Anyone have any old family recipes for sausage that you'd be willing to share?

Question

I was raised in a family meat locker and it's hard to get meatcutting out of you blood. I love old world sausage of all ethnic backgrounds and am looking for something new. (I mean old actually!) Polish, German, Italian, Swedish, anything you'd like to share. Please be serious and no wise cracks. Thanks!




Let me clarify my question. I'm looking for recipes for making the sausages themselves. Not using the sausages in another recioe. Sorry for the confusion. Thank you all for the answers thusfar. They'll not go to waste, I promise.

Answer 1

My favourite is Lincolnshire Sausages.

20 lbs Pork 50% lean, 50 fat

3 & 1/2 lbs Stale bread

7 ozs Salt

1 & 1/2 ozs Pepper

1 & 1/2 ozs rubbed Sage


Method of preparation:
Cut pork into small cubes. Soak stale bread in water, squeeze surplus water out of bread. Put into a mixing bowl, add salt, pepper and sage (mixed) into bread and mix thoroughly, add cut up pork to bread and seasoning, mix again. Put through the small plate of a mincing machine once only and fill into sausage skins.

You could also check the web for Cumberland Sausages, which are a long, spiral type of sausage.

My new discovery for me is Toulouse Sausages... With Garlic in, etc.

Answer 2

I don't know if this is anything you would want but it makes a very tasty Salami
Ground Beef Salami
2 lbs. lean ground beef
1/2 teaspoon garlic powder
1/8 tsp. mustard seed
1 tbsp. liquid smoke
3 tbsp. Mortons Tender Quick salt
1 cup water
1/4 tsp. onion powder
Blend ingredients thourghly. Form into a roll 18 x 2 1/2 inches. Wrap in foil. Refrigerate for 24 hours. Poke 3 or 4 holes in package. Place on broiler pan in 350 degree oven for 1 1/2 hours. Unwrap and cool. Drain thourghly. Wrap in plastic and store in refrigerator.