve at once.

The British Barbecue Pit; www.britishbarbecue.co.uk

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Chorizo

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork butt
1/2 pound pork fat
6 feet pork casings -- if you
are
stuffing
1 tablespoon cider vinegar
1/2 cup red wine
6 centiliters garlic -- pressed
2 tablespoons good chile powder
2 teaspoons cayenne
1 1/2 teaspoons mexican oregano
1 1/2 teaspoons salt
1 teaspoon ground cumin

Grind the pork and fat on the smaller disk. Mix in other ingredients. If stuffing, tie off in 8 inch lengths. Cover with plastic wrap and refrigerate overnight. Otherwise, form into patties and freeze separated by wax paper.

Garry Howard has a web page for making chile powder. I use 8 New Mexican, 2 anchos, 4 de arbols, 4 chipotles for this powder.

The British Barbecue Pit : www.britishbarbecue.co.uk

NOTES : Here is my chorizo recipe. I either stuff and smoke them or just freeze the patties. If you stuff, don't over pack. Smoke low (175) for two hours. It is the best for making a corn bread stuffing or mixing with scrambled eggs and corn chips to make migas.

Preparation Time: 0:00

The British Barbecue Pit

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Chorizos (Mexican Sausage)

Recipe By :
Serving Size : 10 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Pork tenderloin -- (ground ok)
5 Chiles anchos
1/2 teaspoon Coriander seeds -- (toasted)
1/2 teaspoon Peppercorns
1/8 teaspoon Cumin seeds
2 tablespoons Sweet paprika
2/3 cup Mild white vinegar
1/2 pound Pork fat
2 Chilies pasilla
3 Cloves
1/2 teaspoon Oregano -- (Mexican Blended)
4 Garlic cloves -- (peel/crush)
2 1/2 teaspoons Salt
2 fluid ounces Vodka -- (if wanted)

Chop the meat roughly, (or purchase ground pork), together with the fat.

Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp.

Grind the spices together withe the chilies.

Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands.

Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day. (Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.)

Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If you don't want to stuff the meat into casings at all, leave it to mature for about a week. Store it in containers in the freezer compartment of the refrigerator.

The British Barbecue Pit: www.britishbarbecue.co.uk

Preparation Time: 0:00

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Country Breakfast Sausage

Recipe By :
Serving Size : 6 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork -- ground
1 teaspoon cumin -- ground
1/2 teaspoon thyme -- dried leaf
1/2 teaspoon sage -- dried leaf
1 teaspoon salt
1/2 teaspoon pepper -- freshly ground
1/8 teaspoon cayenne pepper -- (optional)

1. Combine all ingredients in medium bowl; mix well. Cover and refrigerate overnight for flavors to blend.

2. Stuff in to hog skins.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Country Pork Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds Lean pork
3 pounds Fat pork
3 tablespoons Salt
2 tablespoons Black pepper
1/4 teaspoon Red pepper
4 tablespoons Sage -- sifted

Put the pork through the meat grinder, add the seasonings and mix thoroughly. Grind again so the meat may be nice and fine. Savory, mace, cloves and nutmeg may be added if you like.

Many of the recipes in this collection did not contain amounts or oven temperatures.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Country Pork Sausage 1

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pounds Boneless pork but or shoulder -- cubed
1/2 red pepper
3 tablespoons Salt
2 teaspoons Black pepper
2 teaspoons Dried sage

Assemble food grinder with desired grinding disc. Grind pork. Combine pork and seasonings. Shape into patties or stuff in link sausage, using the sausage making accessory.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Country Sausage No 3

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pork butt
1 tablespoon salt
2 1/2 teaspoons black pepper
1 cup water
1 tablespoon sugar
1/2 teaspoon thyme
1/8 teaspoon cayenne

Grind meat.

Mix spices, salt and sugar into the water and then add the water to the ground pork. Mix well.

Follow standard sausage making procedures.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Country Style Turkey Sausage

Recipe By :
Serving Size : 8 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Non-stick cooking spray
1 Slightly beaten egg white
1/4 cup Finely chopped onion
1/4 cup Finely snipped dried apples
OR 1/2 c. finely chopped
.apples
3 tablespoons Quick-cooking oats
2 tablespoons Snipped fresh parsley
1/2 teaspoon Salt
1/2 teaspoon Ground sage
1/4 teaspoon Ground nutmeg
1/4 teaspoon Pepper
1 dash ground red pepper
1/2 pound Lean ground turkey breast

Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2" wide patties. Preheat the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12 minutes or until meat is no longer pink and juices run clear,

The British Barbecue Pit: www.britishbarbecue.co.uk turning once. Drain off fat.

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Preparation Time: 0:00

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Creole Habanero Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork butt
1/2 pound onion
2 habanero chiles -- minced
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
1 teaspoon chopped fresh parsley
1 bay leaf -- (vein removed),
-- chopped fine
1/2 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoons red wine vinegar

Grind with 1/4" plate. Mix and stuff in sheep casings forming 6" links. Hang 1 hour.

The British Barbecue Pit : www.britishbarbecue.co.uk

Contributor: John "Smoky" Mitchell

Preparation Time: 0:00

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Creole Smoked Sausage And Creole Hot Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Yards small sausage casing
4 pounds Lean pork -- (or 2 lb lean pork
-- and 2
2 pounds Pork fat
2 teaspoons Finely minced garlic
2 teaspoons Freshly ground black pepper
3 tablespoons Salt
2 teaspoons Cayenne
1/2 teaspoon Ground bay leaf
1/4 teaspoon Cumin
1/2 teaspoon Chili powder
4 teaspoons Paprika
1/2 teaspoon Sugar
5 teaspoons Colgin's liquid hickory smoke

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage. [Also makes great po-boys--ECT] Allow about 20 to 25 minutes for grilling. When used as a seasoning meat in other

The British Barbecue Pit dishes, it requires no precooking. About 6 pounds of 6-8 inch sausage (To make HOT sausage, omit the liquid hickory smoke and add 1 tsp cayenne and 1 tsp black pepper.) Hot sausage is a good accompaniment to bean dishes or smothered vegetables or as a breakfast sausage with grits and eggs. It is not recommended as a seasoning meat in traditional bean dishes as it is likely to overwhelm the flavor of the other ingredients. Prepare the sausage casings and stuffing. Mix ingredients lightly; the stuffing should be slightly coarse in texture. Cut the casing into 12 inch lengths and stuff. Allow 2 smoked sausages per serving.

The British Barbecue Pit : www.britishbarbecue.co.uk

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Cumberland Sausage

Recipe By :
Serving Size : 4 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Pork back fat -- minced
1 pound Shoulder of pork -- minced
1 ounce Stale breadcrumbs
1/2 slice Smoked bacon -- minced
Salt
Pepper
Nutmeg
Mace

The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 tablespoons hot water to the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a generous pinch of both the spices. Fry a spoonful of the sausage to test the seasoning. Fill the sausage casings as usual. Prick in a few places and allow to sit overnight before cooking. ...These are very good baked in a buttered baking dish at 350F until browned. Turn after 20 minutes, and raise the heat if the sausages are cooking too slowly.

from Grigson's OBSERVER COOKBOOK

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Don's Chorizo (Mexican Sausage)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons salt
1 cup vinegar
5 tablespoons paprika
3 tablespoons hot ground pepper
8 centiliters garlic
1 tablespoon oregano
2 teaspoons black pepper
1 cup ice water
10 pounds pork butt

Grind all pork butts through 1/4" grinding plate and place in tub or mixer. Add all the ingredients and mix well until all the spices are evenly distributed. Chorizo is to be stuffed into a 38-42mm hog casing. Let it hang in cooler overnight on your smokesticks. If your going to smoke it put in 1/2 oz of prague powder #1. Or put in liquid smoke 3 or 4 tbls. grill it or boil. Good stuff.

The British Barbecue Pit : www.britishbarbecue.co.uk

Contributor: Don Havranek - [e-mail]

Preparation Time: 0:00

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English Bangers

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds fat pork butts
2 teaspoons ground white pepper
1 teaspoon sage
1 teaspoon ground ginger
1 teaspoon mace
3 ounces salt
3 ounces bread crumbs

PROCESSING PROCEDURE

Meat is chilled to 32-34 degrees F. and ground through 1/4" grinding plate. All ingredients are mixed very well with about 2 cups of water. When possible, add cooled pork stock in place of water. Meat is then stuffed into 32-35mm hog casings and whatever sausage not used up is frozen.

English bangers are a very tasty sausage served at breakfast time, much the same as American pork sausage.

The above formula may be used to make all beef breakfast sausage. Use any kind of beef or trimmings, 70% lean and 30% fat.

The British Barbecue Pit: www.britishbarbecue.co.uk

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English Country Pork Sausages

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 gram Pork -- boneless lean neck
-- end, minced
250 gram Pork back fat -- hard, minced
1 tablespoon Salt
1 tablespoon Salt and pepper -- freshly ground
1 tablespoon Parsley -- fresh, chopped
1 teaspoon Thyme
2 Sage leaves -- finely chopped
2 me Sausage casings

Mix the meat and fat well with the seasoning. Fill into the casings. The sausages may be fried, grilled or baked.

The British Barbecue Pit: www.britishbarbecuepit.co.uk

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English Sausages

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1400 grams Pork -- lean
900 gram Pork -- back fat
25 grams salt -- powdered
10 grams Pepper -- freshly ground
1/2 Nutmeg -- ground
3 tablespoons Sage -- fresh, chopped
2 teaspoons Ground mace
3 teaspoons Thyme -- fresh
5 me Pork sausage casings

Wash the sausage casings thoroughly inside and out in running water, making sure they do not escape down the drain! Fill with tepid water, and leave to soak in the sink while preparing the sausage meat.

Cut all the meat into 1" cubes, so that it can be minced. With the coarse blade in the mincer, pass all the fat through. Then change the blade and mince the lean meat. Grind the salt, pepper, and nutmeg and carefully fold in evenly, together with the herbs and any other spices chosen.

