Polish Sausage #3

19 lb. lean meat
6 lb. pork or beef fat
4 1/2 cups nonfat dry milk
1 cup salt
1/2 cup sugar
2 qt. cold water
4 tablespoons ground black pepper
3 tablespoons coriander
5 tablespoons garlic powder
2 tablespoons cure

Cut lean meat and fat into 1-inch squares or grind through a coarse
(1/2-1 inch) plate.

Season by sprinkling the ingredients over the meat and hand mix. Grind
through a 1/8-inch plate.

Mix 6 minutes and stuff into hog casings.

Place in a smokehouse and heat at 185 degrees Fahrenheit until a smoked
color is obtained and the sausage reaches 152 degrees Fahrenheit
internal temperature.

Immediately place the sausage in cold water until the internal
temperature in 100 degrees Fahrenheit. Rinse briefly with hot water to
remove grease. Allow to dry about 1 hour at room temperature.

Store in the refrigerator.
MSU Extension




My Ukranian Grandfather's Kielbasa recipe

12-15 lbs lean pork butt
5 lbs lean ground beef
1 lb veal (cubed)
1 Tbs garlic salt
1 tsp black pepper
1-2 Tbs salt
2 Tbs mustard seed
1 head garlic cloves
1 quart of water
Paprika (sprinkle)

Grind all meat together with meat grinder using a large hole setting.

Crush garlic and mix with other seasonings into ground meats. Knead
together thoroughly.

Knead in the quart of water slowly until all is absorbed. Soak sausage
casings in cold water with several changes of water to loosen them. Put
casings on funnel end of sausage stuffer. Tie end of casing. Put meat in
stuffer and crank and fill casing.

Prick casings liberally to let air escape before placing in oven.

Bake at 325 F for 1 hr. Add water in bottom of pan as needed.

Submitted by Ron Gitaitis Tifton Georgia

Monastery Herbal Sausage

400 g Lean pork
400 g Lean beef
200 g Green pork back fat or fatty Pork belly without skin
20 g Salt
2 Level tsps finely ground White pepper
1 ts Thyme
1 ts Marjoram
5 Pieces pimento
1 Piece finely ground Cinnamon

Mince pork, beef and fat through 8mm disc.

Mix herbs and spices and sprinkle over meat mass and mix all together by
hand for 5-10 mins.

Fit funnel to mixer and fill pork casings.

Twist into length of choice.


Bratwurst

Yield: 5 lbs

2 1/2 lb Lean veal
2 1/2 lb Lean pork
1 ts White pepper
1 1/2 c Water
1 1/2 ts Mace
1 c Fine breacrumbs soaked in
1/2 c Milk
1 1/2 ts Nutmeg
3 ts Salt

Try substituting 2 teaspoons dried sage for the maceand nutmeg -- delicious!

1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt
and pepper and grind a third time.

2. Using your hands, combine the meat with the bread crumbs. Add the
water and beat with a wooden spoon until light and fluffy.

3. Stuff into pork casings and tie securely into desired lengths. The
bratwurst may be fried lightly in butter, but are also delicious dipped
in milk and then broiled or grilled over charcoal.


from "The Complete Sausage Cookbook" by Riddle & Danley San Francisco
Book Company, San Francisco (1977)




Bratwurst Sausage Recipe, Sheboygan Style

4 Lbs Ground Pork
1 Lb. Ground Veal, Chicken or Turkey
1/4 Cup Bread Crumbs
2 eggs
5 teaspoons salt
1 cup of milk
1 1/2 teaspoons white pepper
1/4 teaspoon ground cloves
1/2 teaspoon onion powder or 1 onion minced
1/2 teaspoon mace

Combine all ingredients. Then either stuff into natural casings or make
into patties and cook like burgers



Bratwurst

3 Feet small (1-1/2-inch-diameter) hog casings
1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb Pork fat, cubed
1/4 ts Ground allspice
1/2 ts Crushed caraway seeds
1/2 ts Dried marjoram
1 ts Freshly ground white-pepper
1 ts Salt, or to taste

"Bratwurst resembles plump hot dogs. This recipe makes three pounds."

