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Fresh Spices (Plus Salt, of Course) in Bowl, Ready to Add to Sausage Mix
New, Easy-to-Make Sausage Recipes — from SausageMania.com!
The response to SausageMania's original recipes was so overwhelming, that we've added yet a third page of more mouth-watering sausage recipes: Russian Fruit Sausage and Cajun Chaurice. Remember, all of SausageMania's recipes can be viewed in a Microsoft Excel spreadsheet all you do is input the number of pounds of sausage grind you have and the quantities of all the other ingredients will be automatically calculated. To download the Excel version of SausageMania's recipes, Click HERE.
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! That's why it's always a good idea to fry up a few sample patties first, before doing all the work of filling the casings.
We will not Swear in a Court of Law that this is a genuine Russian sausage recipe. Most Russian sauages, like sausages from the rest of Eastern Europe, are dry, bland, too fatty and as chewy as chicle. These sausages, however, are made with Genuine Russian Pomegranate Molasses, which is actually the only thing Russian about them, so they are about as genuine as Godfather's Deep Dish Pizza is Neapolitan, or as Chow Mein is Chinese. But regardless of their provenance, they have a fine flavor and are worthy of inclusion in the pantheon of SausageMania's recipes.
This sausage is quite eclectic, in fact, drawing on Russian, Mexican, Chinese and Southeast Asian ingredients, so it may be considered a Trans-National Sausage, rather like Soccer is a Trans-National sport.
Pomegranate molasses may be found in Russian or "European" groceries in most major US cities, though you might be hard-pressed to find it in Des Moines.
Two Varieties of Pomegranate Molasses: one Russian, the Other From an Foreign Country Not Identified on the Label.
But enough chatter: here's the recipe for one pound. As usual, multiply by the number of pounds of pork to get the correct amounts. Use 3/8" plate. Stuff into 28-32mm hog casings.
Ground pork: 1 lb.
Coarse salt: 1/2 tablespoon
Garlic: 1 clove
Sun-dried tomatoes, chopped: 2 tsp
Ground Sichuan Pepper: 1/3 teaspoon
Ground Chipotle Pepper: 1/3 teaspoon
Pomegranate Molasses: 2 teaspoons
Fish Sauce: 2 drops
White Raisins: 3-1/4 tbsp
Reduced Apple Cider: 2 tbsp
Dried Apricots, chopped: 3-1/4 tbsp
Cutting Russian Pomegranate Sausage into Links for Packing
This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. It has more ingredients than most sausage recipes, but they blend together to make a subtle amalgam of flavors. 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
This Girl Stands on a Chair to Get Traction. That's 60 lbs of Chaurice Sausage Mix in the Bin: Sausage Making can be Aerobic Exercise!
Here is a SausageMania.com APPROVED FOUR-STAR sausage recipe site, Fast Recipes, with more than 80 recipes for making a wide variety of sausages and sauage-based dishes, including Italian, Hungarian, German, Polish, Irish, Sicilian, English bangers, as well as traditional American sausage recipes. For you hunters out there, the site includes several recipes for venison and caribou sausage as well. Fast Recipes also has thousands of non-sausage recipes.
FAQs
MUSCLE MEATS. Skeletal muscle meats from slaughtered animals are the principal ingredients used in sausage production. However, the different skeletal muscles vary not only in their contents of fat, water and proteins, but also in their water binding and emulsifying properties, colour, etc.
What is the best meat for making sausage? ›
Pork. Butt/Shoulder: Boneless pork butt is very common for making sausages. It contains 20-30% fat so is perfect for sausages as this is the perfect fat to meat ratio (or you can add another 5% fat for extra tenderness and juiciness). If buying from the butcher, request 'boneless shoulder/butt'.
What is the best fat for sausage making? ›
Fat – Pork fat back is considered the best for sausage production. Jowl fat is equal if not superior to fat back and pork belly can also be used. The pork shoulder butt has an almost perfect lean to fat ratio for many sausage recipes. Other fats used include lamb or beet fat.
Why do you put ice water in sausage? ›
As sausage ingredients are mixed together, a great amount of heat is generated, it is important to add ice as an ingredient rather that water to quickly and effectively remove that heat to prevent the product from cooking during the mixing process.
What is the secret of a good sausage? ›
Fat. The meat for a sausage should contain about 25 - 30% fat in it. This will make the sausage tender and juicy, without fat it will feel dry.
What makes sausages taste better? ›
Mix in your favourite combination of herbs and spices.
- Paprika, basil, and thyme is a delicious combination.
- A mixture of sage, marjoram, and chilli works well.
Ingredients: Pork, Water, Salt, Spices, Dextrose, Sugar, Rosemary Extract, Natural Flavors.
How to make the perfect sausage? ›
Place the sausages in the pan.
Turn them every couple of minutes so that they cook evenly and take on a golden-brown colour all round. A typical British sausage should take 15 to 20 minutes to cook through. If you have a temperature probe, aim for approximately 70°C.
What is the most delicious sausage in the world? ›
Cervelat is a type of sausage that originated in Switzerland. It is widely regarded as one of the most delicious sausages in the world. The sausage has a distinctive flavor and is made using a mixture of pork, beef, and various spices.
What is the best pork to grind for sausage? ›
If you're making a pork sausage, the best cut to use is pork shoulder, Magnanelli said. That's because it already has a good amount of fat in it. For his saucisson sec, the recipe calls for 20 percent pork fat and 80 percent meat.
At its core, a sausage is simply ground meat and fat, salt, and flavorings. It really is not much more involved than grinding your own hamburger; you don't even have to stuff it into links if you don't want to.
Can you use lard in sausage making? ›
Lard is melted or rendered fat and is not good for making sausages. Melting the fat permanently changes the texture of the fat. It becomes a thick, semi-solid paste which is not suitable for sausages.
Why do you put baking soda in sausage? ›
Adding baking soda to the meat mixture yields a more cohesive, springier sausage. A small amount of onion, garlic, and paprika enhances but doesn't overpower the flavor of the meat.
Why do you put vinegar in sausage? ›
With dry sausages, vinegar does more than tenderize at the beginning and add flavor for enjoyment. It also may assist with preservation.
Why put powdered milk in sausage? ›
Milk Powder, Dry: Non fat dried skim milk powder is used in a number of sausages. It used generally as a binder and helps cooked sausage retain moisture. It assists in forming irreversible gels (upon heating) that hold water and fat and helps to enhance the flavor of the product.
What makes a high quality sausage? ›
The best sausages are made from good cuts of meat with plenty of fat, which will cook quickly and be tender and juicy inside the usually narrow casing, which is why pure meat sausages with no additives are generally more expensive than cheaper varieties which are laced with preservative and other adulterants.
What do butchers put in sausages? ›
Most butchers sausages are made up from meat trimmings. For example, any trim taken from chops, or steaks, or parts removed when producing roasting joints, will be used in the sausage they produce.
What are the main ingredients for sausage making and their functions? ›
The main ingredients of a sausage are meat, fat, binding agents and water. There are three stages involved in preparing them: mincing the meat and fat, mixing the different ingredients together and filling. Filing is where the mixture is put into the casing.
