Here’s a great recipe for spicy homemade turkey italian sausage. If you’re looking for a way to cut back on your calorie intake but still would like to enjoy outstanding homemade sausage this is the recipe for you.
One of the things that you need to remember when making homemade turkey sausage is that turkey is naturally leaner than most of the other meats that you would make homemade sausage out of. With this being the case you need to make sure that you not only use the white meat, but the dark meat as well. This will help to insure that your homemade turkey sausage doesn’t turn out dry. The best way to make sure you are getting the highest quality turkey for your homemade sausage you should purchase a fresh or frozen turkey from the grocery store or your local butcher. All you need to do with the turkey is debone it and grind it up for your homemade sausage.
If you keep these few things in mind there is no reason why you can’t make high quality mouth watering homemade turkey sausage in your own kitchen for your family to enjoy.
Homemade Spicy Turkey Italian Sausage
5 lb Ground Turkey
4 tsp Fennel Seed
2 tsp Cracked Black Pepper
2 tsp Sea Salt
1 tsp Cropped Garlic
2 tsp Oregano
2 tsp Crushed Red Pepper
(for a non-spicy version leave out the crushed red pepper)
To make your homemade spicy turkey sausage you need to do is mix together all of the dry ingredients in a small bowl. After you grind your turkey mix together with the dry ingredients. Once they are well mixed, place the sausage mixture in the fridge to cool off. In a few hours, take the sausage mix out of the fridge and stuff into hog casings. All you need to do now is link your homemade turkey sausage and prepare to have some of the best turkey sausage ever. These homemade turkey sausage links are great on the grill or slow cooked in your homemade spaghetti sauce, or even sliced on top of pizza, the possibilities are endless. I hope you enjoyed this recipe for homemade spicy turkey italian sausage. Please be sure to check out some of our other recipes for great homemade 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.
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!
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.
Have 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
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.
Have you ever thought to yourself, I would love to start making my own homemade sausage, but you just didn’t know where to start? With all of the different sausage making items on the market it can get confusing to know what items you really need, and what items are more for convenience or a special purpose. To help make entering the home sausage making hobby a little easier, here at Homemade-Sausage.net, we have compiled a list of the most important items you need to have to make great homemade sausage. The items are listed from the least important and optional items to the most important and essential items needed for sausage making. Now let’s get started.
10) Meat Smoker
A good meat smoker is a great addition to your sausage making arsenal, but is not an essential item for sausage making. You will find most of your sausage recipes are for fresh sausage and not smoked. When you first start making sausage focus on fresh sausage before attempting smoked sausage. After you have been making sausage for awhile you might look into investing in a good quality smoker. It’s a good investment that you will use for not only sausage making.
9) Meat Cure
Meat curing is the process by which meat is preserved with a concentration of salt. Meat cure is used if you are going to make smoked sausage. After you become a more seasoned sausage maker, you can start curing sausage and making smoked sausage. For the beginner I recommend you become more familiar with making fresh sausage before diving into smoked sausage.
8 ) Vacuum Sealer
You don’t need a vacuum sealer, but it sure does come in handy. After spending the whole day making sausage, it’s nice to know you have a good way to preserve your homemade sausage for future use. A good vacuum sealer has many uses other than for sausage making. Once you have your essentials for sausage making, look into getting a vacuum sealer, you’ll love how handy they are.
7) Sharp Knives
How are you going to cut the meat and chop the fresh herbs for your homemade sausage without a good knife? You don’t know the importance of a sharp knife until you’re trying to cut meat for your sausage with a dull knife. Having a set of good knives in your kitchen is a great investment that you will enjoy for years to come.
6) Kitchen Scale
How are you going to know how much seasoning to add to your sausage mix if you don’t know how much it weighs? If you’re buying your meat already ground a kitchen scale is not as important, but if you are grinding your own meat for your homemade sausage a scale is invaluable. You don’t need anything fancy, just a basic kitchen scale will do the trick.
5) Sausage Casings
Now we’re getting into the essential items for sausage making. Although you don’t need to have casings to make great homemade sausage, it is required if you want your sausage to look and taste like traditional sausage. There are primarily two types of sausage casings, natural and artificial. The choice of casings is up to the user, but if you’re looking for the most traditional sausage we recommend natural casings.
4) Sausage Stuffer
Once you have your homemade sausage all mixed together and your casings are ready to go, your’re going to need a sausage stuffer to get your sausage into the casings. This can be a dedicated stand alone stuffer, a stuffing tube for your grinder, or an attachment for your stand mixer. No matter what you choose you need to have one to make your best homemade sausage.
3) Meat Grinder
Sure you can go to the grocery store and pick up some ground pork or beef and use that for your homemade sausage, or if you want to know the quality of the meat you are using for your sausage you’ll need to grind it yourself. When it comes to sausage making, the grinder is the single most important piece of equipment you can purchase. Without a grinder you are at the mercy of the grocery store. Once you purchase your own grinder your sausage making options are endless.
2) Spices and Seasonings
The next time you go to the grocery store look at the back of the package of sausage. I guarantee you can’t pronounce some of the words in the ingredients list. Wouldn’t you like to be able to know exactly what is in your sausage? Your homemade sausage will consist of just naturalspices and fresh ground meat, unless you purchase a premix sausage seasoning. Check the label, most premixes contain artificial ingredients. The best way is to pick a recipe or a natural sausage seasoning and get started making great homemade sausage.
1) And the number one most important item for making homemade sausage is: THE MEAT
Bar none the meat that you choose is the most important item on the list. You can get away without most of the other items on this list, but if you start with a low quality meat all of the the best high tech equipment won’t save your sausage. Choose fresh meat from a store you trust. Look at the meat and see if it has a good marbling of fat running through the meat. If the meat is too lean it will make for a dry and less flavorful sausage. If you don’t have your own grinder have the store grind it for you. Just remember one thing – Your sausage is only as good as the quality of the meat it’s made from.
So there it is the Top 10 Most Important Items for Making Homemade Sausage. I hope you found this list helpful, and it makes your journey into the world of sausage making a little easier.
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.
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.