Sausage Making-What to do with your dried herbs

[Mogorilla]

I like making my own sausage.   Several years ago, my dog got me a meat grinder attachement with sausage stuffer.   He spoils me.  Wife was busy with school a bit later and he and I made 3 different sausages in a day, sampling lots.  He felt it is a gift that keeps on giving.  Mentioned it on the garden thread as I grow most of my herbs.  here are my favorites.

Healthy Versions
Chicken Breakfast Sausage

2 ½ pounds boneless/skinless chicken, diced into ½ -inch pieces (I usually use a 50/50 mix of thighs and breasts)
2 teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
½ teaspoon dried sage (I use ground sage)
½ teaspoon dried thyme  (I grow my own thyme and savory, so this is loose leaf)
½ teaspoon dried savory  (this is my preference.  Original recipe used rosemary)
1 tablespoon light brown sugar 
½ teaspoon nutmeg
½ teaspoon cayenne pepper

Combine all ingredients except chicken into a spice grinder and blend into a powder. Combine seasoning and diced chicken in bowl and chill. Place mixture in freezer for ~½ hour prior to grinding. Using course blade of a grinder, grind the chicken. Form into 1-inch rounds and freeze.

Chicken Italian Sausage

1 ½ teaspoons fennel seed
1 ¾ teaspoons kosher salt
1 ½ teaspoons black pepper
1 tablespoon chopped parsley leaves
4 fresh Basil leaves chopped
2 pinches red pepper flakes
½ chopped large onion (boiled for ~ 2minutes)
¼ teaspoon nutmeg
1 ½ lb boneless skinless chicken breast
1 ½ lb boneless skinless chicken thigh
5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)
Shortening, to lubricate nozzle of stuffer
Special equipment: meat grinder with stuffing attachment or manual stuffer


Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, nutmeg and red pepper flakes, grind to mix.   In bowl of mixed chopped chicken, add chopped parsley and basil, mix in spice mix and refrigerate for 1 hour. Using the course blade of a grinder, grind the chicken.

If you plan on stuffing into casings.

After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.


Breakfast Sausage

2 pounds pork butt, diced into 1/4-inch pieces
8 oz. Salt Pork, diced into 1/4-inch pieces
1 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon dried savory (or rosemary)
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
Special equipment: meat grinder


Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.


   
Italian Sausage

1 1/2 teaspoons fennel seed
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 tablespoon chopped parsley leaves
2 ½ pounds pork butt, diced into 1/4-inch pieces
8 oz. Salt Pork, diced into 1/4-inch pieces

Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour.

If you plan on stuffing into casings.

Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.



Mild Italian Sausage

3 pounds well-marbled pork butt, cut into 1/2-inch pieces
2 tablespoons minced garlic
1 tablespoon plus 1 1/2 teaspoons paprika
1 1/2 teaspoons toasted fennel seeds
1 tablespoon salt
1 tablespoon freshly cracked black pepper
1 teaspoon cayenne
1/2 teaspoon ground anise
2 tablespoons freshly chopped Italian parsley leaves
3 tablespoons dry red wine
Pork casings, optional

Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.

Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months


Bratwurst - Makes 5 lbs.

3 lbs well marbled pork, cubed
2 lbs beef cubed
2 tbsp. table salt
1 tsp. mace
1/2 tsp. nutmeg
1/2 tsp. white pepper
1 tsp. allspice
1 cup non-fat-dry milk powder
1/2 cup water

Blend dry ingredients together, sprinkle over cubed meat and let sit in refrigerator for 1 hour.  Grind meat.   Add water and blend, cover and return to refrigerator for 1 hour or more.  Stuff sausage or leave in bulk.   Can cook in beer, kraut, smoke them, grill them or bake them. 


Stuffing sausage is almost a 2 person gig.  I watched a cooking show where a local KC BBQ smoked a spicy sausage in corn husks.  I got inspired, took the recipe and altered it some and came up with this.

This is the smoked recipe.  I called it Chorizo because that is what I substitute it for.   

Smoked Mexican Chorizo
16 corn husks, soaked in water
2 ½ pounds coarsely ground pork butt
1 ½ teaspoons salt
¼ cup chicken stock
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
2 green pablano chiles-fire roasted, peeled, seeded, and chopped
2 green banana peppers-fire roasted, peeled, seeded and chopped
2 jalapeno peppers-fire roasted, peeled, seeded, and chopped
4 garlic cloves-minced
1 small onion-minced
2 teaspoons black pepper
½ teaspoon coriander
2 teaspoons ground cumin

In a small pot, bring chicken stock to boil, add garlic and onion, cook for ~ 5 minutes to soften.   Allow to cool completely, in fact I advise doing  this the night before and place in refrigerator, colder the better.  Cube the pork, blend all the dry seasoning and sprinkle over the cubes before grinding.  I would chill the meat for an hour at this point, allows the spices to get into the meat and chills the meat, a plus when grinding.  Just before grinding, add stock/onion/garlic mix and stir.  Grind mixture.  After grinding, mix everything together.  Can buy ground pork and just mix everything together at that point.   Place in the refrigerator and chill for 4 hours.  Divide into equal portions (I made 10, 8 would be a healthy portion.)   Place on a wet corn husk, and shape into sausage shape, top with another wet husk and wind the ends.  Tie with twine or strips of corn husk, should look like a fat tamale.   Smoke over low heat to ~160 F internal temp.

Most pork is way too lean.  I would probably add 8 oz of salt pork cubed to the pre-grind and cut back on 8 oz of pork butt, usually if I do this, I cut back on the salt, but in this recipe, there is not that much salt.   



Polish Sausage

4 lb Pork Butt
2 lb beef chuck
1/2 cup of ice cubes
2 tsp pepper
2 tsp marjoram
2 teaspoons garlic
1 tablespoon sugar
1 tablespoon salt
1/2 tsp nutmeg

Blend all of the dry ingredients together and sprinkle over the cubed meat.   (once again I would substitute 8 oz of salt pork with 8 ounces of pork butt).    Chill for 2 hours.   Crush ice cubes and sprinkle throughout the cubed meat and grind immediately.    Chill again for 2 hours.  Prepare your sausage casing and stuff.  Smoke over low smokey heat until about 160 on internal temp.

[Tascosa Joe]

Looks like you have made good use of the "toy" the dog bought you.   I am going to try the chicken sausage, may even try a turkey version.  Wife and I have been dieting and pork is a no-no. 
Thanks for posting.
Joe

[litl rooster]

wow! thanks for the recipes.

Pork is the other White meat.

[Mogorilla]

My thoughts are that pork is way leaner than it used to be.  I was having trouble getting a strip of fat and found the salt pork and used it.  It adds the fat and I cut the salt a bit.   I have used turkey as well, just easier for me to find boneless/skinless breast and thighs in the meat department and I tell the guy behind the counter exactly how much of each I want.   Saves having to weigh it myself.   I make the chicken breakfast sausage in 10 lb batches.  I  have stuffed it in casings, but usually premake patties, freeze them on a parchement lined cookie sheet then put them in a big ziploc.  I pull 2 or 3 out the night before and place them in the fridge, thawed and ready for morning.