1. Prepare the casings.

2. Grind the pork, veal, and pork fat separately through the fine blade
of the grinder.

3. Mix the ground meats and grind again.

4. Add the remaining ingredients to the meat mixture and mix thoroughly.

5. Stuff the mixture into the casings and twist off into four- or
five-inch lengths.

6. Refrigerate for up to two days. The bratwurst can be pan fired or
grilled over charcoal.



Bratwurst (Sausage Making)

Yield: 3 lbs
3 Ft small hog casings
-(1-1/2-inch diameter)
1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb. Pork fat, cubed
1/4 Ts Ground allspice
1/2 Ts Crushed caraway seeds
1/2 Ts Dried marjoram
1 Ts Fresh ground white pepper
1 Ts Salt, or to taste

1. Prepare the casings.

2. Grind the pork, veal, and pork fat separately through the fine blade
of the grinder.

3. Mix the ground meats and grind again.

4. Add the remaining ingredients to the meat mixture and mix thoroughly.

5. Stuff the mixture into the casings and twist off into four- or
five-inch lengths.

6. Refrigerate for up to two days. The bratwurst can be pan fired or
grilled over charcoal.




Bockwurst

19 lb. lean meat
6 lb. pork or beef fat
3/4 cup nonfat dry milk
3/4 cup salt
2 qt. cold water
3 eggs
2 tablespoons sugar
5 tablespoons onion powder
4 tablespoons ground white pepper
1 tablespoon ground mace
1 tablespoon ground ginger


Cut lean meat and fat into 1-inch squares or grind through a coarse
(1/2-1-inch) plate.

Season by sprinkling the ingredients over the meat and hand mix. Grind
through a 1/8-inch plate. Mix 6 minutes and stuff into hog casings. Cook
in water at 170 degrees Fahrenheit or at 185 degrees Fahrenheit in the
smokehouse until the internal temperature of the sausage reaches 152
degrees Fahrenheit.

Immediately place the sausage in cold water until the internal
temperature is 100 degrees Fahrenheit. Rinse briefly with hot water to
remove grease. Allow to dry about 1 hour at room temperature. Store in
the refrigerator.

NOTE:
This product may be cooked from the fresh state without first heating in
170 degrees Fahrenheit water if desired.
MSU Extension




Generic German Sausage

50 lb Beef or venison (ground)
50 lb Fresh pork (ground) not too lean
1 3/4 c Salt (sack salt, notIodized)
3 oz Morton quick cure
3 oz Black pepper
2 oz Garlic powder (fresh garlic is best)


1. Mix all the ingredients together and add up to 2 quarts cold water
when mixing.

2. Sausage is ready to put in casings.

3. * 3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour
boiling water over it to fill jar. Strain the garlic out and use juice,
as much as desired to taste. Start the garlic a day before sausage.



Knackwurst

Yield: 12 knackwurst

1 lb Lean beef
2 1/2 tb Salt
1 ts Saltpeter; potassium nitrate
1 1/2 lb Lean pork
1/2 lb Pork fat
2 lg Cloves garlic, crushed
1 tb Cumin seeds, crushed but not ground
2 ts Dried crushed red pepper
1 ts Black pepper
1 c Water
-large sheep casings


Work the beef through the fine blade of the grinder, spread it on a
plate and sprinkle the salt and saltpeter over it.

Work the pork and pork fat through the coarse blade of the grinder and
combine with the beef.

Place in large bowl and sprinkle over the garlic, cumin seeds and red
and black pepper. Beat well for 5 minutes until the mixture leaves the
sides of the bowl.

Beat in the 1 cup of water. Fill the casings and twist or tie in 4-5
inch lengths. Hand them in an airy room (about 60*F) and dry them for
2-5 days depending on the humidity. Then smoke them for 2-5 hours until
brown or dark mahogany. Do not let the temperature rise above 100*F.

Store for up to a month in the refrigerator. Simmer in boiling water to
cover for 12-15 minutes and drain; or split lengthwise, brush with
butter and broil or saute in butter. Serve with split pea or lentil soup.



Liver-sage Sausage

Yield: 6 servings

1/2 lb Veal or pork stew meat
- cut into 1-in pieces
1/2 lb Chicken livers
4 tb Chopped fresh sage; -=OR=-
2 tb -Dried sage
2 tb Minced garlic
1/4 c Drained capers
1/4 ts Ground black pepper
1/2 c Dry white wine
1/2 lb Bacon; coarsely diced
4 Feet of sausage casing

IN A MIXING BOWL, combine veal or pork and the chicken livers with the
sage, garlic, capers, pepper and white wine.

Cover and place in the refrigerator for 4 hours, or up to 12 hours.
Remove the mixture from the refrigerator, and add the bacon.

Pass the mixture through a meat grinder fitted with medium holes or
place in a food processor and pulse until well combined, but not quite
smooth.

