Monday, April 13, 2009

How to make Sausage EZ!

First: Cube your meat into about 1" pieces. You will need 1 piece of fat for every 2 pieces of meat. This does not need to be exact.

Second: Add your spices, mix them thoroughly with the fat and meat.

Third: Grind your meat and fat, using 1 fat per 2 meat.

*Fourth:Stuff your sausage into the casings.

Here is the sausage all ready to be smoked or cooked!

Here are a few recipes for sausage:
Andouille (Cajun):
5 lb. meat/fat mixture
2T salt
1/8 tsp. cayenne
1/4 tsp. sage
1/4 tsp. ground cloves
1/4 tsp. mace
1/4 tsp. ground all spice
1/4 tsp. bay leaves
1 Tbsp. black pepper
1/2 Tbsp. thyme
5 cloves garlic, minced

Bratwurst (German Sausage):
5 lb. meat/fat mixture
1/2 tsp. all spice
1 tsp. caraway seed, crushed
1 tsp. dried marjoram
2 tsp. ground white pepper
2 tsp. salt

5 lb. meat/fat mixture
10 T dry, minced onion
10 small cloves garlic, minced
2 1/2 tsp. fennel seed
1 1/4 tsp. paprika
5/ tsp. cayenne
5 tsp. oregano
2 Tbsp. salt

5 lb. meat/fat mixture
2 Tbsp salt
1/4 c. dry minced onion
1 1/4 tsp. cumin
1 1/4 tsp. black pepper
1 1/4 tsp. nutmeg
1 tsp. cayenne
1 1/4 tsp. ginger
3 Tbsp. Italian seasoning

*You can get casings at most processing places. They will either give or sell them to you. You can also order them.
That is not the best pic. of the stuffing...sorry, it was the only one I had!

Thanks to you all who allowed me to take the pics. of you doing the processes! You all did great! And thanks to the Dear Eddins Family, for teaching us all how! We had sooo much fun!
Anna for all of us Pendletons

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