Mix all together thoroughly, taking care not to beat too vigorously, the meats should not be completely homogenised. Take a small patty and cook it in a frying pan to check the seasoning. Re-season if needed.

Slide the skins onto the filling tube and fit to the mincer. Fill the casings, taking care not to fill too tightly, or the sausages will burst when cooked. Twist into suitable sized links and hang up in a cool place to mature 24 hours before freezing or cooking.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Farm Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground pork -- at room temperature
1/3 cup onion -- finely chopped
2 teaspoons finely minced fresh parsley
1 teaspoon rubbed sage
1 teaspoon dried basil -- (optional)
1 teaspoon dried marjoram -- (optional)
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon dried thyme -- (optional)

1. In a deep bowl, combine all ingredients, using hands if necessary. 2. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. 3. Wrap in plastic wrap or foil and refrigerate overnight. 4. To serve, slice the rolls into rounds about 1/2 inch thick and fry in a hea vy skillet over medium-low heat for 3 to 4 minutes on each side or until done.

The British Barbecue Pit 5. Drain on paper towels and serve immediately.

Notes: An alternate way to prepare sausage is to shape mixture into large marbl e-size balls. freeze if desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees F.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Fine Swiss Weisswurst

Recipe By :
Serving Size : 6 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound veal trimmed -- cubed
3/4 pound Pound jowl fat cubed
11 ounces ice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon white pepper
1 tablespoon dry mustard
1/4 tablespoon mace
1/2 tablespoon ginger
1 1/2 tablespoons lemon zest blanched
2 tablespoons Non-fat dry milk powder
Hog casings for stuffing

Combine veal with salt and sugar.Grind meat and jowl fat through the fine plate of heavy duty grinder,seperately. Place in individual bowls. Chill well.

Place ground meat in food processor, add ice. Sprinkle spice mixture over ice. Process mixture until very cold,( 30 degrees). Stop machine, scrape down sides. Continue processing until temperature rises to 40 degrees. Mixture should resemble cake batter. Add fat and process until mixture reaches 45 degrees.Add non-fat milk powder and process until mixture reaches 58 degrees.

To stuff casings:

Fill sausage stuffer evenly with mixture,avoiding any air pockets. Stuff hog casings, not too tight, tie off with fine kitchen string. Poach in shallow pan of simmering water (165 degrees), until internal temperature of meat is 155 degrees. Be careful water does not boil.

Remove sausages to an ice bath when cooked. Cool in water bath to until internal temp is 60 degrees. Cook, fry or grill and serve. Yield: 6 servings

The British Barbecue Pit; www.britishbarbecue.co.uk

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Fran's Chorizo (Mexican Sausage)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons ancho or pasilla chile -- ground
1 tablespoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper
1/8 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 centiliters garlic -- minced
1 tablespoon white or rice vinegar
2 tablespoons tequila
1 pound ground pork

Combine herbs and spices, tequila and vinegar. Add to pork and mix well.

NOTES : Chorizo is a Mexican sausage that can be used in many ways, chief among them in breakfast tacos combined with skillet fried potatoes and/or scrambled eggs. There are many variations - this is my favorite. You can make it in bulk as it freezes well. Cook as you would ground beef but on lower heat to avoid burning the spices.

The British Barbecue Pit : www.britishbarbecue.co.uk

Contributor: San Antonio Herb Society Cookbook

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Fresh German Bratwurst

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 pounds Pork Butt
12 ounces Ice or Ice Wate
5 ounces Salt
2 ounces Brown Sugar
1 ounce White Pepper
1/4 ounce Ginger
1/4 ounce Mace
1/4 ounce Onion Powder
1/4 ounce Coriander
1/4 ounce Nutmeg

Bratwurst can be made either fresh or smoked and either course ground or emulsified. Because most small processors and home sausage makers do not have the capacity to emulsify the meat blocks we will deal with the course ground variety Traditionally Bratwurst is made with Pork and Veal. With the high cost of veal most bratwurst today is made from all pork or pork and beef.

I make this sausage using Pork Butts, or as some people call them Boston Butts. Pork Butts are usually 80%-85% lean. I recommend using pork butts for your sausage as it has a proper lean to fat ratio for high quality sausage. If you are want a beef sausage I recommend beef chuck as it has a good fat to lean ratio @ 80/20. A very good brat can be made using 3/4 of the meat block in butts and 1/4 of the meat block in beef or veal. We have made some very good sausage using Ostrich and Emu meat.

Because this is a fresh sausage you will not be smoking it just refrigerate or freeze until you are ready to cook it. Make sure that your meat block is chilled to @ 34 degrees and grind through your course plate once. Sprinkle your seasoning over the ground product and mix 2 minutes. If mixing by hand you may have to mix longer. Excessive mixing can cause the sausage to have a rubber texture so be careful not to over mix. After you have mixed the seasoning with the meat block run the mixture through your fine plate. Make sure that you keep the temperature as low as possible.

Remember that you can adjust the taste to suit your own personal preferences by increasing or decreasing the ingredients.

You can stuff into 32-35 mm hog casing or 35-mm collagen casing.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Fresh Pork Brackfast Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds Pork Butt
5 tablespoons salt
2 tablespoons rubbed sage
1 tablespoon nutmeg
1 tablespoon ground white pepper
1 teaspoon ginger
1 tablespoon thyme
1 tablespoon ground hot red pepper -- (optional)
1 pint ice water

You can make an excellent breakfast sausage using 100% pork butts. This product is of such high quality that it is never seen in a meat market and can only be had by making it yourself. You can also make a breakfast sausage of 50% pork butts and 50% pork trimming and you would still have a sausage of high quality.

All the pork used to manufacture sausage must be chilled from 32-35 degrees F. without fail. Be sure that all the meat is free of blood clots, sinews, bone, skin, glands, etc.

GRINDING & MIXING

Grind all the meat through a 3/16" grinder plate and place in mixer. Add all the ingredients and mix well until all the spices are evenly distributed.

STUFFING

Pork sausage may be stuffed into 28-30 mm hog casings or 22-24 mm lamb casings. Pork sausage also may be stuffed into a cloth bag or a 3 1/2 by 24" fibrous casing.

It is very important that pork sausage not be allowed to remain at room temperature any longer than necessary. Place in cooler as soon as possible. Pork sausage should be allowed to chill and dry in 28-32 degree cooler.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Fresh Pork Sausage (Breakfast)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds pork meat
8 tablespoons salt
1 tablespoon ground white pepper
2 tablespoons rubbed sage
1 teaspoon ginger
1 tablespoon nutmeg
1 tablespoon thyme
1 tablespoon ground hot red pepper
1 pint ice water

The British Barbecue Pit : www.britishbarbecue.co.uk

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Genoa Salami

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds lean beef from chuck
3 pounds lean pork -- (certfied) cubed
2 pounds pork fat -- cubed
5 tablespoons salt
1 cup brandy -- (optional)
1 1/2 tablespoons sugar
2 tablespoons whole peppercorns
1 tablespoon white pepper
1 teaspoon ground coriander
2 teaspoons garlic finely minced
1 teaspoon cardamom
1/2 teaspoon prague powder number 2 -- (cure)
4 fe casings

Cured sausages

For cured sausages, you will need...cure. Simple as that. Cure comes in many names like prague powder, nitrates, salt peter. If you do not use cure, you risk food poisoning! The idea is the same only after you grind all the meats, fats, and herbs with the cure, you will be hanging them up to dry and most require smoking.

Note that some recipes call for cure #2. Please understand that this is not just nitrates. This is more of a time released formula for sausages that will not be cooked and will hang to cure for months until dry throughout. Regular nitrates will not hold up this long.

You can buy smokers or make one yourself out of an old freezer or any other cabinet type thingie you happen to have around. It needs to be able to vent some of the smoke and at the same time be consistent with the temps. You need a way to be able to monitor the temperature also. There is also a liquid smoke on the market that may save you if you do not have the means or space to have a smoker. Sources below. Also if you plan on making aged sausage that does not require cooking, the pork must be free of Trichinosis. Cooking kills this, but some sausages do not require the cooking necessary to kill it so to solve this problem, you can either get "Certified Pork" or make it yourself by freezing it at -20 degrees for 6-12 days. Or -10 degrees for 10-20 days. Or 5 degrees for 20-30 days. This is only required for meat that will not be cooked to 137 degrees in the sausage making process.

After grinding the meats and herbs and cure together allow to sit in the frige 24 hours before placing into casings. (Note) If you do not use the alcohol(brandy) you will need prague powder number 1 in addition to number 2. Follow the directions. Allow to hang in a cool clean place (a unheated attic or cellar, that has been cleaned a few days prior, and where rodents or other critters cannot get to it. It needs to cure and dry for about 9-12 weeks depending on how dry the area is that its hanging in.

The British Barbecue Pit: www.britishbarbecue.co.uk

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German Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 pounds beef or venison -- (ground)
50 pounds fresh pork -- (ground) not too
1 lean
1 3/4 cups salt -- (sack salt, not
1 iodized)
3 ounces morton quick cure
3 ounces black pepper
2 ounces garlic powder -- (fresh garlic*
1 is best)

1. Mix all the ingredients together and add up to 2 quarts cold water when mixing. 2. Sausage is ready to put in casings. * 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour boiling water over it to fill jar. Strain the garlic out and use juice, as much as desired to taste. Start the garlic a day before sausage.

The British Barbecue Pit : www.britishbarbecue.co.uk

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Girardi's Italian Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pork butt -- coarse ground
5 teaspoons fennel seeds
2 tablespoons hot red pepper -- crushed
5 teaspoons salt
2 tablespoons Hungarian paprika
1 1/2 teaspoons black pepper
1 1/2 cups water
6 centiliters garlic -- crushed
1 cup romano cheese

Mix all spices, water and cheese together. Let sit at room temp while cutting then grinding pork. Keep pork cold. Very cold. Mix liquid/spice with ground pork by hand. Separate into 1/2lb bags, or stuff into casings. Let sit 12-14 hours before freezing for spices to blend in meat. Or freeze imediately, then let thaw and set 1 day in fridge before cooking.

