CompiledSausageRecipes PDF

Compiled
Sausage
Recipes
American Farm Style Sausage.. 10

ANDOUILLE .. 11
ANDOUILLE SAUSAGE 12
ANDOUILLE SAUSAGE 13
ANDOUILLE #2 14
Basic British Sausage 14
BASIC IRISH SAUSAGES.. 15
Basic Sausage Mix - Makes into different sausages with addition of various spices ... 15
Beef Sausage, American.. 16
Beef Sausage - Nella. 16
Bionic Breakfast Sausages 17
Boudin ... 17
BOUDIN BLANC I... 18
BRATWURST.. 18
Breakfast Sausage. 19
Breakfast Sausage Links 19
BREAKFAST SAUSAGE, SAGE... 20
British Bangers.. 20
BROWN'N' SERVE SAUSAGE.. 21
Caribou Sausage #122
CARNATZLACH -----ROMANIAN BEEF SAUSAGES... 24
Cevapcici... 24
Cevapcici (Yugoslavian Sausages)... 25
Chaurice Sausage. 26
CHAURICE (CREOLE PORK SAUSAGE. 26
Cheese and Mushroom Sausages.. 27
CHICKEN SAUSAGE. 28
CHORIZO (MEXICAN SAUSAGE) #1...... 29
CHORIZO A LA MEXICANA .. 29
CHORIZOS... 30
Chorizo- Homemade. 31
CHORIZO, PORK 31
Country Breakfast Sausage... 32
COUNTRY PORK SAUSAGE 32
COUNTRY STYLE TURKEY SAUSAGE. 33
CREOLE SMOKED SAUSAGE AND CREOLE HOT SAUSAGE .. 34
CUMBERLAND SAUSAGE ... 35
FAMOUS JODEEN SAUSAGE (WYOMING STYLE) - Not Complete 35
Farm Sausage 36
Game Sausage Recipes, Various, Bulk recipes. 37
German Sausage 38
GILLAN'S LIVER BOLOGNA... 38
Greek Sausage (Souvlaki Style) 39
HUNGARIAN SAUSAGE... 39
Indiana Farm Sausage .. 40
Irish Breakfast Sausage 40
ITALIAN SWEET HOT SAUSAGE... 41
Italian Pepper Sausage.. 41
Italian Sausage #1 42
Italian Sausage #2. 42

Italian Sausage #3. 42
ITALIAN SAUSAGE- Bulk 43
Italian Sausage - Homemade 43
Italian Sausages - Hot... 44
ITALIAN SAUSAGE (Mild)... 44
ITALIAN SAUSAGE, PLAINEST.. 45
ITALIAN SAUSAGE (SWEET OR HOT).. 45
ITALIAN SAUSAGE #1 46
ITALIAN SAUSAGE #2.... 46
Italian Sausage - Grandma's.. 46
ITALIAN SAUSAGE - SWEET.. 47
Italian SAUSAGE - SICILIAN STYLE 47
Italian Turkey Sausage - Sicilian Style. 47
Italian HOT OR SWEET SAUSAGE - SICILIAN-STYLE 48
ITALIAN SAUSAGE, SPICY HOT... 48
ITALIAN SAUSAGES (MEDIUM HOT)... 49
Italian Sweet Fennel Sausage 49
Italian Version of Turkey Sausage 49
HUNGARIAN SAUSAGE (KOL)... 50
KIELBASA (FRESH POLISH SAUSAGE) 51
Kielbasa Sausage.. 51
LIVER-SAGE SAUSAGE... 52
MONASTERY HERBAL SAUSAGE. 52
Paul Winfield's Champagne Sausage Patties 53
PEPPERED SEAFOOD SAUSAGE 54
Polish/Kielbasa Recipe 10 lbs.. 55

Polish Sausage - Homemade 55
POLISH SAUSAGE. 56
POLISH SAUSAGE. 56
Polish Sausage.. 57
POLISH SAUSAGE (KIELBASA).. 57
PORK SAUSAGE 58
Romanian Sausage (matiti)... 58
SALAMI... 59
Salami, Beef (Ground Beef) 59
Sausage #1.. 60
Sausage #2.. 60
Sausage #3.. 61
SEAFOOD SAUSAGE 61
Smoked Turkey Sausage.. 62
SPICY HOMEMADE SAUSAGE.. 62
SPICY SAUSAGE PATTIES.. 63
Summer Sausage.. 63
Summer Sausage (Ground Beef) 64
Swedish Christmas Sausage (Korv) 65
TURKEY BREAKFAST SAUSAGE.. 66
TURKEY BREAKFAST SAUSAGE.. 66
Turkey Sausage. 67
Turkey Sausage from ground turkey 67
Turkey Sausage - Homemade... 68
VENISON SAUSAGE. 68
(Venison) Deer Sausage.. 69

Venison Sausage- Blaines.. 69
Venison Sausage- Grandpa And Grandma B's. 70
Venison Sausage - Hunter's.. 70
WAYSIDE COUNTRY SAUSAGE 70
WHITE PORK SAUSAGE (BOUDIN BLANC DE LIEGE). 71
WILLARD'S COUNTRY SAUSAGE. 72
ALMOST GRANDMA'S SAUSAGE AND PEPPERS... 74
ANDOUILLE AND POTATOES 74
Baked Beans, Portuguese. 75
Baked Beans with Linguica.. 75
Baked Eggs w/ Polish Sausage. 75
Bockwurst Braised In Ale With Homemade Sauerkraut.. 76
Bologna Casserole 76
Bologna Sandwiches, French.. 77
Bologna Wedges 77
Bologna Omelets.. 77
Bologna Cup Salads.. 78
BRATWURST WITH CARAMELIZED SHALLOTS & APPLES 78
CABBAGE SOUP 78
Chef Salad Wardynski.. 79
Chourico Boiled Dinner 79
Chourico Sandwiches (Fried or Boiled)... 79
Chorizos with Rice... 80
CIDER SAUSAGE STIR-FRY 80
Cowboy Stew (Kids Favorite).. 81
Dogs in a Blanket. 81
Grilled Game Sausage Crepinettes With Wilted Kale.. 82
HOLIDAY TURNOVERS... 82
Hot Dog Favorites 83
Home Fries & Dogs. 84
ITALIAN SAUSAGE - SICILIAN.. 84
Italian Sausage with Grilled Onions, Peppers, Pineapple and Jalapeno.. 85
ITALIAN SAUSAGE & RED GRAPES. 85
Lima Beans And Sausage. 85
KALE SOUP 86
Kielbasa and Pasta 86
Kielbasa Kabobs... 87
Linguica and French Fries 87
LINGUICA, BAKED... 87
Linguica Bread. 88
Linguica Bread, Neto... 88
Linguica and Eggs (For two persons).. 88
LINGUICA DREAMS Sloppy Joe .. 89
Linguica MEAT LOAF.... 89
LINGUICA & MUSHROOMS 89
LINGUICA PIZZA.. 89
Liver sausage Pate, "SUE-PREME"..
90
Melt-In-Your-Mouth Sausages 90
Pasta Dish w/ Italian Sausage & Butternut Squash.. 91
Pasta Salad w/ Polish Sausage. 91
Polish Sausage, Baked Hors d'oeuvres. 92
Polish Sausage in Sauerkraut... 92

Polish Sausage Quesadillas.. 92
Polish Sausage Stadium Dip (Hors d'oeuvres). 93
Polish Turkey Sausage Lower Fat Stir Fry, Wardynski's. 93
Polish Turkey Sausage Stuffing 94
Portuguese Sausage, 12 Easy Suggestions For Enjoying. 94
Potato Salad, Hot German/Polish. 95
Potatoes, Scalloped and Polish Sausage.. 95
RABBIT WITH SWEET SAUSAGES 96
Sauces... 97
Sausage And Cornbread Cabbage Rolls 98
Sausage Gumbo, Wardynski's.. 99
SAUSAGE IN CREAM SAUCE. 100
SAUSAGE LOAF 100
Sausage Mozzarella Supper for a Crowd. 101
SAUSAGE SKILLET .. 101
SAUSAGE TORTILLA ROLL UPS 102
SAUSAGE 'N APPLES 102
Sausages Mediterranean Style.. 103
Shepherds Pie... 103
Sherilyn's Aussie Sausage Rolls... 104
Smoked Cheese Spread 104
Smoked Sausage Stir-Fry. 105
Wild Boar Sausage Quesadillas 105
Zucchini Sausage Skillet.. 106
Making
Sausage
**Recipes**
American Farm Style Sausage

Amount
Measure
Ingredient -- Preparation Method
----------------------------------------------------------------------------------3
Lbs.
MED. GROUND PORK BUTT
2
Lbs.
MED. GROUND VEAL
1
Tbsp.
SALT
1
Tbsp.
PEPPER
1
Tsp.
GROUND NUTMEG
1
Tsp.
GROUND CLOVES
1
Tsp.
GROUND MACE
1
Tsp.
GROUND SAGE
1/2
C.
FINE DRY BREAD CRUMBS
1
C.
WATER
MIX ALL INGREDIENTS TOGETHER AND STUFF INTO SHEEP CASING OR MAKE INTO
PATTIES.
FROM: THE SAUSAGE-MAKING COOKBOOK
BY: JERRY PREDIKA
10
ANDOUILLE
Amount
Measure
----------------------------------------------------------------------------------1-1/2
each
Large sausage casing -- approx
4
pounds
Lean fresh pork
3-1/3
tablespoons Garlic cloves -- finely minced
1/2
teaspoon
Black pepper -- freshly ground
1/8
teaspoon
Chili powder
1/8
teaspoon
Allspice
1
tablespoon
Paprika
1/4
teaspoon
Sage
2
pounds
Pork fat
2
tablespoons Salt
1/8
teaspoon
Cayenne
1/8
teaspoon
Mace
1/2
teaspoon
Thyme -- dried
1/4
teaspoon
Bay leaf -- ground
5
teaspoons
Liquid hickory smoke
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean
pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful appetizer. It is
also used in a superb oyster and andouille gumbo popular in Laplace, a Cajun town about 30 miles from New
Orleans that calls itself the Andouille Capital of the World.
Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3
yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of
the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt.
(Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up
casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.)
Cut the meat and fat into chunks about inch across and pass once through the coarse blade of the meat
grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon.
Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from
one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end.
Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordion
folds on the stuffer.) Fit the stuffer onto the meat grinder as directed on the instructions that come with the
machine, or hold the wide end of the stuffer against or over the opening by hand. Fill the hopper with stuffing.
Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push
the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about
1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with
your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage
tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up.
To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each
side, until brown and crisp at the edges.
Yield:(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)
11
ANDOUILLE SAUSAGE
Recipe By
: ESSENCE OF EMERIL SHOW #EE2437
Amount
Measure
----------------------------------------------------------------------------------5
pounds
boneless pork butt - cut into 1-inch pieces
1/2
cup
Rustic Rub (see below)
1-1/2
teaspoons chili powder
1/4
cup
paprika
1-1/2
teaspoons file powder
3
teaspoons freshly ground black pepper
1
teaspoon
cumin
1-1/2
teaspoons crushed red pepper
2
teaspoons garlic powder
2
teaspoons salt
1/4
cup
chopped garlic
In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24
hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die
attachment. Remove half of the meat and pass through the grinder a second time. Stuff + the
sausage into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual links. Form the
remaining mixture into 4-ounce patties.
Yield: 5 pounds
Rustic Rub
Amount
Measure
----------------------------------------------------------------------------------8
3
5
6
3
6
2 1/2
2 1/2
tablespoons
tablespoons
tablespoons
tablespoons
tablespoons
tablespoons
tablespoons
tablespoons
paprika
cayenne
freshly ground black pepper
garlic powder
onion powder
salt
dried oregano
dried thyme
12
ANDOUILLE SAUSAGE
Recipe By
: ROMEO'S SAUSAGE & SPECIALITY,BATON ROUGE,LA
Amount
Measure
----------------------------------------------------------------------------------10
3
2
2
2
2
1/2
1/2
2
1
POUNDS
TBLS
TBLS
TBLS
TSP
TSP
CUP
OUNCE
CUPS
QUART
BONELESS PORK BUTTS

SALT
CRACKED RED PEPPER
CAYENNE PEPPER
GROUND GARLIC
ONION POWDER
PAPRIKA
CURE (MORTON TENDER QUICK IS OK)
DRY MILK (NOT QUICK DISSOLVING) OR SOY PRO
WATER
CUT MEAT INTO SMALL PIECES AND MIX WITH THE DRY MILK OR SOY POWDER
BOTH ARE TASTELESS AND THEIR PRIMARY PURPOSE IS TO KEEP THE SAUSAGE JUICY. PLACE
THE REST OF THE SPICES IN A CONTAINER AND ADD 1 QUART OF COLD WATER, MIX WELL,POUR
OVER MEAT AND REALLY MIX THOROUGHLY. PUT through A GRINDER WITH 1/2 INCH HOLES IN THE
GRINDER PLATE IN COMBINATION WITH A SAUSAGE STUFFER TUBE. USE SMALL INTESTINE
CASINGS AND MAKE THE INDIVIDUAL SAUSAGES ABOUT 10 INCHES LONG EITHER TWISTING OR
TYING THE 10 INCH LENGTHS
HANG ON A RACK AND DRY ABOUT 1 HOUR, HANG IN SMOKER, GRADUALLY BRING TEMPERATURE
TO BETWEEN 160 AND 180 DEGREES SMOKING MAY REQUIRE 6 OR 8 HOURS BE PATIENT
APPLY HEAVY SMOKE UNTIL INTERNAL TEMPERATURE OF SAUSAGE IS 152 DEGREES. REMOVE
AND PLACE IN ICE WATER UNTIL TEMP DROPS TO 110 DEGREES. HANG SAUSAGE AT ROOM TEMP
FOR ABOUT 1 HOUR UNTIL A NICE BLOOM DEVELOPS (COLOUR) COOL OVER NIGHT IN THE FRIG.
BEFORE EATING.
HIGHLY SEASONED--EXCELLENT TO SEASON VEGETABLES AND FOR ADDING TO STUFFINGS OF
VARIOUS KINDS. DO NOT ALLOW SMOKER TO GET OVER 180 DEGREES SINCE YOU ARE NOT
COOKING ,YOU ARE SMOKING. I KEEP THESE SAUSAGES IN OUR DEEP FREEZE ALL THE TIME
13
ANDOUILLE #2
Amount
Measure
----------------------------------------------------------------------------------4
pounds
Pork
1
pound
Tripe or chitterlings
2
Garlic cloves
3
Bay leaves
2
large
Onions
1
tablespoon Salt (not iodized)
1
tablespoon Pepper
1
teaspoon
Cayenne pepper
1
teaspoon
Chili pepper
1/2
teaspoon
Ground mace
1/2
teaspoon
Ground cloves
1/2
teaspoon
Ground allspice
1
tablespoon Minced thyme
1
tablespoon Minced marjoram
1
tablespoon Minced parsley
Pork should be approx 2 lbs fat and 2 lbs lean [usually Boston butt] The tripeis the inner lining of pork
stomach and chitterlings (largest intestine) may be used instead. You can use an extra pound of pork
instead of the tripe/chitterlings.
Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then
smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such
as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before
lighting.
[-=PAM=-] Paul A. Meadows Basic British Sausage
Amount
Measure
----------------------------------------------------------------------------------1
pound
Lean pork -- such as shoulder
8
ounces
Pork fat
Salt and pepper
1-1/2
ounces
Fresh breadcrumbs
Nutmeg
ground cloves, Mace, thyme
Egg yolks
Sausage skins
Mince the lean pork and pork fat finely. Season generously with salt, pepper, and at least a pinch
each of nutmeg, cloves, mace and thyme. Add the breadcrumbs and egg yolks and mix well.
Refrigerate the mixture to make it easier to handle, then stuff into the skins and twist to secure the
ends. If sausage skins are not available, coat with egg and dry breadcrumbs. Serve grilled or fried.
14
BASIC IRISH SAUSAGES

Amount
Measure
----------------------------------------------------------------------------------1-1/2
lb
Lean pork
8
oz
Pork fat, without gristle
1/2
t
Ground allspice
1
t
Salt
Fresh-ground pepper
1
pn
Dried sage or marjoram
1
oz
White breadcrumbs (opt)
Ground ginger, mace, nutmeg
Cloves, cayenne pepper
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to
check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices
used. Fill skins as usual.
from "Irish Traditional Food"
Basic Sausage Mix - Makes into different sausages with addition of various spices
Amount
Measure
----------------------------------------------------------------------------------5
pounds
ground beef
5
tablespoons tender quick -- *see note
2
teaspoons coarse ground black pepper
The above is instructions for making the basic beef recipe. Add the following amounts of herbs and
spices to gain a specific type of sausage.
Notes & Variations ** "Tender Quick" is found in supermarkets next to salt.
Smokey Summer Sausage 2 Tsp Garlic Powder 2 Tsp Mustard Seed 1 TBS Liquid Hickory
Smoke
Italian Sausage - Mildly Hot 2 Tsp Sugar 1 Tsp Cayenne Pepper 2 Tsp Cracked Fennel Seeds
1/2 Tsp Caraway Seed 2 Tsp Coriander
Chorizo Sausage - Medium Hot 1/2 Cup Vinegar 2 TBS Paprika 2 Tsp Cayenne Pepper 2 Tsp
Garlic Powder 2 Tsp Oregano 1/2 Cup Water
Pepperoni Sausage - Medium Hot 3 Tsp Cayenne Pepper 1 Tsp Allspice 1 1/2 TBS Ground
Anise Seed
Salami Sausage - Mild 2 Tsp Ground White Pepper 1/2 Tsp Ginger 1/2 Tsp Garlic Powder
Bologna Sausage - Mild 1 TBS Paprika 2 Tsp Nutmeg 1/2 Tsp Allspice 1/2 Tsp Onion Powder
1 Cup Non-Fat Dry Milk
Cervelat Sausage - Mild 2 Tsp Coriander 2 Tsp Dry Mustard 1/2 Tsp Garlic Powder 1/2 Cup
White Wine
Cooking Instructions Mix Beef, "Tender Quick", pepper, and spices thoroughly. Refrigerate for 24
hours. Shape into 5 rolls ( 1 pound each). Bake on rack in oven for 1 1/2 hours at 275 degrees. Cool
and Slice.
15
Beef Sausage, American

Amount
Measure
----------------------------------------------------------------------------------6
pounds
lean ground beef
2
teaspoons sage
3
teaspoons salt
1-1/2
teaspoons freshly ground black pepper
1
teaspoon
cayenne
3
cups
bread crumbs
4
tablespoons parsley -- chopped
2
eggs
beaten
1
cup
water
MIX ALL INGREDIENTS THOROUGHLY AND STUFF INTO HOG CASINGS. PUT INTO BOILING
WATER, BEING SURE TO COVER COMPLETELY WITH WATER, AND BOIL FOR ABOUT
1/2HOUR. TAKE FROM POT AND ALLOW TO COOL, THEN REFRIGERATE. TO SERVE, CUT
MEAT INTO THIN SLICES AND BROIL SLOWLY UNTIL BROWN ON ALL SIDES.
Beef Sausage - Nella

Yield: 8 servings
Amount
Measure
----------------------------------------------------------------------------------5
lb
Lean Ground Beef
5
ts
Morton Tender Quick Salt
2-1/2
ts
Garlic Salt
2-1/2
ts
Coarse Ground Pepper
1
ts
Hickory Smoke Salt
In a large bowl combine ground beef, salts and pepper. Mix well, cover and refrigerate. On second
day mix again. Refrigerate. On third day mix again. Refrigerate. On fourth day shape into 5 rolls,
about 1-1/2" X 10" Spray broiler rack with Pam. Lay rolls on rack, place on lower oven rack. Cook at
150F for 8 to 10 hours.
16
Bionic Breakfast Sausages