Stuff the mixture into sausage casings, forming one long sausage or form
into patties. To cook, place the sausages on a hot grill or under a
preheated broiler. Grill 5 to 6 minutes on each side.


Liver and Onion Sausage

Ingredients for 10 lbs.:

7 lbs. pork liver
2 1/4 lbs. pork butts (or snouts)
12 oz. finely chopped onions
5 oz. soy protein concentrate
3/4 oz. powdered dextrose
1 tbsp. ground white pepper
1 tsp. ground marjoram
1 tsp. ground cloves
1 tsp. ground ginger
2 level tsp. prague powder # 1
3 1/2 oz. salt
1 pt. ice water



Cut pork livers into slices about slices about 1/2 to 3/4 inches thick.

Place liver into boiling water until it is cooked, then cool liver in
cold water and grind through a 1/8" grinder plate. Remaining ingredients
are added and then ground through a 3/8" grinder plate

Pork butts or snouts are then ground through a 3/8 inch grinder plate.
Remaining ingredients are added and mixed until evenly distributed.

Then stuff meat into 40 - 43 mm beef middles.

Place sausage in 160 degrees F. water and cook until an internal
temperature of 152 degrees F is reached, Remove to cooler and low to set
for 24 hours before using.



FARMER STYLE LIVER SAUSAGE

Ingredients for 10 lbs.

2 level tsp. Prague Powder No. 1
7 tbsp. salt
4 tbsp. powdered dextrose
2 cups soy protein concentrate or non fat dry milk
5 tbsp. onion powder
1 tbsp. ground white pepper
1 tsp. marjoram
1/4 tsp. ground cloves
1/4 tsp. ground ginger
31/2 lbs. pork livers
31/2 lbs. pork snouts
3 lbs. beef tripe

GRINDING

The pork livers have to be scalded in hot water until the thin ends curl
up. The pork snouts should be cooked at least 1 hour. If the tripe has
not been cooked previously, also cook the tripe for 1 hour, After all
the meat has cooled properly, grind it all through a 1/8" grinder plate.
You will find that after cooking all the meat there will be shrinkage,
so add enough stock to bring the contents back up to green weight.

Remove to stuffer and use artificial casings, beef middles, lined sewed
hog bungs, or prime hog bungs.

COOKING

Cook in 160 165 degree F. water until the internal temperature of 152
degrees F. is reached. This will require from 1 to 1 1/2 hours. After
cooking, place in ice filled tub for quick chilling.

Keep adding ice to the water if needed. Chill as rapidly as possible,
which will require about 45 minutes, and put product in cooler. Product
may be wiped with cloth prior to removal to cooler, or sprayed with 180
degree F. hot water.

Liver sausage also may be smoked, using smoking instructions for
braunschweiger.


Liver Sausage

To make 10 pounds:

10 lbs. pork liver
2 oz. Fine salt
1/2 oz. Ground white pepper
1/4 oz. Ground allspice
1/2 €“ 1 tsp. cayenne pepper (to taste)
1/4 oz. Fresh garlic, bruised
1 pt. Ice water
Sheep casings 32 €“ 35 mm

Grind the liver using a 3/8€� plate

Add the salt, pepper, allspice, cayenne pepper, and garlic to the liver
and mix well.

Grind the mixture again through a 1/8€� plate while adding the water

Stuff the casings and tie into 5 inch links.



Potato Sausage

Makes 20 pounds.

4 and one-half pounds lean pork boiled with onion and salt
remove the onion from the broth, then soak about 8 slices of diced bread
in the broth.

11 and one-half pounds grated raw potatoes

1 pound cooked, riced potatoes

About 1 and one-half pounds of cracklings

marjoram and thyme to taste

about 1/4 cup of flour to thicken.

Stuff into casings.

Bake in the oven to serve.



Texas Hot Links


After much experimentation and help from numerous sources I have stumbled
over the exact formula for genuine Texas Hotlinks. Goes something like unto
this:

Ingredients:
5 lbs. coarse ground pork butt
2 lbs. coarse ground beef
1 cup cold water
2 heaping T. fresh ground black pepper
2 heaping T. crushed red pepper
2 heaping T. Hungarian Paprika
1 heaping T. minced fresh garlic
1 T. granulated garlic
1 T kosher salt
1 t. ground bay leaves
1 t. whole anise seeds
1 t. whole mustard seeds
1 t. corriander
1 t. sugar
1 t. ground thyme
6 t. Mortons Tender Quick
1/2 t. MSG

Mix all the spices, cure, and garlic into the water and place in
refrigerator while you grind the meats.

