Apple Turkey Sausage

1. Coat large non-stick fry pan with cooking spray. Over medium heat, cook Michigan Apples and onions until tender, about 4 minutes, stirring constantly. Remove from heat and place in mixing bowl. Cool completely.

2. Add remaining ingredients to Apple mixture, stirring until evenly combined. pack in to pig skins.

Fresh German Bratwurst

Bratwurst can be made either fresh or smoked and either course ground or emulsified. Because most small processors and home sausage makers do not have the capacity to emulsify the meat blocks we will deal with the course ground variety Traditionally Bratwurst is made with Pork and Veal. With the high cost of veal most bratwurst today is made from all pork or pork and beef.

I make this sausage using Pork Butts, or as some people call them Boston Butts. Pork Butts are usually 80%-85% lean. I recommend using pork butts for your sausage as it has a proper lean to fat ratio for high quality sausage. If you are want a beef sausage I recommend beef chuck as it has a good fat to lean ratio @ 80/20. A very good brat can be made using 3/4 of the meat block in butts and 1/4 of the meat block in beef or veal

Because this is a fresh sausage you will not be smoking it just refrigerate or freeze until you are ready to cook it. Make sure that your meat block is chilled to @ 2 degrees C and grind through your course plate once. Sprinkle your seasoning over the ground product and mix 2 minutes. If mixing by hand you may have to mix longer. Excessive mixing can cause the sausage to have a rubber texture so be careful not to over mix. After you have mixed the seasoning with the meat block run the mixture through your fine plate. Make sure that you keep the temperature as low as possible.

British Bangers

Grind pork and fat together using fine hole disc of meat grinder. Add Banger Seasoning. Mix well. Grind again. Force mixture into casings and tie in 4-5 inch lengths.

Cumberland Sausage 

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.

English Sausage 

 Wash the sausage casings thoroughly inside and out in running water, making sure they do not escape down the drain! Fill with tepid water, and leave to soak in the sink while preparing the sausage meat.

Cut all the meat into 1" cubes, so that it can be minced. With the coarse blade in the mincer, pass all the fat through. Then change the blade and mince the lean meat. Grind the salt, pepper, and nutmeg and carefully fold in evenly, together with the herbs and any other spices chosen.

Mix all together thoroughly, taking care not to beat too vigorously, the meats should not be completely homogenised. Take a small patty and cook it in a frying pan to check the seasoning. Re-season if needed.

Slide the skins onto the filling tube and fit to the mincer. Fill the casings, taking care not to fill too tightly, or the sausages will burst when cooked. Twist into suitable sized links and hang up in a cool place to mature 24 hours before freezing or cooking.

Grandma's Italian Sausage

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.

Oxford Sausage Year 1977

The one advantage of bread crumbs in sausage is that they absorb (and replace) fat that is otherwise rendered.

Smoked Pepperoni Sticks Pork

Grind the meat with a 4mm plate and place it and all ingredients into mixing tub, and mix well. Stuff into casings. I use 20-22 cm collagen or sheep casings. Place the sausages into a 52 degree C smoker, with damper wide open and no smoke until casing is dry. Close the damper to about 1/4 and raise temperature to 75 degrees C, applying heavy smoke. when internal temperature reaches 63 degrees C, remove and rinse with cold water until internal temperature is about 32 to 38 degrees C. Hand dry, cut to size and package. This keeps real well frozen (if it lasts long enough).

Basic British Sausage

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.

Berliner Sausage

GRINDING & STUFFING

Grind all meat through 4mm or 6mm grinder plate and mix with all ingredients. Stuff meat into 120mm fibrous casings and place in cooler for 2 days. Remove meat and keep at room temperature for 3 hours or until internal temperature of product reaches at least 16 degrees C. Remove and put in preheated smokehouse at 50 degrees C. for the first hour, and apply smoke while increasing temperature every 30 minutes by 5 degrees until 72 degrees C. is reached. Hold at this temperature until internal temperature of product reaches 67 degrees C. and desired colour is obtained.

Wieners (Frankfurters)

 If you wish, you may use 1 oz. coriander in place of the mace.

Wieners can be made from many different meats, as well as any combination of meats. In some cases, people want to use the left-overs when they butcher their livestock, while others prefer a quality wiener.

GRINDING

For home use, grind all the meat together using a plate with very fine holes. After grinding , mix all the ingredients with water and meat. Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat. After mixing, pack into stuffer using a 24-26mm lamb casing to stuff wieners.

SMOKING AND COOKING

After stuffing, hang wieners on properly spaced smokehouse sticks. Be sure wieners are not touching each other. You may rinse the wieners off with cold water if necessary. Allow wieners to hang at room temperature when using natural casings for stuffing (about 1 hour). When using collagen or synthetic casings, hang at room temperature for about 30 minutes. Wieners should be smoked as follows:

Place into pre-heated smokehouse and dry for approximately 30 minutes. Apply heavy smudge for approximately 1 1/2 hours, gradually raise smokehouse temperature to 75 degrees C. and smoke until internal temperature of 60 degrees C. is obtained. Transfer to steam cabinet cooker and cook at 75 degrees C. for 5-10 minutes, or until an internal temperature of 67-69 degrees C. is obtained. Spot-check various wieners to be sure that these temperatures are obtained.

If you do not have a steam cabinet, you may leave the wieners in the smokehouse at 75 degrees C. until you obtain 67 degrees C. internally.

After smoking or cooking, the wieners should be quickly showered with cool water for about 10 minutes or until the internal temperature is reduced to 38-44 degrees C. After showering with cold water, allow wieners to chill and dry at room temperature or until desired bloom is obtained.

CHILLING

Wieners should be placed in 5-10 degrees C. cooler and chilled until product has reached an internal temperature of 10 degrees C.

Potato Sausage

 Combine ingredients. and mix well. Stuff in casings. Makes about 17 lb. Freeze in 1 or 2 lb. pkgs.

English Country Pork Sausages

 Mix the meat and fat well with the seasoning. Fill into the casings. The sausages may be fried, grilled or baked.

Chaurize 19th Century Pork Sausage

Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended.