Indiana Farm Sausage

Ingredients:
2 lbs. lean ground pork, or turkey, at room temp.
1/3 cup finely chopped onion
2 tsp. finely minced fresh parsley
2 tsp. salt
1 tsp. rubbed sage
1 tsp. dried basil {optional}
1 tsp. dried marjoram { optional
1 tsp. chili powder
1 tsp. black pepper
1/2 ground red pepper
1/4 tsp. dried thyme

In a deep bowl, combine all ingredients., using hands if necessary.
On wax paper, shape and roll mixture into 2 logs 6 inches long and 2
inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.

To serve, slice the roll into rounds about 1/2 inch thick and fry in a
heavy skillet for about 3 to 4 min. on each side.

I personally shape the sausage into patties and quick-freeze them.

I then transfer them to a plastic bag and cook them whenever. You can
make link sausages as well...Also, they warm up the longer they age.

So, you might want to reduce the amount of pepper you use, depending on
your taste. I don't leave out the optional seasonings, as it all comes
together so well, as is.

I don't know if this will interest you, but have found it very helpful
in making hamburger. I wasn't real pleased with the first results in
grinding the meat. I didn't like the coarse texture. Then saw a
demonstration on it.

The meat was ground twice; first with the coarse grind, then run through
again on the fine grind. It was just what I needed to know and works great.


Chicken and Apple Sausage

Ingredients:

1 cup apple cider
3.5 lbs. boned chicken thighs (dark meat is important)
3 oz. dried apples
4 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg ¼ teaspoon ground ginger
1 chicken bouillon cube dissolved in 2 Tablespoons boiling water
Sausage casings (optional)



The process:

In a small non-reactive pan, boil down the cider almost to a syrup,
about 2 or 3 tablespoons. Cool and reserve.

Grind the boned chicken and skin coarsely.

Add the cider and rest of the ingredients to the ground chicken in a
large bowl and blend thoroughly with your hands.

Fry up a small patty to test, and correct the seasonings in the rest of
the batch. This is good either loose or in casings...


Remember that you can adjust the taste to suit your own personal
preferences by increasing or decreasing the ingredients.

You can stuff into 32-35 mm hog casing or 35-mm collagen casing. If you
prefer you can also make bulk or patties.

Add Ingredients to 25 lbs. of meat block

12 oz. Ice or Ice Water or 8 oz. Ice and 4 oz. Dark Beer

5 oz Salt

2 oz Dextrose or Brown Sugar

1 oz White Pepper


¼ oz Ginger

¼ oz Mace

¼ oz Onion Powder

¼ oz Coriander

¼ oz Nutmeg


Apple Cinnamon Turkey Sausage

This is the formula I used for Apple Cinnamon Turkey Sausage. You could
also use chicken or pork. With the holidays Turkey will be plentiful.

Add Ingredients to 25 lbs. of meat block
12 oz. Ice or Ice Water
5 oz Salt
2 oz Black Pepper
1 oz Rubbed Sage
1 oz tsp. Ground Cinnamon
¼ oz Ginger
1.5 lbs. Apple Pie filling or Apple Sauce

Optional Ingredients
¼ oz Thyme
¼ oz Marjoram
½ oz Ground Red Pepper
¼ oz Nutmeg


We always sold this in bulk or breakfast links.
Neal Caskey



Creole Pork Sausage

This Creole pork sausage is an old local favorite dating back to the
19th Century, but isn't as easy to find as it once was. It would seem
to have come to Louisiana with the Spanish, and was adapted to local
custom and ingredients;
the term is similar to the Spanish chorizo. It's great with white or
red beans, and good for breakfast too, with eggs!


4 pounds lean fresh pork, butt or shoulder
2 pounds fresh pork fat
2 cups onion, finely minced
1-1/2 tablespoons garlic, finely minced
1-1/2 teaspoons cayenne
1/2 teaspoon chili powder
1 teaspoon crushed red pepper flakes
8 teaspoons salt
2 teaspoons freshly ground red pepper
2 teaspoons dried thyme leaves, crushed
5 tablespoons parsley, finely chopped
3 bay leaves, finely crushed
1/2 teaspoon allspice
3 yards small sausage casing (optional)

Cut the pork at fatback into small pieces. Mix together and run once
through the coarse disc of a meat grinder, into a large bowl. Add the
seasonings and mix thoroughly until the stuffing is very smooth and
well-blended.

Make into patties, and use within three days or freeze.

Also, you can stuff the chaurice into casings; make each sausage about
six inches in length.
YIELD: Approximately 18 servings.




(This recipe came from Chef John Folse on the Gumbo Pages)


Chicken And Apple Sausage


Ingredients:
1 cup apple cider
3 1/2 pounds boned chicken thighs (4.5 lbs. with bones) -- very cold
3 ounces dried apples
4 teaspoons kosher salt
2 teaspoons freshly ground pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons Chicken Concentrate (used to Make Bouillion)
10 feet sausage casings, medium -- optional

In a small nonreactive saucepan, boil down the cider almost to a syrup,
about 2-3 tablespoons.

