In Sausage , Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin.
For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings. Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook.
Homemade Sausage Recipes
Making sausage at home has never been so easy—nor the results so delicious. Paperback , pages. To see what your friends thought of this book, please sign up. To ask other readers questions about Sausage , please sign up. Lists with This Book. This book is not yet featured on Listopia. May 24, Ashlee rated it it was ok Shelves: I was irritated from the beginning that the recipes use already ground meat from the store. One of the big reasons for making my own sausage is to know what is going in the meat.
I wanted advice on the best cuts to use and ratios and tips on stuffing casings. This book does not offer that. I was also hoping for more sausage recipes than recipes to use the sausages in. May 29, Jesse De Angelis rated it did not like it Shelves: Hamburgers are not sausages. Sep 03, Fredrick Danysh rated it liked it Shelves: There are some interesting recipes on how to cook with sausage.
I feel that more varions should for making sausage. For example, the recipe to make Polish sausage is no wheres near the formula that I learned growing up as a child of Polish descent. It would also have been nice to have some recipes for making sausage from game. Mar 22, Robert Wright rated it liked it Shelves: Recipes that do what a book should—make me want to cook them!
Making my own sausage is not something I had considered before, and I'm a fairly experienced home cook. That said the first historical documentation of sausage comes around BC in China and also in ancient Greece. From there it's been a steady evolution to what we see today. Sausage making in hot dry climates has given us dry cured sausage and salamis and all over the world sausage is made and prized for varieties using local seasonings.
There are two essential and one optional pieces of equipment that you need for making homemade sausage:. I started out with a food processor to chop the meat and a very small "sausage making machine" like the one in the picture below The food processor cut the meat too fine which meant that the final sausage was too dense and the "sausage making machine" wasn't really fit for purpose.
If you're serious about making homemade sausage in the long term then it pays to invest in some proper equipment. You don't have to spend the Earth but getting it right first time can save you a lot of time, money and frustration. Having decided to invest the next question to ask is how much sausage do you intend to make and how often? I quickly graduated to a hand grinder and a Trespade stuffer. Depending on the type of sausage you plan to make you will want to vary how coarse you grind your meat. Over and above sausage meat sold in the supermarket, it also allows you to vary the fat content of your sausage so a grinder is essential and not too expensive to buy.
All meat grinders work the same way. A manual grinder is perfectly good enough, buy one with a table clamp as opposed to one which sticks to the worktop with sucker cups. For ease and speed then an electric grinder wins on speed, convenience and clean up it won't win on noise , especially if you are making homemade sausage frequently. You can buy electric grinders that also have stuffer attachments. I don't like these because I like more control over the stuffing process and so prefer to have a separate stuffer.
To prepare your meat and fat for grinding, cut it up into 1" - 2" cubes. Put the fat through at the same time as the meat and this makes everything go through a lot easier. I also grind my meat twice, the first cut I use the 6mm plate and after mixing I run the sausage meat through again using the 4mm plate once the seasoning has been added. An important step that I will talk about later in this article is the mixing of the meat with the seasoning to help release a binding protein called myosin.
How to Make Homemade Sausage
This mixing process can be done by hand but it's a darn sight less strenuous if done in a food mixer. I use a mixing bowl and a dough hook because generally the mix is too thick for a beater. A powerful food mixer is an essential piece of kit for making frankfurters and this will be covered in the emulsified sausage section below. As I said previously, my first sausage stuffer was a disaster and frankly should be considered no more than a child's toy.
My second purchase was horizontal barrel stuffer which I found to be robust, reliable and perfectly adequate for home use. Like the grinder, this type of stuffer comes with table clamps however note that you have to clamp it to the end of the table otherwise you can't turn the crank handle. As you grow you might want to consider a vertical barrel stuffer. These work pretty well to and hold a larger batch quantity of sausage meat.
Sausage Recipes - Favorite Homemade Sausage Recipes
You can therefore make more sausage before having to refill the barrel but there are a couple of points to take care of:. It's for these reasons that I prefer to use the direct drive horizontal stuffer for home use and just accept that I have to refill the barrel a couple of times. I then moved onto a commercial electric stuffer.
Not only is it larger and quicker, the drive of the piston is operated by your knee leaving you both hands free to control the stuffing. These babies are expensive but wholeheartedly recommended if you are preparing 10kg 20lb or more in a batch. Most homemade sausages are prepared using natural casings, in other words the cleaned small intestine of the animal. The inner intestinal lining is removed and so is any muscle fibre from the outside.
Natural sausage casings are then graded according to diameter. The advantage of natural sausage casings is that they are relatively easy to come by, they are easier to link and if making a dry cured sausage shrink at the same rate as the sausage meat as they hang to dry. A hank of casings is usually enough to stuff 45Kg lb of sausage.
Most casings are supplied as a "hank", threaded and knotted through a coloured ring which identifies the size and then bagged with dry salt and refrigerator stored. When you open the bag, firstly untie the knot around the ring and then start to separate the lengths. In short, a relatively wide diameter casing for larger sausages such as Cumberland.
The main advantage of hog casings is that they are relatively cheap and easy to link without breaking however the downside is that the casing texture can be described as a little chewy. Smaller in diameter than hog and more tender, dependent on size a hank of sheep casings will be 2 to 3 times more expensive than hog. Being more tender on the palate also means that they are more prone to splitting during stuffing and linking.
The size range is typically:. Used in the my homeland for black pudding links. Too tough to be considered edible by my standards. Collagen is the protein extracted from beef bone and connective tissue and is the same as that used to make gelatin. Because they are formed they come in a variety of sizes and are sold dry, they are more expensive than the wet casings above but because of the ease of use they have become popular in automated mass production.
They are tender when cooked and tough in raw form making stuffing easy but I find them very difficult to link traditionally without breaking because they don't have the flexibility.
That said and speaking as a caterer the collagen casing doesn't bend and this makes cooking large quantities on my charcoal grill a little easier. In summary, fine for the commercial sausage makers but I don't recommend for making homemade sausage. You'll find muslin casings used for some salamis. For the purposes of this article I'm not going to discuss them further at this stage. For the reasons stated above most people making homemade sausage will use either hog or sheep casings. Take the number of casings that you require.
Take a bit more casing than you think you will need because any leftovers casings can be covered in dry salt and refrigerated. Homemade Turkey Breakfast Sausage.
Mom's Turkey Sausage Patties. Robert's Homemade Italian Sausage. Robert's Homemade Italian Sausage is easy to make and very tasty. Extra lean meat, low sodium, low sugar, and full flavor in every bite. Use in any recipe that calls for Italian sausage. Turn plain ground turkey into flavorful sausage just by adding a bit of brown sugar, sage, thyme, marjoram, and red pepper flakes.
Savory and spicy pork chorizo with garlic, vinegar, oregano, and red pepper. This can be made with ground beef as well. To cook, crumble in a skillet and fry. It's not that hard to make your own kielbasa!
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The best part is that you get to see exactly what goes inside. Boil or grill them before serving. Combine ground lamb with cumin, coriander, cinnamon, turmeric, garlic, and harissa sauce for a spicy, Merguez-style sausage perfect for burgers, breakfast, or any meal. Ground turkey is combined with a mild mix of spices in this quick and easy recipe for breakfast sausage patties. They are great with pancakes and eggs. Custom-blend herbs and spices to make your own Italian sausage! Try this earthy mix of black pepper and fiery red pepper, anise seeds, paprika, onion flakes, garlic powder, salt and Italian-style seasoning.
An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza.