Friday, May 25, 2007

Three Awesome Sausages

We're getting ready for Memorial Day weekend, and Becky suggested that the Sausage King make some sausage for the weekend cookouts. I decided upon these three--my favorites:

Scott's Mexican Chorizo
3 lbs pork butt
0.5 - 0.75 lbs pork fat, still frozen
2 Tbsp salt
1 Tbsp fresh ground black peppercorns
1.5 Tbsp cayenne
1.5 tsp crushed red pepper
1 Tbsp fresh minced garlic
2 Tbsp Ancho chili powder
1 Tbsp Mexican oregano
1/8 c rice vinegar
1 Tbsp sugar
1/2 tsp fennel, cracked
1 Tbsp lemon juice
1/4 c tequila or brandy
1/2 tsp curing salt (Prague Powder #2)
medium hog casings

Cut the meat and the fat into 1" cubes. Grind the meat and the fat together. Mix all the rest of the ingredients with the meat and the fat. Grind everything again and mix well. Stuff the meat mixture into the hog casings and tie off into 5-6" links. Let cure uncovered for at least 24 hours in the fridge or a cooler. Optionally, dry them for 5-6 weeks. Otherwise, freeze and cook before serving.

Recipe © Copyright 2004, Scott E. Harris. All Rights Reserved.


All Beef Bratwurst
3 feet small hog casings
3 pounds lean beef
1/2 pound pork fat
1/4 tsp ground allspice
1/2 tsp crushed caraway seeds
1/2 tsp dried marjoram
1 tsp ground white pepper
1 tsp salt, or to taste

Prepare the casings. Grind the meat and fat through the fine blade of the grinder. Mix the meats and grind again. Add the remaining ingredients to the meat and mix thoroughly. Stuff into the casings and twist off into four- or five-inch lengths. Refrigerate up to two days.

Adapted from Home Sausage Making by Charles G. Reavis.


Lamb Sausage with Rosemary
4 feet of sheep or small hog casings
2.5 pounds of lean spring lamb
1/2 pound of pork fat
1 tsp freshly coarse ground black pepper
1 Tbsp fresh rosemary
1 clove garlic, minced
1 tsp salt, or to taste

Prepare the casings. Mix the meat, fat and the seasonings. Grind the mixture through the fine blade of the grinder. Stuff the mixture into the casings and twist off the three-inch links. Refrigerate up two days.

Adapted from Home Sausage Making by Charles G. Reavis.

No comments:

© Copyright 2005-2014, Scott E. Harris. All Rights Reserved.
Please do not reproduce or copy without the permission of the author.