Mix up the meats then add the water to the meat mixture a little at a
time, kneading to combine. Run meat mixture through the coarse plate one
more time and stuff into medium hog casings.

Smoke or slow grill till they are done. Wrap in a piece of bread and
slap on the mustard heavy. These things are so good the godless left
wing liberal commie pinko democrats will probably try to make them
illegal. So if your going to make some..do it soon.

bigwheel



Kielbasa Nawrocki
Ingredients:
€¢ 20 lbs. cubed pork
€¢ 7 tbsp. sugar
€¢ 7 tbsp. salt
€¢ 2 tsp. pepper
€¢ 3 tbsp. mustard seed
€¢ 2 tbsp. marjoram
€¢ 2-3 cloves garlic crushed and minced.
€¢ 1 3/4 cups water

Mix garlic, sugar, water. Pour over meat, mix. Sprinkle 1/2 of salt and
pepper- mix, repeat with the rest. Add spices and mix. Marinate
overnight; grind into casings. Simmer in water until plump (about 40
minutes), carefully pierce each sausage with a fork to release fat.
Remove from water, pat or air dry for a few minutes. Brown in skillet (I
like to use a little olive oil as the browning medium).
This sausage goes great with sauerkraut.

I am currently rounding up the spices to be divisible by ten and using
about two pounds of pork at a time then cooking the sausage in a
crumbled fashion (stir-fried). It makes a great stuffing base for tomatoes.

If your are going to use casing, two pounds of sausage is hardly worth
the effort.

Origins of the Recipe:

In the early 1970s I had the opportunity to attend a Polish wedding in
Michigan. The food was prepared by the family (the Nawrocki family).
Never having tried Kielbasa before, I was entranced by the taste and
begged for the recipe.

Since that time, a lot of eating habits have changed. The problem is
that fat is what carries the seasoning and we try not to eat too much
saturated fat.

I usually try to buy pork tri-tip (cushion) for about $1.39 per pound
and have the butcher trim the fat from the outside, then grind it. This
gives you ground pork with about 15 percent fat content. Then I start
with the basic seasoning recipe. Usually I have to nearly double the
spice mix. The best way to test your seasonings is to make a small patty
and either fry or microwave it. Adjust the seasoning to your taste
rather than mine.

The basic spice proportions will also mix well with ground chicken or
turkey. They used to be inexpensive, but with anything that is claimed
to be lean, are now higher priced than pork



Bill's Breakfast Sausage

This recipe is specific for pork ground from the tri-tip (cushion) or
pork shoulder with all outside fat trimmed-off. Have your butcher make
at least the first grind.

€¢ 2 lbs. ground pork
€¢ 2 tsp. salt
€¢ 1 tsp. sugar
€¢ 1-1/2 tsp. rosemary (ground)
€¢ 1 tsp. coriander (ground)
€¢ 1/2 tsp. sage (I use rubbed sage)
€¢ 1/4 tsp. white pepper
€¢ 1 tsp. cayenne pepper or Tabasco Sauce
€¢ about 1/8th cup of water, sherry, or (in my case) dry vermouth

Mix dry spices. Sprinkle over pork. Add liquid. Mix well and refrigerate
for at least an hour.

You might want to fry or microwave a silver dollar size patty and taste
it for your preference. I have a tendency to undersalt food for most
people's taste.

Form into patties and brown in a skillet or microwave. I typically will
be able to take off about a tablespoon of grease. If you have
substantially more, you need to make sure your meat has additional fat
trimmed (Of course my ultimate goal is to have to use an unsaturated oil
to add fat).


Origins of the Recipe:

At the same time, people with families have the big McD with sausage-egg
muffins as the food of choice for teenagers. I cannot digest that much
fat anymore. We know it is PIC to serve it at home. So this recipe was
developed in order to do a reasonably healthy version of sausage, eggs,
and muffins.

I typically cook the sausage patties in advance, then freeze them. But
they microwave well, also. I cook the egg in the microwave (after first
piercing the yolk, of course.

I usually try to buy pork tri-tip (cushion) for about $1.39 per pound
and have the butcher trim the fat from the outside, then grind it. This
gives you ground pork with about 15 percent fat content. The best way to
test your seasonings is to make a small patty and either fry or
microwave it. Adjust the seasoning to your taste rather than mine.

The basic spice proportions will also mix well with ground chicken or
turkey. They used to be inexpensive, but with anything that is claimed
to be lean, are now higher priced than pork