Fresh Pork Sausage

Ingredients for 10 lbs.

5 tbsp. salt
1 tbsp. ground white pepper
2 tbsp. rubbed sage
1 tsp ginger
1 tbsp. nutmeg
1 tbsp. thyme
1 tbsp. ground hot red pepper
1 pint ice water (optional)

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.


Veal Bockwurst

Ingredients for 25 lbs. Ingredients for 10 lbs.

1 quart of whole milk 1 pint whole milk
8 ozs. salt 6 tbsp. salt
2 ozs. powdered dextrose 2 tbsp. powdered dextrose
1/4 oz. mace 1 tbsp. mace
1/2 oz. ground celery 1 tbsp. ground celery
1 oz. onion powder 4 tbsp. onion powder
1 oz. ground white pepper 1 tbsp. ground white pepper
1 bunch fresh chopped chives or green onions 6 pcs. chives or green
onions chopped
1/4 oz. chopped parsley 6 pcs. chopped parsley
1/4 oz. grated lemon peel 1 piece grated lemon peel
6 fresh whole eggs 3 fresh whole eggs
7 1/2 lbs. boneless veal 3 lbs. boneless veal
12 1/2 lbs. lean pork shoulder 5 lbs. lean pork shoulder
5 lbs. regular pork trimmings 2 lbs. pork trimmings


Grinding Grind all the meat through a 3/8 grinder plate, adding all the
ingredients, and mixing well until all ingredients are evenly distributed.

Stuffing And Cooking Bockwurst is to be stuffed into a lamb casing 24/26
mm in size and made in links 4-6 inches long; then hung on clean
smokesticks. (Do not use a smokestick that can stain the casings, as
bockwurst is a white sausage.)

Sausage should be placed into the cooker or water and cooked until the
internal temperature reaches 152 degrees F. (Be sure the water
temperature is not above 165 degrees F.) Place cooked sausage under
shower for about 10 minutes to reduce internal temperature to 110
degrees F. and remove to cooler overnight.

This sausage also can be frozen and cooked as it is needed. Bockwurst
also is made as a very fine-textured sausage (emulsified) is the Western
New York area. It is very popular at Easter time and also under the name
of "white hot dogs." I hope this recipe is what you want and I hope you
enjoy.




Irish Sausage
Ingredients:

5 lbs. coarse-ground pork butt
3 tsp. thyme
5 cups bread crumbs
3 tsp. basil
4 eggs, lightly beaten
3 tsp. rosemary
8 cloves garlic, pressed
3 tsp. marjoram
1 tbsp. salt 3 tsp. black pepper
2 cups water

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



Chicken Liver And Pork Sausage

Mix follows:

1 lb pork (I chop rather than mince in order to keep juices in the meat,
and I keep the French tradition of using fatty pork, I'd say at least
30% fat, the livers need it anyway)

1 lb chopped chicken livers
1 large clove garlic finely pressed and chopped (minced)
1 level tablespoon measure of salt
1 level teaspoon measure of black pepper c.
1/2 a nutmeg "nut" finely grated (sounds a lot, but it needs it)


The mix is very liquid, but the sausages firm up beautifully as the
chopped livers solidify with the heat. The recipe is loosely based on
Elizabeth David's ragu sauce (from Bologna) which features nutmeg and
chicken livers.


Garlic Kielbasa
Ingredients:
4 ts Coarse (kosher) salt
1 3/4 ts Ground black pepper
3 tb Sweet Hungarian paprika
1 ts Dried marjoram, crumbled
1/2 ts Dried savory, crumbled
2 ts Finely minced garlic
10 oz Trimmed beef shin, cut into 1/2" dice and chilled
16 oz Fresh pork fat, cut into 1/2" dice and chilled
1/3 c Ice water
1 1/4 lb Lean, trimmed pork, cut into 1" dice and chilled

1. Mix together in a small bowl the salt, pepper, paprika, marjoram,
savory, and garlic.

2. In the container of a food processor combine the beef, half the pork
fat, half the ice water, and half the mixed seasonings (see step 1) and
process to a very fine grind.Scrape into a mixing bowl.

3. In a bowl combine the remaining seasonings, the pork, remaining pork
fat, and remaining water. Process half of the mixture at a time to a
coarse grind and add to the beef. Mix together very thoroughly,
cover,and chill for 24 hours.

4. Stuff the sausage into casings,tying links for 10 to 30 " long,
depending upon your preference. Both sizes (and everything in between)
are considered traditional. Hang the sausages in a cool, airy place for
several hours at least, or until the skin is smooth, dry, and crackly.
If it's too hot or humid to hang the sausages, refrigerate them,
uncovered, for at least 12 hours. To store, refrigerate for up to 3
days, or freeze for longer keeping.

To Cook: Place one or more sausages in a large skillet with water to
come halfway up them. Bring to a simmer and cook for about 8 minutes,
then turn and cook for about 8 minutes on the other side. Pour off the
water, prick the sausages, and cook them over moderate heat until
browned on both sides.

Makes about 2-3/4 pounds


June Meyer's Authentic Hungarian Sausage (Kolbasz)

10 lbs. coarse ground pork butt or pork shoulder
1/3 cup imported mild Hungarian Paprika.
1/4 cup salt
2 heaping TBS. ground Allspice
5 or 6 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. 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.



