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Sausage Recipes

Homemade Sausage Recipe – How to Make Easy Venison Sausage

As any good hunter will tell you, you must put the meat that you bring you to good use. What better way of using the meat than by making your own homemade venison sausage.  

Now don’t get scared. Making your own homemade venison sausage isn’t any more difficult than making homemade sausage out of meat that you would purchase at your local grocery store.

When it comes to making homemade sausage out of venison there are a few things that you need to keep it mind. Because of the low fat content of the venison, you will need to add fat to your sausage. Where as a low fat meat may be desired for some foods, sausage it is not.  If you don’t have enough fat the sausage will be dry and not very flavorful. You need to strive for at least 20% fat for a good tasting sausage. You can reach this amount of fat be adding pork or beef fat to the venison when you grind it. Plan ahead, ask your local grocery store or meat market to save some fat for you. Most will be happy to do so.

The next most important thing to remember when making your homemade venison sausage is that venison and most game has a stronger flavor than domestic meat. The stronger flavor of the venison will overpower the spices of you venison sausage if you’re not careful. All you need to do to fix this issue is to add a little more of your seasonings to help balance the flavor.

Easy Venison Sausage Recipe

5 lb Venison and Fat Mix (at least 20% fat)

1/2 cup Dry Red Wine

2 tbsp Sea Salt

2 tbsp Cracked Black Pepper

2 tbsp Sugar

1 tsp Ginger

1 tsp Nutmeg

Mix together the dry ingredients in a small bowl. After you have ground the venison and fat, mix in the dry ingredients along with the red wine. Place the sausage mix in the fridge and let it cool. After you have given your venison sausage time to cool off you can begin stuffing. Stuff your homemade venison sausage in hog casings, then link and enjoy.

Don’t let the idea of making sausage out of venison scare you. You can make venison sausage with any recipe for domestic sausage, just keep in mind the need for the extra fat and spices and you will do just fine.

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Be the first to comment - What do you think?  Posted by admin - April 18, 2011 at 9:36 am

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Homemade Sausage Making Recipe – How to Make Homemade Hot Italian Sausage

It just doesn’t get much more basic than good old italian sausage. Italian sausage is usually the first sausage the home sausage maker attempts to make. After mastering italian sausage don’t be surprised to  find that it becomes your go to sausage that you use all the time.

When it comes to making hot italian sausage the only difference between hot and mild italian sausage is the addition of red pepper flakes. You can add as much as you like according to taste. But remember, just because you like it really hot, the other people might not have the same taste.

Hot Italian Sausage Recipe

5 lb Pork Butt Ground

5 tsp Fennel Seed

5 tsp Cracked Black Pepper

4 tsp Sea Salt

2 tsp Red Pepper Flakes

Mix all of your dry ingredients together in a bowl. Add the dry ingredient mixture to your ground pork. Mix together and place in the fridge to cool. After your sausage mix has had time to cool you can stuff into hog casings or leave it as is for bulk sausage.

Now that you have made your own homemade hot italian sausage, fire up the grill and enjoy them with your family and friends. I hope you found this recipe for homemade hot italian sausage useful and easy to make. 

Good luck, and happy sausage making! 

 

 

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Be the first to comment - What do you think?  Posted by admin - April 17, 2011 at 10:00 pm

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Making Homemade Sausage – How to Make Homemade Linguica Sausage

Linguica sausage is a Portuguesesausage that is seasoned with garlic and paprika. Making your own homemade linguica can be quick and easy. All you need is some fresh pork and a few simple ingredients. As with all homemade sausages the key to making good  linguica is making sure you select quality meat to make your sausage with. You can use ground pork from your local grocery store or you can purchase pork shoulder butt and grind it yourself. Now that you have the right meat for making linguica sausage, lets get down to business. Here is the list of ingredients.

(This recipe is for fresh linguica, not cured. We use liquid smoke to simulate the taste of the linguica being cured and smoked.)