The British Barbecue Pit : www.britishbarbecue.co.uk

Contributor: Leo Girardi - [e-mail]

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Grandma's Italian Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
1 1/4 teaspoons salt
1 1/4 teaspoons fennel seeds
1/2 pepper -- up to red

Combine ingredients and use sausage funnel to force into cleaned casings OR form into patties or link shapes and cook until browned. Excellent for use in your basic spaghetti gravy recipe. This is also great just crumbled on top of pizza. This recipe can be multiplied, if you wish. I usually make 4-6 pounds at a time. It freezes well.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Hill Country Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork butt with fat
2 pounds beef chuck or round -- with fat
1 large onion -- minced
6 centiliters garlic -- minced
2 tablespoons fresh sage -- minced
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons red chiles -- crushed
1 teaspoon cayenne
4 Yards Hog Casings

Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or refrigerated at this time To smoke: rub sausages with oil. Don't over do it or they get messy and then turn to mush. Smoke at 225 for two hours with oak or mesquite until the skin looks ready to pop.

The British Barbecue Pit : www.britishbarbecue.co.uk

NOTES : I found a recipe for Texas hill country sausage. It was in Smoke and Spice. This has pork/beef at 2:1. I remember hearing 85% beef at Kreutz'. It looks good anyway. I'll try it.

Contributor: Contributed By Kit Anderson

Preparation Time: 0:00

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Hot Country Style Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds boneless pork butt or shoulder
2 1/2 teaspoons rubbed sage
2 teaspoons salt
1 1/2 teaspoons ground white or black pepper
1 1/2 teaspoons marjoram
1 teaspoon crushed red chile
1/2 teaspoon summer savory
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg

Note: Original recipe calls for enough pork fat (if necessary, it (depends upon the amount of fat in the pork) to make a 2-to-1 meat to fat ratio. I eliminate that and substitute 1/2 cup dry white wine after grinding the meat.

Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm). Grind the meat and fat together twice, using a coarse blade. Add the spices to the meat and fat mixture and knead it in thoroughly. Cover and refrigerate at least a couple of hours or overnight. The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.

The British Barbecue Pit: www.britishbarbece.co.uk

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Hot Italian Sausages

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons Coarse -- (kosher) salt
1/2 tablespoon Whole black peppercorns
2 teaspoons Crushed red pepper
1 tablespoon Paprika
1/2 tablespoon Thyme
1 tablespoon Fennel seeds
1/2 tablespoon Finely minced garlic
1 3/4 pounds Pork -- trimmed,lean, 1"
-- Dice
Chilled
1/2 pound Fresh Pork Fat -- (Chilled), 1/2"
-- Dice

Combine dry spices in spice mill or mortar and grind to coarse texture. Mix with garlic in small bowl. Mix meat, fat & spices together in bowl. Stuff into casings using sausage stuffer or horn attached to grinder. Tie off into 5" links and hang in cool place to dry. Or, just refrigerate. Cook in your usual manner. Yield:2 lbs. + or -

The British Barbecue Pit

The British Barbecue Pit : www.britishbarbecue.co.uk

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Hot Italian Sausages No 2

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons coarse sea salt
1/2 tablespoon whole black peppercorns
2 teaspoons crushed red pepper
1 tablespoon paprika
1/2 tablespoon thyme
1 tablespoon fennel seeds
1/2 tablespoon finely minced garlic
1 3/4 pounds Lean pork cubed
1/2 pound fresh pork fat

Combine dry spices in spice mill or mortar and grind to coarse texture. Mix with garlic in small bowl. Mix meat, fat & spices together in bowl. Stuff into casings using sausage stuffer or horn attached to grinder. Tie off into 5" links and hang in cool place to dry. Or, just refrigerate. Cook in your usual manner. Yield:2 lbs. + or -

The British Barbecue Pit: www.britishbarbecue.co.uk

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Hot Link Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds ground pork -- (shoulder cut)
2 1/2 pounds ground beef -- (brisket, round, or
-- sir
2 teaspoons dried sage
2 teaspoons crushed red pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons dried sweet basil
2 teaspoons aniseed
2 teaspoons dried oregano
1 dash salt and ground black pepper

Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage 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.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Hot Link Sausages

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds ground pork -- (shoulder cut)
2 1/2 pounds ground beef -- (brisket, round, or
-- sirloin)
2 teaspoons dried sage
2 teaspoons crushed red pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons dried sweet basil
2 teaspoons aniseed
2 teaspoons dried oregano
1 dash salt and ground black pepper

Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage 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 peeloff the wax paper. Patties can be fried or grilled.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

The British Barbecue Pit

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Hungarian Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork butt -- cut into large
-- pieces
1 pound beef chuck -- cut into large
-- pieces
1 pound pork fat -- fresh, cut into
-- large pieces
10 garlic cloves -- peeled and crushed
1 cup water
1 tablespoon salt
1/2 tablespoon black pepper -- freshly ground
3 tablespoons Hungarian paprika
1 teaspoon Prague powder No 1
1/4 teaspoon Cloves -- , ground
10 fe sausage casing -- 1 inch diameter

In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all remaining ingredients, except the casings. Mix well and allow to sit while you clean the casings.

Rinse the casings thoroughly in cold water and run fresh water through them. Drain.

Using a sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel, fill the casings and tie them off into about 16" lengths. Do not fill them too tightly as they must have room to expand when they cook.

Hang the sausages in a home style smoker and smoke them for about 1 hour. Do not allow the temperature of the smoker to go above 150 F. Remove the sausages and hang over a stick or dowel. Put the stick

in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for 2 days. They are they ready for use.

Place them in the refrigerator, where they will keep well for about a week.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Hungarian Sausage (Kolbasz)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds coarse ground pork butt
1/3 cup Hungarian Paprika
1/4 cup Salt
1 1/2 teaspoons Prague Powder No. 1
2 tablespoons ground Allspice
5 garlic cloves
2 cups Water

Bring water to boil, add peeled cloves of garlic and simmer 20 minutes. Fish out cloves of garlic and mash them with a little water. Add this to remaining water and mix all of the garlic water into the meat mix. Mix everything together well. Keep the meat mix cool. Stuff the mix into casings, let the sausages hang for a day in at least 20 degrees. Smoke sausage according to your smoker instructions. If you are not going to stuff into casings, form into patties, wrap and freeze.

HOW TO COOK HUNGARIAN SAUSAGES

Take as many fresh links as needed and place in a heavy frying pan with a cover. Pour water over the sausages so the links are in 1/2 inch of water. Cover.Start the water to a slow boil, turn down the heat and simmer the sausage in the water until the sausage starts to take on color. Turn the sausage over and add a little more water to keep it from burning. When both sides are brownish, leave the cover off and continue cooking slowly to cook away any remaining water.The sausage should be a nice rich red brown. The aroma will be heavenly.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Irish Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds coarse-ground pork butt
5 cups bread crumbs
4 eggs -- lightly beaten
8 cloves garlic -- pressed
1 tablespoon salt
2 cups water
3 teaspoons thyme
3 teaspoons basil
3 teaspoons rosemary
3 teaspoons marjoram
3 teaspoons black pepper

Combine all ingredients, mix well, and stuff into sheep casings. Fry in butter or oil

The British Barbecue Pit: www.britishbarbecue.co.uk

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* Exported from MasterCook Buster *

Irish Sausages

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Lean pork
8 ounces Pork fat -- without gristle
1 pinch dried sage or marjoram
1 ounce White breadcrumbs
1/2 teaspoon Ground allspice
1/2 teaspoon Ground ginger
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon cayenne pepper
1 teaspoon Salt
1/4 teaspoon Fresh-ground pepper

Grind the meat and fat twice, then mix very well and season. (Fry a teaspoon or so to check the flavor until you get it the way you like it.) Add the breadcrumbs.

Stuff into casings

The British Barbecue Pit: www.britishbarbecue.co.uk

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000

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* Exported from MasterCook Buster *

Italian Cheese And Red Wine Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds boneless pork -- shoulder or butt
1 tablespoon coarse ground fennel seed
2 bay leaves -- crushed
3 tablespoons chopped parsley
5 garlic cloves -- crushed
1/2 teaspoon dried red pepper flakes
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup grated parmesan or romano cheese
3/4 cup dry red wine
4 yards sausage casings
olive oil for cooking

You will enjoy this variation on the plain Italian pork sausage. The addition of cheese and wine raises this sausage to dinner table conversation.

Grind the meat using the coarse blade.

Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casings.

To cook, place in a frying pan with a tiny bit of olive oil and just enough water to cover the bottom of the pan. Cover and cook until the water evaporates. Then, continue to brown, turning once.

Use throughout the book where Italian sausages are called for.

Makes 4 pounds.

Source: The Frugal Gourmet Cooks with Wine

Posted to the BBQ-List by Edwin Pawlowski on 7 Dec 1998

Preparation Time: 0:00

The British Barbecue Pit : www.britishbarbecue.co.uk

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Italian Pepper Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds course ground pork
1 1/2 pounds salt pork
1 clove garlic
1 onion -- quartered
1 1/2 tablespoons freshly ground black pepper
2 tablespoons salt
4 tablespoons paprika
4 teaspoons fennel
2 tablespoons crushed red pepper -- dried
1/4 teaspoon thyme
1/2 teaspoon bay leaf -- crushed
1/2 teaspoon coriander
1 cup red wine

Combine all ingredients, mix well and stuff into hog casing. You may split lengthwise and broil under medium heat, or pan fry until brown on all sides and well done.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Italian Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons salt
1 teaspoon black pepper
4 teaspoons fennel seeds
4 teaspoons oregano
1 teaspoon garlic powder
8 pounds pork shoulder

Cut the pork into 1 1/2" cubes. Sprinkle combined seasoning on pork and toss to distribute. Grind. Shape sausage into patties.