Amount
Measure
----------------------------------------------------------------------------------1
c
Raw bulgur wheat*, cooked
1/4
c
Gluten or whole wheat flour
1-1/2
ts
Ener-G egg replacer mixed well with 2 T. water
1
tb
Nutritional yeast
2
tb
Tamari
1
ts
Dried basil leaves
1/2
ts
Poultry seasoning
1/2
ts
Paprika
1/2
ts
Sage
1/2
ts
Garlic powder
1/2
ts
Black pepper
1/4
ts
Crushed dried red pepper flakes
To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one
teaspoon salt. Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes.
Remove from hat and let stand for 10 minutes before using. In a bowl, mix cooked bulgur wheat and
gluten or whole wheat flour well. Add nutritional yeast to egg replacer and water; mix into bulgur
mixture. Add tamari and the rest of the seasonings, mixing well. Form into patties and saute in a little
vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake
them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on
the outside.
Boudin
Amount
Measure
----------------------------------------------------------------------------------3
cups
Water
1/2
pound
Boneless pork -- cubed
1/8
pound
Pork liver
1/2
cup
Onion -- chopped
1/4
cup
Green onion -- chopped
1
teaspoon
Parsley flakes
1
teaspoon
Celery flakes
3/4
teaspoon
Salt
1/2
teaspoon
Black pepper
3/4
teaspoon
Red pepper
3/4
cup
Rice -- cooked
Sausage casings
Place water, boneless pork, and pork liver in a 2 quart saucepan. Bring mixture to a boil over high
heat setting and simmer until pork is tender. Remove pork and liver from stock. Grind pork and liver
(may use food processor, if desired). Add onion, green onion, and other seasonings to stock. Cook
until onions are tender. Add ground meat to vegetable stock mixture. Cook until most of the water
has evaporated. Stir in cooked rice. Adjust seasonings, if desired. Stuff rice meat mixture into
sausage casings. Prick casings 3 to 4 times each to prevent bursting during cooking.
Cook boudin in simmering water for 12 minutes. Remove from water and serve.
17
BOUDIN BLANC I - (SAUSAGE-MAKING COOKBOOK)

Amount
Measure
----------------------------------------------------------------------------------2-1/2
lb
Pork butt, fine ground
2-1/2
lb
Chicken breast, fine ground
2
tb
Salt
3
ts
White Pepper
3
ts
Quatre-epices
20
Eggs
6
tb
Rice flour
6
c
Milk
Mix flour and milk thoroughly.
Author: Jerry Predika
Avoid lumps.
See recipe for Quatre-epices
BRATWURST
Amount
Measure
----------------------------------------------------------------------------------3
Feet small (1-1/2-inch diameter) hog casings
1-1/2
lb
Lean pork butt, cubed
1
lb
Veal, cubed
1/2
lb
Pork fat, cubed
1/4
ts
Ground allspice
1/2
ts
Crushed caraway seeds
1/2
ts
Dried marjoram
1
t
Freshly ground white pepper
1
t
Salt, or to taste
Bratwurst resembles plump hot dogs. This recipe makes three pounds.
1. Prepare the casings.
2. Grind the pork, veal, and pork fat separately through the fine blade of the grinder.
3. Mix the ground meats and grind again.
4. Add the remaining ingredients to the meat mixture and mix thoroughly.
5. Stuff the mixture into the casings and twist off into four- or five-inch lengths.
6. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal.
18
Breakfast Sausage
Amount
Measure
----------------------------------------------------------------------------------10
lbs.
sausage meat
5
tablespoons salt -- I use sea salt
1
tablespoon ground white pepper
2
tablespoons rubbed sage -- (or to taste)
1
teaspoon
ginger
1
tablespoon nutmeg
1
tablespoon ground red pepper flakes -- optional
1
pint
ice water
Cool meat to 32-35 F. Grind through a 3/16" plate and place in a mixing bowl. Add all ingredients and
mix well. (water too). Stuff in 28-30mm hog casings. Place in refrigerator as soon as possible. Chill
well, and package as desired.
NOTES : Keep meats as cold as possible. For casings and other sausage
supplies:
The Sausage Maker
177 Military Road
Buffalo, NY 14207
716-876-5521
Breakfast Sausage Links

Amount
Measure
----------------------------------------------------------------------------------4
ts
Kosher salt
1/2
ts
Dried thyme
2
ts
Dried leaf sage, crumbled
1
sm
Onion, finely chopped
2
lb
Lean pork,trimmed,cut 1/2" Cubes and chilled
3/4
lb
Fresh pork fat, cut 1/2" Cubes and chilled
Combine salt, thyme, sage and peppercorns in spice mill or mortar and grind to pwdr. Sprinkle onion
and spices over meat & fat in bowl and mix well.
Put 1/2 of mixture in food processor and process to fine pure. Remove to bowl and repeat with
remaining 1/2. Cover and refrigerate for at least 6 hrs., but no more than 24 hrs.
Stuff casings, tying every 3". Refrigerate sausages at least 12 hrs, or for as long as 48 hrs. For longer
storage, freeze.
Cook in your usual manner. Yield: abt. 2 3/4 lbs.
19
BREAKFAST SAUSAGE, SAGE

Amount
Measure
----------------------------------------------------------------------------------1
pound
ground pork
1-1/2
teaspoons rubbed sage
1
teaspoon
salt
1/2
teaspoon
poultry seasoning
1/2
teaspoon
pepper
Pinch
ground allspice
Thoroughly combine all ingredients; shape into six patties. Chill at least 1 hour. Fry in a skillet for 3-4
minutes per side or until browned and no longer pink in the center.
YIELD: 6 servings
British Bangers
Amount
Measure
----------------------------------------------------------------------------------2
lb
pork, butt -- fresh
2
tsp
salt
2
cups
breadcrumbs -- fresh
1
tsp
pepper, white -- ground
1/4
tsp
mace -- ground
1/4
tsp
coriander -- GROUnd
1/3
tsp
nutmeg -- ground
2
ea
egg yolks -- beaten
c
asings, hog, narrow
1. Cut the fresh pork into approximately 1 inch cubes. Chill for 1 hour. Pass through the coarse plate
of the meat grinder.
2. Add remaining ingredients and grind a second time through the fine (1/4 inch) plate. Stuff into
casings and twist into 4 inch lengths.
Makes 20 to 24 lengths.
VARIATIONS: Cambridge Style Sausage: instead of 2 cups fresh breadcrumbs, use 2 cups boiled
rice and add 1/4 teaspoon ground red pepper and 1/4 teaspoon ground ginger to the spice mixture.
Oxford Style Sausage: Substitute 1 pound of veal for 1 pound of the pork. Omit the mace and
coriander and use 1/4 teaspoon each of dried thyme and marjoram instead. Add 1 teaspoon dried
sage.
20
BROWN'N' SERVE SAUSAGE

Amount
Measure
----------------------------------------------------------------------------------1
lb
Lean ground pork
1/4
c
Cracker crumbs
1/4
c
Water
1
t
Sage
1
t
Salt
1/2
ts
Thyme
1/2
ts
Oregano
1/4
ts
Freshly ground pepper
1
pn
Ground cloves
The two step cooking procedure ensures the removal of most of the fat.
Combine ground pork and cracker crumbs. Stir in water, sage, salt, thyme, oregano, pepper and
cloves. Mix until thoroughly combined.
Divide into 12 portions. Form each into a sausage-shaped roll or flat patty. (Wet hands with cold
water to make the job easy.) Place in a cold, lightly oiled frypan.
Cook over medium heat, turning often, about 4 min each side until just beginning to brown and pieces
are no longer pink.
Remove to paper towels and blot to absorb any fat.Wrap. Store in refrigerator up to 5 days or in
freezer up to 2 months. Or cook a second time and serve immediately.
To serve: Return sausages or patties to a clean, cold frypan. Cook over medium heat, turning once
or twice, about 4 min until sausages are brown and crisp.(Cook frozen sausages in the same manner,
allowing about 2 min longer for cooking.
Each sausage or patty - 59 calories, 1 protein choice 1 g carbohydrate, 7 g protein, 3 g fat.
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier
Nov 93
Suggestion for Pork Pies: Stir-cook the ground pork mixture in the frying pan, place it in a plastic
colander to drain off most of the fat and blot with paper towels. Spread the pork mixture in a baking
dish (try 8" pyrex), add fat-free gravy if needed for liquid. Top with about 2 1/4 cups seasoned
breadcrumbs. Bake at 350-375 F until crumbs are lightly browned.
21
Caribou Sausage #1
Amount
Measure
----------------------------------------------------------------------------------15
lb
Caribou
5
lb
Pork -- fresh
3
oz
Water
1
oz
Pepper -- black
3/4
oz
Ginger -- ground
1-1/4
oz
Nutmeg -- ground
1/2
oz
Allspice -- ground
1/2
oz
Coriander -- ground
2
oz
Paprika
2
ts
Garlic powder
10
oz
Salt
1
tb
Liquid smoke -- opt'l
Sausage casings
Grind together the two meats and mix thoroughly. Add the water. Mix the spices thoroughly and mix
well into meat mixture. If sausage is to be smoked, omit the liquid smoke.
You may stuff sausage into casings, making 6-8" links and smoke them.
OR make into patties for freezing.
Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling. Tie the ends with
string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to
prick each sausage with a fork after boiling 10 minutes. Drain and cool.
They can also be canned after boiling.
22
Caribou Sausage #2
Amount
Measure
----------------------------------------------------------------------------------4
lb
Coarse ground caribou
1
lb
Fine ground bacon
1
tb
Salt
1
tb
Sage ***
1
t
Allspice
2
tb
Sugar
1
t
Coriander
1-1/2
ts
Mustard Seed
6
cl
Garlic -- minced
2
tb
Black pepper
1
c
Cold water
N. B. If sausage is to be frozen, do NOT use sage as it becomes poisonous when frozen! Substitute
savory or thyme.
Combine all ingredients, mix thoroughly and stuff into hog casings.
Finish as per Caribou Sausage #1.
Caribou Sausage #3
Amount
Measure
----------------------------------------------------------------------------------4
lb
Caribou
2
lb
Lean pork
1
lg
Onion -- chopped
2
lb
Potatoes -- grated
2
tb
Salt
1/2
ts
Pepper
1
t
Allspice
1/2
ts
Cayenne and other spices to taste
Sausage casings
Grind together all the meats with the onion. Next mix the potatoes with the meats. Add spices and mix
thoroughly.
Prepare as for Caribou Sausage #1.
23
CARNATZLACH -----ROMANIAN BEEF SAUSAGES------PHILLY.INQUIRER----Amount

Measure
----------------------------------------------------------------------------------2
lb
LEAN GROUND BEEF
1
t
BLACK PEPPER
3
CLOVES
GARLIC,CRUSHED
1/2
ts
ALLSPICE
1
t
SALT
1/2
c
CLUB SODA
COMBINE ALL THE INGREDIENTS EXCEPT THE CLUB SODA, AND MIX WELL, KNEADING
WITH YOUR HANDS SO IT BECOMES COMPACT. ADD SODA GRADUALLY KNEADING
BETWEEN ADDITIONS UNTIL THE DOUGH IS SMOOTH, FINE AND ALMOST ELASTIC. WET
THE PALMS OF YOUR HANDS AN ROLL PORTIONS OF THE MIXTURE INTO SAUSAGE LIKE
CYLINDERS, EACH ABOUT 3/4 TO 1" THICK AND 3" TO 4" LONG. ARRANGE IN A SINGLE
LAYER ON A PLATTER AND COVER WITH WAX PAPER OR FOIL.
CHILL FOR AT LEAST FIVE HOURS, BUT PREFERABLY 24, TO DEVELOP THE FLAVOR FULLY.
LET STANDS AT ROOM TEMPERATURE FOR ONE HOUR BEFORE COOKING. BROIL FOR
ABOUT 10 MINUTES, TURNING FREQUENTLY SO ALL SIDES BROWN. TURN WITH TONGS
OR A WOOD SPATULA SO THE SAUSAGES DON'T BREAK. THESE ARE ALSO GOOD ON THE
BARBEQUE.
MAKES SIX SERVINGS.
Cevapcici - (Che-Vap-Che-Chi) (Cevaps For Short)
Amount
Measure
----------------------------------------------------------------------------------1
Lb.
lean ground beef
1/2
Lb.
ground lamb
1/2
Lb.
ground pork
4-7
finely minced garlic cloves
1
Tsp.
salt
1
Tsp.
baking soda
2
Tsp.
cracked or freshly ground black pepper
1
cayenne pepper --
seasoned pepper and garlic pepper to taste
1
beaten egg white
Mix all, altogether. You may wish to combine the seasonings or grind them together before adding
them to the meat.
Shape in thumb-sized sausages, or in croquette size shapes.
Grill on open grill until done.
Serve with pita bread or hard rolls, and onions (raw or sauteed). The smaller size works great for an
appetizer (on a toothpick). Traditionally, these are not served in barbeque sauce.
A truly authentic recipe from a person named Yanecek (and also VERY GOOD!)
24
Cevapcici (Yugoslavian Sausages)

Amount
Measure
----------------------------------------------------------------------------------1
lb
ground lamb
1
lb
ground veal
1
lb
ground pork
1
large
yellow onion, peeled and grated
3
cloves
garlic -- peeled and crushed
3
tbsp
hot Hungarian paprika, or
sweet paprika and a little cayenne
2
tbsp
Salt to taste
Pinch of freshly grated nutmeg
Olive oil for basting
Mix all the ingredients, except the oil, thoroughly and roll the mixture into little "cigars" about 1 inch by
3 inches. Rub lightly with olive oil and grill or broil until done. These are great on the barbecue. Serve
with yoghurt sauce (recipe follows).
Yoghurt Sauce
1 pint yoghurt
1/2 cucumber, peeled, grated and drained 1 hour
2 cloves garlic, peeled and crushed
Juice of 1/2 lemon
Salt and ground white pepper to taste
Pinch of cayenne pepper
Mix all the ingredients together and serve with Cevapcici as a dip.
25
Chaurice Sausage
Amount
Measure
----------------------------------------------------------------------------------2-1/2
pounds
Pork butt -- cut into 1" cubes
1/2
cup
Chopped garlic
6
teaspoons Chili powder
4
tablespoons Paprika
2
teaspoons Cayenne pepper
2
teaspoons Ground cumin
2
teaspoons Salt
1
teaspoon
Crushed red pepper
1/2
teaspoon
Dried oregano
1/2
teaspoon
Dried thyme
1
teaspoon
Freshly-ground black pepper
1
teaspoon
Onion powder
1/2
teaspoon
Garlic powder
Prepare the smoker. (Optional) (Maybe add some liquid smoke?)
In a large mixing bowl, add the pork. In a small mixing bowl, combine the remaining ingredients
together. Mix well. Toss the pork with the seasoning and mix well. Cover and refrigerate for 24 hours.
Grind the meat twice in a meat grinder fitted with a 1/2-inch die. Or a food processor could be used.
Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining meat into
three 1/2-pound patties. You can either use the sausage fresh or smoked.
For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes. This recipe
yields about 2 3/4 pounds of sausage.
CHAURICE (CREOLE PORK SAUSAGE MAKING)
Amount
Measure
----------------------------------------------------------------------------------7
pounds
Fresh pork
2
large
Onions -- chopped
1
Clove
garlic -- crushed
2
tablespoons Salt
2
teaspoons Fresh ground black pepper
1
teaspoon
Crushed chili pepper
1/2
teaspoon
Paprika
1/2
teaspoon
Cayenne pepper
3
Sprigs
parsley -- chopped
1/2
teaspoon
Allspice
1/4
teaspoon
Powdered bay leaf
5
Yd
sausage casing
Grind the pork using the coarse knife of a meat grinder. Add the onions and bthe garlic and regrind.
Add the seasonings and mix thoroughly.
Remove the cutting blades from the grinder and attach the sausage stuffer.Attach casing as in basic
sausage recipe. Refeed the mixture into grinder and through the sausage stuffer.
26
Cheese and Mushroom Sausages

Amount
Measure
----------------------------------------------------------------------------------1
x 212g
packet instant mashed potato mix
125
g
closed cup mushrooms -- quartered
6
spring onions -- roughly chopped
5
tbsp
sunflower oil
50
g
freshly grated Parmesan cheese -- plus
1
tbsp
freshly grated Parmesan cheese -- to garnish
salt and freshly ground black pepper
peach or spiced fruit chutney -- to serve
1. Measure 700ml boiling water into a bowl, then add the potato mix stirring continuously. Stand for 1
minute, then beat until creamy and smooth. Leave to stand for 5-10 minutes until cool enough to
handle.
2. Finely chop the mushrooms and onions in a food processor. Heat 2 tbsp oil in a large non-stick
frying pan, add the mushroom mixture and cook for 1-2 minutes until just soft. Add to the potato with
the cheese and season well.
3. Divide the mixture into eight and shape into large sausages on a floured surface.
4. Wipe the pan with kitchen paper, then heat the remaining oil. Fry the sausages for 4-5 minutes,
carefully turning once with a non-stick spatula or palette knife. Take care not to spoil their golden
crust.
5. Scatter over the remaining cheese and serve at once with the chutney, freshly cooked vegetables
or a green salad.
-----------------NOTES : These simple potato patties have stacks of flavour. You can grill the sausages if you wish,
but they are crisper and more golden when fried.
Serves 4
Preparation: 25 mins
Calories/Fat per serving: 385cals / 22g
Cost per serving: 50p
27
CHICKEN SAUSAGE
Amount
Measure
----------------------------------------------------------------------------------2-1/2
pounds
chicken legs and thighs, deboned
(do not skin or trim fat)
1/2
pound
pork fat, cut into large chunks
3
garlic cloves -- peeled & minced
1-1/2
teaspoons coarse kosher salt
1/4
teaspoon
ground white pepper
1/2
teaspoon
ground cinnamon
1/8
teaspoon
ground allspice
1/4
teaspoon
dry mustard
1
teaspoon
dried basil
1
teaspoon
dried tarragon
1
teaspoon
dried parsley or 1 Tbsp minced fresh parsley
1/4
cup
white wine
1
teaspoon
balsamic vinegar
Work the chicken and pork fat through a meat grinder, using a small-holed disc and alternating
ingredients. Add all the remaining ingredients and combine thoroughly. Form the mixture into patties,
using about 1/2 cup for each. Preheat a medium nonstick fry pan over medium-low heat. Add the
patties, cover, and cook for 5 to 7 minutes or until lightly browned. Flip the patties and cook for
another 5 to 7 minutes. The Chicken Sausage has a refrigerator shelf life of 5 days and may be
frozen, uncooked, for up to 6 months.
YIELD: about 8 sausage patties
28
CHORIZO (MEXICAN SAUSAGE) #1

Amount
Measure
----------------------------------------------------------------------------------2
lb
Pork; lean, coarse grind
1/4
lb
Pork fat; chop fine
2
tb
Paprika
2
tb
Chili powder
1
ts
Pepper, black
1/2
ts
Cinnamon, ground
1/2
ts
Cloves, ground
1/4
ts
Coriander, ground
1/4 t
ts
Ginger; grated
1
ts
Oregano, dried, crushed
1
ts
Cumin, ground
2
ts
Salt
6
Garlic cloves; crushed
1/2
c
Vinegar, white
1/2
c
Sherry, dry
1
Sausage casing
Combine pork meat and fat thoroughly. Add paprika, chili powder, pepper, cinnamon, cloves,
coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted). Mix
well with hands. Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2
or 3 days. Form into patties and saute. Alternatively the mixture may be forced into sausage casing
and hung to dry in a cool place. This is best done in cold weather and hung in a breezy place to aid in
drying.
Yield: 8 Servings
CHORIZO A LA MEXICANA (MEXICAN SAUSAGE)
Amount
Measure
----------------------------------------------------------------------------------1
lb
Lean pork
2
tb
Chili powder
1
t
Oregano, handrubbed
1
t
Salt
1
ea
Garlic clove, pressed
2
tb
Vinegar
Grind coarsely or chop pork. Add all other ingredients and mix thoroughly. Let stand for several
hours. Fry without adding fat for about 30 minutes. If you aren't going to use immediately, pack the
uncooked chorizo in a crock or glass jar and keep in refrigerator. It will keep for several weeks.
29
CHORIZOS (MEXICAN SAUSAGE)

