Homemade sausage (ingredients, sugar, cayenne, fennel)

[MechAndy]

I just ordered a sausage maker attachment for our Kitchen-aide mixer.
Do any of you do this?
Might you have any good recipes or tips you can toss my way?
Thank you.
Andy.

[evening sun]

https://www.rockrecipes.com/cumberland-sausage/

we make a variation of this, & just make the patties, as it's the easy way to go. We just use ground pork, & do not add the extra fat.

[eureka1]

I made sausage ONCE, 'nuff said. A helpful tip is to use zweiback crumbs for the filler.

[evening sun]

It is not hard to make, no harder than meatballs.

[ukrkoz]

It is much harder to find casing. It is not a popular item. In TN, we could only find them in Mexican stores.



otherwise, if you REALLY want GOOD sausage, you go here:


https://natashaskitchen.com/how-to-m...sausage-video/


and here:


https://natashaskitchen.com/?s=sausage

[gemstone1]

"It is much harder to find casing" find them here, along with all things related to sausage making.

Regards
Gemstone1

[Threerun]

We make our own sausage- mainly with wild game, but we also make hot Italian in links and bulk. Usually use just a pork shoulder for that.

What kind of sausage do you want to make? I've found Hank Shaws recipe for Hot Italian to be among the best I've tried.

https://honest-food.net/spicy-italian-sausage-recipe/

He has a whole lot of recipes. I've made several- https://honest-food.net/cured-meat/fresh-sausages/

There are some good recipes here- Sausage Making Made Fun and Easy

I've made a lot of sausage/ground stuff. I mean A LOT!
I make smoked brats-


Venison / pork andouille-


Italian links-


Smoked salami-


Smoked snack sticks-

[Lodestar]

I have an old cast iron sausage maker that belonged to my grandmother. Needless to say it's been years since I used it.

My favorite recipe was for a sweet Italian sausage with pork shoulder, salt, pepper, paprika, fennel, cayenne, and red wine.

[grampaTom]

Threerun -- those were dang good looking sausages. An anyone who has an International Harvester freezer is OK in my book!!

[Hemlock140]

Ours is so old that the big white body that goes onto the mixer is starting to crack. I have made Italian sausage, breakfast sausage, English Bangers (last week) but mostly it's been used for Portuguese Linguica.


My recipe is:

• 2 pounds pork shoulder, chosen with lots of fat
• 2 Tablespoons Kosher salt
• 1 teaspoon white sugar
• 6 garlic cloves, minced
• 2 tablespoons paprika
• 1 Teaspoon Black Pepper
• 2 Tablespoons Liquid Smoke (I like Hickory)
• 3/4 cup red wine, preferably a Portuguese wine
• Hog casings

Chop the meat into cubes small enough to fit in the grinder, 1/2 to 3/4". Add all the other ingredients and mix well, cover bowl and refrigerate at least two hours or overnight. Grind with course cutter, and stuff. Best way to serve is grilled, on french rolls.