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Archive for May, 2011

Homemade Sausage Recipe – Homemade English Bangers Recipe

The British sure do love theirsausages. Did you know that over 5 million bangers or sausage are eaten every day for breakfast, lunch, or dinner? Or that the term “Banger” was first used to describe English sausage during WWII when the water content of the sausage was so high that the banger would burst in the pan when cooking.

Making your own homemade English bangers at home is easy, just follow our simple recipe below.

Homemade English Bangers Recipe

2 1/2 lb Ground Pork

2 1/2 lb Ground Veal

5 Eggs

20 Slices White Bread

5 tsp Salt

2 tsp Black Pepper

1/2 tsp Mace

1/2 tsp Nutmeg

5 tsp Sage

1/2 tsp Thyme

Mix all of the dry ingredients in a small bowl. Grind together the pork and the veal with your fine grinder plate. Tear the bread into small pieces. Mix the dry ingredients together with the ground pork and veal and the bread. Place the mixture in the fridge for it to cool down. After the banger mixture has had time to cool stuff into hog casings.

You are now ready to enjoy your own homemade English bangers. I hope you enjoy this recipe for English Bangers and make sure you check out our other recipes for homemade sausage.

Be the first to comment - What do you think?  Posted by admin - May 10, 2011 at 8:00 am

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Homemade Bologna Recipe – Recipe for Making Your Own Homemade Bologna

I’m sure you can remember when you were a child, you would open up that lunch box to find that bologna sandwich that Mom made for you with love. It’s a fond memory that comes to mind every time I eat bologna.

Did you know that you can make your own homemade bologna? It’s much easier than one might think.

The beat part about making your own homemade bologna is you get to control the ingredients. If you like you can use beef, pork, a combination of both, or even venison.

With this recipe for homemade bologna you can make the lunch meat favorite in your own kitchen. How great it will feel to start making those lunchbox memories with your kids with your own high quality homemade bologna.

Let’s get started.

Homemade Bologna Recipe

5 lb Meat of Your Choice

5 tsp Morton’s Tender Quick

2 tsp Black Pepper

1 tsp Onion Powder

2 tsp Garlic Powder

5 tsp Mustard Powder

1 tsp Nutmeg

Mix all of the dry ingredients together in a small bowl. Take the dry ingredients and mix with the meat of your choice. Once the homemade bologna is mixed together it’s time to stuff the bologna. You can use a fibrous casing or if you like you can roll into logs and wrap with foil. After the homemade bologna is stuffed place in the fridge for a least 24 hours. Take out of the fridge and place the homemade bologna in a 350 degree preheated oven and bake for 1 hour and 20 min. Place your homemade bologna in the fridge overnight to get it ready to slice.

I hope you found this homemade bologna recipe helpful and I hope you enjoy it.

Be the first to comment - What do you think?  Posted by admin - May 3, 2011 at 7:31 pm

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Homemade Pepperoni Recipe – How to Make Homemade Pepperoni

How many times have you wished there was a better option than the pepperoni down at the local grocery store? Tired of the lousy pepperoni on that store bought pizza? Are the crackers of a better quality than the pepperoni on your snack platter? Well you’re in luck, with this homemade pepperoni recipe you can make your own quality homemade pepperoni with ease.

In this recipe for homemade pepperoni you will have the option of making the pepperoni in one of two ways.

The first option is the traditional way to make homemade pepperoni. To make your homemade pepperoni in this fashion, follow the recipe below (except for the liquid smoke) and then stuff into hog casings. After you stuff the homemade pepperoni you will need to smoke and dry the pepperoni in your smoker.

The next way to make thishomemade pepperoni is the quick and easy recipe. In this method all you need to do is follow the recipe below, and then let the mixture rest in your fridge for 48-72 hours. After that you can form the homemade pepperoni into logs and bake in the oven at 200* for 8 hours. 

Homemade Pepperoni Recipe

5 lb Fresh Ground Beef

3 tsp Liquid Smoke (Leave out if you’re going to smoke your pepperoni)

5 tsp Ground Black Pepper

5 tsp Mustard Seed

4 tsp Crushed Fennel

3 tsp Crushed Red Pepper

3 tsp Garlic Powder

2 tsp Paprika

2 tsp Sugar

5 tsp Morton’s Tender Quick

Combine all of the dry ingredients in a small bowl. Grind 5 pounds of fresh beef from chuck or round, or use 5 pounds of fresh ground beef from the store. Mix togetherthe beef and the dry ingredients and place the homemade pepperoni mixture in the fridge for 48-72 hours. After it has been in the fridge follow one of the methods above for making your homemade pepperoni.