Amount
Measure
----------------------------------------------------------------------------------2
lb
Pork tenderloin (ground pork is ok)
5
Chiles anchos
1/2
ts
Coriander seeds (toasted)
1/2
ts
Peppercorns
1/8
ts
Cumin seeds
2
tb
Sweet paprika
2/3
c
Mild white vinegar
1/2
lb
Pork fat
2
Chilies pasilla
3
Cloves
1/2
ts
Oregano (Mexican Blended)
4
Garlic cloves (peel/crush)
2 1/2
ts
Salt
2
fl
Vodka (if wanted)
Chop the meat roughly, (or purchase ground pork), together with the fat.
Toast the chilies well, turning them from time to time so they do not burn. While they are still warm
and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp.
Grind the spices together with the chilies.
Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with
your hands.
Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day.
(Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.)
Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If
you don't want to stuff the meat into casings at all, leave it to mature for about a week. Store it in
containers in the freezer compartment of the refrigerator.
30
Chorizo- Homemade
Amount
Measure
----------------------------------------------------------------------------------1
lb
Pork butt -- ground
1
ts
Coarse salt
1
ts
Black pepper -- freshly Ground
2
tb
Ancho chile powder
4
Cloves garlic -- minced
1/2
bn
Fresh oregano -- chopped
1
ts
Ground coriander
1
tb
Ground cumin
2
tb
Vinegar
In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and
vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld.
The chorizo may also be frozen. Yield: 1 pound chorizo 10/9/show
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6295
CHORIZO, PORK
Amount
Measure
----------------------------------------------------------------------------------1
ea
Garlic cloves, crushed
1/2
c
Chile, red, ground
1/2
ts
Black pepper
1/4
ts
Cloves, ground
1/4
ts
Cinnamon, ground
1/4
ts
Oregano, ground
1/4
ts
Cumin, ground
1/2
ts
Salt
1
t
Oregano leaves
1/2
c
Vinegar
2
lb
Pork, ground
Note: This recipe requires advance preparation. Combine all the ingredients except the pork in a
blender and puree. Knead this mixture into the pork until it is throughly mixed together. Cover and
refrigerate for 24 hrs. At this point, chorizo may be frozen. To cook, crumble the chorizo in a skillet
and fry. If desired, add eggs and/or potatoes. Drain before serving.
31
Country Breakfast Sausage

Amount
Measure
----------------------------------------------------------------------------------1
lb
Pork, ground
1
ts
Cumin, ground
1/2
ts
Thyme, dried leaf
1/2
ts
Sage, dried leaf
1
ts
Salt
1/2
ts
Pepper, freshly ground
1/8
ts
Cayenne pepper (optional)
1. Combine all ingredients in medium bowl; mix well. Cover and refrigerate overnight for flavors to
blend.
2. Shape into 6 patties. Cook in lightly greased skillet over medium heat about 15 minutes or until
browned on both sides and centers are no longer pink, turning occasionally.
Yield: 6 Servings
COUNTRY PORK SAUSAGE

Amount
Measure
-----------------------------------------------------------------------------------8
lb
Boneless pork but or shoulder, cut into 1 1/2" cubes
1/2 to 1
red pepper
3
tb
Salt
2
ts
Black pepper
2
ts
Dried sage
Assemble food grinder with desired grinding disc. Grind pork. Combine pork and seasonings. Shape
into patties or stuff in link sausage, using the sausage making accessory.
32
COUNTRY STYLE TURKEY SAUSAGE

Amount
Measure
----------------------------------------------------------------------------------Non-stick cooking spray
1
Slightly beaten egg white
1/4
c
Finely chopped onion
1/4
c
Finely snipped dried apples
OR
1/2
c.
finely chopped apples
3
tb
Quick-cooking oats
2
tb
Snipped fresh parsley
1/2
ts
Salt
1/2
ts
Ground sage
1/4
ts
Ground nutmeg
1/4
ts
Pepper
Dash ground red pepper
1/2
lb
Lean ground turkey breast
Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg
white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and
ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2" wide patties. Preheat
the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12
minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat.
33
CREOLE SMOKED SAUSAGE AND CREOLE HOT SAUSAGE

Amount
Measure
-----------------------------------------------------------------------------------3
Yards small sausage casing
4
lb
Lean pork (or 2 lb lean pork and 2 lb lean beef)
2
lb
Pork fat
2
ts
Finely minced garlic
2
ts
Freshly ground black pepper
3
tb
Salt
2
ts
Cayenne
1/2
ts
Ground bay leaf
1/4
ts
Cumin
1/2
ts
Chili powder
4
ts
Paprika
1/2
ts
Sugar
5
ts
Colgin's liquid hickory smoke
New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's
not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite
bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.
[Also makes great po-boys--ECT] Allow about 20 to 25 minutes for grilling. When used as a
seasoning meat in other dishes, it requires no precooking.
Prepare the sausage casings and stuffing. Mix ingredients lightly; the stuffing should be slightly
coarse in texture. Cut the casing into 12 inch lengths and stuff. Allow 2 smoked sausages per serving.
Yield: About 6 pounds of 6-8 inch sausage
Variation: To make HOT sausage, omit the liquid hickory smoke and add 1 tsp cayenne and 1 tsp
black pepper. Hot sausage is a good accompaniment to bean dishes or smothered vegetables or as a
breakfast sausage with grits and eggs. It is not recommended as a seasoning meat in traditional bean
dishes as it is likely to overwhelm the flavor of the other ingredients.
34
CUMBERLAND SAUSAGE
Amount
Measure
----------------------------------------------------------------------------------6
oz
Pork back fat -- minced
1
lb
Shoulder of pork -- minced
1
oz
Stale breadcrumbs
1/2
sl
Smoked bacon -- minced
Salt
Pepper
Nutmeg
Mace
The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 tablespoons hot water
to the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a
generous pinch of both the spices. Fry a spoonful of the sausage to test the seasoning. Fill the
sausage casings as usual. Prick in a few places and allow to sit overnight before cooking. These are
very good baked in a buttered baking dish at 350F until browned. Turn after 20 minutes, and raise the
heat if the sausages are cooking too slowly.
FAMOUS JODEEN SAUSAGE (WYOMING STYLE) - Not Complete

NOTE: Meat quantity is conspicuously missing this recipe was retained for the spice mixture, maybe
the quantity of meat can be determined later.
Amount
Measure
----------------------------------------------------------------------------------Paprika - dust heavy
Salt and pepper to taste
6
Finely chopped onions
10
Cloves garlic finely Chopped
Fresh parsley finely chopped greens only- no stems
3
Finely chopped jalapeno Peppers
Cayenne pepper - very Light dusting
8
teaspoons Cumin
Lemon pepper - dust lightly
Celery salt - very lightly Dust
2
tablespoons Sage
7
dashes
Liquid smoke
3
teaspoons Rosemary
3
teaspoons Thyme
5
teaspoons Oregano
End cuts of bacon or pork
1. Mix 40-50% pork to meat.
2. Mix thoroughly with hands then cook piece before proceeding further.
3. Season to taste and package.
35
Farm Sausage
Amount
Measure
-----------------------------------------------------------------------------------2
pounds
lean ground pork -- at room temperature
1/3
cup
onion -- finely chopped
2
teaspoons finely minced fresh parsley
1
teaspoon
rubbed sage
1
teaspoon
dried basil -- (optional)
1
teaspoon
dried marjoram -- (optional)
1
teaspoon
chili powder
1
teaspoon
black pepper
1/2
teaspoon
ground red pepper
1/4
teaspoon
dried thyme -- (optional)
1. In a deep bowl, combine all ingredients, using hands if necessary.
2. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2
inches in diameter.
3. Wrap in plastic wrap or foil and refrigerate overnight.
4. To serve, slice the rolls into rounds about 1/2 inch thick and fry in a
heavy skillet over medium-low heat for 3 to 4
minutes on each side or until done.
5. Drain on paper towels and serve immediately.
Notes: An alternate way to prepare sausage is to shape mixture into large marble-size balls. freeze if
desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 minutes at 325 degrees F.
36
Game Sausage Recipes, Various, Bulk recipes

The Story:
A friend of mine's brother in law came down from New York with a truck full o'swine last week. Spent
the past 3 days slaughtering, curing, brining and making sausage out of a 300 pounder, and a pair of
little 100 pound oinkers. My buddy's brother didn't quite grasp the idea that a wounded 300 pound
slab of bacon is bad news. He tried to brain shoot the big one with a .22 short, which did nothing but
make Porky angry. Had to spank him with a .357 wadcutter to the melon. THAT did the trick. The
smaller ones we did in the more "traditional" method of poking the jugular. Ended up with upwards of
100 pounds of various sausages. Red hot chipotle andouille (spicy cajun fresh rope sausage with
smoked jalepenos), some seriously potent chorizo (garlic packed, semi-dry mexican sausage) and
some pretty tame italian sausages. Made one of the larger hams into an excellent proscuitto (should
be done curing/drying in about 5 years) Cured a TON of bacon thats is currently in the cold smoker
getting tuned up with a mix of cherry, apple, and mesquite. Assorted chops roasts etc. Figured I'd
leave a few of the formulas we used for the good folks here. These will work equally well on venison (
I cured a whitetail ham for a neighbor a year ago that was out of this world)
Andouille Sausage: .
Boned,cubed pork 50lb .
Onion, chopped 10lb .
Garlic, fresh 10 oz.
Chipolte Chilis in adobo 6 oz can
Cayenne 2 tsp
Salt 12 oz
Curing salt 2 oz
Thyme, ground 10 tsp
Basil, ground 5 tsp
Cloves, ground 2 tsp
Mace, ground 2 tsp
Procedure: Mix all ingedients thoroughly. Grind once through finest die of grinder, through a 1/8"
plate. Mix well. Stuff into sheep casing, twisting every 6" to make links, or leave bulk. Cold smoke for
14 hours, or leave fresh, and cook to internal temperature of 180 degrees.
CHORIZO:
Boned cubed pork 25 lb :
Garlic, fresh chopped 3 oz :
Paprika 3 oz :
Crushed red pepper 3 oz :
Black pepper, coarse, 1 oz :
Oregano , dry 1oz :
Fat back, or jowl fat 5 lb :
Salt 6 oz :
Curing salt 1 oz :
Ice water 16 oz :
Red wine vinegar 2 oz
PROCEDURE: Combine garlic, paprika, peppers, and organo. Mix with pork, fat, and salts. Grind into
a bowl using medium die. Mix vinegar with water, pour onto meat and mix thoroughly. Stuff into pork
casings, twist into links, if desired. Hang to dry, or dry smoke for 14 hours.
37
SWEET VENISON HAM :

1 Rear leg of venison, bone in :
Coarse salt 5lb :
Brown sugar 2 lb :
Kikkoman soy sauce 5 oz :
Fresh ginger 3 oz. :
Curing salt 1 oz :
Water , to consistancy
PROCEDURE: Mix all ingredients except water together . Add water till mixture forms a paste similar
in feel to wet sand. Pack deer leg with this mixture and let sit covered, in refrigerator for aproximatley
2 weeks. Remove from cure, then cold smoke for 14 hours.
German Sausage
Amount
Measure
----------------------------------------------------------------------------------50
lb
Beef or venison (ground)
50
lb
Fresh pork (ground) not too lean
1-3/4
c
Salt (Food processing salt, not Iodized)
3
oz
Morton quick cure
3
oz
Black pepper
2
oz
Garlic powder (fresh garlic* Is best)
1. Mix all the ingredients together and add up to 2 quarts cold water when mixing.
2. Sausage is ready to put in casings.
3 Heads of garlic. Peel. Slice and smash. Put in a pint jar, pour boiling water over it to fill jar. Strain
the garlic out and use juice, as much as desired to taste. Start the garlic a day before sausage.
GILLAN'S LIVER BOLOGNA

Amount
Measure
----------------------------------------------------------------------------------3
lb
Liver
8
lb
Potatoes, sliced
1/4
Slab bacon
1/4
c
Salt
2-1/2
c
Graham flour
1/2
c
Buttermilk
2-1/4
c
Flour
Make bags out of flour sacks. This recipe will fit into four 6 x 12" bags. Grind liver with potatoes, using
a medium blade. Cut bacon into little pieces. Mix meats, potatoes and other ingredients in a very
large bowl. When evenly combined, pack mixture into damp bags. Tie shut. Boil bags in water to
cover for two hours. Tie shut. Remove from water and cool. Store in refrigerator. to use, cut bag off
meat, slice meat and serve.
38
Greek Sausage (Souvlaki Style)

Amount
Measure
----------------------------------------------------------------------------------2
lbs.
ground beef
1
onion chopped
2
cloves garlic crushed
1
tsp.
ground cumin
1/2
tsp.
ground cinnamon
1/2
tsp.
ground coriander
1/2
tsp.
ground oregano
1
tsp.
salt
1
tsp.
pepper
Combine all the above and mix well. Shape into sausage on meat skewers. Broil the sausage and
baste with 2 tblsp. lemon juice with oil. Place into pita pockets.
Sauce
4 tplsp. chopped mint
4 tblsp. chopped parsley
4 tblsp. lemon juice
3 tomatoes seeded and chopped
1 onion chopped
Spread sauce over the sausage in the pita and then top off with a dollop of sour cream.
HUNGARIAN SAUSAGE
Amount
Measure
-----------------------------------------------------------------------------------3
lb
Pork butt, boneless - cut into large pieces
1
lb
Beef chuck, cut into large pieces
1
lb
Pork fat, fresh - cut into large pieces
10
Garlic cloves, peeled and crushed (about 2 tbs)
1
c
Water
2
tb
Salt
1/2
tb
Black pepper, freshly ground
3
tb
Hungarian paprika
1
t
Saltpeter
1/4
ts
Cloves, ground
1
Sausage casing, 1" diameter -- 10 feet
In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all remaining
ingredients, except the casings. Mix well and allow to sit while you clean the casings. Rinse the
casings thoroughly in cold water and run fresh water through them. Drain. Fill the casings and tie
them off into about 16" lengths. Do not fill them too tightly as they must have room to expand when
they cook. Hang the sausages in a home style smoker and smoke them for about 1 hour. Do not
allow the temperature of the smoker to go above 150 F. Remove the sausages and hang over a stick
or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the
sausages. Allow them to dry for 2 days. They are they ready for use. Place them in the refrigerator,
where they will keep well for about a week.
39
Indiana Farm Sausage

Amount
Measure
----------------------------------------------------------------------------------2
pounds
ground meat -- room Temperature
1/3
cup
2
teaspoons fresh parsley -- finely minced
2
teaspoons salt
1
teaspoon
sage
1
teaspoon
dried basil -- optional
1
teaspoon
dried marjoram -- optional
1
teaspoon
chili powder
1
teaspoon
black pepper
1/2
teaspoon
ground red pepper
1/4
teaspoon
dried thyme
In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll
mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate
overnight.
To serve, slice the rolls into rounds about 1/2" thick and fry in a heavy skillet over medium-low heat
for 3-4 minutes on each side or until done. Drain on paper towels and serve immediately.
An alternate way to prepare sausage is to shape mixture into 50 large marble-size balls. Freeze if
desired. To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at 325.
Irish Breakfast Sausage

Amount
Measure
----------------------------------------------------------------------------------2-1/2
lbs.
lean Pork shoulder
2-1/2
lbs.
Pork velly or streaky pork fat
2-1/2
cups
bread crumbs
or use English Rusk for originality
1/2
cup
milk
1-1/2
tblsp.
salt
2
tblsp.
ground black pepper
2
tsp.
thyme
2
eggs
Soak bread crumbs or english rusk in milk. Grind meat and fat through 1/8" or 3/16" fine plate. Mix
ground meat with remaining ingredients. Make sure to mix well. Stuff into small casings, like a
breakfast link.
Cook any way you like. If the sausages are not going to be used in the next 2 days, freeze the
remaining sausages. This meat mix is ideal to form into breakfast patties as well. Almost Grandma's
Sausage And Peppers
40
ITALIAN SWEET HOT SAUSAGE

Dont blame me I didnt name it!)
Amount
Measure
----------------------------------------------------------------------------------1
teaspoon
Fennel seeds
1
Garlic clove -- minced
2
teaspoon
Coriander seeds
1/2
teaspoon
Ground pepper
2
teaspoon
Dried parsley
1
pound
Ground pork
1
teaspoon
Salt
Grind the fennel seeds, coriander seeds, dried parsley, salt, and pepper. Add the spice mixture and
minced garlic to the ground pork and lightly mix together, using your hands. Shape the meat into a
loaf and use within two days. You can make in larger amounts if you want. Divide into pound portions,
and wrap each portion in plastic wrap, then in freezer foil. Store in freezer and use within three
months. Makes 1 pound.
Italian Pepper Sausage
Amount
Measure
----------------------------------------------------------------------------------4-1/2
lb
Course ground pork
1-1/2
lb
Salt pork
1
Clove garlic
1
Onion, quartered
1-1/2
tb
2
tb
Salt
4
tb
Paprika
4
ts
Fennel
2
tb
Crushed red pepper, dried
1/4
ts
Thyme
1/2
ts
Bay leaf, crushed
1/2
ts
Coriander
1
c
Red wine
Combine all ingredients, mix well and stuff into hog casing. You may split lengthwise and broil under
medium heat, or pan fry until brown on all sides and well done.
41
Italian Sausage #1
Amount
Measure
----------------------------------------------------------------------------------2
ts
Salt
1
ts
Black pepper
4
ts
Fennel seeds
4
ts
Oregano
1
ts
Garlic powder
8
lb
Pork shoulder
Cut the pork into 1 1/2" cubes. Sprinkle combined seasoning on pork and toss to distribute. Grind.
Shape sausage into patties.
Italian Sausage #2
Amount
Measure
----------------------------------------------------------------------------------1
pound
ground pork
1
medium onion, finely chopped
1
small garlic clove, crushed
Combine and mix into pork mixture:
1/2
tablespoon salt
1/2
teaspoon
ground pepper
1/2
teaspoon
fennel seed
1/4
teaspoon
paprika
1/8
teaspoon
ground thyme
1/8
teaspoon
(or more) cayenne pepper
Mix together. Shape into patties, meatballs, or stuff into casings.
Source: Cookbook USA CD
Italian Sausage #3
Amount
Measure
----------------------------------------------------------------------------------2
Lbs
coarsely ground pork shoulder
2
Tsp
salt
1
Tsp
pepper
2
Tbsp
fennel seed
1/2
Can
water
1
Tsp
ground hot pepper seeds -- (1 to 2)
Soak fennel seed in water for 10 minutes or more. Mix fennel and water with pork. Mix in spices and
stuff into casings. Tie off at 4" intervals.
42
ITALIAN SAUSAGE - Bulk

Amount
Measure
----------------------------------------------------------------------------------2-1/2
pounds
pork shoulder, butt portion, trimmed and cut into large chunks
1/2
tablespoon coarse kosher salt
1
tablespoon dried anise
1/2
teaspoon
1/8
teaspoon
cayenne pepper
1/2
teaspoon
dried oregano
1/2
teaspoon
dried thyme
2
tablespoons water
1/2
pound
pork fat, cut into large chunks
4
garlic cloves -- peeled
Put the pork into a large bowl. Add the salt, anise, peppers, oregano, thyme, and the water. Mix well
to coat the meat. Work the seasoned pork, pork fat, and garlic through a meat grinder, using the disc
with the largest holes and alternating ingredients as you grind. The Italian Sausage may be stored for
up to 5 days in the refrigerator or 6 months in the freezer.
YIELD: 3 pounds bulk sausage meat (6 cups)
Italian Sausage - Homemade
Amount
Measure
----------------------------------------------------------------------------------2
pounds
well-marbled pork butt -- med ground
2/3
cup
freshly grated Parmesan cheese
1/2
cup
fresh Italian parsley -- well packed
1/4
cup
dry white wine
1
clove
garlic, I use 3-4 cloves -- minced
1
tablespoon dried basil -- crumbled
1
teaspoon
hot red chili peppers -- minces
1/2
teaspoon
salt
1/2
teaspoon
dried oregano -- crumbled
1/4
teaspoon
freshly ground pepper
Prepared casing
Grind the pork butt med to fine. Mix all ingredients together in large bowl. .Using sausage stuffer, fill
casings twisting off 8 inch links. Tie and cut. Hang in cool spot until dry, 12 to 14 hours. To cook:
Prick skin good so they will not burst, put in 1/2 inch of water in large skillet and plate as many
sausages that will fit without crowding and cover and simmer for 20 minutes. Pour off liquid and
brown on all sides until golden brown.
43
Italian Sausages - Hot

Amount
Measure
----------------------------------------------------------------------------------2-1/2
teaspoons Coarse (kosher) salt
1/2
teaspoon
Finely minced garlic
1/2
teaspoon
Whole black peppercorns
1-3/4
pounds
Pork, trimmed, lean -- 1"dice, chilled
2
teaspoons Crushed red pepper
1
tablespoon Paprika
1/2
pound
Fresh pork fat -- 1/2"dice, Chilled
1/2
teaspoon
Thyme
1
teaspoon
Fennel seeds
Combine dry spices in spice mill or mortar and grind to coarse texture. Mix with garlic in small bowl.
Mix meat, fat & spices together in bowl. In food processor (or grinder w/med. plate) process 1/2 of
mixture at a time, being careful not to over process. Fat and meat should remain distinct, but tiny
pcs. Knead all together until well mixed. Cover and refrigerate for 12 to 24 hrs.
Stuff into casings using sausage stuffer or horn attached to grinder. Tie off into 5" links and hang in
cool place to dry. Or, just refrigerate for 24 hrs, uncovered. Hold in refrig. for up to 3 days, or freeze
for longer storage.
Cook in your usual manner. Yield: abt. 2 lbs.
ITALIAN SAUSAGE (Mild)
Amount
Measure
----------------------------------------------------------------------------------5
lb
Pork butt; ground
5
ts
Salt
5
ts
Fennel seed
1-1/2
ts
Crushed hot pepper
1-1/2
ts
Pepper, black
1
c
Water
Combine all ingredients, mix well and stuff into hog casing or make patties. To cook, fry or bake.
The Sausage Making Cookbook, by Jerry Predika
Collection of Clarence Fontish
44
ITALIAN SAUSAGE, PLAINEST

