‘Sausages’ Archive

Chorizo Homemade Sausage December 13, 2009 No Comments

5 pound(s) Fresh pork (substitute: lamb or beef)5 teaspoon(s) Salt 3 tablespoon(s) Chili powder 1 Clove garlic, mashed 5 tablespoon(s) Vinegar 1/4 cup(s) Paprika 1 1/2 teaspoon(s) Pepper 3/4 teaspoon(s) Oregano 3/4 teaspoon(s) Thyme 1/4 cup(s) Dry wine Yield: 6 Servings With electric food grinder, coarsely grind pork. Add all of the above ingredients and […]

Caribou Sausage #3 No Comments

4 pound(s) Caribou 2 pound(s) Lean pork (substitute: lamb or beef)1 large Onion; chopped 2 pound(s) Potatoes; grated 2 tablespoon(s) Salt 1/2 teaspoon(s) Pepper 1 teaspoon(s) Allspice 1/2 teaspoon(s) Cayenne and other spices -to taste Sausage casings Grind together all the meats with the onion. Next mix the potatoes with the meats. Add spices and […]

Caribou Sausage #2 No Comments

4 pound(s) Coarse ground caribou 1 pound(s) Fine ground bacon 1 tablespoon(s) Salt 1 tablespoon(s) Sage *** 1 teaspoon(s) Allspice 2 tablespoon(s) Sugar 1 teaspoon(s) Coriander 1 1/2 teaspoon(s) Mustard Seed 6 clove Garlic; minced 2 tablespoon(s) Black pepper 1 cup(s) Cold water N. B. If sausage is to be frozen, do NOT use sage […]

Caribou Sausage #1 No Comments

15 pound(s) Caribou 5 pound(s) Pork; fresh 3 ounce(s) Water 1 ounce(s) Pepper; black 3/4 ounce(s) Ginger; ground 1 1/4 ounce(s) Nutmeg; ground 1/2 ounce(s) Allspice; ground 1/2 ounce(s) Coriander; ground 2 ounce(s) Paprika 2 teaspoon(s) Garlic powder 10 ounce(s) Salt 1 tablespoon(s) Liquid smoke; opt’l Sausage casings Grind together the two meats and mix […]

Cabbage with Sausage No Comments

3 1/3 pound(s) Cabbage Salt 4 1/2 ounce(s) Crisco 1 Onion 1 Beef Broth Cube 4 slice(s) Sausage, thick slices 2 1/8 cup(s) Water 1.Strip the cabbage from the ribs and wash real good. Cover with salted water and boil 10 minutes, drain the water and let cool a little and than chop cabbage finely. […]

Blaine’s Venison Sausage No Comments

6 pound(s) Ground venison 6 pound(s) Ground pork (substitute: lamb or beef)(lean) 2 tablespoon(s) Salt 2 tablespoon(s) Pepper 1/2 t Cayenne pepper 1/2 t Sage 1/2 cup(s) Honey When the venison, pork (substitute: lamb or beef)and hot water are well mixed, add spices and honey to mixture and mix in well. This is probably my […]

Beer Steamed Sausages No Comments

-T.FOX5 1 can(s) Beer;room temp -(any brand or type will do) Smoked sausage;enough to -fill crock pot Cut each pound of smoked sausage into 4 pieces. Pour the beer in the bottom of the crock pot and pile in the sausage. Cook on HIGH for 2 hours, then switch to LOW until ready to serve. […]

Basic Irish Sausages / From Irish Traditional Food, No Comments

1 1/2 pound(s) Lean pork (substitute: lamb or beef)8 ounce(s) Pork (Substitute: Lamb or Beef)fat, without gristle 1/2 teaspoon(s) Ground allspice 1 teaspoon(s) Salt 1 x Fresh-ground pepper 1 x Pinch dried sage or marjoram 1 ounce(s) White breadcrumbs (optional) 1 x Ground ginger, mace, nutmeg 1 x Cloves, cayenne pepper Mince the meat and […]

Basic Irish Sausages No Comments

1 1/2 pound(s) Lean pork (substitute: lamb or beef)8 ounce(s) Pork (Substitute: Lamb or Beef)fat, without gristle 1/2 teaspoon(s) Ground allspice 1 teaspoon(s) Salt Fresh-ground pepper Pinch dried sage or marjoram 1 ounce(s) White breadcrumbs (optional) Ground ginger, mace, nutmeg Cloves, cayenne pepper Mince the meat and fat twice, then mix very well and season. […]

Bangers Or Oxford Sausages No Comments

1/2 pound(s) Lean pork, ground 1/2 pound(s) Lean veal, ground 6 ounce(s) Pork (Substitute: Lamb or Beef)fat, ground 3 slice(s) Of white bread with crust, -crumbled or finely chopped 1 teaspoon(s) Salt 1/4 teaspoon(s) Black pepper 1/4 teaspoon(s) Cayenne pepper 1/8 teaspoon(s) Mixed grated nutmeg 1/8 teaspoon(s) Mace 1/4 teaspoon(s) Minced fresh thyme or 1/8 […]