Globally Inspired Sausage Recipes
Sausage has been used as a protein and fat staple since long before the modern tools have been made available. The balanced ratio of fat, meat, and spices, whether it be pork, beef, venison, or anything else protein related, propelled into either a natural or artificial casing, or formed into a patty or link by hand, instituted the first portable, economical, foodstuff to feed the masses.
North America has multitudes of sausages due to the vast cultural diversity. Breakfast sausage traditionally arose from the English style sausage. Thyme and sage remain a standard in most recipes. Here’s one that is patty style. Link sausages will be coming!
• 1-pound ground pork butt
• ½ tablespoon finely chopped fresh thyme
• 1 tablespoon light brown sugar
• 1 teaspoon trampled fennel seeds
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon freshly ground black pepper
• 2 tablespoons thinly sliced fresh sage
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 2 teaspoons kosher salt
And, here’s the thing with sausage. The grind of the meat and fat matter. The spice bend matters. But, when it all comes down to creating these masterpieces, a mixing bowl and your hands are what you need. The All-Clad 3 pc Stainless Steel Mixing Bowls are a great benefit when making sausage. A helpful hint with sausage making: Freeze your mixing bowls. And freeze your protein cut into one-inch cubes with fat still ok on some pieces (We are trying for a 20-30% fat ratio) for 10 minutes. Colder the better for all components! Melted fat is the enemy to sausage making. Obviously, a frozen chunk of meat will break the grinder, so 10 minutes should harden, not freeze the meat.
The grind of the meat for this recipe, and most sausages, require a smaller hole die. Starting a bit larger, then running your meat, fat, spices, and seasonings again through a smaller die is an approved style. This will make the sausage less tough. Too small of a die, or too many times running your combination through the grinder will make it mushy, and therefore unusable at worst. Best case scenario, the mixture can still be stuffed into a casing. One of the best grinders for sausage is the Chef’s Choice - Professional Food Grinder, 400W – 720. This beast takes on all meats, fats, and spices, blending them into a symphony of perfection for the palate.
Sausage is simple. Follow the above steps. Land all the goodies into the frozen mixing bowl. Mix gently to combine all ingredients by clean, cold hands forming a patty the size of your gnaching choice. Traditional size for this breakfast sausage is about a 2-and-a-half-inch circle, but appetites vary.
If grinding, freezing, cutting and cleaning and on and on isn’t your idea of fun sausage making, ground turkey works. Especially for those of us who want to keep it a bit healthy.
• 1 lb ground turkey (can be purchased at 93 or 99% fat free)
• 1½ teaspoon seasoning salt or smoked salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• Large pinch of clove
• ½ teaspoon of red pepper flakes
• Big pinch of cayenne (optional but awesome!)
• 1 teaspoon sage
• 1 teaspoon of brown sugar (can use more)
• ¼ teaspoon fennel seeds (pulverized)
• ½ teaspoon thyme
• 1 Teaspoon olive oil (for added fat)
Another simpler recipe. Mix all ingredients together, form a 2 ½ inch circled patty, and fry it up in a little butter or oil to prevent stickiness if not using a Zwilling J.A. Henckels - Frypan 11" Thermolon "Sol" II. Those are two of many recipes in the sausage world for a great start to your day.
Lunch is served! With many selections to choose from, bratwursts from Germany can never do ya’ wrong. Let’s be honest, buying some brats at a gourmet market, or at the game, or just from the regular super-market can suffice nicely. Making these can be a bit much for some. And a lotta fun for others!
• 3lbs pork butt
• 1 lb. beef brisket
• ½ cup lighter German beer
• 2 tablespoons black pepper, ground
• 2 teaspoons cayenne pepper
• 1 ½ teaspoons smoked Hungarian paprika
• 1/4 teaspoon nutmeg
• 1 teaspoon dry mustard
• 1 teaspoon ground coriander
• 1 tablespoon sage, ground
• 4 teaspoons regular salt
• 1 ½ teaspoons white sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
This is going to start the same way as the rest of the recipes. But…Now we need sausage stuffer…Some find this a bit gross or off-putting, but for centuries, intestines have been the go-to for sausage containment. Even Walmart now carries artificial sausage casing made of collagen beef proteins, so no weird thoughts be needed if intestinal casings aren’t your cup of tea. Both natural and artificial are easy to find on-line. Sausage stuffers aren’t as scary as it sounds. KitchenAid has a great attachment for a very reasonable price. It will make great links whenever you wish. Using the stuffer, please follow manufacturer’s instructions.
Moving west to Italy from Germany, the widely used named, Italian Sausage goes something like this:
• 3 ½ lbs. pork butt(Butt is the best for worldly sausage making)
• 1 tablespoon dried chili flakes (for hotter, keep adding)
• A pinch cayenne if going hot(optional)
• 3 teaspoons salt
• 1 tablespoon powdered garlic
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• ¼ cup red wine vinegar
• natural hog casings (around 8-10 feet in length)
Grind and stuff accordingly. Sausage can be smoked, boiled, grilled, baked, and fried.
Both (brats and Italians) can be made into great sandwiches. Or, sliced into pastas, potatoes, or hot salads. The versatility makes any sausage a pliable fixture to the lunch menu.
Dinner doesn’t have to one slaving for hours over concocting the perfect fat ratio, then cutting and chilling the meat, grind, stuff or form, then cook…That can be a long day and evening. Buying turkey sausage and some veggies can be quick, simple, and good!
• A Pack of smoked turkey sausage (Sliced into ¼ inch pieces)
• 3 red potatoes. (Cut ¼ inch chunks)
• A bag of frozen brussels sprouts (Use half the bag and half the sprouts)
• 1 small red onion (Diced)
• 3 cloves garlic (Pressed)
• ½ cup olive oil
• 1 teaspoon of dried thyme, sage and rosemary (Pulverized to a blend)
• 1/8 teaspoon salt (Or to taste)
• 1 teaspoon pepper
• 2 Braeburn apples (Diced and cored)
• ½ a bunch chopped fresh parsley(Tops only)
Pre-heat oven to 400 degrees. Add all ingredients (Sans parsley) to a nonstick cookie sheet after wiping with some of the olive oil. Cook for 20 minutes. Stir ingredients around for proper cooking. Continue to cook another 20 minutes. Let cool a bit and toss in the parsley and serve alone or with sour cream.
A Danish sausage known as Medisterpolse is pretty (Well very) good! Allspice and clove add to this fragrant sausage.
• 3 lbs. pork butt (Yes, pork butt again. It’s good stuff!)
• 1 medium red onion, minced
• 2 tablespoons salt
• 1 tablespoon white pepper( Ground fine)
• 1 tablespoon freshly ground black pepper
• ½ teaspoon cardamom
• 1 teaspoon allspice
• 5 gound cloves
• 1 ½ cups cold, strong beef stock
Here we use our sausage making and stuffing skills as mentioned previously. Traditionally, sheep casing was used. If not available (or wanted) artificial always works now-a-days. Potatoes, cabbage, or other vegetables, along with a gravy, provide w heart-warming dinner on a cold night for entire family.
From Hot Dogs, to Ham and Hungarian sausages, the names, flavors, ethnicity and cooking methods might differ, yet every sausage has their regional following. As well they should! We have loved eating them since the mid-15th Century!