Amount
Measure
----------------------------------------------------------------------------------8
Feet
sausage casing, packed in salt
1-1/2
lb
Boneless pork
1/2
lb
Fresh pork fat
1
tb
Salt
1/2
ts
2
ts
Fennel seeds lightly crushed
2
tb
Dry red wine
SCRAPE THE LOOSE SALT OFF the sausage casing and set the casing in a bowl of cold water to
soften for at least 30 minutes. (You will need only about 4 feet of casing for this amount of meat, but
it's useful to have extra in case of ruptures.) Cut the pork and fat into pieces that will go through your
meat grinder and grind them, using the coarse blade. Mix the salt, pepper and fennel seeds
thoroughly into the ground meat. (Hands are the best implement.) Then mix in the wine. Drain the
casing, open one end gently with your fingers and run a stream of cold water into it, to flush any
remaining salt out of the interior. Thread the casing onto the stuffing horn and fit the horn over the
meat grinder. Feed the sausage meat through the horn, supporting the emerging tube of sausage
with your hands to prevent rips. (Actually, sausage making is much more conveniently done with two
people.) When all the sausage meat is in the casing, lay the filled tube on the work surface and pinch
it at 4-inch intervals to produce individual sausage links. At the same time, fill and firm any air pockets
in the casing. Tie off the links with kitchen string. Coil the sausages onto a plate and set it, uncovered,
in the refrigerator to season for 48 hours. Turn the sausages over once or twice during that time.
ITALIAN SAUSAGE (SWEET OR HOT)
Amount
Measure
----------------------------------------------------------------------------------5
lb
Coarse Ground Pork Butt
1-1/3
tb
Salt
1-1/3
tb
Ground Coriander
3/16
tb
Coarse Ground Black pepper
5
Cloves
pressed garlic
2
tb
Paprika
1
c
Cold water
Optional: Add 2 tsp crushed red peppers for HOT sausage.
Combine all ingredients, mix well and stuff into hog casing or make patties.
45
ITALIAN SAUSAGE #1
Amount
Measure
----------------------------------------------------------------------------------5
lb
Coarse ground pork butt
6
Cloves
pressed garlic
1
tb
Crushed red pepper
1
tb
Fennel seeds
1
t
Thyme
2
Bay leaves, crushed
1
tb
Salt
2
ts
Black pepper
1/2
ts
Nutmeg
1/2
ts
Coriander
1
tb
Paprika
1
c
Cold water
Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake.
ITALIAN SAUSAGE #2
Amount
Measure
----------------------------------------------------------------------------------5
lb
Course ground pork butt
1
tb
Salt
1
tb
Coarse black pepper
5
Cloves
pressed garlic
1
t
Fennel seeds
1
t
Anise seed
1
c
Cold water
Add 1 tbsp. crushed hot pepper for hotter style sausage. Combine all ingredients, mix well and stuff
into hog casing or make patties.
Italian Sausage - Grandma's

Amount
Measure
----------------------------------------------------------------------------------1
pound
ground pork
1-1/4
teaspoons salt
1-1/4
teaspoons fennel seeds
1/2 to 1
tsp
red pepper
Combine ingredients and use sausage funnel to force into cleaned casings OR form into patties or
link shapes and cook until browned. Excellent for use in your basic spaghetti gravy recipe. This is
also great just crumbled on top of pizza. This recipe can be multiplied, if you wish. I usually make 4-6
pounds at a time. It freezes well.
46
ITALIAN SAUSAGE - SWEET

Amount
Measure
----------------------------------------------------------------------------------5
lb
Coarse Ground Pork Butt
3
t
Fennel seed
2
t
White Pepper
1-1/2
t
Sage Leaves
5
Cloves
pressed garlic
3
t
Salt
1
c
White wine
Combine all ingredients, mix well and stuff into hog casing or make patties.
Italian SAUSAGE - SICILIAN STYLE

Amount
Measure
----------------------------------------------------------------------------------5
Ft
hog or sheep casings
3
lb
Pork meat, up to 25% fat
2
lb
Chicken meat
2
ts
Whole fennel seed
2
ts
Crushed fennel seed
2
ts
Crushed red pepper
2
ts
Salt
2
ts
Black pepper
1
ts
Garlic powder
Prepare casings. Using fine disk, grind meats and mix with remaining ingredients and grind again.
Stuff into casings and twist off into 3" links. Age refrigerated at least 2 days. Yield: 5 pounds
Italian Turkey Sausage - Sicilian Style

Amount
Measure
----------------------------------------------------------------------------------5
Feet
small hog or sheep casings
5
lb
Turkey meat-15% fat
2
ts
Whole fennel seed
2
ts
Crushed fennel seed
2
ts
Crushed red pepper-optional
2
ts
Salt, or to taste
2
ts
Black pepper
1
t
Garlic powder
-OR2
cl
Very finely minced garlic
Prepare casings. Using fine disk, grind turkey, mix with remaining ingredients and grind again. Stuff
into casings and twist off into 3" links. Cook in vegetable oil until browned and cooked through.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8
47
Italian HOT OR SWEET SAUSAGE - SICILIAN-STYLE

Amount
Measure
----------------------------------------------------------------------------------5
Feet
med. (2-in diam) casing
4-1/2
lb
Lean pork butt, cubed
1/2
lb
Pork fat, cubed
2-1/2
tb
Salt, or to taste
3
ts
Freshly coarse ground black
3
ts
Fennel seed
Crushed red pepper to taste
2
Cloves garlic, finely minced
1
ts
Anise seed (optional)
2. Grind the meat and fat together through the coarse disk.
3. Mix the remaining ingredients together with the meat and fat.
4. Stuff the mixture into casings and twist off into three- or four-inch links.
5. Refrigerate and use within three days or freeze.
ITALIAN SAUSAGE, SPICY HOT

Amount
Measure
----------------------------------------------------------------------------------3
lb
Pork, butt
3/4
lb
Pork, fat
1
tb
Garlic, minced
4
ts
Salt, kosher
2
tb
Fennel, seed
1
ts
Pepper, cayenne
1
tb
Pepper, red, dried, flakes
2
ts
Pepper,black, freshly ground
1/4
c
Water, cold
Casings, medium, hog
Combine pork, fat, and all other ingredients except water casings in a large bowl. Grind through a 3/8
inch plate. Moisten water and mix until well blended. Stuff into medium hog casings tie at 5 inch
intervals. (From, Hot Links and Country Flavors, Bruce Aidells and Kelly Knopf 1990)
48
ITALIAN SAUSAGES (MEDIUM HOT)

Amount
Measure
----------------------------------------------------------------------------------2-1/2
tb
Salt
1
c
Ice cold water
1/2
tb
Fennel seeds
1
ts
Black pepper
1/2
tb
Sugar
1-1/2
ts
Crushed dried hot peppers
1/2
ts
Caraway seeds
1/2
tb
Coriander seeds
5
lb
Pork meat (not too lean)
Ground the pork meat. Combine all the spices, using a coffee grinder to crush the seeds. Mix all
ingredients. Put into small hog casing. Cook on a hot grill. Yield: 1 serving
Italian Sweet Fennel Sausage
Amount
Measure
----------------------------------------------------------------------------------3
lbs
pork butt
3/4
b
pork fat
4
garlic cloves -- minced
4
tsp
kosher salt
2
tbsp
fennel seed
1
tbsp
ground black pepper
1/8
tbsp
ground allspice
1
tsp
dried oregano
1/2
cup
dry red wine
1
medium
hog casings
Grind the pork and fat together in a food grinder with a 3/8 inch plate. Add garlic, salt, spices, and
wine. Mix well with your hands. Shape into patties or stuff into casings. Keeps 3 days in refrigerator
or 2-3 months frozen. Yield: 4 Lbs.
Italian Version of Turkey Sausage
Amount
Measure
----------------------------------------------------------------------------------1
pound
ground turkey
1/8
teaspoon
anise seed
1/4
teaspoon
garlic -- minced
1/8
teaspoon
thyme
1/2
teaspoon
oregano
1/4
teaspoon
fennel seed
pinch
coriander
Mix all ingredients well. Shape as desired.
49
HUNGARIAN SAUSAGE (KOL), JUNE MEYER'S AUTHENTIC

Amount
Measure
----------------------------------------------------------------------------------10
lb
Coarse ground pork butt or pork shoulder
1/3
c
Imported mild Hungarian Paprika. (Do not substitute generic)
1/4
c
Salt
2
Heaping Tb ground Allspice
5 Or 6
garlic cloves
2
c
Water
My father was only 5 years old when he came to America from Romainia in 1905. He made sausage,
wine, beer, smoked bacon, and all the Hungarian dishes that were brought to America by my
maternal relations. He had a gusto for life. Everything he did he did when whistling. You knew he was
happy.
Our city house always had a small smoke house at the back of the yard. It was used to sugar cure
bacon the Hungarian way, and to smoke links of Hungarian Sausage. My father would make sausage
when it got cold out, and we would eat some fresh cooked, and the rest would be smoked and dried
like pepperoni to be used in Potato Soup or Sauerkraut dishes all winter long. (The fresh sausage
freezes well. Years ago we did not have large freezer, so sausage was smoked to keep good).
This sausage is heavy on garlic and paprika. If you do not have a sausage stuffer you can still make
this sausage by making patties and frying it in a pan. The recipe that follows is for fresh sausage.
Regards, June Meyer.
Instructions:
Bring water to boil, add peeled cloves of garlic and simmer 20 minutes. Fish out cloves of garlic and
mash them with a little water. Add this to remaining water and mix all of the garlic water into the meat
mix. Mix everything together well. Keep the meat mix cool. Ifyou stuff the mix into casings, let the
sausages hang for a day in at least 20 degrees. Smoke sausage according to your smoker
instructions. If you are not going to stuff into casings, form into patties, wrap and freeze.
HOW TO COOK HUNGARIAN SAUSAGES
Take as many fresh links as needed and place in a heavy frying pan with a cover. Pour water over
the sausages so the links are in 1/2 inch of water. Cover. Start the water to a slow boil, turn down the
heat and simmer the sausage in the water until the sausage starts to take on color. Turn the sausage
over and add a little more water to keep it from burning. When both sides are brownish, leave the
cover off and continue cooking slowly to cook away any remaining water. The sausage should be a
nice rich red brown. The aroma will be heavenly.
Dried and smoked sausage is used like pepperoni.
Variation:
My brother Frank Wischler carries on the tradition of sausage making. He makes Italian sausage by
leaving out the PAPRIKA and the ALLSPICE. Use 2 ounces of whole fennel seed instead.
This sausage is traditionally served with SOUR CREAM AND HORSERADISH SAUCE. Potatoes and
a sauerkraut dish go well with this dish too.
50
KIELBASA (FRESH POLISH SAUSAGE)

Amount
Measure
---------------------------------------------------------------------------------5
tb
Salt
1
tb
Sugar, granulated
2
Garlic cloves
1
tb
Pepper, black
1
ts
Marjoram
1
pt
Water
10
lb
Pork butts
1
Sausage casing
Grind all the pork butts through a 1/4" or 3/8" grinder plate and place in the mixer. Add all the
ingredients and mix well, until all the spices are evenly distributed. Stuff into 35-38mm hog casings.
Hang on smokesticks spaced properly and let dry in cooler. Note: Be sure that meat has been chilled
to 32-34 degrees F before starting. From:Great Sausage Recipes and Meat Curing by Rytek Kutas
Kielbasa Sausage
Amount
Measure
---------------------------------------------------------------------------------1-1/2
pounds
pork -- ground
1/2
pound
ground beef
3
cloves
garlic -- minced
1
tablespoon salt
1-1/4
teaspoons black pepper -- coarsely ground
2
teaspoons brown sugar
3/4
teaspoon
marjoram
1/2
teaspoon
allspice
1/4
teaspoon
liquid Barbecue Smoke(R) -- optional
2
tablespoons textured vegetable protein plus
1/4
cup
water -- optional
sausage casings
Knead together the pork, beef, and garlic in a large bowl. Combine the remaining ingredients in
another bowl, then combine both mixtures, thoroughly kneading the flavorings into the meat. Stuff the
casings to form 18 to 24-inch links, then tie the two ends together, forming a ring. Refrigerate
overnight to blend the flavors before cooking in your favorite manner. Kielbasa may also be smoked.
Yield: 2 pounds or about 12 to 14 sausages.
51
LIVER-SAGE SAUSAGE
Amount
Measure
---------------------------------------------------------------------------------1/2
lb
Veal or pork stew meat cut into 1-in pieces
1/2
lb
Chicken livers
4
tb
Chopped fresh sage or 2 tb Dried sage
2
tb
Minced garlic
1/4
c
Drained capers
1/4
ts
Ground black pepper
1/2
c
Dry white wine
1/2
lb
Bacon -- coarsely diced
4
Feet of sausage casing
In a Mixing Bowl, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper
and white wine. Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove the
mixture from the refrigerator, and add the bacon. Pass the mixture through a meat grinder fitted with
medium holes or place in a food processor and pulse until well combined, but not quite smooth. Stuff
the mixture into sausage casings, forming one long sausage or form into patties. To cook, place the
sausages on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each side.
MONASTERY HERBAL SAUSAGE

Amount
Measure
---------------------------------------------------------------------------------400
g
Lean pork
400
g
Lean beef
200
g
Green pork back fat or fatty Pork belly without skin
20
g
Salt
2
tsps
finely ground White pepper
1
t
Thyme
1
t
Marjoram
5
Pieces pimento
1
Piece finely ground Cinnamon
Mince pork, beef and fat through 8mm disc. Mix herbs and spices and sprinkle over meat mass and
mix all together by hand for 5-10 mins. Fit funnel to mixer and fill pork casings. Twist into length of
choice.
52
Paul Winfield's Champagne Sausage Patties

Amount
Measure
---------------------------------------------------------------------------------3/4
Pound
trimmed beef
1-1/4
Pounds
fatty pork
2
Cloves
garlic
1/2
onion
1/2
Teaspoon
dried marjoram
3/4
Teaspoon
paprika
1/4
Teaspoon
ground cloves
2
Teaspoons salt
1/2
Teaspoon
pepper
1
Tablespoon ground sage -- or 5 fresh sage leaves -- chopped
1/4
Cup
pecans -- chopped
1/2
Cup
champagne
Grind all ingredients except champagne together, mixing thoroughly. Mix in champagne. Refrigerate
for 1 hour. Form patties and refrigerate uncovered on rack for 12 to 24 hours to dry. Fry like other
sausages.
53
PEPPERED SEAFOOD SAUSAGE

Amount
Measure
---------------------------------------------------------------------------------1
lb
Fish Fillets - Such As Sole, Flounder, Salmon, Or Whitefish. All One Kind
Or Mixed.
1/2
lb
Shrimp And/Or Scallops, Raw, Cleaned
1/2
c
Packed Cilantro Leaves
4
lg
Egg Whites
1
tb
Fresh Lemon Juice
2
ts
Ground Cumin
2
ts
Salt
1/4
ts
Ground Black Pepper
5
Feet Hog Casing,In A Continuous Length
Soaked In Cold Water For A Few Minutes *
*Note: If hog casing is unavailable, seven 5 x 10-inch pieces of kitchen parchment may be used
instead. See end of recipe for related info.
Cut the fish into long strips; the shrimp and scallops can remain whole. Put the seafood, jalapenos
and cilantro through a coarse blade of a meat grinder. Combine the ground seafood with the egg
whites, lemon juice, cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water by
letting the water run from the tap directly through it. (The casing should not have any holes.) Gather
the casing up onto the sauce stuffing funnel attachment on your meat grinder. Put the seafood
mixture back in the grinder and begin to grind it through. When it begins to emerge from the funnel,
tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room. Grind the
mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide. If
necessary, squeeze it gently with your hands to make this width as you work. Continue with the entire
length; you will have about 4 feet of sausage. Remove the funnel and use your finger to press out the
last remaining seafood mixture. Leave 3 inches for expansion and tie the end in a knot. Shape to
make it even. Coil it into a spiral and set it aside. Bring 1 inch of water to a boil in a large heavy skillet
with a lid. Reduce the heat so that the water barely quivers. Prick the sausage with a sharp knife pint
at 3-inch intervals. Place it in the barely moving water, cover the pan and cook for 10 minutes. Turn
off the heat and let the sausage rest for 10 minutes before serving. NOTE: If you use kitchen
parchment, butter the paper and place 1/2 cup of the mixture on each piece. Roll it up, twist the ends
and tie them securely with string. Poach as directed. Source: Chef Michael Roberts of Trumps in Los
Angeles American Bistro 0-8092-5047-0
54
Polish/Kielbasa Recipe 10 lbs.

Amount
Measure
---------------------------------------------------------------------------------6
lbs.
lean meat
2
lbs.
pork butt
2
lbs.
beef fat
2
teaspoons curing salt
5
tablespoons salt
2
tablespoons powdered dextrose
2
tablespoons garlic granules
2
tablespoons yellow mustard seed, ground
1
tablespoon white pepper
1
teaspoon
nutmeg
1
teaspoon
cardamom
1
cup c
old water
1/2
cup
flavor 86, or 1 cup non-fat-dry milk
prepared 33-36MM hog casings
Directions:
1. Grind meats and beef fat together 1 time through medium (3/16-inch) grinder plate.
2. Combine ground mixture with all remaining ingredients (except casings); mix/knead well.
3. Regrind seasoned meat mixture through medium plate (3/16-inch) one more time.
4. Stuff seasoned mixture into prepared natural casings according to instructions on pages 6,7 and 8
of the "Sausage and Jerky Handbook"; twist stuffed casing into 6 to 8 inch links.
5. Cure stuffed product overnight in refrigerator.
6. Next day, smoke/cook to perfection by following the aforementioned directions on page 36 of the
handbook. NOTE: Traditional Kielbasa isnt smoked
7. Sausage is fully cooked when the internal temperature has reached 152-155 degrees, and can be
eaten cold or hot.
Optional: True venison lovers can use 8 1/2 lbs. venison and 1 1/2 lbs. beef fat in place of the above
meat/fat proportions. Sausage that isn't eaten within 2 or 3 days should be double wrapped and
frozen until needed.
Polish Sausage - Homemade
Amount
Measure
---------------------------------------------------------------------------------5
lbs
Pork (not too lean, or you'll have door-stops!)
1+
cloves of garlic, minced (1 is way too little)
2
Tbsp
salt
1
Tbsp
pepper
1
Tbsp
Morton Sausage Seasoning
Grind pork coarsely. Mix ground pork with other ingredients. Extrude thru meat grinder on coarse
setting again into natural casing, twisting at desired link size.
Freezes well, and is very aromatic. I recommend multiplying recipe times 5 and make an afternoon of
it, if you're going to pull out the meat grinder anyway.
To cook, simply thaw and pan-fry in skillet for approximately 15 minutes on medium heat until
sausage is nicely browned and begins to 'split', or use in your favorite recipe.
55
POLISH SAUSAGE
Amount
Measure
---------------------------------------------------------------------------------4
lb
Pork butt
1
lb
Beef stew meat
2
T
Pepper, black; coarse ground
1
T
Marjoram leaves
8
Garlic clove; pressed
1/4
ts
Allspice
3-1/2
ts
Salt
1
c
Water
Grind pork and beef very coarsely. Combine all ingredients, mix well and stuff into hog casing or
make patties. The Sausage Making Cookbook, by Jerry Predika Collection of Clarence Fontish
POLISH SAUSAGE
Amount
Measure
---------------------------------------------------------------------------------2
lb
Pork butt or shoulder
2
ts
Salt
Black pepper to taste
1-1/2
ts
Sugar
1/2
ts
Dried thyme
1/4
ts
Dried basil
1/4
ts
Garlic powder
1/4
ts
Mustard seeds
1/2
ts
Dried marjoram
1/3
c Plus 1 tsp ice-cold water
Cut pork into 1 1/2 " cubes, trimming all gristle and bone. Pass through a meat grinder with a coarse
blade. Adjust the fat-to-lean ratio to be about 1:3 if you can. Put pork in a large stainless or ceramic
crock or bowl. Mix the dry spices in a small bowl. Using your hands, toss the meat while adding the
spices a small amount at a time. When half the spices are in, add half the ice water. Mix keeping the
meat as loose as possible. Add remaining spices & water as above. At this point you may fry a
small patty of the meat to test for seasonings. Adjust if necessary. Refrigerate the sausage mix
overnight. You may check for seasonings again the next day (but be careful! You'll be tempted to fry it
all right then and eat it up!) Stuff the mix into about 5' of rinsed casings, tying off about 8" lengths.
You may grill, steam or fry the sausages as you prefer.
56
Polish Sausage
Amount
Measure
---------------------------------------------------------------------------------6
Lb
coarsely ground pork shoulder
3
Tbsp +1 tsp salt
3
tsp
Marjoram
4
Cloves
garlic
1-1/2
tsp
ground black pepper
2-1/2
Cans
water
Mix well and stuff into casings. Tie off at 4" intervals. Can be frozen.
POLISH SAUSAGE (KIELBASA)

