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Fresh Spices (Plus Salt, of Course) in Bowl, Ready to Add to Sausage Mix
New, Easy-to-Make Sausage Recipes — from SausageMania.com!
The response to SausageMania's original recipes was so overwhelming, that we've added yet a third page of more mouth-watering sausage recipes: Russian Fruit Sausage and Cajun Chaurice. Remember, all of SausageMania's recipes can be viewed in a Microsoft Excel spreadsheet all you do is input the number of pounds of sausage grind you have and the quantities of all the other ingredients will be automatically calculated. To download the Excel version of SausageMania's recipes, Click HERE.
Please note that the amount of salt for each of the sausage recipes is rather reduced by current sausage making standards. You can always add salt to your mixture, but if it's too salty, there's nothing you can do other than add more ground meat usually a lot more! That's why it's always a good idea to fry up a few sample patties first, before doing all the work of filling the casings.
We will not Swear in a Court of Law that this is a genuine Russian sausage recipe. Most Russian sauages, like sausages from the rest of Eastern Europe, are dry, bland, too fatty and as chewy as chicle. These sausages, however, are made with Genuine Russian Pomegranate Molasses, which is actually the only thing Russian about them, so they are about as genuine as Godfather's Deep Dish Pizza is Neapolitan, or as Chow Mein is Chinese. But regardless of their provenance, they have a fine flavor and are worthy of inclusion in the pantheon of SausageMania's recipes.
This sausage is quite eclectic, in fact, drawing on Russian, Mexican, Chinese and Southeast Asian ingredients, so it may be considered a Trans-National Sausage, rather like Soccer is a Trans-National sport.
Pomegranate molasses may be found in Russian or "European" groceries in most major US cities, though you might be hard-pressed to find it in Des Moines.
Two Varieties of Pomegranate Molasses: one Russian, the Other From an Foreign Country Not Identified on the Label.
But enough chatter: here's the recipe for one pound. As usual, multiply by the number of pounds of pork to get the correct amounts. Use 3/8" plate. Stuff into 28-32mm hog casings.
Ground pork: 1 lb.
Coarse salt: 1/2 tablespoon
Garlic: 1 clove
Sun-dried tomatoes, chopped: 2 tsp
Ground Sichuan Pepper: 1/3 teaspoon
Ground Chipotle Pepper: 1/3 teaspoon
Pomegranate Molasses: 2 teaspoons
Fish Sauce: 2 drops
White Raisins: 3-1/4 tbsp
Reduced Apple Cider: 2 tbsp
Dried Apricots, chopped: 3-1/4 tbsp
Cutting Russian Pomegranate Sausage into Links for Packing
This is a fairly standard recipe for chaurice, which goes well with many Cajun dishes. It has more ingredients than most sausage recipes, but they blend together to make a subtle amalgam of flavors. Stuff into hog casings.
Ground pork: 1 lb.
Coarse salt: 1/2 tablespoon
Diced onions: 5 tablespoons
Ground cayenne: 1/4 teaspoon
Ground cinnamon: 1/8 teaspoon
Ground cloves: 1/8 teaspoon
Powdered thyme: 1/3 teaspoon
Ground bay leaf: 3 leaves
Crushed garlic cloves: 1
Chopped parsley: 1 tablespoon
Crushed garlic cloves: 1-1/2
This Girl Stands on a Chair to Get Traction. That's 60 lbs of Chaurice Sausage Mix in the Bin: Sausage Making can be Aerobic Exercise!
Here is a SausageMania.com APPROVED FOUR-STAR sausage recipe site, Fast Recipes, with more than 80 recipes for making a wide variety of sausages and sauage-based dishes, including Italian, Hungarian, German, Polish, Irish, Sicilian, English bangers, as well as traditional American sausage recipes. For you hunters out there, the site includes several recipes for venison and caribou sausage as well. Fast Recipes also has thousands of non-sausage recipes.