Homemade Linguica Sausage

5 lb Fresh Ground Pork

3 tbsp Paprika

2 tbsp Chopped Garlic

5 tsp Sea Salt

1 tbsp Liquid Smoke

1 tbsp Sugar

1/2 cup Red Wine

3 tsp Black Pepper

2 tsp Oregano

2 tsp Cayenne Pepper

Combine all of the dry ingredients together and mix well. Add all of the dry ingredients to your gound pork along with the red wine and liquid smoke. Mix all of the sausage ingredients together and place in the fridge to get cool. After the linguica has had time to cool, it’s time to stuff. Stuff your homemade linguica into hog casings, link them, and enjoy.

I hope you enjoy this recipe for homemade linguica sausage as much as I do. Good luck and happy sausage making.

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Be the first to comment - What do you think?  Posted by admin - April 16, 2011 at 10:13 pm

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How to Make Homemade Summer Sausage – Summer Sausage Recipe

Homemade Sausage Summer Sausage Recipe PictureHave you ever wanted to make Homemade Summer Sausage but you thought it was just too hard?
Have you said to yourself “I can’t make Summer Sausage, I don’t even own a smoker”.
Well you’re in luck. I have the easiest homemade summer sausage recipe you’ll ever use. And you don’t even need a smoker. All you need for this great tasting summer sausage recipe is a few simple ingredients and your oven. That’s it! Now let’s get started.

5 lb Ground Beef (or Venison if you like)
5 tsp Morton Tender Quick (curing mix)
3 tbsp Garlic Powder
1/2 tsp Cayenne Pepper
1 tbsp Crushed Red Pepper

1 tsp Whole Black Peppercorns
1 tbsp Sea Salt

Fibrous Casings 

1/4 cup Mustard Seed

1/2 tsp Liquid Smoke 

Mix all of the ingredients in a large container, cover the summer sausage mixture, and place in the fridge. You will need to keep the sausage in the fridge for the next three days taking it out to mix the sausage once a day. The reason for the additional time in the cooler is to let the quick cure do it’s magic. Now that you have waited all that time for youe sausage to cure itsd time to cook your summer sausage. Preheat your oven to 200 degrees F. Form your summer sausage into logs or stuff into fibrous casings and bake on a rack for 8 hours. Let them cool on paper towels. After they have cooled, slice and serve. I hope you enjoy this homemade summer sausage recipe as much as I do. See I told you it was easy.

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Be the first to comment - What do you think?  Posted by admin - April 12, 2011 at 3:41 pm

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Homemade Sausage Recipe – How to Make Homemade Boudin Sausage

Boudin sausage is a cajun sausage used in creole cooking. Boudin sausage can be made with a number of different meats. The recipe for cajun boudin sausage we are going to share here is made with pork, but traditional boudin sausage have been made with crawfishand even alligator. To make authentic cajunand creole food it is essential that you have boudin sausage for your recipes. I think you will find this recipe for homemade boudin sausage is easy to make and is delicious.Now let’s get started!

2 lb Pork Shoulder

1 lb Pork Liver

2 tsp Salt

2 1/2 tsp Black Pepper

1 Large Chopped Onion

3 Bunches Green Onions

1 1/2 tbsp Chopped Parsley

12 Cups Cooked Rice

Take the pork shoulder and the pork liver along with the salt and pepper and simmer in water until the meat is tender and starts to fall apart. Remove the meat from the pot and save the broth for later. Before the meat cools grind with  the onion, green onion, andparsley. After you grind the meat and vegetables mix with the cooked rice. When making most sausage you would use water to add to the sausage before you stuff it, but when making boudin sausage you are going to use the broth that you used to cook the meat in.  Use just enough of the broth to make the boudin sausage mixture moist. Take the mixture and stuff into hog casings. I hope you enjoy this recipe for cajun boudin sausage as much as we do. Good luck and happy sausage making.

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Be the first to comment - What do you think?  Posted by admin - April 8, 2011 at 10:37 pm

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Sausage Making Made Easy – Making Homemade Chicken Sausage

I think I get requests for homemade chicken sausage recipes more than any other kind of sausage. Here is an easy homemade chicken sausage recipe I know the whole family will enjoy.