Amount
Measure
---------------------------------------------------------------------------------4
ts
Coarse (kosher) salt
1-3/4
ts
Ground black pepper
3
tb
Hungarian (sweet) paprika
1
ts
Marjoram
1/2
ts
Savory
3
ts
Garlic, minced fine
10
oz
Beef shin, 1/2"dice, chilled
14
oz
Fresh pork fat, 1/2"dice, Chilled
1/3
c
Ice water
1 1/4
lb
Lean, trimmed pork, 1"dice, Chilled
Mix together in small bowl, salt, pepper, paprika, marjoram, savory, and garlic. In food processor,
combine half the beef, half the pork fat, half the ice water, and half the mixed seasonings. Process
very fine.
Mix remaining ingredients together in bowl, and then process mixture 1/2 at a time to coarse grind.
Mix all together in bowl, cover, refrigerate for 24 hrs.
Stuff casings using sausage stuffer, or horn attached to meat grinder. Tie links 10 to 30 inch lengths
depending on preference. Hang sausages in cool, airy place to dry to touch or simply refrigerate
uncovered for 24 hrs. Hold in refrig. for up to 3 days. Freeze for longer storage.
Cook in usual manner. Yield: abt. 2 3/4 lbs.
57
PORK SAUSAGE
Amount
Measure
---------------------------------------------------------------------------------3
lb
PORK SHOULDER
1/4
c
MINCED ONION
4
ts
SAGE
1/2
ts
SAVORY
3
ts
SALT
1
c
CHOPPED PARSLEY
1/2
ts
CHERVIL
1/8
ts
MARJORAM
1
ea
DASH ALLSPICE
6
ts
WATER
1
ea
EGG
3
ts
SHORTENING
CHILL PORK FOR ABOUT 20 MINUTES (MAKES GRINDING EASIER). COMBINE ALL
INGREDIENTS EXCEPT FOR THE WATER AND EGG. SPRINKLE MIX OVER THE PORK. GRIND
PORK. ADD WATER AND EGG. MIX IN MIXER WITH FLAT BEATER FOR 1 MINUTE ON STIR
SPEED. REFRIGERATE UNTIL READY TO USE.
Romanian Sausage (matiti)
Amount
Measure
---------------------------------------------------------------------------------water
garlic cloves
1
teaspoon
soda
1-1/2
teaspoons salt
1
teaspoon
thyme
1/2
teaspoon
basil
1
pound
ground beef
2/3
pound
ground pork
In blender, make a thin water and garlic paste. Add beef stock, salt, soda, and spices. Mix well. Add
meats. Mix.
58
SALAMI
Amount
Measure
---------------------------------------------------------------------------------5
lb
Hamburger
5
ts
"Morton" tender quick cure salt.
2-1/2
ts
Mustard seed
3
ts
Ground pepper, course
2
ts
Liquid hickory smoke
3
ts
Garlic salt
Mix well with hands and refrigerate for 24 hours. Mix again and refrigerate for another 24 hours. On
the third day, mix and shape into rolls approximately 3 inches in diameter. Bake on lowest oven shelf
at 225F for 8 hours, turning every 2 hours. Can also be made with 3lbs of hamburger and 2lbs of pork
roast (fat removed).
Salami, Beef (Ground Beef)

Amount
Measure
---------------------------------------------------------------------------------2
cups
water
5
pounds
ground beef
2
teaspoons onion powder
2
teaspoons crushed red pepper
5
tablespoons Tender Quick meat curing salt
1
tablespoon liquid smoke flavoring
2
teaspoons garlic powder
2
teaspoons mustard seed
1
teaspoon
coarsely ground pepper
Combine water, liquid smoke and spices. Add beef. Mix well with hands. Divide mixture into 3 long
rolls. Wrap each roll separately in heavy duty foil. Fold foil tightly closed down center and on ends.
Refrigerate rolls 24 hours. With a fork make holes through foil about one inch apart on bottom of rolls
(opposite fold). Place rolls on rack of broiler pan (the hole pierced part on the underneath). Place hot
water in the shallow pan of the broiler. Bake rolls on center oven shelf at 325 degrees for 1-1/2 to 2
hours. Remove foil. Salami will be a fairly bright pink on both the outside and inside. Set rolls on rack
to drain and cool. Wrap in foil or plastic wrap. Taste improves with storage. Store in refrigerator up to
10 days. Store in freezer about one month.
Serving Ideas : Serve with crackers and cheeses
NOTES : I've made this using ground turkey meat. Also a combination of beef and turkey. I gave this
recipe to my cousin who made it using half ground pork and ground venison and she said it was
wonderful.
59
Sausage #1
Amount
Measure
---------------------------------------------------------------------------------1-1/2
m
medium hog casings [if making links]
2
kg
lean pork butt -- cubed
500
g
pork fat -- cubed [Note: substit
5
tsp
coarse salt [Kosher salt, no iodine]
3
tsp
fresh black pepper -- coarsely ground
2
cloves
garlic finely minced
2-1/2
tsp
fennel seed
1
tsp
anise seed
crushed red pepper to taste
2. Grind the meat and fat together through the course disk.
3. Mix the remaining ingredients with the ground meat and fat.
4. Stuff the mixture into casings and twist off into 8-10 cm links.
5. Refrigerate and use within three days [immediately if using store-ground meat as this is not as
sanitary as grinding your own], or wrap sausages individually and freeze.
Author's Notes:
From 'Home Sausage Making' by Charles Reavis, Pownal, VT: Garden Way
Publishing, 1981, ISBN# 0-88266-5
You might also try adding about 1 Tbls of dry sweet basil and 1 Tbls of dried Italian oregano.
Sausage #2
Amount
Measure
---------------------------------------------------------------------------------1-1/2
kg
ground pork (shoulder cut)
1-1/2
kg
ground beef (brisket, round, or sirloing)
2
tsp
dried sage
2
tsp
crushed red pepper
2
tsp
paprika
2
tsp
ground cumin
2
tsp
dried sweet basil
2
tsp
anise seed (fennel)
2
tsp
dried oregano
dash
salt and ground black pepper
1. Mix the meats with the spices. For sausage links, attach 6 cm sausage casings to the stuffer
nozzle on a hand meat grinder. Stuff the casings to the desired length, cut the links, and secure the
ends with string.
2. Barbecue at 225F/110C for 2 hours or slow-smoke at 185F/85C for 4 hours. For sausage patties,
form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the
wax paper. Patties can be fried or grilled.
60
Sausage #3
Amount
Measure
---------------------------------------------------------------------------------2
lb
coarse-ground lean pork" 1 kg
1
Tbls
coarse-ground fennel [buy whole seeds and
2
bay leaves -- crushed
1
Tbls
dried parsley
3
cloves
garlic -- crushed
1/8
tsp
hot dried red pepper flakes
1
tsp
salt
1/4
tsp
pepper
65
ml
water
1. Mix all the ingredients carefully, let stand for 1 hour, and mix again.
2. Stuff into casings or fry plain.
SEAFOOD SAUSAGE
Amount
Measure
---------------------------------------------------------------------------------1/2
lb
Whitefish, skinned, boned
1/4
lb
Salmon, skinned and boned
1/4
lb
Shrimps, peeled
2
tb
Finely minced onion
1
bn
Parsley -- stems removed
1/2
ts
Salt
1/4
ts
Cayenne pepper
1/2
c
Egg whites
4
Feet sausage casings
CUT THE FISH IN 1-INCH PIECES. Place all ingredients except casings in a food processor and
pulse until coarsely chopped. Or, pass all the ingredients through a meat grinder fitted with medium
holes. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the
sausages in gently simmering water for 5 minutes, drain and let cool. If you have used plastic wrap to
form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve,
grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we
want only to reheat them and crisp their skins. Makes 8 Sausages, or 4 Servings
61
Smoked Turkey Sausage

Amount
Measure
--------------------------------------------------------------------------------Sausage casings
3-1/2
lb
Boneless turkey breast
1/2
lb
Potatoes -- peeled & quartered
1
t
Salt
1
tb
Paprika
1-1/2
ts
Ground red pepper
1
t
Ground white pepper
1
t
Granulated garlic
1/2
ts
Ground sage
1/4
ts
Ground nutmeg
2
ts
Liquid smoke
Following the manufacturer's directions, light the smoker, cover and allow the heat and smoke to
accumulate. In a meat grinder or food processor, grind together the turkey and potatoes until coarsely
ground. Transfer to a mixing bowl and add the remaining ingredients, mixing thoroughly. Refrigerate
until ready to use. SAUSAGE-CASING - Soak the sausage casings for 1 hour in a small bowl with
enough water to cover. Rinse the casings thoroughly to remove the excess salt. Running water
through the casings will indicate if there are any holes in the casing. Place one of the casings on a
sausage horn stuffer, taking care not to tear it, tie a knot in the other end and stuff the casing with the
turkey mixture. When stuffed, tie a knot to enclose the open end. Place the sausage on the rack in
the smoker and smoke for 2 hours. Turn the sausage and smoke for additional 2 hours.
SPICY HOMEMADE SAUSAGE

Amount
Measure
--------------------------------------------------------------------------------- 10
10
tb
Lawry's seasoning salt
4-1/2
tb
White pepper
2
ts
Marjoram
2
ts
Savory
2
ts
All spice
2
ts
Coriander
2
ts
Mace
2
ts
Ground powdered clove
2
ts
Sage
3
4 slices bacon
lb
Ground pork
With electric food grinder, grind pork and bacon slices. Add all above ingredients and mix with hands
until well blended in. With meat press, make in thin patties and freeze in handi-wrap and scott wax
paper until needed. Cook in covered frypan 20 minutes, turning over every 5 minutes.
62
SPICY SAUSAGE PATTIES

Amount
Measure
--------------------------------------------------------------------------------1
Poblano chili -- roasted, stemmed and seeded
1/2
c
Tightly packed fresh cilantro
1/2
c
Tightly packed fresh italian parsley
1/2
c
Tightly packed romaine lettuce
1
Bay leaf
2
ts
Dried oregano -- crushed
1/2
ts
Salt
1/8
ts
Freshly ground pepper
1/8
ts
Ground cumin
1/8
ts
Ground cloves
1
lb
Ean ground turkey -- (99% fat free)
1. In a food processor, place all of the ingredients except the turkey, and process until smooth.
Scrape the mixture into a medium-size bowl. Add the turkey and combine well with your hands until
the spice mixture is evenly distributed. Cover and refrigerate for at least 4 hours to let the flavors
meld.
2. Heat a nonstick skillet over medium heat. Form the sausage into 3" patties. Fry the patties for 3 to
5 minutes, turning once, until lightly browned. Serve immediately.
Summer Sausage
Amount
Measure
--------------------------------------------------------------------------------2
Lb
Ground beef
1/4
Tsp
Coarse pepper
2
Tbsp
Curing salt (kosher salt)
1/4
Tsp
Garlic salt
1
Tbsp
Liquid smoke
1/4
Tsp
Mustard seed
1/4
Tsp
Onion salt
Mix all ingreds. well. Form into 2 rolls and wrap tightly in foil. Referigerate 24 hrs. Bake over broiler
pan with water at 350 F. for 1 1/2 hrs. Remove from foil after baking. Good served hot or cold.
63
Summer Sausage (Ground Beef)

Amount
Measure
--------------------------------------------------------------------------------2
Lb.
ground beef
4
Tbsp.
Morton Tender Quick salt
1/4
Tsp.
garlic powder
1/4
Tsp.
coriander seed
1/4
Tsp.
basil leaves
2
Tbsp.
liquid smoke
1
C.
water
1/4
Tsp.
ground pepper
1/4
Tsp.
mustard seed
1/4
Tsp.
nutmeg
Mix all ingredients together and form into 2 rolls, 2 inches in diameter (makes 4 rolls). Seal roll in
aluminum foil and refrigerate 24 hours. Bake 1 hour and 15 minutes in foil at 350 degrees in broiler
pan. Open the foil and drain. When cool, wrap in plastic wrap and refrigerate.
64
Swedish Christmas Sausage (Korv)

Amount
Measure
--------------------------------------------------------------------------------6
yards
hog casings
salt
water
2
C.
mashed potatoes (not seasoned)
3
Medium
onions -- finely chopped
3
Lb.
lean beef and
3
lb. l
ean pork -- ground together
2
Tsp.
ground allspice
3
Tbsp.
salt
1
Tbsp.
ground pepper (seasoned pepper is good)
1
Pinch
bay leaves -- chopped
1
Pinch
oregano
1
Pinch
powdered cloves
2-1/2
C.
beef or pork stock or
2-1/2
C.
scalded milk cooled
Crisco
1/2
C.
water
Items Needed Before Beginning: kitchen grinder with spout or sausage machine, scissors, heavy
thread or light twine
Get hog casings from your butcher. You may need to order them ahead of time. Pick up casings the
day before you make the sausage and soak them overnight in a mild salt brine in your refrigerator.
Rinse with cold water before using. Make mashed potatoes (packaged are fine). Chop onions finely
and saute in a little Crisco. Do not let brown. Cool. Mix very thoroughly meat, mashed potatoes,
onions, allspice, salt, pepper, bay leaves, oregano, powdered cloves and stock. Put a little vegetable
oil on spout of grinder or sausage machine. Fry a pinch of mixture in Crisco to test the flavor. Add
more seasonings if you need them. Flavor of allspice is important but should be subtle. Mixture
should be light. Add more stock if needed. Rinse casings in cold water and cut into 16-inch pieces
(approximately). Tie one end of each section. Fill grinder or sausage machine with meat mixture.
Ease end of casing (about 2 inches) onto spout. Turn handle slowly. Stop turning 1 1/2 inches from
end of casing. Don't pack sausage casing too tightly. Remove from spout and tie second end. Put in
Baggies and freeze or refrigerate in a mild salt brine with Saltpeter, not more than 4 or 5 days. To
cook, defrost and set oven at 250 degrees. In an open shallow pan, put 2 tablespoons of Crisco and
1/2 cup water (or just 1/2 cup water). Place sausages in pan and cook for 45 minutes. Turn once to
brown evenly. At the end of 45 minutes, if not completely browned, turn heat to 350 degrees, but
watch sausages so as not to burn them. For dinner, cut in 1 1/2-inch pieces. Serve warm. A side dish
of cranberries goes well. They are great as one dish for a buffet. For hors d'oeuvres, cut in 1/2-inch
pieces and serve warm, using cocktail picks.
Variations:
You may use all pork with the mashed potatoes. You may use 4 pounds of ground beef and 2 pounds
of pork, ground together. Instead of mashed potatoes, take 2 cups of barley and stir in hot water.
Cook as you would a hot cereal until tender (about 30 minutes). Let cool before adding to meat.
These sausages are delicious and ready for company. Note: My husband, our children, Grandmother
Jones, who started it all, and I have fun early in December preparing these for the holidays.
65
TURKEY BREAKFAST SAUSAGE

Amount
Measure
--------------------------------------------------------------------------------3-1/4
pounds
turkey legs, deboned (do not skin or trim fat)
1/2
tablespoon coarse kosher salt
1
tablespoon ground sage
1/2
teaspoon
1
teaspoon
dried rosemary
1/4
teaspoon
ground ginger
1/2
teaspoon
dried oregano
1/8
teaspoon
cayenne pepper
2
tablespoons water
Work the turkey through a meat grinder, using the disc with the largest holes. Add the remaining
ingredients to the ground turkey and mix thoroughly by hand. Form the mixture into patties, using
about 1/4 cup for each. Preheat a medium nonstick fry pan over medium-low heat. Transfer the
patties to the pan in batches. Cover and cook for about 10 minutes over medium-low heat, flipping the
patties after 5 minutes, until they are brown and crusty on both sides. The turkey sausage will keep
for up to 5 days in the refrigerator or for 6 months, uncooked, in the freezer.
YIELD: 12-14 sausage patties
TURKEY BREAKFAST SAUSAGE

Amount
Measure
--------------------------------------------------------------------------------1
lb
Ground turkey
2
Garlic cloves -- minced
1/4
c
Onion -- chopped
1
t
Fresh sage -- chopped
1
t
Fresh thyme -- chopped
1
t
Fresh basil -- chopped
1/2
ts
Salt
1/4
ts
Black pepper
1/4
c
Soda cracker crumbs
1
tb
White wine or water
Mix all ingredients thoroughly with a spoon or your hands; shape into patties or links and brown in a
skillet, or use as bulk sausage in recipes.
66
Turkey Sausage
Amount
Measure
--------------------------------------------------------------------------------1/4
C
Brandy
1
Tb
Chopped fresh thyme -- -OR- 1 ts -Dried thyme
1/2
T
Ground cloves
1/4
C
Finely minced onion
1/2
T
Ground white pepper
1/2
T
Salt
4
Oz
Bacon
1-1/2
Lb
Ground turkey -- see NOTE
6
Egg whites
2
Feet sausage casings
NOTE: For this sausage, the turkey should be 2 parts dark meat to 1 part white meat. Ground turkey
from the supermarket works well in this recipe.
COMBINE BRANDY, THYME, CLOVES, onion, pepper and salt in a small saucepan and place over
medium heat. Cook 3 minutes, then scrape into the bowl of a food processor. Add the bacon and
puree until smooth. Place the mixture in a mixing bowl, add the ground turkey and egg whites and mix
well. Stuff the mixture into casings or form into patties. Grill or cook sausages and serve immediately.
Turkey Sausage from ground turkey

Amount
Measure
--------------------------------------------------------------------------------1
pound
ground turkey
2
drops
liquid smoke flavoring
2
teaspoons salt
1-1/4
teaspoons sage
1
teaspoon
sugar
1/2
teaspoon
ginger
1
teaspoon
poultry seasoning
1/2
teaspoon
black pepper
1/4
teaspoon
cayenne
Mix all ingredients well. Shape as desired.
67
Turkey Sausage - Homemade

Amount
Measure
---------------------------------------------------------------------------------2
pounds
ground turkey
1/2
teaspoon
salt
1/4
teaspoon
dried thyme
1/4
teaspoon
dried savory
1/4
teaspoon
pepper
1/4
teaspoon
marjoram
1
tablespoon chopped cilantro
1
teaspoon
paprika
1/8
teaspoon
fennel seed
1
clove
garlic -- minced
1. In a large mixing bowl, using a mixing spoon or your hands, combine all ingredients.
2. Make 1-inch meatballs by rolling the turkey sausage mixture in your hands. Flatten the meatballs
with the palm of your hand to form patties.
3. Place sausage patties in a nonstick skillet. Cook over medium heat until they are browned on the
bottom. Turn patties with a metal spatula and cook thoroughly. Remove sausage and drain on paper
towels. Serve.
VENISON SAUSAGE
Amount
Measure
--------------------------------------------------------------------------------5
lb
Cubed venison
1
lb
Cubed suet
3
tb
Salt
1
tb
Black pepper
1
ts
Red or cayenne pepper
1
ts
Paprika
1
ts
Sage
2
ts
Garlic powder
Sausage casings
After grinding & mixing the venison & suet with the seasonings, fry a small patty to check
for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot,
add more venison. Stuff in casings & smoke 28 to 30 hours.
68
(Venison) Deer Sausage

