From zxcvbob@charter.net Tue May 11 13:31:43 2004 Date: Mon, 10 May 2004 13:02:43 +0000 (UTC) From: zxcvbob Newsgroups: rec.food.recipes Subject: Homemade Sausage Followup-To: rec.food.preserving, rec.food.recipes > From: "Hu#kingBrute" > I bought a meat grinder/sausage stuffing attachment for my mixer and > am ready to try making some sausage. I'm looking for some basic > sausage recipes, like Italian, Andouille(sp?) and salami. Here's a basic sausage recipe from NWS that looks good, although I haven't tried it. It doesn't call for any exotic cures or anything, so the original poster can try something right away: Hill Country Sausage http://home.att.net/~g.m.fowler/frame/Sausages/Hillcountrysausage.txt Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds pork butt with fat 2 pounds beef chuck or round -- with fat 1 large onion -- minced 6 cloves garlic -- minced 2 tablespoons fresh sage -- minced 1 tablespoon salt 1 tablespoon fresh ground black pepper 2 tablespoons red chiles -- crushed 1 teaspoon cayenne 4 yards hog casings Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1" thick, 5" long and tie off. They can be frozen or refrigerated at this time. To smoke: rub sausages with oil. Don't over do it or they get messy and then turn to mush. Smoke at 225 for two hours with oak or mesquite until the skin looks ready to pop. Here's a link to about 1000 sausage recipes (I'm not affiliated with in any way with NorthWest Smoking): You can get prague powder (also called "instacure) and casings and spices and salami starter culture at Prague powder and salami starter can be very hard to find. The starter is kind of expensive, but you only use a little at a time and it will keep indefinately in the deep freezer. I recommend *not* starting with fermented dry sausage (pepperoni, hard salami.) Best regards, Bob -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/