The British Barbecue Pit: www.britishbarbecue.co.uk

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000

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Italian Sausage Sweet

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Coarse ground pork butt
3 teaspoons Fennel seed
2 teaspoons White pepper
1 1/2 teaspoons Sage leaves
5 centiliters pressed garlic
3 teaspoons Salt
1 cup White wine

Combine all ingredients, mix well and stuff into hog casing or make patties

The British Barbecue Pit : www.britishbarbecue.co.uk.

Preparation Time: 0:00

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Italian Sausage With Parsley And Cheese

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork butt -- coarsely ground
1/4 pound pork fat -- coarsely ground
3 tablespoons chopped fresh parsley
3 centiliters garlic -- crushed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons dry white wine
1/2 cup freshly grated parmesan cheese

Put all the ingredients together, and mix them well. Let an hour and mix again. Stuff into casings.

Source: The Frugal Gourmet Cooks Italian

Makes a little over 2 pounds

This is a bit lighter than the sausages with red pepper flakes and I think this is a perfect sausage for a nice dinner with friends.

Posted to the BBQ-List by Edwin Pawlowski on 7 Dec 1998

Preparation Time: 0:00

The British Barbecue Pit : www.britishbarbecue.co.uk

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Italian Sweet Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds coarse ground pork butt
3 teaspoons fennel seed
2 teaspoons white pepper
1 1/2 teaspoons sage leaves
5 centiliters pressed garlic
3 teaspoons salt
1 cup white wine

Combine all ingredients, mix well and stuff into hog casing or make patties

Posted to the BBQ List by "Cindi" on Sep 20, 1998.

Preparation Time: 0:00

The British Barbecue Pit : www.britishbarbecue.co.uk

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Italian Venison Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pounds deer meat -- (all game fat
-- removed)
2 pounds boneless picnics
3 tablespoons dextrose
1 tablespoon fresh ground pepper
3 ounces salt
3 tablespoons ground fennel
2 tablespoons crushed chilis
2 teaspoons bs cayanne pepper
1 pint good italian white wie
2 cups fine bread crumbs

Grinding and mixing: Cut all meat into small pieces( about 2-3") Remove glands and connective tissue Mix dry ingredients and whine with a cup of water and add to ground meat. If mixture seems dry add more water Stuff mixture into 35-38 hog casing and freeze.

Posted to the BBQ-List by "beefjerky" [e-mail] on Dec 17 1998

Preparation Time: 0:00

The British Barbecue Pit : www.britishbarbecue.co.uk

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* Exported from MasterCook Buster *

John Mitchell's Ukrainian Kielbasa

Recipe By :
Serving Size : 6 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds sirloin tips -- (well marbled)
1 pound Boston butt
1/2 pound country smoked bacon
1 tablespoon Hungarian paprika
1 teaspoon butcher grind black pepper
2 tablespoons cracked black pepper
1 teaspoon dried marjoram
1/2 teaspoon ground coriander
2 tablespoons minced garlic
2 teaspoons sugar
2 teaspoons kosher salt
1/2 teaspoon Morton's Quick Cure
1 tablespoon mustard seeds
1/4 cup water
1/4 cup Slivovitz or other fruit brandy

Just finished making our traditional sausage for Easter and thought I might share the recipe with you all as it is a terrific sausage recipe handed down by my grandfather. I remember making sausage and smoking them in the fireplace when I was very young. I guess that's when I started my love for smoke cooked barbecue. Gosh, been at it a long time!!!! Anyway, here is the recipe for real Ukrainian Kielbasa.

Cut meat into one inch cubes and place in plastic bag and into freezer. Mince garlic to total 2 tablespoons. Dump the kosher salt on top of the garlic and with the side of the knife blade, using a rocking motion, make a salt/garlic paste. Place the paste in a bowl and add the remaining seasonings. Add the water and slivovitz (plum brandy) and stir to blend all seasonings. Grind the Boston butt and the bacon with your fine grinder plate and the sirloin tips with your coarse grinder plate. Toss together in a bowl to mix the meats. Pour the seasonings mixture into the bowl with the meat and blend well. Stuff into 35mm pig casings making 24 inch lengths into rings by tying the ends of the lengths together. Place the sausage rings on a smoke stick and bring to a cool place, under 70F, to air dry hanging in front of a fan overnight. Cold smoke the next morning for 12 hours. wrap in plastic wrap then foil and refrigerate overnight. Place in skillet and add water to cover half the height of the sausage. Boil away the water. Reduce heat and continue to cook till browned on both sides. Enjoy! "Schmekouya Ho Boy!!!"

Smoky

Posted to the BBQ List by Carey Starzinger on Sep 15, 1996.

Preparation Time: 0:00

The British Barbecue Pit : www.britishbarbecue.co.uk

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* Exported from MasterCook Buster *

Karistysmakkara

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork -- ground, 4 times,
-- fine
1 pound veal -- ground, 4 times,
-- fine
1 pound ground suet
3/4 cup scalded milk -- cooled
4 medium potatoes -- peeled, cooked,
-- mashed
2 tablespoons brown sugar
2 teaspoons salt
1 1/2 teaspoons sugar
3/4 teaspoon black pepper
3/4 teaspoon allspice
3/4 teaspoon ground ginger
2 cups chilled water

Combine veal, pork, milk, suet, potatoes, 2 teaspoons salt, sugar, pepper, allspice, and ginger into a smooth mixture, Add enough water (about 2 cups) so that mixture is soft enough to press into sausage casings (somewhat softer than a meat loaf mixture). Cut sausage casings in 7-inch strips, and knot an end of each. Press mixture through cookie press, sausage press, or pastry bag into prepared casings, making individual sausages. Pack very well into casings, and knot the other end. Mix 2 tablespoons salt and brown sugar, and rub over sausages. Put sausages into bowl or pan, cover with cold water, and let stand overnight in the refrigerator. Smoke the sausages over very low coals in a covered barbecue for 4 to 6 hours (or in a smokehouse for 2 to 3 days). Makes about 4 pounds of sausages.

Slice thinly for an open-faced sandwich topping or brown in butter as a main course. Serve with Finnish-style mustard.

The British Barbecue Pit: www.britishbarbecue.co.uk

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* Exported from MasterCook Buster *

Karoo Boerevors

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 gram Boned beef
500 gram Boned pork
1 kilogram mutton
1 milliliter coriander
1 milliliter ground cloves
14 grams fine salt
2 milliliters freshly ground black pepper
250 gram bacon
15 milliliters sweet red wine
25 milliliters wine vinegar
15 milliliters brandy
60 grams pork casing

Cut meat into 50 mm blocksMix in herbsCut bacon into 3mm blocks and add to mixtureMix wine, vinegar and brandy. Sprinkle over mixture.Mix lightly and stuff casing.Cut into pieces only when ready to cook.The boerevors shrinks approx. 30% in cooking so cut piecesat least 6 inches long.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Kestomakkara

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
3/4 pound lean ground pork
1 pound side pork -- unsalted, cut in
-- 1/4-inch cubes
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon allspice
1/4 teaspoon ground cloves
1 teaspoon sugar
1/4 cup beer -- cognac, or brandy
1 tablespoon sugar
1 1/2 tablespoons salt
1 teaspoon saltpeter -- (optional)

Combine beef, ground pork, salt, pepper, allspice, cloves, 1 teaspoon sugar, and beer, cognac, or brandy; mix thoroughly. Knead until very smooth. Add side pork, kneading it in very well. If mixture seems dry, add water until it is the consistency of a meat loaf mixture. Put mixture into sausage press, pastry bag, or large cookie press, and press into sausage casings, packing it in well, so that there are no air bubbles. Tie in 4-inch lengths with string.

Rub sausages with a mixture of 1 1/2 tablespoons salt, 1 tablespoon sugar, and 1 teaspoon saltpeter. Cover and refrigerate for 2 days, turning sausages as a brine collects in the pan. Remove from brine, rinse, and smoke in meat smokehouse or over very low coals on covered barbecue for 3 to 4 hours, adding dampened hickory chips to fire, which should be low so that sausages neither break nor burn. Refrigerate, freeze, or serve immediately. Slice to serve. Makes about 4 pounds of sausage.

The British Barbecue Pit: www.britishbarbecue.co.uk

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* Exported from MasterCook Buster *

Kielbasa Sausage

Recipe By :
Serving Size : 7 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds pork -- ground
1/2 pound ground beef
3 centiliters garlic -- minced
1 tablespoon salt
1 1/4 teaspoons black pepper -- coarsely ground
2 teaspoons brown sugar
3/4 teaspoon marjoram
1/2 teaspoon allspice
1/4 teaspoon liquid Barbecue Smoke -- (R), optional
2 tablespoons textured vegetable protein plus
1/4 cup water -- optional
sausage casings

Knead together the pork, beef, and garlic in a large bowl. Combine the remaining ingredients in another bowl, then combine both mixtures, thoroughly kneading the flavorings into the meat. Stuff the casings to form 18 to 24-inch links, then tie the two ends together, forming a ring. Refrigerate overnight to blend the flavors before cooking in your favorite manner. Kielbasa may also be smoked.

Yield: 2 pounds or about 12 to 14 sausages.

