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Home made sausages

Bratwurst Recipe

Soaked gut cases sufficient for amount (4 long pieces)

8-9 lb. pork shoulder, cubed

1 unseasoned bacon slab

3 1/2 tbsp. cooking salt (not iodized)

1 tbsp. sugar

1 tbsp. nutmeg

1 tbsp. ground black pepper

1 tbsp. ground white pepper

1 1/2 tbsp. marjoram

1 1/2 tsp. ground caraway

1 1/2 tsp. ground red pepper

1 1/2 tsp. ground ginger

3 eggs

3 cups milk

 

Coarse grind meat.

Add 1/3 meat, 1/3 spices, 1 egg and 1 cup milk to food processer and mix until thick sticky paste. Repeat x 3.

Stuff sausage in links about 5 inches in length. Uses 5 lengths of sausage casings.

Cook in hot water bath (170 degrees F) for 5-10 minutes. Move around in water to remove pink spots.

Move to ice bath to cool.

Pack is freezer bags and store until ready for use.

Thaw overnight and fry in oil for best results.

 

Kielbasa Sausage Recipe

For 10 lbs.

1 Cups Ice water

2 cups whole milk

5 tbsp kosher salt

1 tbsp. white sugar

2 tsp. Cure #1

1 tbsp. coarse black pepper

1 tbsp. garlic powder

1 tbsp onion powder

1 tsp marjoram

2 tbsp. mustard seed or one tbsp. mustard powder

 

Grind fine and mix.

Make large loops of sausage.

Smoke low heat until inside temp of 160F

Cool and then refrigerate.

To store long term pack in vacuum sealed bags and freeze until needed. Great cut up into creole soups, fried and served, or cut up and served with brisket.

 

Mortadella di Bologna recipe

Ingredients for 4 high barrier sausage casings

- 7 lb. lean pork

- 1 lb. pork back fat cubed

- 4 tbsp. kosher salt

- 2 tsp. curing salt

- 4 tsp. white pepper

- 2 tsp. coriander

- 2 tsp. garlic powder

- 2 tsp. ground clove

- 2 tsp. nutmeg

- 1 tsp. caraway ground

- 1 cup whole pistachios

- 2 tsp. whole pepper corns

- Up to 3 cups ice water

 

Preparation

 

Grind spices thoroughly to blend well (NOT PEPPER OR PISTACHIOS)

Freeze stew meat sized meat parts for 1 hour then course grind

Mix salt and cure and ground spices and divide into 3 parts

Add 1/3 to food processor and blend with ¾ to 1 cup ice water till stretchy emulsion formed (x3)

Remove to mixing bowel

Blanch diced back fat, peppercorns and pistachios, add to emulsion and blend

Stuff into tepid water soaked high barrier sausage casing. Prick many holes with needle.

Let refrigerate overnight before cooking.

 

Cooking

 

Cook in water bath at 170F for about 3-5 hours with thermometer until internal temp of 152F-155F.

Remove to cold water bath and after cool place in refrigerator until cold. Long term storage: Place in vacuum freezer bags and store until needed. Defrost for 24 hours before use.

 

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© Cassandra Scott