fresh sausage

Homemade German Bratwurst Recipe

pork

300 g veal

g kosher salt

g white pepper

marjoram

g caraway

ginger

g nutmeg

g water

Grind meat through 3/16” (3 mm)  plate.

Whisk the egg whites.

Mix the ground meat and all ingredients together.

Stuff into 32-36 mm hog casings forming 4” (10 cm) links.

Keep in a refrigerator or freeze for later use.

Reuben Sausage

Beef

2.5 g Insta Cure

8.5 g turbinado sugar (white sugar will work)

g black pepper

cinnamon powder

g mustard seeds

coriander seeds

g all spice berries

juniper berries (use 2 juniper berries

cloves

potato starch (ADD TO THE MEAT WHEN MIXING)

70 ml ice cold water

cheese

sausage casings (any size you want)

Rye Bread Bun

Russian Dressing (you can use 1000 Island dressing)

Sauerkraut

Clean meat, cut into small strips or cubes, then weigh the meat and fat.  Enter that number in the section that reads &quot;How much do you want to make&quot; in grams.  The recipe calculator will take care of the rest..

Once your meat has been weight place it in the freezer to partially freeze.  You want the temperature of your meat to be below 34f (1c)

Grind any whole spices you might have using  a Mortar &amp; Pestle (or a spice grinder).  Combine the freshly ground spices with the rest of the spices and set to the side.  DO NOT ADD THE POTATO STARCH AT THIS STEP (THIS WILL BE ADDED WHEN WE MIX THE MEAT)

Grind your partially frozen meat and fat on a 8mm plate (10mm is you like a more course sausage).

Mix the meat with your spice mix, cover and refrigerate for at least 12 hours.

After the 12 hour rest in the refrigerator, rechill your meat.  You want the temperature below 34f (1c).

Once your meat has been rechilled, add the potato starch and the ice cold water and mix till the meat becomes very sticky.  As soon as this happens add the cubed swiss cheese and mix till everything is well incorporated.

Stuff into your sausage casings but do not prick the casings (we don&#39;t want that cheese to ooze out😉).  At this point you can freeze your sausages for later or cook them.

Cook your sausage on a low/medium heat till the internal temp reaches 150f (63c)

Once it&#39;s finished cooking, let the sausage rest for 5 minutes,

To assemble the sausage:1.  Take your rye bun and lightly toast it2.  Spread Russian Dressing (or Thousand Island Dressing on both sides3.  Place your sausage in the center4.  Top with sauerkraut

Enjoy

Boerewors

500 g lean beef

250 g pork back fat

7.5 g toasted coriander seed

clove powder

nutmeg

ml worcestershire sauce

ml malt vinegar (or any dark vinegar)

45 ml beef bone broth

hog casings

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

Grind your very chilled meat on a course plate

Add your seasonings and any ice cold liquid to your mince meat and begin to gently mix the chilled ground meat.  Be sure not to overmix (you are just looking to incorporate all of your liquids and seasoning). Refrigerate for at least 2 hours.

Rehydrate and rinse out your casings.  Stuff your mince meat into the casings and wrap into a coil.

You can let your sausage rest in the refrigerator overnight to allow the flavors to develop more or cook immediately

Cook on a BBQ pit, a griddle, or over an open fire and enjoy.  Cook to an internal temperature of 150f  (65.5c) for pork or 140f (60c) for beef.

Homemade Sopressata

lb pork back fat ((450 grams, diced))

pork shoulder ((1800 g, diced))

tsp Bactoferm F-RM-52 starter culture ((5 g))

water ((60 ml))

kosher salt ((60 g))

tsp Insta Cure ((6 g))

dry milk powder ((70 g))

Tbsp dextrose ((30 g))

tsp black pepper ((3 g; or white pepper))

tsp minced garlic ((6 g))

red pepper flakes ((2 g; optional))

Pinot Bianco ((60 ml;

hog middle

While the fat is very cold, grind it through the medium die (6mm / 1/4 inch) into a bowl set in ice Chill while you grind the meat through the large die (12mm / 1/2 inch). Combine the ground meat and fat in the bowl of a standing mixer and refrigerate while you ready the culture and the remaining ingredients.

Dissolve the Bactoferm culture in the distilled water and add it, along with the remaining ingredients, to the meat. Mix by hand, or using a meat mixer, until the seasonings are thoroughly distributed, 1 to 2 minutes.

Stuff the sausage into casings. Tie the ends of the hog middle, if using. Using a sterile pin or needle, prick the casings all over to remove any air pockets and facilitate drying. Hang the sausage at room temperature, ideally 85 degrees F./29 degrees C., for 12 hours to “incubate” the bacteria; the beneficial bacteria will grow and produce more lactic acid at a warmer temperature.

Weigh your sausages and write down the weight.

Hang the sausage in the curing chamber (ideally at 60 degrees F./15 degrees C. with 60 to 70 percent humidity) until completely dry or until it’s lost 30 percent of its weight. The time will differ depending on the size of the casings you use and your drying conditions— roughly 3 to 4 weeks.

This recipe keeps it simple: salt and pepper. If you choose to buck tradition, consider some of the optional seasoning options in the recipe. They’re mostly Medici-based spices that work well alone or combined.