The British Barbecue Pit: www.britishbarbecue.co.uk

Preparation Time: 0:00

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* Exported from MasterCook Buster *

Kit's Chorizo

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork butt
1/2 pound pork fat
6 feet pork casings -- if stuffing
1 tablespoon cider vinegar
1/2 cup red wine
6 centiliters garlic -- pressed
2 tablespoons good chili powder
2 teaspoons cayenne
1 1/2 teaspoons Mexican oregano
1 1/2 teaspoons salt
1 teaspoon ground cumin

Grind the pork and fat on the smaller disk. Mix in other ingredients. If stuffing, tie off in 8 inch lengths. Cover with plastic wrap and refrigerate overnight. Otherwise, form into patties and freeze separated by wax paper.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Knockwurst

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint ice water
6 tablespoons salt
2 teaspoons Prague Powder No. 1
1 tablespoon mace
1 teaspoon coriander
1 teaspoon garlic powder
3 pounds pork trimmings
7 pounds boneless veal
2 cups non-fat dry milk
4 tablespoons powdered dextrose
5 tablespoons ground white pepper
1/2 teaspoon ground allspice
2 tablespoons paprika

GRINDING & STUFFING

Grind all the meat through a 1/8" grinder plate, add all the ingredients and mix well. Sausage should then be stuffed into r 38-42mm hog casings. Sausage should then be placed on smokesticks, properly spaced.

SMOKING

Knockwurst is placed in a smokehouse that is preheated 130-135 degrees F. with dampers wide open. Keep at this temperature for about 1 hour or until the product is fully dry. Smokehouse temperature then should be raised to about 150 degrees F. while applying smoke and held there for 1 hour, or until the desired color is obtained. You may increase smoker temperature to 165 degrees F. and cook until internal temperature reaches 152 degrees F. without smoke, or you may remove to the cooker until the 152 degrees F. is obtained internally. If you are cooking in water, be sure the water temperature is not over 165 degrees F.

NOTE: Knockwurst usually is not smoked very dark; houever, this is optional.

The British Barbrcue Pit: www.britishbarbecue.co.uk

Contributor: KNOCKWURST

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Linguica

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 teaspoons sweet paprika
1 teaspoon fresh rosemary -- well minced
2 centiliters garlic -- crushed and minced
1 1/2 tablespoons white vinegar
1 pound lean pork -- coarsely ground
1/4 pound pork fat -- coarsely ground

Knead pork and pork fat together. Mix other ingredients together, and knead into pork mixture. Stuff firmly into casings and tie off into desired lengths. Prick any air pockets with a pin. Smoke as desired or use fresh.

LAZY-LINGUICA:

Add 1-3/4 teaspoons sweet paprika, 1 scant teaspoon fresh rosemary, 4 teaspoons vinegar and 2 small cloves garlic per pound of bulk pork sausage.

Traditional uses: simmer with beans, include in mixed grill, add to tapas potato omelets (tortillas), bake in bread (hornazo), or use in potato-kale soup (caldo verde).

NOTES : LONGANIZA/LINGUICA "The Spanish longaniza is usually served fresh, while the Portuguese linguica is frequently smoked. It's traditionally stuffed into the narrow sheep casings, but you can also use the more easily obtainable hog casings. There are several companies in America who make linguica, especially in New England where many Portuguese immigrants settled. Linguica are even included in many traditional New England clambakes. "

Preparation Time: 0:00

The British Barbecue Pit : www.britishbarbecue.co.uk

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* Exported from MasterCook Buster *

Lithuanian Kielbasa No 1

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 pounds lean pork butt
5 pounds lean ground beef
1 pound veal -- (cubed)
1 tablespoon garlic salt
1 teaspoon black pepper
1 1/2 teaspoons salt
2 tablespoons mustard seed
1 he garlic cloves
1 quart water -- chilld
1/2 teaspoon Paprika

Grind all meat together with meat grinder using a large hole setting. Crush garlic and mix with other seasonings into ground meats. Knead together thoroughly. Knead in the quart of water slowly until all is absorbed. Soak sausage casings in cold water with several changes of water to loosen them. Put casings on funnel end of sausage stuffer. Tie end of casing. Put meat in stuffer and crank and fill casing.

Prick casings liberally to let air escape before placing in oven. Bake at 325 F for 1 hr. Add water in bottom of pan as needed.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Lithuanian Kielbasa No 2

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pork butts -- coarsely ground
1 teaspoon whole mustard seeds -- pulverized
1 teaspoon whole allspice
1/2 teaspoon whole black peppercorns
1/2 large onion
1 large clove garlic -- finely minced
1/4 cup sea salt
1/2 cup water

Mix thoroughly, and stuff into casings. Poach or boil for 20 minutes. Makes 6-8 servings.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Liver-Sage Sausage

Recipe By :
Serving Size : 6 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Veal
1/2 pound Chicken liver
4 tablespoons Fresh sage
2 tablespoons Garlic
1/4 cup Capers
1/4 quart Black pepper
1/2 cup Dry white wine
1/2 pound Bacon
Sausage

IN A MIXING BOWL, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and white wine. Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove the mixture from the refrigerator, and add the bacon. Pass the mixture through a meat grinder fitted with medium holes or place in a food processor and pulse until well combined, but not quite smooth. Stuff the mixture into sausage casings, forming one long sausage or form into patties. To cook, place the sausages on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each side.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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* Exported from MasterCook Buster *

Medisterpolse

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds lean pork
1 pound side pork
1 large onion -- grated
1 cup stock
1 teaspoon black pepper
1 tablespoon salt
1/2 teaspoon allspice
1/2 teaspoon ground cloves

Grind meat three to five times. Add onion and seasonings, and mix well, adding stock a little at a time. Fill into small (lamb, pork, or small beef) casings, not too firmly.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Minnesota Fresh Bratwurst

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pork butt -- trimmed of fat
5 pounds veal -- lean, all cuts
1 pint whole milk
1 ounce fine salt
1 tablespoon black pepper
1 tablespoon powdered dextrose
1 teaspoon ground mace
1 teaspoon ground coriander
1 teaspoon ground nutmeg
hog casings

Grind pork and veal through 3/8" plate. Chill for 1 hour in shallow pan. Mix spices into milk and stir to dissolve. Pour over meat and mix thoroughly. Stuff casings and tie off at 4". Refrigerate sausages overnight to develop flavor. Boil some beer and remove from heat. Add sausages and allow to stand 10-30 minutes before grilling.

*Powdered dextrose is also known as corn or priming sugar and can be found in homebrew supply shops.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

The British Barbecue Pit

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Otis Boyd's Famous Hot Link Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds ground pork -- (shoulder cut)
2 1/2 pounds ground beef -- (brisket, round, or
-- sirloin)
2 teaspoons dried sage
2 teaspoons crushed red pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons dried sweet basil
2 teaspoons aniseed
2 teaspoons dried oregano
1 dash salt and ground black pepper

Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage 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 225F 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.

The British Barbecue Pit : www.britishbarbecue.co.uk

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The British Barbecue Pit

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Otis Boyd's Famous Hot Links Sausage

Recipe By :
Serving Size : 8 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds ground pork
2 1/2 pounds ground beechnuts
2 teaspoons sage
2 teaspoons red pepper
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons basil
2 teaspoons anise
2 teaspoons oregano
1 dash salt and pepper

Mix spices and meats together. If you want links, purchase 2 1/4" diameter casings. Fill casings and secure ends with string. Smoke at 225ºF for 2 hours or slow smoke at 185º for 4 hours. If sausage patties are desired, form meat & spice mixture into a roll and cover with wax paper. Carve patties from the roll and peel off wax paper. Patties can be fried or grilled.

The British Barbecue Pit : www.britishbarbecue.co.uk

Contributor: "All About BarBQ - Kansas City Style" by Stein & Davis

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Oxford Sausage Year 1878

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound young pork -- fat and lean,
-- without skin or
-- gristle
1 pound lean veal
1 pound beef suet
8 ounces bread crumbs
6 sage leaves -- crumbled
1 tablespoon pepper
2 teaspoons salt
thyme -- marjoram, and
-- savory, shred fine

Take one pound of young pork, fat and lean, without skin or gristle; one pound lean veal; one pound of beef suet. Chop them finely together. Mix well with half a pound of bread crumbs; six sage leaves, crumbled; a teaspoon of pepper; two of salt; and some thyme, marjoram, and savory shred fine, pack into 1 inch pig skins

The British Barbecue Pit: www.britishbarbecue.co.uk

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Oxford Sausage Year 1977

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless pork -- coarsely chopped or
-- groun
2 pounds beef suet -- finely chopped or
-- ground
1 teaspoon grated lemon peel
8 cups fresh bread crumbs
1 tablespoon salt
1 tablespoon chopped mixed herbs
2 tablespoons mixed fresh sage and thyme
2 teaspoons pepper
2 teaspoons grated nutmeg

(1878). Take one pound of young pork, fat and lean, without skin or gristle; one pound lean veal; one pound of beef suet. Chop them finely together. Mix well with half a pound of bread crumbs; six sage leaves, crumbled; a teaspoon of pepper; two of salt; and some thyme, marjoram, and savory shred fine.

OXFORD SAUSAGE (1977). Take 2 lbs. of boneless pork, coarsely chopped or ground; 2 lbs. of beef suet, finely chopped or ground; 1 Tbs. grated lemon peel; 8 cups fresh bread crumbs; 1 Tbs. salt; 1 Tbs. chopped mixed herbs; 2 Tbs. mixed fresh sage and thyme; 2 teaspoons pepper and 2 teaspoons grated nutmeg. Combine thoroughly.

Finally, of course, you can substitute American sausages. This works out satisfactorily enough, but beware: the one advantage of bread crumbs in sausage is that they absorb (and replace) fat that is otherwise rendered. Thus, American sausages, which tend toward fatness as their cousins do to starch, must be pricked and precooked in some recipes to sweat out excess fat.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Potato Pork Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds ground pork shoulder
5 pounds ground raw potatoes
4 tablespoons salt
1 tablespoon garlic salt
5 pounds ground round
3 large onions -- ground or fine chop
2 tablespoons black pepper

Combine ingredients and mix well. Stuff in casings. Makes about 17 lb.

