Home made sausage tastes great and isn’t that difficult to make. The best part is that you always know exactly what’s in them, unlike store-bought sausages, which often have a higher fat content.
There are so many excellent varieties that choosing a sausage to make can get difficult!
Traditional Homemade Sausage Recipe
- 1/2 pound ground lean pork
- 1/2 pound ground lean veal
- 6 oz (170 grams) ground pork fat
- 3 slices of white bread, crumbled
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon minced thyme
- 1 teaspoon grated lemon zest
- 1 large egg
- Pre-prepared hog casings
- Combine pork, veal, pork fat and bread crumbles together.
- In a small bowl, mix an egg, salt, pepper, cayenne pepper, nutmeg, thyme and lemon zest.
- When well mixed, knead mixture into pork and veal mixture.
- Put meat mixture into a pastry bag and stuff hog casings with sausage mixture. Be sure they’re compacted firmly. If you see any air pockets, prick them with a pin.
- Raw sausages can be stored in the fridge for around 3 days or you can freeze them for up to 3 months.
Homemade Italian Sausage
Adult Italian men usually avoid the kitchen completely, but when it comes time for making homemade Italian sausage, pepperoni, salami, prosciutto and anything else they can derive from a pig then everyone gets involved.
You don’t need to have an Italian heritage to make great tasting homemade Italian sausage. This recipe is quite easy and you can adjust the recipe to suit your own tastes.
- 1 pound (450g) ground pork shoulder
- 1 clove crushed garlic
- 1/2 teaspoon salt
- 3 teaspoons sweet paprika
- 1/4 cup pepper
- 1/2 teaspoon fennel seed
- 1/4 teaspoon red pepper flakes
- 1 teaspoon chopped flat-leaf Italian parsley
- Hog casings
- Prepare the hog casings overnight by soaking them in water. Add a little splash of orange juice and some salt to the water to help the casings soak properly.
- When they’ve soaked overnight, rinse them well and keep them in tepid (room temperature) water so they stay soft and pliable until you’re ready to use them.
- Grind your pork shoulder coarsely. If you’ve already bought it ground from the butcher, then grind it once more.
- Place pork on a clean bench and sprinkle all ingredients over the top of the meat. Mix together well. This step gets sticky, so run your hands under cold water before you begin to reduce the stickiness a little.
- When all the seasonings are blended well into the meat, spoon it into a confectioner’s bag with a piping attachment at the end. You might need two people to make this part work for you.
- Carefully fill the hog casings, squeezing the pork through the icing bag. Try not to allow too many air bubbles to get into the casings. You can experiment with the size and shape of your Italian sausages, but generally you can shape them easily enough using your hands.
- When they reach the length you prefer, simply twist the casing around itself a couple of times and begin the next sausage. This will give you a nice string of sausages when you’re done. If you don’t like the idea of your sausages coming untwisted, you can take the time to tie off the ends of each sausage as you finish it.
- Pan fry, grill or barbecue your italian sausage however you prefer.
Homemade Hot Dogs
Hot dogs are a favorite with most people, but it’s often difficult to know what’s really in them when you buy them from a store. Homemade hot dogs taste great and they have a much lower fat content than store-bought hot dogs.
- 1 lb (450 grams) lean pork
- 3/4 lb (340 grams) lean beef
- 1/4 lb (110 grams) pork fat
- 1/4 cup finely minced onion
- 1 clove of chopped garlic
- 1 teaspoon ground coriander
- 1/2 teaspoon mustard seeds
- 1 teaspoon sweet paprika
- 1 egg white
- 1 1/2 teaspoons sugar
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1/4 cup of milk
- Pre-prepared hog casings
- Use a blender to blend together the onion, garlic, coriander, mustard seeds and paprika until they’re pureed.
- Add the pepper, salt, sugar, milk and the egg white to the blender and mix together thoroughly.
- Grind the pork, beef and fat together twice to be sure you have a well-ground meat mixture.
- Knead the herbs and seasonings into the pork and beef mixture with your hands. This step can get very sticky, so run your hands under cold water first to help reduce stickiness a little.
- Spoon your home made sausage mixture into a pastry bag and then pipe your hot dog-sausage mix into the pre-prepared hog casings.
- When you’re done, put plenty of water in a large saucepan and raise the heat so the water is simmering gently.
- Place your hot dogs into the simmering water and cook for about 20 minutes. Don’t allow the water to boil.
- Remove them from the heat and put them into iced water to stop the internal cooking process.
- When they’ve cooled, use absorbent towels to dry them off and them leave them in the fridge for up to 4 days.
- When you’re ready to make hot dogs, simply heat up your pre-made hot dogs and your family and friends will really notice the great difference in taste!
I would love to see your homemade recipes, please feel free to share them below!