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5 best sausage recipes you have made, in your opinion...

Posted: Tue Sep 12, 2017 20:03
by harleykids
After making the chicken feta spinach sausages last night, and still having 50 feet or more of 32-35mm hog casings from Craft Butcher Pantry, I am looking for some other tried-and-true sausage recipes to make!

Anyone care to share their top 5 most successful sausage recipes? I am adding this chicken feta spinach to my top 5 for sure, as most chicken sausages I have tasted over the years weren't half as good as these are!

Pork, chicken, beef, lamb, goat, etc. all meats are fair game in your top 5 recipes!


Posted: Tue Sep 12, 2017 20:40
by cathouse willy
My go to and all time favorite is "Classic bratwurst" from " Charcuterie". Just a good, mild pork sausage.

Posted: Tue Sep 12, 2017 20:53
by harleykids
Thanks Willie, I will add that one to my list of "to do"! Thanks!

Posted: Tue Sep 12, 2017 21:53
by Bob K
Italian! Sweet ( just add red pepper flakes for hot) Can never make enough. Based on this recipe: it has evolved to this:

Sorry I only have my spreadsheet but easy to figure the %'s

Italian - Fresh

Pork 1.76
Fat 0.44

Total 1000 2.2

Salt 18.0
Sugar 2.0
Fennel 6
Fennel Pollen 1
Black Pepper - Cracked 5
Caraway 1
Oregano 1
Anise 1
Wine 50 Use wine or water
Water 50
Parsley to Taste

Posted: Tue Sep 12, 2017 22:04
by harleykids
Perfect, thanks Bob! All spices are in grams, correct? And water and wine (I can use both, so 100mL total?) in mL.

Posted: Wed Sep 13, 2017 20:46
by Sleebus
Here's mine.

Pork 75.00%
Beef 25.00%
salt 1.52%
pepper 0.38%
Crushed garlic 1.00%
water 3.13%
Cure #1 0.25%
Mustard seeds 0.10%

Grind with medium plate, mix, stuff. Smoke ~3 hours @ 150° or less until you like the color. Poach in 165° water until IT of 155°. Place directly into ice bath until IT of 55°.

If you want a German fresh sausage, leave out the cure and mustard seeds.

Posted: Wed Sep 13, 2017 21:13
by Bob K
harleykids wrote:Perfect, thanks Bob! All spices are in grams, correct? And water and wine (I can use both, so 100mL total?) in mL.
All spices in grams. Water or Wine 50 ML (5%) total

Posted: Thu Sep 14, 2017 03:31
by harleykids
Thanks Sleebus! Thanks Bob!

Posted: Thu Sep 14, 2017 16:22
by redzed
Geez, only five?! That makes it a really tough question! I deinately have more than five favourites and it's a toss up in which order. But the list would start with smoked sausages: Kiełbasa Chłopska, Kiełbasa Krakowska, Kabanosy, Turkey/Pork Sausage. In the fresh sausage category I would include a Mild Hot Italian, Polska Biala, Bratwurst, and the Chicken with Feta and Spinach. I like several dry cured sausages but the Calabrese and a simple Saucisse Seche come out on top. And every now and then I have to satisfy my craving for a good Polish headcheese, liver sausage and blood sausage, :lol:

Posted: Thu Sep 14, 2017 17:14
by harleykids
Thanks Chris, appreciate the list! I have some work ahead of me!

Posted: Thu Sep 14, 2017 22:29
by martin
My favorite is smoked grill sausage , kiełbasa ślàska , or sausage witch i eat couple months ago in Poland , Krakow , at te hala targowa( sqer) where from more then 20years 2 guys with blue food truck , ewrych night make delicious sausage on the fire.I try couple of times make kind of that sausage but nothing close, so i dont give up. - this is kielbasa im talking aboutthe

Posted: Fri Sep 15, 2017 04:31
by harleykids
Nice videos Martin! 2am sausage eating, that's commitment!