sausage homemade?

Question

any good homemade recipes

Answer 1

Frances' Chorizos

Ingredients
1 pound ground pork (preferably pork butt)
1/2 cup cider vinegar
1 tablespoon coarse (kosher) salt
1 tablespoon minced garlic
1-1/2 tablespoons good-quality chili powder
1-1/2 tablespoons ground cumin

Instructions
Place the ground pork in a glass or ceramic bowl. Add the cider vinegar and coarse salt, cover, and refrigerate overnight. Add the garlic, chili powder, and cumin to the pork, and stir well. Let the mixture marinate 1 hour more. Shape the meat into hamburger-size patties. Heat a cast-iron skillet until quite hot. Add the patties, and saute for 3 to 4 minutes on each side.

Homemade Frankfurters (Hot Dogs)

Ingredients
3 feet sheep or small (1-1/2-inch diameter) hog casings
1 pound lean pork, cubed
3/4 pound lean beef, cubed
1/4 pound pork fat, cubed
1/4 cup very finely minced onion
1 small clove garlic, finely chopped
1 teaspoon finely ground coriander
1/4 teaspoon dried marjoram
1/4 teaspoon ground mace
1/2 teaspoon ground mustard seed
1 teaspoon sweet paprika
1 teaspoon freshly fine ground white pepper
1 egg white
1-1/2 teaspoons sugar
1 teaspoon salt, or to taste
1/4 cup milk

Instructions
Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.

Chill the mixture for half and hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.

Preparing the Casing
Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed below. After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing. Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

Answer 2

1

Answer 3

While I don't have it handy, try The Sausage Source. There's a good one called Boudin Blanc. Slow cooked pork butt, ground, with rice, and stuffed in casings. It's really good, I've made it several times.

Answer 4

• Sweet Italian sausage with wild fennel
http://www.sausagemania.com/recipes.html#italian
• Sweet Spanish sausage with white raisins
http://www.sausagemania.com/recipes.html#spanish
• Sage-and-savory breakfast sausage
http://www.sausagemania.com/recipes.html#breakfast
• Portuguese linguica with Spanish sherry
http://www.sausagemania.com/recipes.html#linguica
• Cajun chaurice
http://www.sausagemania.com/recipes.html#chaurice
• Alsatian Christmas sausage
http://www.sausagemania.com/recipes.html#alsatian
• Hungarian Raisin Sausage
http://www.sausagemania.com/recipes2.html#hungarian
• Andouille
http://www.sausagemania.com/recipes2.html#andouille
• Spanish Chorizo
http://www.sausagemania.com/recipes2.html#chorizo

Answer 5

Easy Sausage Pinwheels

Sausage is rolled up in biscuit dough for a great hand-held snack. Perfect for a brunch buffet as well as being a delicious and economical recipe that everyone will love."
Original recipe yield: 48 appetizers

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 1 Hr 15 Min

INGREDIENTS
2 cups biscuit mix
1/2 cup milk
1/4 cup butter or margarine, melted
1 pound Bob Evans or Owens® Original Recipe Sausage Roll
DIRECTIONS
Combine biscuit mix, milk and butter in large bowl until blended. Refrigerate 30 minutes.
Divide dough into two portions. Roll out one portion on floured surface to 1/8 inch thick rectangle, about 10 x 7 inches. Spread with half the sausage. Roll lengthwise into long roll. Repeat with remaining dough and sausage. Place rolls in freezer until firm enough to cut easily.
Preheat oven to 400 degrees F. Cut rolls into thin slices. Place on ungreased baking sheets. Bake 15 minutes or until golden brown. Serve hot. Refrigerate leftovers.

Sausage Meatball Sub

"Everyone will love these sausage meatball sandwiches generously laden with tomato sauce and mozzarella cheese."
Original recipe yield: 6 servings

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min

INGREDIENTS
1 pound Bob Evans or Owens® Italian Sausage Roll
1/2 cup oatmeal
2 eggs
1/4 cup grated Parmesan cheese
1 (26 ounce) jar spaghetti sauce
6 hoagie buns
6 tablespoons grated mozzarella cheese

DIRECTIONS
In bowl, combine sausage, oatmeal, eggs and Parmesan cheese. Shape into 1 inch balls. In skillet over medium heat, cook meatballs until browned and cooked through. Reduce heat to low. Add spaghetti sauce and cook until sauce is hot. Spoon meatballs and sauce into buns and top with mozzarella cheese.

Sausage French Bread Pizza

"Once your guests smell this sausage and cheese pizza coming out of the oven, nobody will be able to resist."
Original recipe yield: 20 pieces

PREP TIME 15 Min
COOK TIME 5 Min
READY IN 20 Min

INGREDIENTS
1 pound Bob Evans or Owens® Original Recipe Sausage Roll
1 French baguette (about 20 inches long)
1/2 cup pizza sauce
1 cup shredded Italian style cheese
2 ounces sliced pepperoni

DIRECTIONS
Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until brown. Set aside. Slice baguette in half lengthwise. Place halves on a baking sheet. Spread with sauce. Top with cheese, sausage and pepperoni. Bake for 5 minutes or until cheese is melted. Cut into 2 inch pieces.

Easy Sausage Scramble

"Home fries, sausage and eggs are always a welcome sight in the morning. This complete meal cooks a whole country breakfast in one big skillet."
Original recipe yield: 6 servings

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min

INGREDIENTS

1 pound Bob Evans or Owens® Original Recipe Sausage Roll
2 cups Bob Evans or Owens® Diced Seasoned Home Fries
1/3 cup chopped green pepper
8 eggs
1/2 cup milk

DIRECTIONS
In large skillet over medium heat, crumble and cook sausage, potatoes and green peppers until sausage and potatoes are brown.
In small bowl, combine eggs and milk until well mixed. Pour over sausage and potato mixture, stirring gently until eggs are cooked

Answer 6

http://www.recipezaar.com/3861

http://images.search.yahoo.com/search/images?ei=UTF-8&p=homemade%20sausage&fr=ush-ans&fr2=tab-web