FAQs
Good sausage is all about balance. Balance of salt and savory, balance of meat and fat, balance of spices and herbs within the whole. Knowing a proper ratio of salt to meat (and fat) is essential, but once you understand it you can adjust to your own perception of saltiness, which varies wildly among people.
What makes sausages taste better? ›
Seasonings are a great way to vary how your sausages taste. Try making your own seasoning with herbs, spices, salt, garlic, and onion. Have fun experimenting with different herbs and spices to vary the flavour of your sausages.
What gives breakfast sausage that distinct taste? ›
What gives breakfast sausage its flavor? Traditionally, breakfast sausage is flavored with a blend of spices and herbs, mainly fennel, sage, and thyme. Additional ingredients like rosemary, garlic powder, onion powder, or even cayenne pepper can be used, as well.
What temperature should Italian sausage be cooked at? ›
The golden rule when it comes to traditional Italian sausage is to cook it to a minimum of 160 to 165 degrees Fahrenheit.
What is the secret of a good sausage? ›
Fat – the meat needs about 25 – 30% fat in it. The fat is the glue that holds meat particles together and gives sausages their texture. If you don't like that rule, forget about making good sausage. Go out and buy a tofu hot dog!
What is the most important ingredient in sausage? ›
MUSCLE MEATS. Skeletal muscle meats from slaughtered animals are the principal ingredients used in sausage production. However, the different skeletal muscles vary not only in their contents of fat, water and proteins, but also in their water binding and emulsifying properties, colour, etc.
Why do you add water to sausage when cooking? ›
add a little water once browned to keep them from. sticking to the pan.
How to make sausage tastier? ›
Seasonings, spices and herbs are added to give the sausages extra flavour. Small pieces of cooked apple, caramelised onions or other ingredients that pair well with pork can also be added to create interesting varieties.
What is the most delicious sausage in the world? ›
Cervelat is a type of sausage that originated in Switzerland. It is widely regarded as one of the most delicious sausages in the world. The sausage has a distinctive flavor and is made using a mixture of pork, beef, and various spices.
What is the white stuff coming out of breakfast sausage? ›
It's mold. Yup, you read that right.
From the Package. PORK, WATER, CONTAINS 2% OR LESS: CORN SYRUP, SALT, NATURAL FLAVOR, VINEGAR, SUGAR, PORK BROTH, MONOSODIUM GLUTAMATE.
Is it better to cook sausages in the oven or pan? ›
If you're looking for an easy, healthier way to cook sausages, baking them in a large baking dish is the way to go.
How do you know when Italian sausage is done without a thermometer? ›
You can check whether your sausages are done by cutting into one at the center. If the meat is firm, it's ready, but if it's pink and runny, it needs more time. Slicing or butterflying the sausages can reduce cooking time.
What is a spicy Italian sausage called? ›
'Nduja – Italian spicy, spreadable sausage made with pork. Salami – Cured sausage, fermented and air-dried meat. Soppressata – Italian dry salami (sausage) Sopressa – Italian aged salume. Strolghino – Italian cured pork.
What cut of pork makes the best sausage? ›
Butt/Shoulder: Boneless pork butt is very common for making sausages. It contains 20-30% fat so is perfect for sausages as this is the perfect fat to meat ratio (or you can add another 5% fat for extra tenderness and juiciness). If buying from the butcher, request 'boneless shoulder/butt'.
How can you tell a good quality sausage? ›
Bad flavor, or no flavor, is the first sign of a poor quality sausage. A good quality sausage will have a natural casing, giving it a good snap when bitten or cut into. Some sausages are case-less, which doesn't make them bad, but an artificial casing is usually the sign of a low brow sausage.
How to make the perfect sausage? ›
Heat a non-stick pan over a medium heat, then add the sausages. A little of the fat from the sausages will start to come out as they warm up; turn the sausages in the hot fat to coat them. Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly.
What are the characteristics of good sausage? ›
The best sausages are made from good cuts of meat with plenty of fat, which will cook quickly and be tender and juicy inside the usually narrow casing, which is why pure meat sausages with no additives are generally more expensive than cheaper varieties which are laced with preservative and other adulterants.
