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Spices in Bowl, Ready to Add to Sausage Mix |
More Easy Recipes for Mouth-Watering Home Made Sausage — from SausageMania.com!
The response to SausageMania's original recipes was so overwhelming, that we've added three more mouth-watering sausages, Hungarian Raisin Sausage, Andouille and Spanish Chorizo. Remember, all of SausageMania's recipes can be viewed in a Microsoft Excel spreadsheet — all you do is input the number of pounds of sausage grind you have and the quantities of all the other ingredients will be automatically calculated. To download the Excel version of SausageMania's recipes, Click HERE.
Please note that the amount of salt for each of the sausage recipes is rather reduced by current sausage making standards. You can always add salt to your mixture, but if it's too salty, there's nothing you can do other than add more ground meat — usually a lot more! That's why it's always a good idea to fry up a few sample patties first, before doing all the work of filling the casings.
This mild and fragrant Hungarian delicacy calls for genuine Hungarian paprika — lots of it. Americans generally use paprika to add color only, not flavor. To enjoy the true taste of the sweet red peppers from which paprika is made, use only the finest Hungarian paprika, and use LOTS of it! It makes the product look fiery-hot, but it is quite mild. The garlic adds an aroma that will bring your whole family (or your guests) into the kitchen when they smell it cooking. Use medium hog casings (35-38 mm).
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pork: 1 lb. • Coarse salt: 1/2 tablespoon • Ground black pepper: 1/5 teaspoon • Imported Hungarian paprika: 1/2 tablespoon • Fresh garlic cloves, crushed: 1/2 clove • Boiled garlic cloves, mashed: 1/2 clove • Ground allspice: 1/3 teaspoon • White raisins: 1/5 cup |
Andouille is a strongly-smoked Cajun sausage used in gumbos, jambalayas, bisques and other specialties. True andouille is stuffed into medium beef casing (hard to find), which makes these sausages approximately 2" in diameter. When smoked over pecan wood and sugar cane, they become very dark to almost black in color. Cajuns smoke andouille for up to seven or eight hours. The finest andouille in France comes from Brittany and Normandy: it's believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.
There are many variations of andouille recipes. This is one that we've found is well-accepted by most palates. Grind the pork coarsely: use a 3/8" plate. Stuff into large-bore hog casings (42+ mm). Smoke over your choice of chips — hickory, apple, alder or pecan, if you can get it. Use a tray over the heat source and watch out for fire from the fat drippings! Smoke slowly until the sausages reach 175°. They'll be fully cooked at that temperature, and ready to eat or to be frozen. Don't smoke them too fast, or they'll shrink and get wrinkled. Slow smoking toughens the skins to give the andouille that special "bite," like al dente pasta. Cut the sausages on the diagonal and add to your favorite Cajun dish!
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• Ground
pork: 1 lb. |
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Stuffing Sweet Spanish Sausage (operator is running new casing onto the stuffing horn). |
Spanish Chorizo can really be made only in Spain, where entire villages are devoted to its manufacture. The product is air-cured for up to four months in special high-ceilinged rooms. Some chorizo is smoked; some is not. This recipe does not call for smoking, but because the dominant flavoring is smoked paprika, the sausage has a refined smoky flavor that does not overpower. The Aleppo pepper adds a rich red pepper overtone as well as a mild (and delayed) piquancy that slowly fills the mouth with warmth rather than assaulting the tongue and palate in the more forthright manner of jalapeños or hot chili peppers.
Grind the pork coarsely (3/8" or larger plate). You may have difficulty finding Aleppo pepper, also known as Near East pepper, ground from a sweet, sharp chile grown in the Aleppo region of Syria. One source we know is World Spice Merchants, in Seattle, Washington. Smoked paprika, from Spain, comes in three varieties: sweet, bittersweet and hot. We use the sweet (dulce) variety.
Mix all the ingredients together and refrigerate for 24 hours. Stuff into medium hog casings.
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• Ground
pork: 1 lb. |
Here is a SausageMania.com APPROVED FOUR-STAR sausage recipe site, Fast Recipes, with more than 80 recipes for making a wide variety of sausages and sauage-based dishes, including Italian, Hungarian, German, Polish, Irish, Sicilian, English bangers, as well as traditional American sausage recipes. For you hunters out there, the site includes several recipes for venison and caribou sausage as well. Fast Recipes also has thousands of non-sausage recipes.