Butifarra Fresca ~ Fresh Sausage

kosher salt

black pepper

dry sherry (such as a fino, chilled)

water (chilled)

extra virgin olive oil (for frying, divided)

cinnamon

allspice

white pepper

Caul fat (as needed)

Chill

Place the aguja, panceta, and papada meats and meat grinder parts in the freezer for 30 minutes to par-freeze before attempting to grind.

Toss

Combine the meats, salt, and pepper in a large mixing bowl. Toss together and set aside as you set up the grinder.

Grind

Fill a large bowl with ice and place a smaller bowl inside the ice-filled bowl. Grind the meat mixture once through a medium-coarse (3/8 inch or 9.5 mm) die into the smaller bowl. (Be careful: The meat mixture is wet, so it may squirt and pop out of the grinder.)

Make the sausage

Season

In a small mixing bowl, combine the sherry, water, and any of the optional spices you choose, making a slurry. Keep the bowl containing the slurry chilled until ready to use.

Place the ground meats in the bowl of a stand mixer fitted with the paddle attachment (or you can just mix in a mixing bowl with a sturdy spoon). Begin mixing on low speed. As the mixer runs, pour the sherry slurry into the bowl in a steady stream.

Continue mixing on medium speed until the sherry slurry has been fully incorporated into the mixture, a white residue forms on the sides of the bowl, and the mixture firms up, 1 to 2 minutes. Place the bowl containing the ground meat mixture in the refrigerator to keep it cold until you are ready to stuff the sausage into casings.

Season the sausage

Taste

In a small skillet over medium-high heat, warm 1 tablespoon of the oil. Place a small piece of the meat mixture in the skillet and fry until cooked through, about 2 minutes. Remove from the heat. Taste and adjust the seasonings to your liking.

Test the sausage

Stuff

If stuffing the sausages, stuff the mixture into the casings and tie into 12-inch (30 cm) loops or 6-inch (15 cm) links. Using a sterile pin or sausage pricker, prick each sausage several times. Place in the refrigerator to ferment overnight. Alternatively, you can ferment before stuffing your sausages.If not stuffing the sausages, form the mixture into 8 ounce (227 g) patties. Wrap in plastic wrap or caul fat, if using. Place in the refrigerator to ferment overnight.

Prepare the sausages

Cook

If cooking stuffed sausages, warm the remaining 2 tablespoons oil in a large skillet over medium-high heat and fry until they register an internal temperature of 150°F (65°C), 8 to 10 minutes. You can also oven roast or grill the sausages at 350°F (180°C) for 20 to 25 minutes, until they reach the same internal temperature.If cooking sausage patties, warm the remaining 2 tablespoons oil in a large skillet over medium-high heat and fry the sausage patties until they register an internal temperature of 150°F (65°C), 8 to 10 minutes.

Serve

Remove the sausages from the heat and serve.

Cook the sausages

These artisanal smoked chicken sausages combine lean ground chicken with sweet apple, aromatic herbs, and a perfect blend of spices. The addition of cold grated apple helps keep the sausages moist while adding a subtle sweetness that complements the smoky flavor. Fresh sage and garlic provide an earthy depth, while the slow smoking process infuses the meat with a delicate woodsy aroma. Perfect for grilling, pan-frying, or adding to your favorite recipes, these sausages offer a healthier alternative to traditional pork sausages without sacrificing flavor.

Homemade Apple &amp; Herb Smoked Chicken Sausage

chicken

apples

Garlic (minced [30 g])

sage leaves (finely chopped [15 g])

Fresh thyme leaves ([30 g])

Kosher salt ([30 g])

Ground black pepper ([10 g])

coriander

Ground nutmeg ([5 g])

marjoram ([5 g])

Ground ginger ([2.5 g])

Ice-cold water ([120 ml])

Natural hog casings (32-35mm) (soaked in cold water)

Apple or cherry wood chips (for smoking)

1. Soak the casings in cold water for at least 1 hour before using.

2. Keep all meat and equipment very cold. Place grinder parts in freezer for 30 minutes before use.

3. Mix all spices together in a small bowl.

4. Grate apple just before mixing to prevent browning.

Preparation

1. First grind: Pass chicken and fat through grinder using medium plate (6mm).

2. Mix ground meat with spices, herbs, garlic, and grated apple in a large bowl.

3. Second grind: Pass mixture through grinder using fine plate (4mm).

4. Mix thoroughly until mixture becomes sticky and holds together.

5. Add ice-cold water gradually while mixing until well incorporated.

Grinding & Mixing

1. Prepare stuffer and thread soaked casing onto the tube.

2. Fill sausage stuffer with meat mixture.

3. Stuff casings firmly but not too tight, avoiding air pockets.

4. Twist into 6-inch (15cm) links.

5. Refrigerate links for 1 hour to firm up.

Stuffing

1. Preheat smoker to 165°F (74°C).

2. Add wood chips according to smoker instructions.

3. Smoke for 2-3 hours until internal temperature reaches 165°F (74°C).

4. Remove and let rest 15 minutes before serving.

Smoking

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

garlic powder

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 7 fresh sausage recipes from across the web

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Top Tags

Homemade German Bratwurst Recipe

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Rotisserie Chicken Sausage

Top 7 fresh sausage recipes from across the web

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

Top Tags

Homemade German Bratwurst Recipe

Reuben Sausage

Boerewors

Homemade Sopressata

Butifarra Fresca ~ Fresh Sausage

Homemade Apple &amp; Herb Smoked Ch...

Rotisserie Chicken Sausage

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

Homemade Apple & Herb Smoked Ch...