Amount
Measure
--------------------------------------------------------------------------------7-1/2
pounds
venison -- ground
7-1/2
pounds
pork -- ground
4
ounces
salt
1
ounce
black pepper -- ground
1-1/2
ounces
Accent seasoning mix
1
ounce
cayenne
3
ounces
light brown sugar
1
ounce
Louisiana hot sauce
1
ounce
paprika
3
ounces
Lea & Perrins Worcestershire Sauce
3
whole
fresh green onion -- chopped
Mix all of the above together well. Stuff in casing.
Per serving: 12586 Calories; 638g Fat (47% calories from fat); 1493g Protein; 133g Carbohydrate;
4582mg Cholesterol; 60524mg Sodium
Venison Sausage- Blaines
Amount
Measure
--------------------------------------------------------------------------------6
lb
Ground venison
6
lb
Ground pork (lean)
2
tb
Salt
2
tb
Pepper
1/2
t
Cayenne pepper
1/2
t
Sage
1/2
c
Honey
When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in
well.
This is probably my favorite recipe even though this is the one which has evolved the most in the past
5 years. A couple of years ago my father mistakenly calculated the spices in tablespoons instead of
teaspoons, and it was better then the previous batch of sausage written above. The next year we
increased the amount of black pepper, and was it ever good. So if you like spices, and in sausage a
little spice is good, then play around with the mixture a little bit. I will be adding a small amount of a
"cajun" pepper mix to a small 20 lb.test batch of sausage this weekend.
69
Venison Sausage- Grandpa And Grandma B's

Amount
Measure
--------------------------------------------------------------------------------4
lb
Ground venison
4
lb
Ground pork
2
tb
Salt
1
tb
Black pepper
1/2
Clove garlic
Again mix the venison and the pork, and add water. Finally add the spices and mix well.
Venison Sausage - Hunter's
Amount
Measure
--------------------------------------------------------------------------------4
lb
Ground venison
4
lb
Ground pork
2
tb
Salt
2
t
Black pepper
3/4
t
Mace
1/4
t
Nutmeg
1/4
t
Cloves
1/2
t
All-spice
1/2
t
Garlic powder
Mix venison and pork together. Add approx.1/2 cup hot water to meat to gain desired texture for
sausage press. Add spices and mix well.
WAYSIDE COUNTRY SAUSAGE
Amount
Measure
--------------------------------------------------------------------------------1
lb
Pork shoulder
1
tsp
Salt
tsp
Pepper
1/4
tsp
Dry mustard
1
tsp
Thyme
1
tsp
Sage
Trim the excess fat from 1 pound pork shoulder. Grind the pork through the fine blade of a meat
grinder. Combine the ground pork with: 1 teaspoon salt,1/2 teaspoon pepper, 1 teaspoon thyme, 1/4
teaspoon dry mustard and 1 teaspoon crumbled sage. Shape into patties and pan fry or broil, slowly,
for about 15 minutes or until well browned on both sides. Makes about 1 pound.
70
WHITE PORK SAUSAGE (BOUDIN BLANC DE LIEGE)

Amount
Measure
--------------------------------------------------------------------------------- 2
c
Milk
2
md
Onions, chopped
2
md
Carrots, chopped
1
lg
Celery stalk with leaves, chopped
6
Fresh parsley sprigs
7
lg
Shallots, minced
1
lg
Garlic clove, crushed
2
Bay leaves, broken
3-1/2
ts
Salt
2
Whole cloves
1/2
ts
Freshly ground white pepper
1/8
ts
Freshly grated nutmeg
Pinch of dried thyme, crumbled
1
b
Butter
12
oz
Boneless lean center loin pork, trimmed of all fat, cut into 1-inch chunks
and well chilled
9
oz
Fresh pork fat cut from loin, fresh bacon or fatback, well chilled
3
md
Eggs
6
tb
All-purpose flour
1/4
c
Tawny Port
1/4
ts
Minced garlic
2-1/2
tb
Currants, minced
9
Feet sausage casings, rinsed inside and out, soaked in cold water 1 hour
and rinsed again
1/4
c
(1/2 stick) butter
Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper,
nutmeg and thyme just to boil in heavy 4-quart saucepan over medium heat. Remove from het, cover
and let stand 30 minutes. Refrigerate until mixture is well chilled, about 2 hours. Meanwhile, melt 1
Tbsp butter in heavy small skillet over low heat. Add remaining 4 minced shallots. Cover and cook
until very soft, stirring occasionally, about 15 minutes. Puree with on/off turns in processor with pork,
pork fat, eggs, flour, Port and 1/4 tsp garlic until smooth. Strain milk into processor, pressing down on
solids to extract as much liquid as possible. Blend into puree. Transfer to large bowl. Stir in currants.
Refrigerate 1 to 8 hours. (If processor has small capacity, puree in batches.) Cut sausage casings
into 3-foot lengths. Tie knot at one end of each. Gather 1 piece around tip of pastry bag fitted with
1/2-inch plain tip. Spoon pork mixture into pastry bag, pressing down to prevent air pockets. Pipe
mixture into casing, twisting casing every 6 inches to create individual sausages. Tie know at end of
casing. Repeat with remaining pork and casings. Tie twists in sausage with string. Bring 8 quarts
water to boil in stockpot. Remove from heat and add sausages. Return pot to heat, adjusting as
necessary to maintain water just below simmer (180 F). Cook until sausages are firm to touch, 20
minutes, turning occasionally. Cool in cold water to retain plumpness. Cut into individual links. (Can
be prepared ahead to this point. Wrap and refrigerate up to 3 days or freeze up to 2 months.) Melt
butter in heavy skillet over medium heat. Lightly brown sausages on all sides, about 8 minutes total.
Serve hot. (Sausage can also be grilled.)
71
WILLARD'S COUNTRY SAUSAGE

Amount
Measure
--------------------------------------------------------------------------------2
lb
LEAN PORK
2
ts
SALT
2
ts
SAGE
1-1/2
ts
GROUND BLACK PEPPER
1/2
ts
RED PEPPER
1/2
ts
BROWN SUGAR
MIX ALL INGREDIENTS WELL. SHAPE INTO EIGHT 4" DIAMETER PATTIES. HEAT LARGE
SKILLET OVER MEDIUM HEAT. ADD SAUSAGE PATTIES, FOUR AT A TIME, AND COOK UNTIL
BROWNED, ABOUT FIVE MINUTES PER SIDE. TRANSFER TO A PLATE LINED WITH PAPER
TOWELING. KEEP WARM WHILE COOKING REMAINING PATTIES. DISCARD FAT.
72
Cooking With
Sausage
**Recipes**
73
ALMOST GRANDMA'S SAUSAGE AND PEPPERS

Main dish, 6 servings
Amount
Measure
--------------------------------------------------------------------------------2
tb
Olive oil
12
Hot Italian sausages
1
md
Onion; thinly sliced
1
tb
Minced garlic
2
Red peppers seeded & amp; sliced
1
Green pepper seeded and diced
3
tb
Tomato paste
3/4
c
Dry white wine
1t
s
Fennel seeds
Salt
White pepper
HEAT THE OIL in a casserole or large skillet and cook the sausage for 2 minutes on each side. Pour
off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper.
Cover and cook over low heat for 25 minutes.
ANDOUILLE AND POTATOES

Amount
Measure
--------------------------------------------------------------------------------3
tb
Bacon drippings
1
c
Chopped onion
1/2
c
Chopped bell pepper
1
c
Finely chopped parsley
1
c
Dry white wine
1
tb
Finely chopped garlic
1
tb
Soy sauce
2
lb
Audouille - or other heavily
-smoked sausage
-Louisiana hot sauce or
-ground cayenne pepper to
-taste
1
t
Salt (or to taste)
6
md
Potatoes, thinly sliced
Heat the bacon drippings in a large, heavy saucepan over medium high heat, and saute the onions,
bell pepper, and parsley, stirring occasionally until the onions are clear. Add the wine, garlic, soy
sauce, and andouille, and mix well. Add the salt and hot sauce and stir. Add the potatoes, stir, cover,
reduce the heat to low, and simmer, stirring occasionally until the potatoes are tender, about 30
minutes.
74
Baked Beans, Portuguese

Amount
Measure
--------------------------------------------------------------------------------2
cups
white beans
2
pig's feet
1
cup
NETO LINGUICA and salted pork cut in small pieces.
1/2
minced onion
1
clove garlic, crushed
5
whole allspice
2
whole cloves
1
bay leaf
salt to taste
1
tbsp
sugar
1
tbsp
dark molasses
Wash beans and soak them in water overnight. In a kettle, combine beans, pig's feat, linguica and
pork, onion, garlic, bay leaf, allspice, cloves, salt, and just enough water to cover the beans--using the
water that you soaked the beans in. Bring to boil for about 5 minutes. Pour beans in a baking dish,
add sugar and molasses, cover and bake at 300 degrees for about 4-5 hours. Stir after it forms a
golden crust. Serves 4-6.
Baked Beans with Linguica
Amount
Measure
--------------------------------------------------------------------------------1
2
1
1/2
large can
strips
lb.
cup
baked beans
bacon
linguica
cooking oil
Fry linguica in oil. In a two pound bean pot add 1/2 can of beans and half of the linguica not drained.
Pour in remaining beans, then add the remaining linguica. Top with bacon and bake in covered pot
one hour at 350. Serve with a salad and crusty bread. Serves 4.
Baked Eggs w/ Polish Sausage
Amount
Measure
--------------------------------------------------------------------------------4
links
Wardynski Smoked Polish Sausage
8
eggs
1/2
cup
shredded cheddar cheese
Salt
Pepper
Preheat oven to 350F.
Butter 4 individual casseroles. Cut sausage into small chunks. Place equal amount into each
casserole. Break 2 eggs over sausage in each casserole. Bake for approximately 20 minutes or until
eggs begin to set. Top with cheese and bake 5 minutes or until cheese melts. Makes 4 individual
casseroles.
75
Bockwurst Braised In Ale With Homemade Sauerkraut

Recipe By : COOKING RIGHT SHOW #CR9636
Amount
Measure
--------------------------------------------------------------------------------3
Bottles
Good, Heavy Ale
2
Bay Leaves
6
Whole Cloves
1
Tablespoon Brown Sugar
Salt And Fresh Ground Pepper To Taste
2
Pounds
Fresh Bockwurst Or Other White Sausage
4
Cups
Fresh Sauerkraut, Preferably Homemade (Rec
1-1/2
Cups
Apple Juice Or Cider
1
tsp
Whole Caraway Seeds
Salt And Pepper
Honey Beer Mustard (Recipe Follows)
Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3-4 minutes. Add
bockwurst and simmer slowly, covered, for 4-5 minutes or until warmed through and plump. Drain
sauerkraut and rinse, if it is too strong. Add to a non-reactive saucepan along with apple juice,
caraway seeds and salt and pepper to taste. Simmer slowly, partially covered, for 20-30 minutes or
until most of the juices are absorbed. To serve: Mound sauerkraut on warm plates and top with
steamed bockwurst and a big dollop of homemade Honey Beer Mustard. Yield: 6 servings
Bologna Casserole
Amount
Measure
--------------------------------------------------------------------------------1-1/2
Cup
Sliced and peeled potatoes
1-1/2
Cup
Cubed Bologna
1/2
Diced Green Pepper
1
can
Cream of Mushroom soup, condensed
2
slices
American Cheese
Pre-heat oven to 350F. Combine potatoes, bologna, peppers and soup in a medium size casserole
dish. Bake, covered for 35 45 minutes until potatoes are tender. Stir occasionally. Top casserole
with cheese and heat uncovered for 5 7 minutes until cheese is melted.
76
Bologna Sandwiches , French

Bologna Slices
French Rolls, split
Tomato Slices
Green Pepper Rings
Cheese Slices
Mayonnaise
Mustard
Pre-heat oven to 425F. Mix mayonnaise and mustard to taste, spread on French rolls.Top with
Bologna, tomato, green pepper, cheese and top of roll. Bake until cheese melts and sandwich is hot
throughout. Serve.
Bologna Wedges
Amount
Measure
--------------------------------------------------------------------------------1
pkg.
Cream Cheese
12
Slices
Bologna
1
jar
Pimentos
1/4
Cup
Finely chopped Almonds
Sliced Stuffed green olives
Fancy Toothpicks
Soften Cream Cheese at room temperature. Spread each slice of bologna with cream cheese,
arrange a small amount of pimento on each. Sprinkle with chopped almonds. Make two stacks, six
slices in each. Cover with plastic wrap, chill overnight. Cut each stack into 16 wedges. Garnish with
sliced green olives and insert toothpick.
Bologna Omelets
Amount
Measure
--------------------------------------------------------------------------------8
slices
Bologna
3
Eggs
2
tbsp.
Milk
2
tbsp.
3
oz.
American cheese, shredded
Pre-heat oven to 375F. Fry 6 bologna slices until the center pops up and forms an upside down
bowl. Place bologna cups in slightly greased muffin tin. Chop remaining slices of bologna. In a small
bowl, beat eggs and milk with a fork until thoroughly combined. Pour egg mixture into bologna cups,
add chopped onion and bologna to each cup. Bake uncovered 15 17 minutes until eggs are set.
Sprinkle with cheese. Bake 2-4 minutes until cheese melts. Serve as individual cups.
77
Bologna Cup Salads

Fry slices of bologna until they pop into upside down cups. Invert bologna cups on a plate and add a
scoop of your favorite potato or pasta salad.
BRATWURST WITH CARAMELIZED SHALLOTS & APPLES
Yield: 4 Servings
Amount
Measure
--------------------------------------------------------------------------------5
lg
Shallots
1 1/2
tb
Olive oil
1
tb
Unsalted butter
8
c
Chicken stock
2
sm
Pippin or Granny Smith apple
1/2
lb
Bratwurst
1/3
Napa cabbage head
1/2
ts
Caraway seeds
salt & pepper to taste
1. Prepare ingredients: Peel and trim shallots and separate into sections. Peel apples, cut into
eighths, and core. Cook bratwurst, halve lengthwise, and cut on the diagonal into 1/2-inch wide
pieces. Halve Napa cabbage and shred.
2. In a large, heavy-bottomed saucepan, cook shallots in oil and butter over moderately high heat,
stirring frequently, until browned, about 7 to 8 minutes. Add 2 cups stock and cook until nearly all the
liquid has evaporated, about 17 to 18 minutes.
3. Add apples and cook, stirring gently, for 1 minute. Add remaining 6 cups stock along with the
bratwurst, cabbage and caraway seeds; cook until sausage is heated through and apples are tender,
7 to 8 minutes.
4. Season with salt and pepper and serve immediately.
Source: Chicago Sun Times, November 6, 1996
CABBAGE SOUP
Amount
Measure
--------------------------------------------------------------------------------1
lb.
stew beef
1
lb.
linguica
1
lb.
chourico
1
can
red kidney beans
1
lge. can
tomatoes
1
lge.
onion
2-1/2 to 3 lbs.
cabbage
Brown onion & stew beef then add linguica & chourico cut in small pieces. Brown a little,add water,
and let simmer. When almost cooked, add cabbage, cut in desired pieces. 15 min. before cabbage is
done, add can of kidney beans, and lge. can of tomatoes, salt, and pepper.
78
Chef Salad Wardynski

Amount
Measure
--------------------------------------------------------------------------------4
Links
1
med size
Head of Lettuce
1
med bunch spinach
4
green onions (chopped)
12
Cherry Tomatoes
1/4
lb.
Sliced Swiss Cheese
1/4
lb.
Sliced Cooked Ham
1/4
lb.
Sliced Turkey Breast
Your Favorite Salad Dressing
Tear lettuce and spinach leaves into bite-sized pieces. Cut Polish Sausage, cheese, ham and turkey
in julienne strips. Combine lettuce, spinach, onions, tomatoes, cheese, turkey, ham and polish
sausage in a large salad bowl. Toss. Serve with favorite dressing.
Chourico Boiled Dinner
Amount
Measure
--------------------------------------------------------------------------------1
lb.
chourico
4
potatoes
4
carrots
4
onions
1
small
cabbage
1
small
turnip
2
QTs.
water
salt to taste
In 2 quarts of water, boil chourico 3/4 of an hour with salt. During this time: peel and wash vegetables,
cut turnip and cabbage in half. Set aside in a bowl of water. When chourico is cooked, add vegetables
(drained) and cook until done at least 20 minutes longer. Add more water if needed. Serves 4.
Chourico Sandwiches (Fried or Boiled)

Fried: 1/2 lb. chourico cut in 1/2" slices, 3 T. cooking oil
Over medium heat, pour oil into skillet, add chourico when oil is hot. Fry 10 minutes on each side.
Place in hard crusted rolls or bread.
Boiled: 1/2 lb. chourico in 4" lengths
Place in boiling water enough to cover chourico. Boil for 15 minutes. Place in Italian bread or hard
rolls.
79
Chorizos with Rice

Amount
Measure
--------------------------------------------------------------------------------1
lb.
NETO SPANISH CHORIZOS (cut into bite sized pieces)
1
Medium
onion
1
Can
tomato sauce
2
cups
rice
2-1/2
cups
water
salt and pepper
Saut onion and Neto Spanish Chorizos, until golden. Add tomato sauce and simmer a few minutes.
Add water and bring to a boil and add rice. Salt and pepper to taste, lower heat and cook until rice is
done.
This dish is terrific with about 1/2 lb. of shrimp added. Pasta can be substituted for the rice. Serves
4-6 persons.
CIDER SAUSAGE STIR-FRY (MARGUERITE PATTEN)
Amount
Measure
--------------------------------------------------------------------------------8
oz
Pork and beef chipolata sausages
2
md
Courgettes
1
Green pepper, deseeded
1
md
Leek
1
Red eating apple
4
oz
Baby sweetcorn
1
tb
Oil
Salt and black pepper
-----SAUCE----4
tb
Dry cider
1-1/2
ts
Cornflour
Gently twist the centre of each sausage to make cocktail sized sausages, then cut to separate. Slice
the courgettes; dice the pepper, wash and slice the leek. Do not peel the apple just cut it into small
pieces. Trim and slice the sweetcorn. Heat the oil in a wok or large frying pan, add the sausages and
stir-fry for 5 minutes, or until browned. Add the vegetables and apple then stir-fry for a further I to 2
minutes. Season to taste. Blend the cider and cornflour together, pour into the pan and stir until the
sauce has thickened and the sausages are coated. Serve with rice or pasta.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
80
Cowboy Stew (Kids Favorite)

Amount
Measure
--------------------------------------------------------------------------------3 or 4
3
1
3
strips
can
tbsp.
Wardynski Hot Dogs (Cooked and sliced in 1/2" pieces)

Bacon
Pork and Beans (approx. 16 oz)
Ketchup
Hot Sauce
Salt
Pepper
Cook bacon in a small skillet until almost crisp. Crumble bacon or cut in small pieces. In a medium
saucepan add pork and beans, bacon, hot dogs and ketchup. Add 3-4 drops of hot sauce according
to taste. Season with salt and pepper. Simmer until steaming and hot dogs are heated throughout
(approximately 10 min.) Serve in bowls with crackers or bread as a side.
Dogs in a Blanket
Amount
Measure
--------------------------------------------------------------------------------4
Wardynski Hot Dogs
4
lour Tortillas
1
lb.
Sliced Jalapeno Cheese
Butter Spray
Pre-heat oven to 400F. Wrap cheese strips around each hot dog. Wrap hot dogs and cheese in flour
tortilla. Fasten with toothpick. Place on cookie sheet. Spray with butter spray. Bake for approx. 10
minutes until tortillas are golden and cheese is melted. Serve as individual Hot Dogs.
81
Grilled Game Sausage Crepinettes With Wilted Kale

Amount
Measure
--------------------------------------------------------------------------------1
lb
Magret of duck with fat
1/2
lb
pork butt
1/4
lb
pancetta
1
ts
cumin seeds
1
ts
cinnamon
1
ts
salt
1/4
lb
caul fat (available at specialty butcher shops)
4
TB
extra virgin olive oil
2
cloves
garlic, -- thinly sliced
2
c
kale (bitter escarole), cut into 1/2-inch ribbons
Salt and freshly ground pepper to taste
2
bottles balsamic vinegar, reduced to 20 percent - to syrup
Preheat the broiler or grill. Cut the duck, pork butt and pancetta into 1/4-inch cubes. Run the meat
through a grinder. The mixture should be quite rough. In a large mixing bowl, combine the ground
meat with the cinnamon, cumin and salt. Mix very well. Divide the mixture into 8 equal oval patties,
about 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or on the grill and
cook through, about 4 to 5 minutes per side. Set aside.
In a large 12- to 14-inch saute pan, heat the olive oil until just smoking. Add the garlic and sautJ until
very light brown, about 2 minutes. Toss in the kale and sautJ, stirring quickly, about 2 to 3 minutes,
until just wilted but not too soft. Remove from the heat and season with salt and pepper. Divide the
mixture equally on 4 plates and serve. Yield: 4 servings
HOLIDAY TURNOVERS
Amount
Measure
--------------------------------------------------------------------------------8
oz.
linguica, cooked and crumbled
1
cup
shredded sharp cheddar cheese
1/4
cup
chopped celery
1
tsp.
chopped chives
Enough mayonnaise to moisten
1
can
baking powder biscuits
Margarine, melted
Grated Parmesan cheese
Combine linguica, cheddar cheese, celery, chives & enough mayonnaise to moisten; toss lightly. Pat
or roll each biscuit into a 4-in. oval; place on greased baking sheet. Place about 1-1/2 tbsp. of linguica
mixture on each biscuit. Fold biscuits in half to form turnovers; seal edges with a fork & prick tops.
Brush tops with melted margarine; sprinkle with grated Parmesan cheese. Bake at 400 degrees, 15
min. or until golden brown.
82
Hot Dog Favorites

