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Homemade Cotechino Sausage Recipe – How to Make Homemade Cotechino Sausage

Cotechino sausage is a fresh sausage that is made from pork, pork fatback, and pork skin or rind. Cotechino sausage comes from Modena Italy where it is often served with lentils or cannelloni beans with mashed potatoes. This cotechino sausage dish is a New Years tradition.

The most important part of the recipe for your homemade cotechino sausage is the pork skin. When the cotechino sausage was first being made they used the pork skins to add content to the sausage. They needed to find a way to use all of the pig, so making a sausage that used the skins as well was the perfect solution.

Homemade Cotechino Sausage Recipe

10 lb Pork (3 pounds of the total amount being pork skins)

1 cup Grated Parmesan Cheese

5 Cloves of Garlic Minced

6 tbsp Salt

4 tbsp Cracked Black Pepper

1 tbsp Nutmeg

1 tbsp Cinnamon

1 1/2 tbsp Cayenne Pepper

1 tbsp Clove

Mix together all of the dry ingredientsin a bowl and set aside. Grind the pork and the pork skins. Add the dry ingredients to the ground pork and mix well. Once you have mixed the cotechino sausage together place it in the fridge to cool down. You can stuff your homemade cotechino sausage in one of two ways. You can use hog casings or you can use the more traditional option beef bungs. The beef bungs are much larger in diameter and make the cotechino sausage look more authentic. If you choose to use hog casings you will need to use your stuffer to stuff the homemade cotechino sausage into the hog casings. If you use the beef bungs you just need to stuff the cotechino sausage mixture into the beef bungs with a spoon.

To cook your homemade cotechino sausage place the sausage into a pot with cold water and bring to a boil, turn down to a simmer and cook for 3 hours.

Good luck, and we hope you enjoy your homemade cotechino sausage.

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Be the first to comment - What do you think?  Posted by admin - June 21, 2011 at 11:47 am

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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.

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

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

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Homemade Sausage Making Recipe – How to Make Homemade Knockwurst

Knockwurst is a German sausage with a nice delicious zesty garlic flavor. Most often you will find knockwurst in short fat links at the grocery store. The meat for store bought knockwurstis emulsified, that’s what gives it that distinct texture. When making homemade knockwurst you can emulsify the meat or you can just grind it as you would for normal sausage making. To emulsify the meat you can use a food processor or you can grind it more often in your meat grinder.

Homemade Knockwurst Recipe

2 1/2 lb Beef

2 1/2 lb Pork

2 1/2 tbsp Sea Salt

3 tbsp Cracked Black Pepper

1/2 tsp Nutmeg

1/2 tsp Coriander

1/2 tsp All Spice

2 tsp Mace

7 Large Cloves Minced Garlic

1 cup Dry Milk

1 tsp Quickcure

Start with grinding the meat for your homemade knockwurst. Grind the meat 5 times to get an emulsified texture or make small batches in your food processor. Mix together all of the dry ingredients in a small bowl. Add the dry ingedients to the meat miture and mix well. After the knockwurst is mixed place in the fridge to cool off. Once the sausage has had time to cool you can stuff the knockwurst into hog casings. Now that your homemade knockwurst has been stuffed you can smoke your knockwurst and enjoy.

I hope this recipe was helpful. Make sure that you check out our other homemade sausage recipes. Good luck and happy sausage making!

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Be the first to comment - What do you think?  Posted by admin - April 26, 2011 at 4:29 pm

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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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