Freeze in 1 or 2 lb. pkgs.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

The British Barbecue Pit

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Potato Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Ground pork shoulder
5 pounds Ground raw potatoes
4 tablespoons Salt
1 tablespoon Garlic salt
5 pounds Ground round
3 large Onions -- ground or fine chop
2 tablespoons Black pepper

Combine ingreds. and mix well. Stuff in casings. Makes about 17 lb. Freeze in 1 or 2 lb. pkgs.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Richard Schwaninger's Sausage

Recipe By :
Serving Size : 0 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef chuck roast
4 pounds pork butt -- (boneless)
**GRIND COARSE**
2 tablespoons salt
1 1/2 teaspoons ground corriander
1 1/2 teaspoons white pepper
1 1/2 teaspoons mace
1 teaspoon ground ginger
**about 1.5 cups cold water -- (use enough to get
-- a good "meatloaf"
-- consistency)**

mix well

I stuff them into hog casing and twist by hand.

Smoke for about 3 hours at 115

Simmer in hot (170) water until they float (I just dump them in boiling water taken off the heat and then turn the flame to the smallest it will go).

I like them hot from the pot or cooled and then grilled.

Why, the simmering in water. Well, first off and most importantly, I've always done it that way. I think though, that it takes some of the salt out and gives it a different texture. 2 Tbs salt is a bit much, and indeed when you fry up a test batch, it comes out salty. I usually also do not soak the brined hog casings overnight. I just rinse them out before I use them, this might leave them salty. Also, smoked at 115 doesn't quite cook it, steeping finishes the meat off. Now, I guess you could smoke (at 115) for a while and then raise the temp to, say, the magic 240 and continue for another while. It's just something I've never tried. I really adapted this from what we used to do on the farm in Austria, that is cold smoke and then boil.

Hope you try this and if anyone wants to try smoking the meat all the way, post the results.

MC Formatted by Kurt Lucas

The British Barbecue Pit : www.britishbarbecue.co.uk

NOTES :

Contributor: Richard Schwaninger

Preparation Time: 0:00

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Romanian Jewish Beef Sausages

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds lean beef chuck
1 1/4 pounds fatty beef -- (short ribs or
-- plate)
1/4 pound beef suet
5 teaspoons kosher salt
1 tablespoon coarsely ground black pepper
2 teaspoons ground coriander
1 pinch ground allspice
1 pinch ground bay leaf
1 pinch ground cloves
1 teaspoon dry mustard
2 tablespoons whole yellow mustard seed
2 tablespoons minced garlic
2 teaspoons sugar
1/2 cup water
lamb or beef casings -- (we use lamb)

Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4 inch plate. In large bowl, mix ground meat with all other ingredients, except water and casings. Add enough water to allow you to work the spices in, knead till well blended.

Stuff into lamb casings and tie into 5 inch links. Keeps in refrigerator 2-3 days, 2-3 months in the freezer.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

The British Barbecue Pit

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Romanian Sausage (Matiti)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
water
garlic cloves
1 teaspoon soda
1 1/2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon basil
1 pound ground beef
2/3 pound ground pork

In blender, make a thin water and garlic paste. Add beef stock, salt, soda, and spices. Mix well. Add meats. Mix.

The British Barbecue Pit : www.britishbarbecue.co.uk

Contributor: Frugal Gourmet

Preparation Time: 0:00

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Sage Breakfast Sausage

Recipe By :
Serving Size : 6 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
1 1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1 pinch ground allspice

Thoroughly combine all ingredients; shape into six patties. Chill at least 1 hour. Fry in a skillet for 3-4 minutes per side or until browned and no longer pink in the center.

The British Barbecue Pit : www.britishbarbecue.co.uk

YIELD: 6 servings

Contributor: Karla Krenik Mayer (ToH Oct/Nov 96)

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Sassy's Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground pork shoulder -- add:
2 teaspoons salt
1 1/2 teaspoons cumin
1/2 teaspoon coriander
1/2 teaspoon garlic
1/2 teaspoon cayenne

This is what my DH asks for whenever we get fresh ground pork! Cook it up just like patty sausage. Very Southwestern!

Sometimes, just for kicks, I add 1/2 tsp ginger to it. It gives a different heat than the cayenne.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Scandinavian Potato Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Ground pork shoulder
5 pounds Ground raw potatoes
5 pounds ground beef topside
4 tablespoons Salt
2 tablespoons Black pepper
1 tablespoon Garlic salt
5 Onions -- Large, ground or
-- fine chop

Combine ingreds. and mix well. Stuff in casings. Makes about 17 lb. Freeze in 1 or 2 lb. pkgs. When ready to cook, place sausage in skillet in water to cover. Cook slowly until water is all cooked down and sausage browns in its own juice. Takes about 1 hr. Serves a whole bunch.

The British Barbecue Pit: www.brotishbarbecue.co.uk

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Sheftalia (Barbeque Sausages)

Recipe By :
Serving Size : 50 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

500 g Finely ground fatty pork 500 g Finely ground veal or lamb 1 lg Onion; finely chopped or- grated 1/2 c Finely chopped parsley 2 ts Salt 250 g Panna; (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper. Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface. Cut with kitchen scissors into pieces about 10 cm (4 inches) square. Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long. Place towards one edge of piece of panna, fold end and sides over meat and roll up firmly. Repeat with remaining ingredients. Thread sausages on flat sword-like skewers, leaving space between them. Number on each skewer depends on their length. Cook over glowing charcoal, turning frequently. Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt. The panna melts during cooking, keeping the meat moist and adding flavor. Excessive flaring of fire can be controlled by a sprinkle of water on the coals. Serve sheftalia as an appetizer or a main course. The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Sicilian Style Turkey Sausage

Recipe By :
Serving Size : 5 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Feet small hog or sheep casings
5 pounds Turkey meat-15% fat
2 teaspoons Whole fennel seed
2 teaspoons Crushed fennel seed
2 teaspoons Crushed red pepper-optional
2 teaspoons Salt -- or to taste
2 teaspoons Black pepper
1 teaspoon garlic powder or -- (fresh garlic)
2 centiliters Very finely minced garlic

Prepare casings. Using fine disk, grind turkey, mix with remaining ingredients and grind again. Stuff into casings and twist off into 3" links. Cook in vegetable oil until browned and cooked through.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Sicilian-Style Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 fe medium hog casings
4 pounds lean pork butt -- cubed
4 pounds pork fat -- cubed
5 teaspoons coarse salt
3 teaspoons fresh black pepper -- coarse ground
2 cloves garlic -- finely minced
2 1/2 teaspoons fennel seed
1 teaspoon anise seed
Crushed red pepper to taste

1. Prepare the casings.

2. Grind the meat and fat together through the course disk.

3. Mix the remaining ingredients with the ground meat and fat.

4. Stuff the mixture into casings and twist off into three- or four-inch links.

5. Refrigerate and use within three days [immediately if using store-ground meat as this is not as sanitary as grinding your own], or wrap sausages individually and freeze.

[Note: You might also try adding about 1 T of dry sweet basil and 1 T of dried Italian oregano.]

The British Barbecue Pit: www.britishbarbecue.co.uk

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Smoked Hamburger Salami - Three Versions

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***SALAMI #1***
5 pounds hamburger
5 teaspoons curing salt***
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 1/2 tablespoons pepper -- black, peppercorns
2 tablespoons mustard seed -- whole
2 tablespoons sugar -- brown
3 tablespoons wine -- dry red
***SALAMI #2***
5 pounds hamburger
5 teaspoons curing salt***
4 tablespoons wine -- white, dry
1 1/2 teaspoons garlic powder
2 1/2 tablespoons chili powder
1 1/4 teaspoons cumin -- ground
2 tablespoons sugar -- brown
***SALAMI #3***
5 pounds hamburger
5 teaspoons curing salt***
3 tablespoons wine -- dry, red
1 1/4 teaspoons garlic powder
2 1/4 tablespoons mustard seed -- whole
1 1/2 tablespoons basil -- ground
1 1/2 tablespoons oregano -- ground
3/4 cup Parmesan cheese
2 tablespoons sugar -- brown

Mix all ingredients thoroughly then cover and chill 24 hours or more. Divide into 4 portions. Roll portions into 2 1/3"-3" diameter rolls and wrap with inexpensive large hole nylon net. Tie ends securely with string (net may be omitted, but rolls flatten out during smoking).

Smoke in smoker for 8-12 hours with the fuel of your choice. This assumes a cold smoke. Adjust times accordingly, but make sure salami is done throughout.

Remove from smoker- remove netting and dry thoroughly with paper towel. Wrap in foil and refrigerate up to 3 weeks or freeze up to 6 months. It is so easy to make you don't have to make large quantities and store.