Be the first to comment - What do you think?  Posted by admin - at 8:02 am

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Cheese and Parsley Sausage Recipe – How to make Homemade Cheese and Parsley Italian Sausage

We have all had sweet Italian sausage, mild Italian sausage, and hot Italian sausage, but have you ever tried cheese and parsley Italian sausage. Cheese and parsley sausage has such a wonderful flavor. It’s hard to believe that just changing a few ingredients can make such a big difference in the taste of this homemade sausage. The key to making this sausage taste it’s best is to only use fresh parsley and to grate your own cheese.

Cheese and Parsley Italian Sausage Recipe

5 lb Ground Pork

2 tsp Sea Salt

1 tsp Ground Black Pepper

6 tbsp Fresh Chopped Parsley

1 cup Fresh Grated Parmesan Cheese

8 tbsp Dry White Wine

Chop the fresh parsley, grate the cheese and add to the rest of the dry ingredients. Mix all of the dry ingredients together. After you grind your pork mix with the dry ingredients and the white wine. Once mixed together, place in the fridge to cool off. Take out of the fridge and stuff into casings. For this homemade sausage you will want to use sheep casings. The sheep casings will give your cheese and parsley sausage it’s traditional appearance. I think you will find that after you make this easy cheese and parsley sausage recipe you love it as much as we do. Make sure you check out our other great homemade sausage recipes.

Be the first to comment - What do you think?  Posted by admin - May 2, 2011 at 10:03 pm

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Tips for Choosing the Right Sausage Casings for Your Homemade Sausage

Almost all homemade sausage recipes call for your sausage to be stuffed into a sausage casing. If you’re not sure as to what kind of sausage casing to use for your homemade sausage you can to the right place. There are different types of sausage casings you can use and the type of homemade sausage you are making will help to determine what kind of sausage casing you are going to need to use for it.

Natural Sausage Casings

Natural casings
are by far the most popular choice when it comes to casings for the home sausage maker. They are referred to as natural because they are derived from the intestines of hogs, sheep, and cattle.

Natural casings come in different sizes. The most common being hog casings. These are the casing that you would use for homemade Italian sausage, kielbasa, bratwurst, or any other homemade sausage that you would like to be that size around in diameter. If your looking for a smaller size sausage casing you would choose sheep casings. These casings are smaller in diameter than that of hog casings and are commonly used for making breakfast links and snack sticks. The largest of all of the natural sausage casings are beef casings. You would use beef casings if you are making summer sausage or ring bologna.

Most of the time you will need to order your natural casings online. They are sold in packs for making a certain amount of sausage in pounds. Make sure you order enough so you have plenty to finish your homemade sausage. Any extra can be stored for future use in the fridge.

Collagen Sausage Casings

Collagen casings are an edible casing made from cattle by products. The advantage to using collagen casings is the consistent size, unlike that of the natural casings.

The most popular application for collagen casings is for making smoked snack sticks, they are perfect for that. You can also find collagen casings in larger sizes for making sausages with a larger diameter.

One thing to keep in mind when using collagen casings is they are not as strong as natural casings. With the collagen casings being more tender they tend to break if hung in the smoker. If you plan on smoking your homemade sausage look for extra thick collagen casings that are designed for smoking. Just ask your supplier, most will carry the thicker collagen casings.

Fibrous Sausage Casings

Fibrous casings are made from paper and have a protein coating on the inside. As the case with all synthetic casings, fibrous casings are not edible.

Fibrous casings come in many different sizes and colors. Because they are so tough fibrous casings are very easy to stuff. The most common sausages made with fibrous casings are summer sausage and salami.

The most important thing to remember when using fibrous casings is that they are not edible. Any homemade sausage that you make with fibrous casings most have the paper peeled off before you eat them.

As you can see there are many different types of sausage casings for one to choose from. Although natural casings are the most popular choice, don’t be afraid to give some of the other casings a try.

Be the first to comment - What do you think?  Posted by admin - at 7:52 am

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