sausage recipes

Last week we slaughtered a pig, and I made 14 pounds of sausage.  I explained the other day how to make link sausage, and now I’m posting my recipes.  I should warn you, though, I don’t use exact measurements when cooking — so all these amounts are relative guesses.  Go light on the spices until you’ve cooked a little to taste.  Then add.

Also, because it’s easier for us to do so here in Tanzania, I’ve used all dry spice powders… nothing fresh.  You might want to use fresh ingredients when making your sausage, though I don’t know how much difference it makes.  I couldn’t get any parsley here, so my italian sausage has none — I’d add it if you can.  And breakfast sausage usually calls for red pepper flakes, of which I had none.  I used cayenne pepper instead — but then again, I think I actually prefer it.

After grinding the pork meat and fat, and mixing in the spices, these sausages are ready to be fried or put into links.  I don’t put italian or maple sausages in link form.  If you’re planning to put the breakfast sausage in biscuits, you might add a little extra salt to the recipe.

Breakfast Sausage

2 lb pork meat
1/2 lb pork fat
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp sage

Maple Sausage

2 lb pork meat
1/2 lb pork fat
4 tbs maple syrup
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp sage

Italian Sausage

2 lb pork meat1/2 lb pork fat
1/2 tsp salt
1 tsp black pepper
3/4 tsp white pepper
1/8 tsp cayenne pepper
1 1/4 tsp fennel seeds
1/8 tsp basil
1/8 tsp oregano
1/8 tsp rosemary
1/2 tsp thyme
1/8 tsp paprika
small amount of red wine (I roasted my fennel seeds in it as well)

Andouille Sausage

2 lb pork meat
1/4 lb pork fat
1 tbs salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 1/2 tsp cayenne pepper
1 tsp thyme

Enjoy your sausage.  Let me know how it goes.  And I welcome advice on how to improve my recipes.

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