*** Curing Salt (VERY IMPORTANT) Use only 'Tender Quick' or prepared curing salt. Regular salt does not have the flavors, taste or nitrate added to the quick cure and will not bind the meat required to make these recipes successful. You may purchase prepared curing salts sold by Mortons, Lowry's and other companies. Check in your local supermarket near where they have the salt... Other sources would be butcher shops, wine stores and feed stores.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Smoked Pepperoni Sticks Beef

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds lean chuck roast
2 teaspoons Prague Powder No 1
4 tablespoons salt
1/4 cup molasses
1 tablespoon ground hot pepper
3 tablespoons ground mustard
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 teaspoon ground white pepper
6 teaspoons ground anise seed
1/4 cup powdered milk
1 pint water -- ice cold
6 ounces fermento or powdered buttermilk

Grind the meat with a 3/16 inch plate and place it and all ingredients into mixing tub, and mix well. Stuff into casings. I use 20-22 cm collagen or sheep casings. Place the sausages into a 125 degree smoker, with damper wide open and no smoke until casing is dry. Close the damper to about 1/4 and raise temperature to 165 degrees, applying heavy smoke. when internal temperature reaches 145 degrees, remove and rinse with cold water until internal temperature is about 90 to 100 degrees. Hand dry, cut to size and package. This keeps real well frozen (if it lasts long enough). I usually just put in the fridge and let the kids snack on it at home or for school snacks. They tell me all their friends are jealous.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Smoked Pepperoni Sticks Pork

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds pork butts
2 teaspoons Prague Powder No 1
4 tablespoons salt
1/4 cup molasses
1 tablespoon ground hot pepper
3 tablespoons ground mustard
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 teaspoon ground white pepper
6 teaspoons ground anise seed
1/4 cup powdered milk
1 pint water -- ice cold
6 ounces fermento or powdered buttermilk

Grind the meat with a 3/16 inch plate and place it and all ingredients into mixing tub, and mix well. Stuff into casings. I use 20-22 cm collagen or sheep casings. Place the sausages into a 125 degree smoker, with damper wide open and no smoke until casing is dry. Close the damper to about 1/4 and raise temperature to 165 degrees, applying heavy smoke. when internal temperature reaches 145 degrees, remove and rinse with cold water until internal temperature is about 90 to 100 degrees. Hand dry, cut to size and package. This keeps real well frozen (if it lasts long enough). I usually just put in the fridge and let the kids snack on it at home or for school snacks. They tell me all their friends are jealous.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Smoked Turkey Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds boneless turkey breast
1/2 pound potatoes -- peeled and
-- quartered
1 teaspoon salt
1 tablespoon paprika
1 1/2 teaspoons ground red pepper
1 teaspoon ground white pepper
1 teaspoon granulated garlic
1/2 teaspoon ground sage
1/4 teaspoon ground nutmeg

Light the smoker, cover, and allow smoke to accumulate.

In a meat grinder or food processor, grind together the turkey and potatoes until coarsly ground. Transfer to a mixing bowl, and add the remaining ingredients, mixing thoroughly. Refrigerate until ready to use.

Soak the sausage casings for 1 hr in a small bowl with enough water to cover. Rinse the casings thoroughly to remove excess salt. Running water through will indicate if there are any holes in the casings. If there are, discard the casing. Place one end on a sausage horn stuffer, taking care not to tear it, tie a knot in the other end and stuff the casing with the turkey mixture. When stuffed, tie a knot to enclose the open end. Place the sausage on the rack in the smoker and smoke for 2 hours, turn and smoke another 2 hrs.

When done, you can either eat as is or refrigerate or freeze for later.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Swedish Christmas Sausage (Korv)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 yards hog casings
salt
water
2 cups mashed potatoes -- (not seasoned)
3 Me onions -- finely chopped
3 pounds lean beef and 3 lb. lean
pork -- ground together
2 teaspoons ground allspice
3 tablespoons salt
1 tablespoon ground pepper -- (seasoned pepper is
-- g
1 Pi bay leaves -- chopped
1 Pi oregano
1 Pi powdered cloves
2 1/2 cups beef or pork stock or
2 1/2 cups scalded milk
cooled
Crisco
1/2 cup water

Items Needed Before Beginning: kitchen grinder with spout or sausage machine scissors heavy thread or light twine

Get hog casings from your butcher. You may need to order them ahead of time. Pick up casings the day before you make the sausage and soak them overnight in a mild salt brine in your refrigerator. Rinse with cold water before using. Make mashed potatoes (packaged are fine). Chop onions finely and saute in a little Crisco. Do not let brown. Cool. Mix very thoroughly meat, mashed potatoes, onions, allspice, salt, pepper, bay leaves, oregano, powdered cloves and stock. Put a little vegetable oil on spout of grinder or sausage machine. Fry a pinch of mixture in Crisco to test the flavor. Add more seasonings if you need them. Flavor of allspice is important but should be subtle. Mixture should be light. Add more stock if needed. Rinse casings in cold water and cut into 16-inch pieces (approximately). Tie one end of each section. Fill grinder or sausage machine with meat mixture. Ease end of casing (about 2 inches) onto spout. Turn handle slowly. Stop turning 1 1/2 inches from end of casing. Don't pack sausage casing too tightly. Remove from spout and tie second end. Put in Baggies and freeze or refrigerate in a mild salt brine with Saltpeter, not more than 4 or 5 days. To cook, defrost and set oven at 250 degrees. In an open shallow pan, put 2 tablespoons of Crisco and 1/2 cup water (or just 1/2 cup water). Place sausages in pan and cook for 45 minutes. Turn once to brown evenly. At the end of 45 minutes, if not completely browned, turn heat to 350 degrees, but watch sausages so as not to burn them. For dinner, cut in 1 1/2-inch pieces. Serve warm. A side dish of cranberries goes well. They are great as one dish for a buffet. For hors d'oeuvres, cut in 1/2-inch pieces and serve warm, using cocktail picks.

Variations: You may use all pork with the mashed potatoes. You may use 4 pounds of ground beef and 2 pounds of pork, ground together. Instead of mashed potatoes, take 2 cups of barley and stir in hot water. Cook as you would a hot cereal until tender (about 30 minutes). Let cool before adding to meat. These sausages are delicious and ready for company. Note: My husband, our children, Grandmother Jones, who started it all, and I have fun early in December preparing these for the holidays.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Swedish Potato Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 fe medium casings
1 pound lean beef
1/2 pound lean pork
1/2 pound pork fat
5 potatoes -- large
1 Onion -- large, chopped
-- coarsely
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg
2 teaspoons salt
1 clove garlic -- finely minced

Grind the meats through fine disk. Peel and boil the potatoes for approximately 8 minutes. Just make sure they are still firm in the center or they will not hold up in the sausage making process. Cube potatoes and mix with all other ingredients. Stuff into casings. Boil for 40-50 minutes. Some like to use a broth to boil them in instead of water, like chicken or turkey broth. Eat right away or refrigerate.

The British Barbecue Pit: www.britishbarbecue.co.uk

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Texas Hill Country Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork butt with fat
2 pounds beef chuck or round -- with fat
1 large onion -- minced
6 centiliters garlic -- minced
2 tablespoons fresh sage -- minced
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons crushed red pepper
1 teaspoon cayenne
4 yards hog casings

Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or refrigerated at this time

To smoke: rub sausages with oil. Don't over do it or they get messy and then turn to mush. Smoke at 225 for two hours with oak or mesquite until the skin looks ready to pop.

Source: Smoke and Spice

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Texas Smoky Links

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork butt
1 pound beef chuck
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons chopped garlic
1 tablespoon ground black pepper
2 teaspoons red pepper flakes
1 teaspoon Prague Powder #1 -- (curing salt)
1/2 cup ice water
4 teaspoons salt
1 pinch ground allspice
1 pinch ground cloves

Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155F or cold smoke at least 12 hours.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

The British Barbecue Pit

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Traditional Boervorst

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 kilograms prime beef
1 kilogram pork
20 grams Coriander
2 milliliters ground cloves
2 milliliters ground nutmeg
30 grams fine salt
5 milliliters freshly ground black pepper
500 gram bacon
100 milliliter vinegar
90 grams Pork casing

This recipe won First Prize in a National competitionand is tried and tested

To prepare coriander: 15ml produces 5mlPlace in dry pan, heat and stir until light brown.Grind, sieve to remove husk. Grind remainder to a fine powder.Cut meat into 50mm blocks.Mix in with herbs.Mince pork beef and herb mixture. Not too fine.Cut bacon into small blocks.Add vinegar and bacon to minced meat and mix.Stuff casing with mixture. (NOT too tightly).

The British Barbecue Pit: www.britishbarbecue.co.uk

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M1999^10123,M0^00000,M0^00000

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Turkey Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Brandy
1 tablespoon Chopped fresh thyme -- -OR- 1 ts -Dried
thyme
1/2 tablespoon Ground cloves
1/4 cup Finely minced onion
1/2 tablespoon Ground white pepper
1/2 tablespoon Salt
4 ounces Bacon
1 1/2 pounds Ground turkey -- see NOTE
6 Egg whites
2 Feet sausage casings

NOTE: For this sausage, the turkey should be 2 parts dark meat to 1 part white meat. Ground turkey from the supermarket works well in this recipe.

COMBINE BRANDY, THYME, CLOVES, onion, pepper and salt in a small saucepan and place over medium heat. Cook 3 minutes, then scrape into the bowl of a food processor. Add the bacon and puree until smooth. Place the mixture in a mixing bowl, add the ground turkey and egg whites and mix well. Stuff the mixture into casings or form into patties. Grill or cook sausages and serve immediately.

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

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Ukranian Kielbasa

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 pounds lean pork butt
5 pounds lean ground beef
1 pound veal -- (cubed)
1 tablespoon garlic salt
1 teaspoon black pepper
1 tablespoon salt
1 tablespoon mustard seed
1 he garlic cloves
1 quart water
1/2 teaspoon paprika

Grind all meat together with meat grinder using a large hole setting. Crush garlic and mix with other seasonings into ground meats. Knead together thoroughly. Knead in the quart of water slowly until all is absorbed. Soak sausage casings in cold water with several changes of water to loosen them. Put casings on funnel end of sausage stuffer. Tie end of casing. Put meat in stuffer and crank and fill casing.

Prick casings liberally to let air escape before placing in oven.

Bake at 325 F for 1 hr. Add water in bottom of pan as needed.

The British Barbecue Pit: www.britishbarbecue.co.uk

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

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Vienna Sausage (Weiner Wuerstchen)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Lean beef
4 pounds Lean veal
2 pounds Lean pork
1 pint Ice water
2 teaspoons Prague Powder No. 1
1 ounce Powdered dextrose
2 3/4 ounces Wheat flour
3 3/4 ounces Salt
1 tablespoon Ground nutmeg
1 teaspoon Ground coriander
1/2 teaspoon Ground cardamon
1/2 teaspoon Ground cloves

** The reference to ounces for the dextrose, flour, and salt is ounces of weight, not volume.

Grind the meat through a 1/8" grinder plate. Add the remaining ingredients, except water, mixing thoroughly. Place the meat in a meat processor and emulsify it, adding the water as you go along.