Cool and reserve.

Coarsely chop chicken in food processor.

Add apple cider syrup and the remaining ingredients to the chicken in a
large bowl and blend thoroughly with your hands.

Fry a small patty until done and adjust seasoning if necessary.


Stuff into casings if desired.

Recipe By :Bruce Aidells - Flying Sausages page 16


Dried Sausage Sticks (Slim Jims)

For 10 pounds
10 pounds of lean beef, any type of cut will do.
2 level tsp Prague Powder #1
4 Tbsp paprika
6 tbsp ground mustard
1 1/2 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
1 tsp ground celery seed
1 Tbsp mace
1 tsp granulated garlic
1 Tbsp granulated onion
2 1/2 ounces salt
1/2 tsp marjoram
1 tsp ground ginger
1/4 cup molasses/Dark corn syrup/cane syrup
6 ounces fermento or powdered buttermilk

Partially freeze the meat, grind through small holed plate.
Add all spices above and mix very, very well.

Stuff into 24-24mm sheep casings or collagen casings. Preheat smoker to
~100 degrees, hang sausages inside and smoke for 8 hours.

Increase temperature to about 165 degrees and hold until internal
temperature reaches 145 degrees.

Remove, cold shower until almost room temperature, dry and cut into 6 to
9 inch pieces.



Smoked Pepperoni Sticks:

Ingredients for 10 pounds:
I use lean pork butts or lean chuck roast, depending on whether I want
pork or beef pepperoni
2 level teaspoons Prague Powder #1
6 Tablespoons salt
1/4 cup molasses
1 heaping tablespoon ground hot pepper
3 Tablespoons ground mustard
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 teaspoon ground white pepper
5 teaspoons ground anise seed
1 cup of soy protein concentrate (or soy flour)
~ 1 pint of water, ice cold
6 ounces of fermento or powdered buttermilk

Grind the meat with a 3/16 inch plate and place it and all ingredients
into mixing tub, and mix well.
Stuff into casings. I use 20-22 cm collagen or sheep casings.

Place the sausages into a 125 degree smoker, with damper wide open and
no smoke until casing is dry.
Close the damper to about 1/4 and raise temperature to 165 degrees,
applying heavy smoke. when internal temperature reaches 145 degrees,
remove and rinse with cold water until internal temperature is about 90
to 100 degrees.

Hand dry, cut to size and package. This keeps real well frozen (if it
lasts long enough). I usually just put in the fridge and let the kids
snack on it at home or for school snacks. They tell me all their
friends are jealous.


Potato Sausage

3# - 4# ground beef
2# ground pork
1 quart grated potatoes (5 #)
3 large onions (ground)
salt, pepper, allspice

Mix using some of the liquid from potatoes - so it is like a soft meat loaf

Add 3 large onions (ground) salt, pepper, allspice (to taste)

Put in 1/2 # sausage skins - tie ends; don't pack too tight

To cook - Put in salted boiling water 1/2 hour or more, then place in a
shallow pan in oven and brown






This is a good sausage for those of you that like it a little on the
bland side. I like to add a little cayenne pepper to liven it up some

Fresh Onion Sausage

About the only thing I can think of that is not good with onions is ice
cream. Well, maybe a couple of other things but not many. Fresh Onion
sausage just cant help but be good. Fresh onion sausage is more of an
evening meal than a breakfast sausage but I love it anytime.

I make this sausage using Pork Butts.
Because this is a fresh sausage you will not be smoking it just
refrigerate or freeze until you are ready to cook it. Make sure that
your meat block is chilled to @ 34 degrees and grind through your course
plate once. Sprinkle your seasoning over the ground product and mix 2
minutes. If mixing by hand you may have to mix longer. Excessive
mixing can cause the sausage to have a rubber texture so be careful not
to over mix. After you have mixed the seasoning with the meat block run
the mixture through your fine plate. Make sure that you keep the
temperature as low as possible.

Remember that you can adjust the taste to suit your own personal
preferences by increasing or decreasing the ingredients. You can either
stuff this sausage into 35mm Collagen Casings or hog casings link to 6
inches or you can make it into patties or bulk.

Add Ingredients to 25 lbs. of meat block
12 oz. Ice or Ice Water
5 oz Salt
1 oz Black Pepper
¼ oz Marjoram
2 oz Dextrose
4 oz Finely Chopped Onions

Optional Ingredients
1 oz Dehydrated Minced Onions
*If you use dehydrated onions you must rehydrate them before use. To
fail to do so will result in hard particles in your sausage.


I though the group might like to see how some of the old-times made
sausage at home. I researched this in regards to a question from
someone in a food newsgroup. You'll note that the process was quite
chancy---given that they used NO cure. No wonder some old timer died
from eating "cured" pork sausages. Enjoy!