Polish Kielbasa
Ingredients:
6 Ft 2-1/2" diameter hog casings
3 lb Lean pork butt, cubed
1 lb Lean beef chuck, cubed
1/2 lb Veal, cubed
1/2 lb Pork fat, cubed
2 1/2 ts Salt, or to taste
3 ts Finely ground black pepper
2 ts Ground marjoram
2 ts Ground summer savory
1/2 ts Ground allspice
3 Cloves garlic, finely minced
2 tb Sweet paprika

"Recipes for this sausage are so variable that what passes for kielbasa
in one area might be regarded as not authentic in another. The
ingredients and pronunciation of kielbasa are as variable as are the
vagaries of the spring weather, the time of year when kielbasa is
traditionally made. This version uses pork, beef, and veal and makes
five lb"

1. Prepare the casings.

2. Grind the meats and fat together through
the coarse disk.

3. Mix the remaining ingredients with the meat.

4. Stuff the casings and leave the sausage in long links. Lengths of
eighteen inches to two feet are traditional.

5. Allow the sausage to dry in a cool place for three or four hours or
refrigerate for twenty-four hours uncovered.

6. Cook by roasting in a 425~ F. oven for forty-five minutes. These
sausages are also excellent grilled over a charcoal fire and eaten in a
Kaiser roll, lathered with a spicy brown mustard.



Lithuanian Kielbasa

To 5 pounds coarsely ground pork butts add:

1 heaping teaspoon pulverized whole mustard seeds,
1 heaping teaspoon whole allspice and
1/2 teaspoon whole black peppercorns.
Add 1/2 large onion
and 1 large clove garlic, finely minced;
1/4 cup salt; and
1/2 cup water.

Mix thoroughly, and stuff into casings. Poach or boil for 20 minutes.

Makes 6-8 servings.

This recipe is from Domesticity: A Gastronomic Interpretation of Love
by Bob Shacochis, copyright 1994 ISBN 0-684-19642-5



Desros Lithuanian Sausage
Serves 30

10 pounds pork shoulders
2 pounds onions
1 tablespoon pepper
1 tablespoon allspice
2 ounces Salt
1 pint water

1. Finely dice the onions and saute in a light butter substitute like
Whirl.

2. Cool and grind the meat in a 3/8 grinding plate.

3. Mix all the ingredients in the water and add to the ground pork.

4 Stuff into a 36/38mm hog skin and let the sausage stand overnight in
the cooler.

5.Cook to order.

Nutrition (per serving): 238 calories
Saturated fat 4 g
Total Fat 12 g (45% of calories)
Protein 30 g (50% of calories)
Carbohydrates 3 g (5% of calories)
Cholesterol 101 mg Sodium 849 mg
Fiber 0 g Iron 2 mg
Vitamin A 11 IU Vitamin C 3 mg

This recipe was supplied by A Proud Lithuanian Lady Marta Atkocaitis of
Chicago Il


Polish Sausage

Yield: 1 servings

2 lb Pork butt or shoulder
2 Ts Salt
Black pepper to taste
1 1/2 ts Sugar
1/2 Ts Dried thyme
1/4 Ts Dried basil
1/4 Ts Garlic powder
1/4 Ts Mustard seeds
1/2 Ts Dried marjoram
1/3 c Plus 1 tsp ice-cold water

Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through
a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be
about 1:3 if you can.

Put pork in a large stainless or ceramic crock or bowl.

Mix the dry spices in a small bowl. Using your hands, toss the meat
while adding the spices a small amount at a time. When half the spices
are in, add half the ice water. Mix keeping the meat as loose as possible.

Add remaining spices & water as above. At this point you may fry a small
patty of the meat to test for seasonings. Adjust if necessary.
Refrigerate the sausage mix overnight. You may check for seasonings
again the next day (but be careful! You'll be tempted to fry it all
right then and eat it up!) Stuff the mix into about 5' of rinsed
casings, tying off about 8" lengths.

You may grill, steam, or fry the sausages, as you prefer.



Polish Sausage #2

2 lb Pork butt or shoulder
2 ts Salt
Black pepper to taste
1 1/2 ts Sugar
1/2 ts Dried thyme
1/4 ts Dried basil
1/4 ts Garlic powder
1/4 ts Mustard seeds
1/2 ts Dried marjoram
1/3 c Plus 1 tsp ice-cold water

Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through
a meat grinder with a coarse blade. Adjust the fat-to-lean ratio to be
about 1:3 if you can.

Put pork in a large stainless or ceramic crock or bowl. Mix the dry
spices in a small bowl. Using your hands, toss the meat while adding the
spices a small amount at a time.

When half the spices are in, add half the ice water. Mix keeping the
meat as loose as possible. Add remaining spices & water as above. At
this point you may fry a small patty of the meat to test for seasonings.
Adjust if necessary. Refrigerate the sausage mix
overnight. You may check for seasonings again the next day (but be
careful! You'll be tempted to fry it all right then and eat it up!)

Stuff the mix into about 5' of rinsed casings, tying off about 8"
lengths. You may grill, steam or fry the sausages as you prefer.