Stuff the mixture into 24-26mm sheep casings. Hang at room temperature for 30-40 minutes until dry.

Place in an oven at 150 degrees F. and hold there for 1 hour. Raise the temperature to 165 degrees F., holding until internal temperature reaches 152 degrees F.

Vienna sausage is not smoked, but I use my smoker instead of the oven, anyway.

The British Barbecue Pit: www.britishbarbecue.co.uk

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000

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Weisswurst

Recipe By :
Serving Size : 10 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds veal
5 pounds lean pork butt
3 1/2 ounces non-fat dry milk
3 1/2 ounces salt
3 1/2 ounces soy protein concentrate
1 teaspoon onion powder
1 teaspoon dry parsley
1 teaspoon ground celery seeds
1 teaspoon mace
1 tablespoon ground white pepper
1 ounce powdered dextrose
1 quart ice water

Grind meat through a 1/4" or 3/8" grinder plate. Add all the ingredients except the water and mix thoroughly until evenly distributed. Then place the meat in the food processor, adding the water as you go along. This will help emulsify the meat.

Stuff into a 32-35mm hog casing and make into 5" to 6" links. Place into 160 degrees F. water and cook until an internal temperature of 150 degrees F. is attained. Then shower the sausage with cool water until the internal temperature falls to 75 degres F. Place in cooler overnight before using.

The British Barbecue Pit: www.britishbarbecue.co.uk

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000

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Westfalia Ham Sausage (Dry Cured)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds 2 1/2 lbs. lean beef
2 1/2 pounds frozen fresh bacon
5 pounds lean pork
1/4 ounce black pepper -- freshly ground
2 ounces powdered dextrose
5 1/2 ounces salt
2 teaspoons prague powder No 2
2 ounces corn syrup solids
1/2 ounce good rum

Remove bacon rind and then freeze the bacon at about 26-28 degrees F. Then remove the bacon from the freezer and cube it into 1" squares. Grind the lean pork and beef through a 3/8" grinder plate. Thoroughly mix the frozen bacon and meat with the remaining ingredients. Then stuff into protein-lined fibrous casing (3 1/2" x 24") or a hog bung.

Let the ham sausage cure at 65-70 degrees F. for about 48 hours with a relative humidity of 70-80%. Put sausage in a cooler at 45-50 degrees F. with a relative humidity of 70-75%. Store sausage for 70-80 days before using.

The British Barbecue Pit: www.britishbarbecue.co.uk

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

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White Pork Sausage (Boudin Blanc De Liege)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Milk
2 medium Onions -- chopped
2 medium Carrots -- chopped
1 large Celery stalk with leaves -- chopped
6 Fresh parsley sprigs
7 large Shallots -- minced
1 large Garlic clove -- crushed
2 Bay leaves -- broken
3 1/2 teaspoons Salt
2 whole cloves
1/2 teaspoon Freshly ground white pepper
1/8 teaspoon Freshly grated nutmeg Pinch of drie
1 tablespoon Butter
12 ounces Boneless lean center loin pork -- tri
9 ounces Fresh pork fat cut from loin -- fresh
3 medium Eggs
6 tablespoons All-purpose flour
1/4 cup Tawny Port
1/4 teaspoon Minced garlic
2 1/2 tablespoons Currants -- minced
9 Feet sausage casings -- rinsed inside
1/4 cup butter -- (1/2 stick)

Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper, nutmeg and thyme just to boil in heavy 4-quart saucepan over medium heat. Remove from het, cover and let stand 30 minutes. Refrigerate until mixture is well chilled, about 2 hours. Meanwhile, melt 1 Tbsp butter in heavy small skillet over low heat. Add remaining 4 minced shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Puree with on/off turns in processor with pork, pork fat, eggs, flour, Port and 1/4 tsp garlic until smooth. Strain milk into processor, pressing down on solids to extract as much liquid as possible. Blend into puree. Transfer to large bowl. Stir in currants. Refrigerate 1 to 8 hours. (If processor has small capacity, puree in batches.) Cut sausage casings into 3-foot lengths. Tie knot at one end of each. Gather 1 piece around tip of pastry bag fitted with 1/2-inch plain tip. Spoon pork mixture into pastry bag, pressing down to prevent air pockets. Pipe mixture into casing, twisting casing every 6 inches to create individual sausages. Tie know at end of casing. Repeat with remaining pork and casings. Tie twists in sausage with string. Bring 8 quarts water to boil in stockpot. Remove from heat and add sausages. Return pot to heat, adjusting as necessary to maintain water just below simmer (180 F). Cook until sausages are firm to touch, 20 minutes, turning occasionally. Cool in cold water to retain plumpness. Cut into individual links. (Can be prepared ahead to this point. Wrap and refrigerate up to 3 days or freeze up to 2 months.) Melt butter in heavy skillet over medium heat. Lightly brown sausages on all sides, about 8 minutes total. Serve hot. (Sausage can also be grilled.)

The British Barbecue Pit : www.britishbarbecue.co.uk

Preparation Time: 0:00

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000

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* Exported from MasterCook Buster *

Wieners (Frankfurters)

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds lean beef -- (chuck)
4 pounds lean pork trimmings
1 pint ice water
4 tablespoons paprika
1 teaspoon ground black pepper
1 teaspoon ground celery seeds
1 teaspoon garlic powder
2 cups non-fat dry milk
2 teaspoons Prague Powder No. 1
6 tablespoons ground mustard
1 teaspoon ground white pepper
1 tablespoon mace
8 tablespoons salt
4 tablespoons powdered dextrose

If you wish, you may use 1 oz. coriander in place of the mace.

Wieners can be made from many different meats, as well as any combination of meats. In some cases, people want to use the left-overs when they butcher their livestock, while others prefer a quality wiener.

GRINDING

For home use, grind all the meat together using a plate with very fine holes. After grinding , mix all the ingredients with water and meat. Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat. After mixing, pack into stuffer using a 24-26mm lamb casing to stuff wieners.

SMOKING AND COOKING

After stuffing, hang wieners on properly spaced smokehouse sticks. Be sure wieners are not touching each other. You may rinse the wieners off with cold water if necessary. Allow wieners to hang at room temperature when using natural casings for stuffing (about 1 hour). When using collagen or synthetic casings, hang at room temperature for about 30 minutes. Wieners should be smoked as follows:

Place into pre-heated smokehouse and dry for approximately 30 minutes. Apply heavy smudge for approximatelly 1 1/2 hours, gradually raise smokehouse temperature to 165 degrees F. and smoke until internal termperature of 138 degrees F. is obtained. Transfer to steam cabinet cooker and cook at 165 degrees F. for 5-10 minutes, or until an internal temperature of 152-155 degrees F. is obtained. Spot-check various wieners to be sure that these temperatures are obtained.

If you do not have a steam cabinet, you may leave the wieners in the smokehouse at 165 degrees F. until you obtain 152 degrees F. internally.

Ater smoking or cooking, the wieners should be quickly showered with cool water for agbout 10 minutes or until the internal temperature is reduced to 100-110 degrees F. After showering with cold water, allow wieners to chill and dry at room temperature or until desired bloom is obtained.

CHILLING

Wieners should be placed in 45-50 degrees F. cooler and chilled until product has reached an internal temperature of 50 degrees F.

The British Barbecue Pit: www.britishbarbecue.co.uk

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

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Willard's Country Sausage

Recipe By :
Serving Size : 1 Preparation Time :
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Lean Pork
2 teaspoons Salt
2 teaspoons Sage
1 1/2 teaspoons GRrond Blake Pepper
1/2 teaspoon Red Pepper
1 1/2 teaspoons Brown Suger

Mix all ingredients well, chill then stuff in to casings.

Answer 2

the proper way would to take some extra virgin olive oil, put in a frying pan, put sliced peppers and onins in pan, sautee five minutes. Then take parboiled sliced potatoes, add to peppers and onions. In a different skillet start sausages cook gehem for about tow mnutes on each side. When that is finished, put into the same frying pan as peppers, onions, potatoes, cook all together until peppers, onions, potatoes are nice and golden brown and sausages are fully cooked and browned as well.

Answer 3

My family way: one easy way to do this is boil or bake your potato and set aside. Saute the slice sausage, then add your sliced onion and peppers ( i add this last to keep it still crispy), salt and pepper, saute some more. Add 1 packet of Goya's Sazon (the orange packet)and a couple tablspoons of water to create sauce, if you don't have "goya", use salsa instead. Peel, large dice your potato and place on plate and the sausage mixer on top and eat.

Answer 4

i am guessing this is all in one pan.(frying)
start your potatoes first
when they are about half done(start getting flexible)add your sausage when the sausage begins to brown add the peppers and onions.all the while stiring occasionally.
to make this much faster to cook use a pre-cooked sausage like johnsonville pre-grilled sausage.

Answer 5

PREP TIME 10 Min prepare dinner TIME 40 5 Min waiting IN fifty 5 Min components: 4 potatoes 4 slices Francis Bacon one million tablespoon all-objective flour 2 tablespoons white sugar one million/3 cup water one million/4 cup white wine vinegar one million/2 cup chopped green onions salt and pepper to flavor instructions: deliver a super pot of salted water to a boil. upload potatoes; prepare dinner till mushy yet nonetheless organization, approximately quarter-hour. Drain, cool and chop. place Francis Bacon in a super, deep skillet. prepare dinner over medium intense warmth till gently brown. Drain, fall down and set aside. Reserve Francis Bacon fat. upload the flour, sugar, water and vinegar to skillet and prepare dinner in reserved Francis Bacon fat over medium warmth till dressing is thick. upload Francis Bacon, potatoes and green onions to skillet and stir till coated. prepare dinner till heated and season with salt and pepper. Serve heat.

Answer 6

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