First off, before we start making the homemade sausage, let’s talk chicken. If you are making homemade chicken sausage so you can eat sausage with less fat and calories then you will want to use boneless skinless chicken breast for your homemade chicken sausage. If you’re not concerned with the fat or calories I suggest that you use boneless skinless chicken thighs. The thighs contain a higher percentage of fat, thus giving your homemade chicken sausage a more flavorable taste.

Now that we have that taken care of… Let’s get down to business.

Homemade Chicken Sausage Ingredients

5 pounds Chicken of your choice
1 Small Onion
8 oz. Grated Parmesan Cheese
2 tbsp Rosemary
2 tbsp Oregano
1 1/2 tbsp Thyme
1 tbsp Sea Salt
1/2 tbsp Cracked Black Pepper
1/4 tbsp Crushed Red Pepper

Mix together all of the dry ingredients in a small bowl. Cut the chicken into small cubes. Chop the onion and add it to the chicken cubes. Grind the chicken and the onion together. Mix the ground chicken and onion with the dry ingredients. After you mix them you can make a small patty out of the mixture and pan fry it to test the flavor of your homemade chicken sausage. If you’re happy with the taste of your sausage, place the mixture in the fridge to get cool. Now that your sausage has had time to cool off it’s time to stuff your chicken sausage. Your can use hog casings for a larger sausage, or you can use sheep casings for a small diameter sausage, it’s your choice. Once you finish stuffing your homemade chicken sausage your can cook it right then and freeze the remaining sausage for future use. I hope you enjoy this recipe for homemade chicken sausage as much as I do.  Have fun making it.
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Be the first to comment - What do you think?  Posted by admin - April 4, 2011 at 8:55 am

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Homemade Sausage – Italian Sausage Recipe

1lb. Ground Pork

1/2 tbsp Kosher Salt

1/4 tbsp Cracked Black Pepper

1/4 tbsp Fennel Seed

1/2 tbsp Fresh Chopped Parsley

Start by mixing all of the ingredients for the Italian sausage in a bowl. Now take all of the seasonings along with about a 1/4 cup of ice cold water and mix with your ground pork. You can buy the ground pork at the grocery store, or you can grind your own it’s up to you. Once you finish mixing your Italian sausage together place it in the fridge and let it get cold before you begin to stuff it. Now that your Italian sausage has had time to chill in the fridge you can start stuffing. You now need you decide what kind of casing you are going to use for your Italian sausage. I always prefer natural casing over synthetic, but it’s up yo you. After you flush your casings slide them on the stuffing tube of either your grinder or your sausage stuffer. When you finish stuffing decide how much Italian sausage you are going to use right then and freeze the rest to be enjoyed at a latter date. I hope you enjoy your homemade Italian sausage and make sure you checkout our other sausage recipes.
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Be the first to comment - What do you think?  Posted by admin - March 29, 2011 at 3:51 pm

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Homemade Chorizo Sausage Recipe

Homemade Sausage Chorizo1 pound ground pork
1 Tablespoon coarse (kosher) salt

1 Tablespoon minced garlic
1-1/2 Tablespoons chili powder
1-1/2 Tablespoons ground cumin
1/2 cup cider vinegar
Making your own homemade chorizo at home can be fun and easy. Don’t be intimidated it’s not as difficult as it might sound. All you need to do is just follow this simple recipe.
Mix all of your seasonings together. Add the seasonings to the ground pork along with the cider vinegar and mix well. After your sausage is mixed together it’s time to stuff your chorizo into casings. For homemade chorizoI recommend that you use natural hog casings. Once you finish stuffing your homemade chorizo you can either cook it as is for fresh chorizo or you can smoke it for smoked chorizo. All you need to do now is enjoy you homemade chorizo. Happy sausage making!!

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Be the first to comment - What do you think?  Posted by admin - March 26, 2011 at 9:19 pm

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