*Grill, Broil, Boil or Steam Wardynski Hot Dogs and place in buns.
Yankee Dog
Mustard
Ketchup
Relish
Mustard
Coney Island Dog
Coney Island Sauce (see recipe section)
Diced Onion
Chicago Dog
Mustard
Tomato Wedges
Diced Onion
Dill pickle spears
Hot peppers
Texas Hot
Mustard
Texas Hot Sauce (see recipe section)
Diced Onion
Chili Cheese Dog
Mustard
Chili Sauce (your favorite canned variety; heated)
Diced Onion
Shredded cheddar cheese
Dog & Kraut
Warmed Sauerkraut
BBQ Bacon Dog
Soak toothpicks in warm water for 10-15 minutes.
Wrap hot dogs with bacon strip and secure with toothpick.
Using a basting brush, brush Hot Dogs and Bacon lightly with favorite BBQ Sauce.
Grill hot dogs until bacon is brown and crisp.; remove toothpicks and place in buns.
Beer Boiled Dogs
Use your favorite beer instead of water for boiling your dogs. Add asmuch beer as necessary to
cover the amount of dogs you are boiling. Gives dogs a great new twist in flavor. Top with favorite
toppings
83
Home Fries & Dogs

Amount
Measure
--------------------------------------------------------------------------------8
Wardynski Hot Dogs
1
tbsp.
Vegetable oil
1
cup
onion, chopped
1/2
cup
green peppers, diced
2
medium
potatoes
salt and pepper to taste.
Peel potatoes; slice thinly. Slice hot dogs. Heat oil in a large skillet, fry the potatoes, onion, green
peppers and hot dogs about 10 minutes or until potatoes are tender and lightly browned. Season with
salt and pepper.
ITALIAN SAUSAGE - SICILIAN

Amount
Measure
--------------------------------------------------------------------------------1
lb
Italian sausage, raw, cut into 1-1/2" chunks
1/4
c
Olive oil
1
t
Garlic, minced
1
sm
Onion, diced
1/4
c
Tomato paste
1
cn
Tomatoes, diced (16 oz)
1
cn
VEG-ALL Mixed Vegetables, with liquid (16 oz)
1
t
Oregano
1/2
ts
Basil
1/4
c
Red wine
1/4
c
Grated Italian cheese
1. Saute Italian sausage in olive oil until meat is no longer pink.
2. Add onions and garlic and saute until onions are soft.
3. Add tomato paste, tomatoes, VEG-ALL and seasonings; simmer 15 minutes with sausage mixture.
4. Add red wine to tomato-sausage mixture and place in casserole dish.
5. Sprinkle cheese over top and bake at 350'F. for 20 minutes.
84
Italian Sausage with Grilled Onions, Peppers, Pineapple and Jalapeno

Amount
Measure
--------------------------------------------------------------------------------4
large
Italian sausage links -- sliced in half lengthwise
1
large
green bell pepper -- cut into 1 1/2 " wide strips
1
large
red bell pepper -- cut into 1 1/2 " wide strips
1
large
vidalia onion -- cut in center and then in 1" slices
2
jalapenos -- quartered
1
cup
fresh pineapple -- cut in large chunks
1/4
cup
fresh pineapple juice
1
tablespoon fresh picked rosemary
salt
freshly ground pepper
Prepare a wood or charcoal grill and allow it to burn down to embers. Toss vegetables and pineapple
in olive oil and season to taste with salt and pepper. Grill with sausage for 5 minutes or until
vegetables are tender and sausage is brown and heated through. Place in a small mixing bowl and
add pineapple juice and rosemary. Toss and season to taste with salt and pepper. Serve over
mashed potatoes.
ITALIAN SAUSAGE & RED GRAPES
Amount
Measure
--------------------------------------------------------------------------------1 1/2
lb
Hot italian sausage
1
lb
Seedless red grapes
1/2
c
Balsamic vineger
3
tb
Butter
Parboil the hot sausage for about 10 min. Add the grapes and the balsamic vineger to an oval baking
dish. Place the sausages on top of the grapes. Bake the dish at the highest oven setting for 8 min.
and turn, then bake for another 8 min. After the sausage are browned, remove them, mash some of
the grapes and heat them with the pan juices until boiling. Then add the butter and whisk into a
sauce. Serve the sausages with the sauce and mashed potatoes.
Lima Beans And Sausage
Amount
Measure
--------------------------------------------------------------------------------4
cups
shelled fresh lima beans
2
cups
sliced smoked sausage
3/4
cup
2
tablespoons bacon drippings
1
teaspoon
salt
1/2
teaspoon
black pepper
Put beans in 3 quart pot and cover with water. Bring to a boil and cook until tender. While beans are
cooking, put bacon drippings, onion and sausage in skillet and cook unyil light brown. When beans
are tender, add sausage, onion, salt and pepper to boiling beans. Cook on medium heat for 10
minutes.
85
KALE SOUP
Amount
Measure
--------------------------------------------------------------------------------1
lb.
red kidney beans
2
lbs.
fresh or frozen kale
2
lbs.
linguica
1
med.
onion
5
lbs.
potatoes
4
qts.
cold water
Salt and Pepper to taste
Pick over beans and wash well, put in pot with water, add onion. cut up linguica in pieces about 1 -1/2
in. and add to beans. Cook until beans are almost done. Add potatoes cut up in chunks about 1 in.
cook about 2 hours over medium heat until potatoes are very well cooked. The soup thickens as it
cooks. Pick over kale and wash well, cut up in small pieces and add to the rest of ingredients. Let boil
about 20 min.
Kielbasa and Pasta
Amount
Measure
--------------------------------------------------------------------------------1
lb.
Wardynskis Polish Sausage cut into 1/4" chunks
3
tbsp.
extra Virgin Olive Oil
1
Medium
Onion (chopped)
1/2
Medium
Red Bell Pepper (chopped)
1/2
Medium
Green Bell Pepper (chopped)
3
cups
Sauerkraut rinsed and drained
2
tbsp.
Dijon mustard
1
tsp.
Caraway Seeds
1/4
cup
Dry White Cooking Wine
2
tbsp.
Fresh Parsley (chopped)
8
oz
Spiral Pasta
Heat olive oil in heavy large skillet over medium heat. Add onion and peppers and saut until tender.
Add sausage and saut until beginning to brown. Add sauerkraut, mustard and caraway. Saut until
heated through. Stir in wine and parsley. Cook mixture a few minutes longer. Meanwhile, cook pasta
in boiling water until tender. Pour mixture over drained pasta and serve.
86
Kielbasa Kabobs
Amount
Measure
--------------------------------------------------------------------------------1
pound
Wardynskis Polish Sausage (cut into 1" thick slices)
12 (approximately)
shallots (peeled)
1
large
green or red sweet bell pepper (cut into chunks)
1
medium
zucchini (sliced into 1" thick slices)
12 (approximately)
mushroom caps
wooden or metal skewers
Soak wooden skewers in water for 15 to 20 minutes. Place ingredients onto skewer alternating
evenly. Place on outside grill for 15 to 18 minutes, turning occasionally. Strip kabobs onto individual
serving plates, or enjoy right off the skewer.
Linguica and French Fries

Amount
Measure
--------------------------------------------------------------------------------4
large
potatoes prepared for frying
1
lb.
linguica cut in 4" pieces
3
T.
oil
Place cut up linguica in a skillet with th 3 T. of oil. Fry on each side 10 minutes. During last 10
minutes make french fries in other skillet or deep fryer. Drain fries and place on 4 plates. Put linguica
on top. Excellent with crusty bread or rolls. Other variations: use more oil or shortening in first skillet
and fry together. Or! Fry a large green pepper along with linguica. Serves 4.
LINGUICA, BAKED
Amount
Measure
--------------------------------------------------------------------------------1
lb.
linguica, cut in 3-inch pieces
1
med.
Onion sliced
1
tsp.
Salt
Dash pepper
1
can
tomatoes
1
can
water
4
med.
Potatoes
2
carrots (optional)
Combine above In a roasting pan. Bake at 400 degrees 1/2 hour, turn potato & linguica over, and
bake 1/2 hour more or until potato is done. You may have to add a little water if linguica gets too dry.
87
Linguica Bread
Amount
Measure
--------------------------------------------------------------------------------1
raw bread (local bakery can supply this)
1/2 to 3/4 lb.
linguica
Cut raw bread into 8 parts. Remove skin from linguica and fry meat till half cooked. Refrigerate dough
and meat one hour. Flatten dough like a pancake and fill with meat. Seal like a roll. Let rise 1 1/2
hours. Bake at 375 until dough is brown and crispy, about 15 minutes. Serves 4.
Linguica Bread, Neto
Filling
Amount
Measure
--------------------------------------------------------------------------------2
lbs.
NETO SAUSAGE
1
lb.
thick sliced bacon
Parboil NETO LINGUICA and bacon together. Cool and cut into small pieces and set aside. This may
be done while the following bread dough is rising
Bread
Amount
Measure
--------------------------------------------------------------------------------2
cups
liquid (1/2 milk and 1/2 water)
2
tsp.
salt
1
tsp.
sugar
2
eggs (beaten)
1/2
cup
Wesson oil
7-1/2
cups
sifted flour
Use 1/2 cup of liquid to dissolve 2 pkgs. of dry yeast and set aside for 5 minutes
In large bowl sift flour and make a well. Into well pour liquid, dissolved yeast, oil, salt, sugar, and
beaten eggs. Blend together and knead until smooth on floured board. Put into bowl and allow to ruse
till double in size. Divide in half. Roll out each piece into oblong, and lay on top the linguica and
pieces of bacon. Roll (as jelly roll) and set aside to rise again, till almost double. Bake at 350 degrees
for 1 hour. check periodically. Makes two good sized loaves. Each loaf serves from 8-10 persons.
Linguica and Eggs (For two persons)
Amount
Measure
--------------------------------------------------------------------------------1/2
lb.
linguica
4
eggs beaten and salted to taste
oil
Slice linguica in 1/4" slices. Fry in a skillet with oil. When linguica is cooked, add eggs and scramble
till eggs are set. Serve with toast. If preferred, scramble eggs can be cooked separately.
88
LINGUICA DREAMS Sloppy Joe

Amount
Measure
--------------------------------------------------------------------------------1
lb.
linguica ground separately
1
bell pepper, cleaned
3
stalks
celery
1
lge.
onion
Put linguica into a large skillet and add 1 cup ketchup. Simmer 15 to 20 min. Add remaining ground
ingredients and simmer for 30 min. Serve on fingertip rolls.
Linguica MEAT LOAF
Amount
Measure
--------------------------------------------------------------------------------1
lb.
linguica cut fine
1
lb.
ground beef
3/4
cup
ground pork (optional)
1/4
cup
minced onion
1
cup
cracker or bread crumbs
2
eggs, beaten
Salt & pepper to taste
Mix well with about 1 cup milk to a firm consistency. Spread in a loaf pan. Bake at 350 degrees for 3/4
hour.
LINGUICA & MUSHROOMS
Peel skin off 1 lb. linguica & cut into little pieces. Add 1 good size onion, chopped, 1 good size green
pepper chopped, and 1 can mushrooms. Optional: 1 lb. hamburger. Simmer everything slowly stirring
occasionally until cooked. Season if necessary. Serve with Portuguese bread or rolls. Also can be
served over rice.
LINGUICA PIZZA
Amount
Measure
--------------------------------------------------------------------------------6
English muffins, split in half
Linguica, sliced thin
Pizza sauce
Grated mozzarella cheese
Cover muffins with pizza sauce, place slices of linguica on top, & cover with cheese. Broil about 10
min. in broiler.
89
Liver sausage Pate, "SUE-PREME"

Amount
Measure
--------------------------------------------------------------------------------1/4
cup
butter
1/2
pound
finely chopped mushrooms
1/2
tsp
salt
1/2
lb.
Wardynski Liver sausage (room temperature)
8
oz.
Cream Cheese (softened)
1/2
tsp
ground green peppercorns(optional)
- or 5 to 6
grinds
fresh black pepper
Melt butter over medium heat. Add mushrooms, salt and pepper saut until mushrooms are soft. Peel
liver sausage casing. Combine mushrooms with liver sausage and cream cheese. Mix thoroughly.
(Food processor works great.) Line any mold with plastic wrap, and pack mixture in mold. Cover and
chill overnight. Un-mold and decorate as desired. Let stand at room temperature for at least one half
hour before serving. Serve with toast points or crackers. Makes 2 cups.
Melt-In-Your-Mouth Sausages
Amount
Measure
--------------------------------------------------------------------------------2
pounds
Italian sausage -- sweet, mild, or hot
48
ounces
spaghetti sauce
1
can
(6 oz.) tomato paste
1
large
green pepper -- sliced thin
1
large
onion -- sliced thin
1
Tablespoon grated Parmesan cheese
1
teaspoon
parsley flakes
1
cup
water
Place sausage in skillet; cover with water. Simmer 10 minutes; drain. Meanwhile, place remaining
ingredients in slow cooker; add sausage (cut in hot dog lengths if using sweet sausage). Cover; cook
on low 4 hours. Increase temperature to HIGH; cook 1 hour more. Serve on buns or slice and serve
over spaghetti. Yield 8 servings.
90
Pasta Dish w/ Italian Sausage & Butternut Squash

Amount
Measure
--------------------------------------------------------------------------------1
medium
butternut squash (approx. 1 3/4 lbs.)
1
lb.
Wardynskis Pre-Cooked Italian Sausage Links (casings removed)
1
16oz pkg.
Spiral pasta
1/3
cup
Packed fresh Basil Leaves, chopped
1/4
cup
Grated Parmesan Cheese
1/4
tsp.
Salt
1/4
tsp.
Black pepper
3
tbs.
Warm water
Cut butternut squash lengthwise in half, discard seeds. Peel squash and cut into 1/2" chunks. Set
aside. Using a large nonstick skillet, cook sausage over medium-high heat until brown, stirring
frequently to break up sausage. With slotted spoon transfer sausage to bowl. Discard drippings. In a
saucepan cook pasta according to label directions. In skillet, add water, butternut squash, salt and
black pepper. Cook covered over medium heat, about 10 minutes until tender. Drain pasta, reserving
3/4 cup pasta cooking water. Return pasta to saucepan toss with sausage, squash, basil, parmesan
and reserved pasta water. Garnish with basil.
Pasta Salad w/ Polish Sausage

Amount
Measure
--------------------------------------------------------------------------------8
links
1
12oz.
Pkg. of Your Favorite Salad Pasta
1
cup
Sweet pickle relish
1/4
cup
Chopped pimentos
1/4
cup
Diced ripe olives
1/4
cup
Green pepper, diced
2
stalks
celery
1
Small
1
tbsp.
Parsley, chopped
1
cup
Mayonnaise
2
tbsp.
Vinegar
1
tsp.
Spicy mustard
1/4
tsp.
Pepper
1/4
tsp.
Salt
Cook pasta according to package directions. Rinse in cold water, drain well. Cut sausage into small
bite size pieces. In large salad bowl combine pasta, sausage, pickle relish, pimentos, olives, green
pepper, celery, onion and parsley. Mix well. In a small bowl combine mayonnaise, mustard, vinegar,
pepper and salt. Mix until blended thoroughly. Gently fold mayonnaise mixture into pasta mixture until
well coated. Refrigerate several hours before serving.
91
Polish Sausage, Baked Hors d'oeuvres

Amount
Measure
--------------------------------------------------------------------------------1
pound
Wardynski Polish Sausage
1
large
onion
3
cups
applesauce
3/4
cup
brown sugar
Cook sausage in a pot of boiling water for approximately 1/2 hour till steamy hot. Pierce a few times
with a fork to release any fat and remove from water. Cool. Cut sausage into 1/4" slices, line bottom
of baking dish with slices. Slice onion over sausage, pour applesauce over onions and sprinkle with
brown sugar. Bake uncovered for approximately 1 1/2 to 2 hours at 350 degrees. Remove, stir
thoroughly and serve with a supply of toothpicks.
Polish Sausage in Sauerkraut
Amount
Measure
--------------------------------------------------------------------------------2
cups
sauerkraut
1
tbsp.
Caraway seed
1/2
cup
beef broth
1-1/2
lbs.
8
sausage rolls, warmed
1/4
cup
fine chopped onion
Mustard
Combine sauerkraut, caraway seed, beef broth and Wardynskis Polish Sausage. Bring to a boil,
lower heat and simmer for about 45 minutes. To serve place sausage in bun, cover with 1/2cup
sauerkraut, garnish with chopped onion and mustard.
Polish Sausage Quesadillas
Amount
Measure
--------------------------------------------------------------------------------1/2
lb.
8
6"
flour Tortillas
1/4
lb.
Monterey Jack Cheese, shredded
1/4
lb.
Jalapeo cheese , shredded
1
jar.
Mild salsa
4
oz.
Sour Cream
Thinly slice Polish Sausage. Brown over medium-high heat in a nonstick skillet. Remove sausage.
Wash and dry skillet. On top of 4 tortillas, sprinkle with Jack cheese, arrange sausage slices on top of
cheese, sprinkle with Jalapeo cheese. Top each with another flour tortilla. Heat quesadillas over
medium-high heat in same skillet, until golden brown and cheese is melted. Turn quesadillas once
browning both sides. Remove with pancake turner, and place on plates. Cut into wedges. Serve
wedges with salsa and sour cream.
92
Polish Sausage Stadium Dip (Hors d'oeuvres)

Amount
Measure
--------------------------------------------------------------------------------1
lb.
Wardynski's Polish Sausage (sliced thick then halved)
4
tbsp.
Dijon mustard
6
tbsp.
Horseradish
3-1/2
cups
Mild Cheddar Cheese (shredded)
1
cup
Real Mayonnaise
1-1/2
cups
Chopped green Onions
Stir fry sausage for approximately 5 minutes. Set aside. Combine remaining ingredients, pour into
skillet with heat set on low until cheese is melted, stirring occasionally. Serve Sausage with dip.
Polish Turkey Sausage Lower Fat Stir Fry, Wardynski's

Amount
Measure
--------------------------------------------------------------------------------1
sliced
Green Pepper
1
sliced
Sweet Red Pepper
1/2
sliced
White Medium Onion
2
cups
Broccoli Crowns
2
cups
Julienne Carrots
1
cup
sliced Zucchini (any fresh or frozen vegetables can be substituted.)
1
pound
Wardynskis Turkey Polish Sausage
3
cloves
Garlic (diced)
1/4
cup
Olive Oil
2-3
tbsp.
Soy Sauce
2
cups
White Rice or Angel Hair Pasta (cooked)
Slice Wardynskis Turkey Polish Sausage into 1/4 inch pieces. Simmer diced garlic cloves in oil over
medium heat. Add soy sauce, sliced vegetables and Wardynski's Turkey Polish Sausage slices. Stir
as necessary to keep from sticking. Fry approximately 15 to 20 minutes until vegetables are tender
and sausage is hot. Pour over rice or pasta. Makes 4 servings.
93
Polish Turkey Sausage Stuffing