SALSICCIA ALLA CASALINGA

Homemade Sausage Source: Flavors from a Calabrese Kitchen, Kenneth
Borelli, P.O. Box 3579, San Jose, CA 95156

A winter treat, every several years, was homemade sausage. Quite a lot
of work, and quite distinct from the commercial varieties, "salsiccia"
is meatier, drier, and distinctly herby, with fennel seed and red pepper
overtones. It has the consistency and firmness of a sausage size
salami. In fact, for a month after it was made and cured it was
refrigerated and then eaten as a salami. However, its major use in the
cuisine is as a condiment or embellishment to many vegetable dishes.
Because there was less fat in homemade sausage than is in many of the
commercial brands, if browning was needed, it was browned in a little
vegetable oil before blending or cooking with other ingredients.
Unfortunately, when substituting with many commercial brands, they are
just too greasy. I have heard it justified in numerous ways: "better
flavor", "softer meat", or what have you. So be it, all I know is it
gives me heartburn. One way around this concern when preparing
commercial sausage is to cut it into the desired bite size pieces and
boil it for about 10 minutes. Drain and brown the sausage in vegetable
oil and, if desired, a little red pepper and fennel seed. After the
excess grease has been boiled out, the commercial sausage becomes much
more compatible with a Calabrese fare. The steps that our family used
in making homemade sausage will be noted as follows; however, amongst
families, as well as other ethnic cooking styles, the techniques, types,
and purposes vary greatly. For this reason, if you have not attempted
this style of sausage making before, it would be highly recommended that
you seek out a teacher for the first go around. The nuances and
subtleties of sausage making come from practice and instruction. That
is how we learned. The steps -lined are a written chronicle of how we
did it.

1. In the San Francisco Bay Area we make sausage in the cool of winter,
preferably in January, avoid spoilage.
2. Buy lean pork butts--55 lbs. makes 22 lbs. dried sausage.
3. Remove the bones and trim the gristly parts; you will be left with
about 45 lbs. of usable meat.
4. Cut the meat into strips. (See photograph.)
5. Grind the meat in a sausage grinder, using coarse blade.
6. Mound the meat and mix into it:
5 Cups finely ground chili pepper
1 1/2 Cups salt
1 1/4 Cups fennel seed
2 Quarts red, Burgundy-type wine mix very well.

7. Cook a small amount with a little water and then fry until done.
Then test for flavor. (also quite a tasty dish in itself, with 1 or 2
freshly prepared pork butts.) If the taste is satisfactory, refrigerate
the meat overnight to marinate with spices-
8. Prepare sausage casings by cutting into 2' lengths and soaking in
cold water with orange lemon slices for 2 hours. Then run cold water
rough the casings-
9. Using the stuffing attachment on the sausage grinder, place the
casings on the funnel and tie the end of the casing with a piece of good
quality string.
10. Grinding the sausage again, begin to fill the casings with the
ground meat. (See photograph.)
11. Make sure the casings are held tightly against the funnel so that
no air gets into the sausage. The meat should be tightly packed into
the casings. This task will probably take 2 people, one to grind and
the other to stuff. If air bubbles do occur, prick with a needle so the
air can escape.
12. Tie the finished end with string. Also, if the casing breaks in
the middle of the 21 piece, remove about 1" of meat from both sides of
the breakage and tie.

13. Hang the sausages in a cold, well-ventilated area (ideally a
basement or cold sub-room in a house or a garage). Tie a string from
one end of the sausage, like a bow, to the other end and hang the string
through a pole so that the sausage is suspended. (See photograph-)
14. Next comes the smoking. What we use is a small hibachi. We burn
oak wood pieces under the meat, letting the smoke flavor go around the
meat. Smoke it immediately after you hang it up for about 1 hour, then
every other day for 4 days. Then let dry in a cold, dry, well-
ventilated spot. If it rains or becomes damp, you may have to heat the
area to dry moisture in the air. The sausage must be kept in a cool,
dry spot to avoid molding. Dry for about, in total, 2 weeks, i.e.,
until the sausage is firm and hard.
15. To preserve the sausage, cut it into 5"-6" pieces and melt down
about 10 lbs. of lard until almost to the boiling point. Then dip the
sausage into the hot grease for 3 minutes and place it in containers.
16. We use 2 types of containers: large crockery jars (1 gallon) or 1
gallon glass containers. Place containers in tap water, at room
temperature, in the sink and fill tightly with sausage. When the crocks
are filled, add the hot grease into the containers. Let settle for a
while, then add more grease. The grease needs to cover the sausage to
preserve it. Cover and store in a cool, dark spot and use as needed.
We have stored sausage this way for up to 12 months. (See photograph-)
It may seem a contradiction to use grease to preserve the sausage when I
am so concerned about "greasy sausage", but actually the grease can be
wiped off or boiled away. Once, I tried to preserve the sausage in
heated vegetable oil. The flavor was good, but the vegetable oil
saturated into the meat and was actually more oily than using the grease.