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If you have Microsoft Excel on your computer, you can download an Excel version of the SausageMania sausage recipes file by clicking HERE. (The file should download to your machine and then automatically open in Excel.) Each recipe is set for one pound of ground pork; all you do is enter the actual weight of ground pork you have on hand, and all the other ingredients will be automatically calculated for you! But first you should make up only a pound of each recipe you are interested in, and fry up some sample patties. This way, you can make your own adjustments in the various spices to suit your own tastes.
Making "sample patties" is one of the high points of our sausage-making parties. We'll sometimes fry up six or eight different sausage recipes, and then vote on which ones we should then make in bulk.
Please note that the amount of salt for each of the sausage recipes is rather reduced by current sausage making standards. You can always add salt to your mixture, but if it's too salty, there's nothing you can do other than add more ground meat — usually a lot more!
This authentic Italian sausage is a perennial favorite. It calls for wild fennel seeds, which can be collected in the fall all over California, where it grows, weed-like, along roads and highways. But commercial fennel seeds, or even anise seeds, will do just as well. Stuff into hog casings. Serve with pasta of any sort, or add slices of this sausage (pre-cooked) to your favorite meat-based pasta sauce.
| • Ground
pork: 1 lb. • Coarse salt: 1/2 tablespoon • Ground black pepper: 1/4 tablespoon • Wild fennel seeds: 1/4 tablespoon • Chopped parsley: 1/2 tablespoon |
The rubbed sage and savory are what give this sausage its wonderful breakfasty flavor; the nutmeg and marjoram provide a nice counterpoint, and the black pepper adds a touch of hotness. Stuff into sheep casings or leave as bulk sausage to make patties.
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• Ground
pork: 1 lb. |
This is a fragrant, delicately flavored sausage ideal for Christmas breakfast, although you will find it so delicious you will be sneaking packages of it out of the freezer for ordinary weekend breakfasts all year long! Stuff into sheep casings or leave in bulk for patties.
| • Ground
pork: 1 lb. • Coarse salt: 1/2 tablespoon • Ground ginger: 1/16 teaspoon • Sugar: 1/4 teaspoon • Ground cinnamon: 1/8 teaspoon • Ground cloves: 1/8 teaspoon • Ground black pepper: 1/4 teaspoon • Ground nutmeg: 1/16 teaspoon |
This is a recipe we got from the owner at a Portuguese tapas bar in San Francisco, near Fisherman's Wharf, in 1979. It differs considerably from traditional linguica in that it calls for sherry (a Spanish wine) rather than vinegar, and its only spices are salt and paprika. The mix should be very coarsely-ground. We use a 3/4" plate on our grinder. As for the sherry, avoid cheap cooking brands. We favor Harvey's Bristol Cream, which is rich, sweet and full-bodied, but you can experiment with other types, although dry sherries give the sausage an unpleasant, flat taste. Or try a good Port, which will, at least, be Portuguese. Stuff into hog casings. When made with Harvey's Bristol Cream, the taste is unique and absolutely unforgettable.
| • Ground
pork: 1 lb. • Coarse salt: 1/2 teaspoon • Dark sherry: 2 ounces • Paprika 1-1/8 tablespoon |
A unique delicacy that goes like candy! Ordinary brown raisins can be substituted, of course, but then the product loses a bit of its delicate flavor. Stuff into hog casings.
| • Ground
pork: 1 lb. • Coarse salt: 1/2 tablespoon • Ground cayenne pepper: 1/8 teaspoon • Ground nutmeg: 1/8 teaspoon • Ground ginger: 1/8 teaspoon • Ground black pepper: 1/4 teaspoon • Crushed garlic cloves: 1 • White raisins: 3 tablespoons • Sugar: 1/3 teaspoon |
This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. Stuff into hog casings.
| • Ground
pork: 1 lb. • Coarse salt: 1/2 tablespoon • Diced onions: 5 tablespoons • Ground cayenne: 1/4 teaspoon • Ground cinnamon: 1/8 teaspoon • Ground cloves: 1/8 teaspoon • Powdered thyme: 1/3 teaspoon • Ground bay leaf: 3 leaves • Crushed garlic cloves: 1 • Chopped parsley: 1 tablespoon • Crushed garlic cloves: 1-1/2 |
For MORE delicious SausageMania Recipes, click HERE