easy sausage recipes

This easy one-skillet recipe combines Italian sausage and peppers with sweet Vidalia onions and rice to make a quick dinner that&#x27;s ready in 30 minutes!

Easy One-Skillet Sausage And Peppers With Rice

olive oil

sausage

red bell pepper,

yellow bell pepper,

garlic cloves,

rice

chicken broth

salt,

pepper,

Easy One-Skillet Sausage and Peppers with Rice

To a large skillet, add the olive oil,...

To a large skillet, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.

Add the peppers, garlic, and sauté for 1...

Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.

Turn the heat to medium-low, and add the...

Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.

Turn off the heat, add the parsley, and...

Turn off the heat, add the parsley, and stir to combine.

Taste dish and add salt and pepper, to...

Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.

Mettwurst

pork shoulder

pork

227 g pork back fat

56 g kosher salt

5.7 g insta cure

garlic

nutmeg

paprika

6.8 g white pepper

2.3 g all spice

mustard seed

g dextrose

hog casings (28mm - 30mm)

Flavor of Italy Starter Culture

Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.  Place in the freezer for an hour or until the temp reaches 32f – 34F.

Prepare all of your seasonings, clean and rehydrate your casings, and if you plan on using a starter culture go ahead and rehydrate your starter culture at this point.

Add your seasonings to the meat and toss to combine.  Then grind your very chilled meat on a 4.5mm plate.  Rechill your meat after grinding.

If you plan on using a starter culture add it now to your ground meat then mix till it becomes very tacky.  If you grab a small handful it will stick to your hand if you hold your hand upside down.

Stuff your mince meat into the casings, link, and prick out any air pockets.

To ferment your sausage hang at room temperature (75F-85F) for 24 hours

after fermentation place the meat in a drying chamber where the temperature is 55F and the humidity is 80% for 2-3 days.

After 2 days in the drying chamber, cold smoke your mettwurst with your favorite wood for 3 hours then return to the drying chamber.

The next day cold smoke your mettwurst for 3 more hours.

Enjoy as is or with raw onions and bread.  Yummy!!!

Fermenting, drying, and smoking instructions

Spanish Chorizo

300 g pork back fat

g kosher salt

2.5 g insta cure

7.5 g spicy paprika

17.5 g sweet/smoked paprika

garlic powder

oregano

dry powder milk (optional)

hog casings

Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.  Place meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.

Grind your very chilled meat on a 10mm plate.

add all of the spices (except the non fat milk powder or the starter culture).  Toss to combine then cover and refrigerate overnight.

The following day rechill your meat.  Once it&#039;s chilled add the starter culture and the nonfat dry powder milk then mix till it becomes very tacky.  If you grab a small handful it will stick to your hand if you hold your hand upside down.

Stuff your mince meat into the casings, link, and prick out any air pockets.  Weigh your chorizo and record the weight.

To ferment your sausage hang at room temperature (75F-85F) for 24 hours (if you have a way to test the pH you are aiming for anything between 4.9 and 5.2)

after fermentation place the meat in a drying chamber where the temperature is 55F and the humidity is 80%.  Here it will stay till it looses 40% of its weight.

After you hit your weight loss target your chorizo is ready to enjoy.

Fermenting and drying instructions

All that great rotisserie flavor in a sausage format

Rotisserie Chicken Sausage

chicken breast

chicken thighs

300 g chicken skin (pork fat can be used

salt

g black pepper

onion powder

g smoked paprika (regular paprika works as well)

g dark brown sugar

thyme

100 g chicken stock (low sodium)

g potato starch

hog casings (29mm-32mm)

Rinse off the salt and flush the casings with some cool water.  Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator.  If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the casing (If you plan on having a cased sausage)

Cut up the chicken breast, thigh meat, and fat into pieces that can fit into your grinder.  Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)

Grind your chilled meat and fat on a 6mm plate.

Mix the chilled meat with the spices and liquid till it becomes very tacky.   If you grab a small handful, it will stick to your hand if you hold your hand upside down.

Stuff your sausage into a casing and prick out any air pockets.  Link the sausage to your desired size and refrigerate overnight.  This is a fresh sausage so technically you don&#39;t have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up.  This will keep the meat from spilling out while you cook it.

Cook the sausage till you reach your desired internal temperature

Prepare the meat and spices

PREFERRED - ROTISSERIE GRILL | Preheat your rotisserie grill to 325f - 350f (162.7c-176.6c).  Place your sausages either in a grill basket or skewer them onto the rotisserie skewers.  Cook rotisserie style until the internal temp of your sausage reaches 160f (71.1c).  be sure to keep the temps below 350f (176.6c)

GRILL METHOD | Bring the temperature of your pit to 225f - 300f (107.2c - 148.8c).  Place the sausage on the rack and cook till you reach the desired internal temp.  Flip often so they cook evenly.

BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color.  Then place the sausage in a preheated oven 225f - 300f (107.2c - 148.8c) and bake till you reach your desired internal temperature.

Cooking this Sausage

Fresh sausages are more perishable than cured sausages.  So, refrigerate them and eat them within 2-4 days.

You can also place these sausages in a vacuum sealed bag and freeze for later.

Storage Instructions

Rotisserie chicken sausage is an easy one to make and is on my list to make.   

Oh yes,  I do want a chance to win the BRAZILIAN FLAME ROTISSERIE GRILIR.  After you used one on your website, I went to their website to learn more about the BRAZILIAN ROTISSERIE PRODUCTS.  After watching the videos, I knew I wanted one using electricity for indoors and one using butane for outside.   I even developed a better device to have smoke infused into the meat.  I also figured out more than one way to stop the heat and smoke from escaping through the large slots for the skewers.

Top 4 easy sausage recipes recipes from across the web

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Easy One-Skillet Sausage And Pepper...

Mettwurst

Spanish Chorizo

Rotisserie Chicken Sausage

Top 4 easy sausage recipes recipes from across the web

The most viewed easy sausage recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy One-Skillet Sausage And Pepper...

Mettwurst

Spanish Chorizo

Rotisserie Chicken Sausage

The most viewed easy sausage recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine