BREAKFAST SAUSAGE SWEET ITALIAN SAUSAGE WITH FENNEL CAJUN
CHAURICE HUNGARIAN RAISIN SAUSAGE ANDOUILLE
There are many good recipes here as well
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BREAKFAST SAUSAGE
The rubbed sage and savory are what give this sausage its
wonderful breakfast flavor; the nutmeg and marjoram provide
a nice counterpoint, and the black pepper adds a touch of
hotness. Stuff into sheep casings or leave as bulk sausage
to make patties.
1 lb. Ground pork
1/2 tablespoon Coarse salt
2/2 teaspoon Rubbed sage
3/3 teaspoon Rubbed summer savory
4/8 teaspoon Ground nutmeg
5/3 teaspoon Ground marjoram
6/3 teaspoon Ground black pepper
SWEET ITALIAN SAUSAGE WITH FENNEL
This authentic Italian sausage is a perennial favorite. It
calls for wild fennel seeds, which can be collected in the
fall all over California, where it grows, weed-like, along
roads and highways. But commercial fennel seeds, or even
anise seeds, will do just as well. Stuff into hog casings.
Serve with pasta of any sort, or add slices of this sausage
(precooked) to your favorite meat-based pasta sauce.
1 lb. Ground pork
7/2 tablespoon Coarse salt
8/4 tablespoon Ground black pepper
9/4 tablespoon Wild fennel seeds
10/2 tablespoon Chopped parsley
CAJUN CHAURICE
This is a fairly standard recipe for chaurice, which goes
well with many Cajun dishes. Stuff into hog casings.
1 lb. Ground pork
11/2 tablespoon Coarse salt 5 tablespoons Diced onions
12/4 teaspoon Ground cayenne
13/8 teaspoon Ground cinnamon
14/8 teaspoon Ground cloves
15/3 teaspoon Powdered thyme 3 leaves Ground bay leaf 1
Crushed garlic cloves 1 tablespoon Chopped parsley 1-1/2
Crushed garlic cloves
HUNGARIAN RAISIN SAUSAGE
genuine Hungarian paprika lots of it. Americans generally
use paprika to add color only, not flavor. To enjoy the true
taste of the sweet red peppers from which paprika is made,
use only the finest Hungarian paprika, and use LOTS of it!
It makes the product look fiery-hot, but it is quite
mild. The garlic adds an aroma that will bring your whole
family (or your guests) into the kitchen when they
smell it cooking. Use medium hog casings (35-38 mm).
1 lb. Ground pork
1/2 tablespoon Coarse salt
2/5 teaspoon Ground black pepper
3/2 tablespoon Imported Hungarian paprika
4/2 clove Fresh garlic cloves, crushed
5/2 clove Boiled garlic cloves, mashed
6/3 teaspoon Ground allspice
7/5 cup White raisins
ANDOUILLE
Andouille is a strongly-smoked Cajun sausage used in gumbos,
jambalayas, bisques and other specialties. True andouille is
stuffed into medium beef casing (hard to find), which makes
the sausage approximately 1-1/2" in diameter. When smoked
over pecan wood and sugar cane, it becomes very dark to
almost black in color. Cajuns smoke andouille for up to
seven or eight hours. The finest andouille in France comes
from Brittany and Normandy: it's believed that over half of
the Acadian exiles who came to Louisiana in 1755 were
originally from these coastal regions.
There are many variations of andouille recipes. This is one
that we've found is well-accepted by most palates. Grind the
pork coarsely use a 3/8" plate. Stuff into large-bore hog
casings (42+ mm). Smoke over your choice of chips hickory,
apple, alder or pecan, if you can get it. Use a tray over
the heat source and watch out for fire from the fat
drippings! Smoke slowly until the sausages reach 1750.
They'll be fully cooked at that temperature, and ready to
eat or to be frozen. Don't smoke them too fast, or they'll
shrink and get wrinkled. Slow smoking toughens the skins to
give the andouille that special "bite," like al dente pasta.
Cut the sausages on the diagonal and add to your favorite
Cajun dish!
1 lb. Ground pork
8/2 tablespoon Coarse salt
9/3 teaspoon Cayenne
10/2 teaspoon Rubbed sage
11/2 teaspoon Ground cloves
12/2 teaspoon Ground mace
13/2 teaspoon Ground allspice
14/5 teaspoon Ground black pepper
15/2 teaspoon Ground bayleaf
16/10 teaspoon Thyme
17/2 clove Crushed raw garlic
The site has an Excel version which makes it easier to
adjust volume of
ingredients according to how many pounds of sausage you
want to make.
Sadiqa
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