Amount
Measure
--------------------------------------------------------------------------------8-1/2
cups
White Bread (12-13 sliced, cubed)
2-1/2
cups
Chicken Broth
5
tsp
butter or Margarine
1
tsp
dark Brown Sugar
2
Large
Red Onions (about 4 cups, diced)
1
Medium
Red Bell Pepper (diced)
2
Large
Ribs Celery (sliced)
1
Large
Sweet Apple (cored and diced)
2
tsp
Dried Thyme Leaves
1-1/2
tsp
Dried Rosemary Leaves
1
lb.
Wardynski's Turkey Polish Sausage
Heat oven to 325F. Spread bread cubes onto two large rimmed cookie sheets; bake approximately
10 minutes until lightly toasted. Set aside. In a 12 inch skillet heat 1/4 cup chicken broth, 3
tablespoons butter and sugar to melt. Add red pepper, onions and celery; cover; cook about 5
minutes until tender. Uncover; cook 5 to 8 minutes, stirring occasionally, until broth is absorbed and
vegetables are lightly browned. Add apple, thyme, sage and rosemary; cook for one minute, stirring
well to mix. Transfer to large mixing bowl. Heat sausage in skillet, stirring frequently until golden
brown. Drain if necessary, add to mixing bowl along with bread cubes and remaining chicken broth.
Toss well to mix. Spoon stuffing mixture into baking dish, dot with remaining butter. Cover; bake 30
minutes; uncover and bake additional 15 minutes. Garnish and serve.
PORTUGUESE SAUSAGE, 12 EASY SUGGESTIONS FOR ENJOYING

1. Cut into 3-inch pieces, brown in skillet, turn in spaghetti sauce.
2. Cut into rings 1-inch thick for homemade pizzas.
3. Cut into 4-5 inch pieces, slice down center (butterfly), then fry, broil or barbecue.
4. Cut in 1-inch pieces, saut, serve as hors d'oeuvres.
5. Cut into 1-inch pieces, saut in skillet with sliced onions and peppers. Add a little tomato sauce,
heat, and place in roll for a quick sandwich.
6. Portuguese Style Western - slice or chop Portuguese sausage and saut with chopped peppers
and onions. Beat eggs and add to sauted mixture. Cook until solid.
7. Place in a boiled dinner as is.
8. When baking beans, add small pieces of Linguica or Chourico for added flavor.
9. For breakfast with eggs... butterfly and fry or broil.
10. When roasting meat or chicken, cut into 4-5 inch pieces and place in roasting pan for at least 1
1/2 hours of cooking.
11. When roasting chicken, saut with dressing ingredients and stuff into cavity.
12. Linguica roll-ups. Cut Linguica or Chourico into 1/2 inch diagonal slices. boil, fry or saut for 15-20
minutes and set aside. Cut frozen bread dough into 6-7 inch pieces and then flatten. Place the
cooked sausage on top of bread, roll and bake until bread is done.
94
Potato Salad, Hot German/Polish

Amount
Measure
--------------------------------------------------------------------------------1-1/2
lbs.
10
medium
red potatoes
6
slices
Bacon cut in 1/2 inch pieces
1/2
cup
onion finely chopped
1/4
cup
red wine vinegar
1/2
cup
water
2
tbsp.
Flour
1
tbsp.
Sugar
1/4
tsp.
Salt
1/4
tsp.
Pepper
1
tsp.
Chopped parsley
paprika for garnish
Boil potatoes until fork tender; drain. Cut into 1/2" cubes. In large skillet, cook bacon until crisp.
Remove bacon; drain on paper towel. Retain 2 tablespoons of bacon grease. Saut onion in bacon
grease until onion is slightly browned. Add flour, sugar, salt and pepper. Cook stirring until well
blended. Gradually stir in the wine vinegar and water. Cook stirring until thickened. Slice polish
sausage thinly or dice. Add potatoes, polish sausage, parsley and bacon. Mix well. Cook for 3
minutes longer. Transfer to bowl, garnish with paprika.
Potatoes, Scalloped and Polish Sausage

Amount
Measure
--------------------------------------------------------------------------------1
lb.
1
Medium
Onion; thinly sliced
4
Medium
Potatoes
1
Can
Condensed Cream of Mushroom Soup
1/2
cup
Milk
2
tbsp.
Butter; cut in pieces
1
cup
Shredded cheddar cheese
1/4
tsp.
Salt
1/8
tsp.
Pepper
Paprika for garnish
Pre-heat oven to 350F. Peel potatoes; slice thinly. Slice Polish sausage in 1/4" slices. Lightly grease
large casserole dish, and add the potatoes, onion and polish sausage slices. Toss to mix thoroughly.
Dot with butter. Combine soup, milk, cheese salt and pepper. Pour mixture over potatoes. Bake for 1
hour or until potatoes are tender. Garnish with paprika.
95
RABBIT WITH SWEET SAUSAGES

Amount
Measure
--------------------------------------------------------------------------------1
lb
Italian sweet sausages (mild)
1
Rabbit; cut in 8 pieces
3
cl
Garlic; minced
1
md
Onion; chopped
2
Red bell peppers; thinly sliced
1
can
Plum tomatoes-16 oz; undrained
1/2
ts
Dried red pepper flakes
2
tb
Tomato paste
1/4
c
Dry white wine
1
tb
Fresh basil; minced OR
1
ts
Dried basil
1
tb
Fresh oregano; minced OR
1
ts
Dried oregano
Juice of half orange
Zest of 1 orange, NEVER(!) Dyed Orange zest
1/2
ts
Salt; optional
Pierce the sausages to release fat. Simmer in a large covered dry skillet over moderate heat for 10
minutes. Remove the lid and saute sausages until well browned. Remove sausages to cool and slice
in 1-inch pieces. In the browning fat from the sausages, saute the rabbit until golden. Set aside. Pour
off all but 1 tablespoon of the fat. Add the garlic, onions, and peppers to the skillet. Saute over a
moderately low flame until the vegetables are tender. Return the sausage slices to the skillet and add
the tomatoes, dried pepper, tomato paste, wine, basil, oregano, orange juice, zest, and salt. Simmer
for 10 minutes to blend the flavors. Return the rabbit to the sauce and simmer covered for 20-30
minutes. The rabbit is done when the thickest part of the leg is pierced with a fork and the juices run
clear. Serve with buttered pasta or rice. Yield: 4 servings
Source: California Heritage Continues, Junior League of Pasadena. JUDI M. PHELPS (G.PHELPS1)
96
Sauces
** Sauces can be frozen for future use
Coney Island Sauce
Amount
Measure
--------------------------------------------------------------------------------1
lb.
Ground beef
1
medium
onion, chopped fine
1
small
red bell pepper, finely chopped
2
tbsp.
Vegetable oil
2-1/2
8 oz. cans tomato puree
1-1/2
4 oz. can
tomato paste
2
tbsp.
Chili powder
1/2
tsp.
Salt
In large skillet brown ground beef, onion and pepper until meat is brown and vegetables are tender,
Drain. Add tomato puree, paste, chili powder and salt, simmer for 10 minutes, stirring occasionally.
Serve warm.
Texas Hot Sauce
Amount
Measure
--------------------------------------------------------------------------------1
lb.
Ground Beef
1
medium
onion finely chopped
1
clove
garlic; minced
1
medium
green pepper; chopped
1
12 oz, can tomato sauce
3
tbsp.
Chili powder
1
tbsp.
Cumin powder
1
tsp.
Salt
1/4
tsp.
Chitpole Pepper Powder
Tabasco Hot Pepper Sauce
In a large skillet, brown ground beef, garlic, onion and pepper until meat is brown and vegetables are
tender; Drain. Add tomato sauce, chili powder, cumin, salt, chilpote pepper, drops of Tabasco sauce
to taste. Simmer 10 minutes, stirring occasionally. Serve warm.
97
Sausage And Cornbread Cabbage Rolls

Amount
Measure
--------------------------------------------------------------------------------4
ea
Large Cabbage Leaves
1
ea
Large Beaten Egg
1
c
Apple Chopped (1 Med)
1/3
c
Cornbread Stuffing Mix
2
T
1/2
lb
Bulk Pork Sausage
1/4
c
Water
1/3
c
1
t
Cornstarch
1/2
t
Instant Beef Bouillon
Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow
baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3
minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T
apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion
of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each leaf,
making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over
rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes,
rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm. For
sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef
bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2
to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop
cabbage rolls. Servings: 2
98
Sausage Gumbo, Wardynski's

Amount
Measure
--------------------------------------------------------------------------------1
cup
long grain rice
1
lb.
Wardynski Pre-Cooked Italian Sausage
3
tbs.
Vegetable oil
1/4
cup
All Purpose Flour
2
Celery Stalks, diced
1
Green Pepper, diced
1
Medium
Onion, diced
1
12 oz. can crushed Tomatoes
10
oz.
Chicken Bouillon
1
pkg.
Frozen whole okra (approximately 10 oz)
2
tsp.
Hot pepper sauce
1/4
tsp.
Thyme
1/4
tsp.
Oregano
1
Bay Leaf
1
lb.
Large shrimp, shelled and deveined
Parsley sprigs for garnish
Slice Wardynskis Pre-Cooked Italian Sausage links into quarters. Brown in a large saucepan.
Remove sausage from saucepan, save drippings. Add vegetable oil to drippings, heat until steaming.
Stir in flour slowly until blended. Cook stirring frequently until flour is dark brown but not burned. Add
celery, green pepper and onion and cook until tender, stirring occasionally approx. 8 10 minutes.
Cook rice according to label directions. Return sausages to saucepan, gradually stir in boullion,
crushed tomatoes, okra, hot pepper sauce, thyme, oregano, bay leaf. Heat to boiling. Reduce heat to
low, cover and simmer 15 minutes. Add shrimp and cook uncovered until shrimp turns opaque
throughout (approx. 3 minutes). Discard bay leaf. Serve gumbo in bowls with a scoop of hot rice in
center of each bowl. Garnish with parsley sprigs.
** Gumbo may be cut with 1/2 cup of warm water if thickening occurs.
99
SAUSAGE IN CREAM SAUCE (PSTT79C)

Amount
Measure
--------------------------------------------------------------------------------1
pound
Sweet Italian sausage meat
1
teaspoon
Basil
1
cup
Onion -- finely minced
1
teaspoon
Sage
2
teaspoon
Garlic -- finely minced
1
teaspoon
Tarragon
3
tablespoon Butter
1
teaspoon
Oregano
3
tablespoon Olive oil
1
pint
Heavy cream
1
teaspoon
Thyme
Hot pasta of your choice
Heat a very large skillet, melt butter and oil and saute onion and garlic until translucent. Add sausage
meat and spices to the onion mixture and cook on moderate heat for 10 to 15 minutes, or until the
sausage is completely cooked. Add the cream and reduce by one-third. This should take about 5
minutes on moderate heat. Stir very frequently to insure it doesn't stick or burn. Taste, adjust
seasoning with salt and pepper and whatever else you want to add. Pour over hot pasta and
MANGIA!!! Converted by MMCONV. vers. 1.00
SAUSAGE LOAF
Amount
Measure
--------------------------------------------------------------------------------1
Loaf French bread
1
lb
Ground pork sausage
1/2
c
Onion, chopped
3
Stalks
celery, chopped
2
Eggs
1/3
c
Milk
1
lb
Velveeta cheese, grated
Slice loaf lengthwise with more on bottom. Scoop out all of the bread. Crumble and combine with milk
and eggs. Fry sausage, onions and celery; drain. Mix bread and sausage together. Put mixture in
bottom half of loaf. Put cheese on top of meat mixture. Add top of loaf; brush with melted butter.
Bake at 350 degrees for 20 to 25 minutes. Randy Rigg
100
Sausage Mozzarella Supper for a Crowd

Amount
Measure
--------------------------------------------------------------------------------20
lb
Link or bulk Italian sausage sliced or crumbled
3
ga
Spaghetti sauce
16
c
Sliced fresh mushrooms
1-1/2
qt
Tomato juice
3
lg
Onions, chopped
3
tb
Italian seasoning
2
tb
Salt
1
tb
Pepper
12
lb
Corkscrew noodles, cooked and drained
5
lb
Mozzarella cheese, sliced
8
lb
Mozzarella cheese, shredded
Brown sausage, drain fat. Mix with the Spaghetti sauce, mushrooms, tomato juice, onions, Italian
seasoning, salt and pepper. Grease 8 6-quart baking pans. Layer half of the noodles, sliced cheese
and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan. Cover and
bake at 350 for 1 hour. Uncover and bake 15 minutes longer or until cheese is melted.
SAUSAGE SKILLET
Amount
--------------------------------------------------------------------------------4
Red potatoes, cut in 1/2" Cubes
4
Italian-style sausages, cut Into 1/4" cubes
1
Onion, diced
1
Bell pepper, into strips
1
Red pepper, into lengths
In sauce pan, cover potatoes and sausage with water; simmer, covered, until sausage is fully cooked,
about 20 minutes. Drain off water; add vegetables to potatoes and sausage in fry pan. Simmer 10
minutes, stirring occasionally. Serve immediately.
101
SAUSAGE TORTILLA ROLL UPS

Amount
Measure
--------------------------------------------------------------------------------1
lb
Bulk sausage
1
lg
Bunch green onions, finely Chopped
1
md
Green bell pepper, chopped
1
c
Hash brown potatoes, thawed
4
Eggs
1/4
c
Water
2
Jalapeno peppers, chopped
1/4
c
Parmesan cheese
Tortillas
1/4
ts
Red pepper
Beat the eggs and water together. Brown sausage, onion and bell pepper; drain. Add eggs and hash
browns; stir 1 to 2 minutes or until potatoes are hot. Add Parmesan cheese and stir until melted and
eggs are cooked. Place on a warm tortilla with lettuce, picante sauce and Cheddar cheese. Roll up.
Randy Rigg
SAUSAGE 'N APPLES

Amount
Measure
--------------------------------------------------------------------------------1
lb
Sausage, ground
1
ea
Garlic clove, crushed
2
T
Onion, chopped
8
ea
Apple, medium green
1/4
c
Brown sugar
8
ea
Bacon slices
In skillet saute' sausage, garlic and onion. Core apples and stuff mixture into hole. Place in a baking
dish. Sprinkle with brown sugar and top with bacon. Bake 350 deg about 40 minutes or until apples
are soft.
102
Sausages Mediterranean Style

Amount
Measure
--------------------------------------------------------------------------------400
grams
Thomas Walls Pork Sausages -- cut into large pieces (1 pack)
1
teaspoon
olive oil
1
clove
garlic -- crushed
1
red pepper -- seeded and cut into strips
1
397 grm can ratatouille -- (14oz)
1
227 grm can red kidney beans -- drained and rinsed -- (7oz)
1
227 grm can chopped tomatoes -- (7oz)
2
teaspoons pesto sauce
6
sundried tomatoes -- cut into pieces
1
tablespoon tomato ketchup
Salt and black pepper
8
black olives -- pitted and halved
Fresh basil -- shredded to garnish
Heat the oil in a large pan. Add the garlic and sausage pieces, cook until browned. Add pepper and
cook for 2-3 minutes. Add ratatouille, kidney beans, chopped tomatoes, pesto, sundried tomatoes,
ketchup and seasoning. Simmer, uncovered, for 5 minutes. Stir in olives prior to serving and garnish
with the shredded basil Serve with tagliatelle or crusty bread and salad. Converted by MC_Buster.
Shepherds Pie
Amount
Measure
--------------------------------------------------------------------------------1/2
lb.
Wardynski Pre-Cooked Italian Sausage; remove casings
1/2
lb.
Ground Beef
1
cup
1
clove
garlic, minced
1
tbsp.
Chopped parsley
2
tbsp.
Butter
1
tbsp.
Flour
1/2
cup
Beef Broth
1/4
cup
Red Wine
1/4
tsp.
Salt
1/4
tsp.
Pepper
3
cups
Mashed Potatoes
1
cup
Cheddar Cheese, shredded
Pre-heat oven to 350F. In a large skillet brown sausage, ground beef, onion, garlic and parsley,
stirring to break up sausage and ground beef. Drain, set aside and remove drippings from skillet. Melt
butter in skillet; stir in flour, cooking until it becomes a smooth gravy. Add broth and wine alternately,
stirring to mix evenly. Cook until gravy is thickened. Add the meat mixture to the skillet, stir until
blended. Place mixture in a deep dish pie plate, spreading evenly. Top with mashed potatoes. Bake
for 30 minutes or until the potatoes are browned. Sprinkle with cheese and bake until cheese is
melted (approx. 3-5 minutes). Remove from oven and let stand 5-10 minutes. Cut into pie wedges
and serve.
103
Sherilyn's Aussie Sausage Rolls

Amount
Measure
--------------------------------------------------------------------------------1
Pkg
Jimmy Dean SAGE sausage -- bulk
3/4
C
Fresh breadcrumbs -- to 1c
2
Pkg
Puff pastry
1
Egg -- beaten
Use one pastry at a time, keeping the other one refrigerated until ready to use. Roll one pastry as thin
as possible lengthwise. Mix about 3/4-1c fresh breadcrumbs with the sausage to help absorb some of
the grease when cooking (makes for better pastry). Place half the sausage mixture on pastry about 11/2" from edge, lengthwise; roll. Repeat with second pastry and remaining sausage. Glaze
bybrushing with beaten egg. Using white cotton thread, slip underneath roll; bring up sides of thread
and criss-cross your hands so that the thread cuts the roll at 2" intervals. Place on baking sheet. Bake
375 F until golden brown. Not timed--sausage is to be completely cooked--start checking after 10
minutes. If not cooked, turn them over and continue cooking and watching. Be careful, there is alot of
excess grease left on the baking sheet. Serve with plenty of catsup, for breakfast, lunch, or dinner.
This is one of those recipes that came to me in adulthood. I remember being 16 years old and eating
sausage rolls while walking down one of the old "city" streets in Dungog, New South Wales, Australia.
The city was built in the 1800's and has a population of a handful. It still looks if time stood still in
there. The taste of sausage rolls and the memory of Dungog and my precious Nana have never left
me. This is an awfully good recipe from "memory." And you know, I even impress my mother with this
one!
Smoked Cheese Spread
Amount
Measure
--------------------------------------------------------------------------------4
Wardynski Hot Dogs
2
cups
Smoked cheddar cheese
2
tbsp.
Finely chopped onion
1
oz.
Can diced green Chiles
1/2
cup
Mayonnaise
Dash of Tabasco pepper sauce
Hearty Crackers
Shred cheese; let stand at room temperature until softened. Chop hot dogs into small pieces. Mix all
ingredients until well blended. Chill for 30 minutes; spread on crackers and serve.
104
Smoked Sausage Stir-Fry

Amount
Measure
--------------------------------------------------------------------------------1
Lb.
smoked sausage
5
carrots -- cut in strips
4
celery stalks -- cut in strips
2
onions -- cut in wedges
1
Stalk
broccoli (strips and flowerets)
1/3
cauliflower (in flowerets)
5
Pkg.
Ramen noodles
soy sauce (optional)
sweet and sour sauce (optional)
1
pepper -- sliced Red or green optional
Cut sausage into 4 long pieces, then slice through to make tiny pie shape pieces. Saute in large
serving pan. Add vegetables and saute. Cover and steam. Meanwhile, boil 2 to 3 quarts water in a
second pan and add Ramen noodles and seasonings. Cook no longer than 5 minutes. Pour noodles
in with meat and vegetables. Serve with soy sauce, sweet and sour sauce, rolls (or egg rolls), fruit
salad and cookies for dessert.
Wild Boar Sausage Quesadillas
Amount
Measure
--------------------------------------------------------------------------------2
Cups
sliced wild boar sausage -- sauteed
2
Tablespoons cilantro -- chopped
1
Tablespoons jalapeno, stemmed, seeded -- chopped fine
1
ripe mango or papaya, peeled -- seeded and cut into small dice
1
poblano chili, roasted -- stemmed peeled, and cut into thin strips
Juice of one lime
3
Cups
jack cheese -- grated
12
flour tortillas
3
Tablespoons vegetable oil
Tomato salsa
In a medium bowl combine the first seven ingredients and toss to combine. Place six flour tortillas on
a clean cutting board. Divide turkey mixture onto each flour tortilla. Top with the remaining flour
tortillas. Bring a large saute pan or griddle to medium heat and brush with a small amount of
vegetable oil. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or
about 4 minutes. With a spatula pick up flour tortilla sandwich over to finish cooking to a golden brown
or until cheese is melted. Remove from pan or griddle and place on cutting board. Cut into six
wedges. Serve warm with tomato salsa. Repeat cooking process with each tortilla.
105
Zucchini Sausage Skillet

Amount
Measure
--------------------------------------------------------------------------------1
pound
pork sausage
1
medium
onion -- diced
3
small
zucchini -- sliced
1
cup
tomato juice
3/4
cup
mozzarella cheese -- shredded
Brown sausage and onion in skillet. Drain off excess fat. Add zucchini and tomato juice and cook
until tender, about 10 minutes. Stir occasionally. Sprinkle with cheese and let it melt.
106

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