Sausages Category
Cranberry, Cornbread and Sausage Stuffing Recipe
1 1/3 lb Italian sausage - hot 2 2/3 lb Italian sausage - sweet 1 c Butter - salted 1/2 c Olive oil 4 lg Onions; fine chop 16 Celery ribs; fine chop 8 Carrots; peel, fine chop 8 c Cranberries; coarse chop 3/4 c Maple syrup 3/4 c Rosemary - fresh, cho
1 1/3 lb Italian sausage - hot 2 2/3 lb Italian sausage - sweet 1 c Butter - salted 1/2 c Olive oil 4 lg Onions; fine chop 16 Celery ribs; fine chop 8 Carrots; peel, fine chop 8 c Cranberries; coarse chop 3/4 c Maple syrup 3/4 c Rosemary - fresh, cho
Sausages Category
Famous Jodeen Sausage (Wyoming Style) Recipe
Paprika - dust heavy Salt and pepper to taste 6 Finely chopped onions 10 Cloves garlic finely Chopped Fresh parsley finely chopped Cover top until green 3 Finely chopped jalapeno Peppers Cayenne pepper - very Lightly dust 8 ts Cumin Lemon pepper - du
Paprika - dust heavy Salt and pepper to taste 6 Finely chopped onions 10 Cloves garlic finely Chopped Fresh parsley finely chopped Cover top until green 3 Finely chopped jalapeno Peppers Cayenne pepper - very Lightly dust 8 ts Cumin Lemon pepper - du
Sausages Category
German Sausage Recipe
50 lb Beef or venison (ground) 50 lb Fresh pork (ground) not too Lean 1 3/4 c Salt (sack salt, not Iodized) 3 oz Morton quick cure 3 oz Black pepper 2 oz Garlic powder (fresh garlic* Is best) 1. Mix all the ingredients together and add up to 2 quarts
50 lb Beef or venison (ground) 50 lb Fresh pork (ground) not too Lean 1 3/4 c Salt (sack salt, not Iodized) 3 oz Morton quick cure 3 oz Black pepper 2 oz Garlic powder (fresh garlic* Is best) 1. Mix all the ingredients together and add up to 2 quarts
Sausages Category
Grandpa and Grandma B's Venison Sausage Recipe
4 lb Ground venison 4 lb Ground pork 2 tb Salt 1 tb Black pepper 1/2 Clove garlic Again mix the venison and the pork, and add water. Finally add the spices and mix well.
4 lb Ground venison 4 lb Ground pork 2 tb Salt 1 tb Black pepper 1/2 Clove garlic Again mix the venison and the pork, and add water. Finally add the spices and mix well.
Sausages Category
Hearty Sausage Soup Recipe
2 Lb. Italian sausage links 2 C. dry white wine 2 Cloves garlic -- minced 1 Medium onion -- finely chopped 5 C. chopped cabbage 1 Can tomatoes -- (28 oz.) cut up 1 C. water 1 Can green chili -- (4 oz.) peppers -- rinsed, seeded and chopped Using the
2 Lb. Italian sausage links 2 C. dry white wine 2 Cloves garlic -- minced 1 Medium onion -- finely chopped 5 C. chopped cabbage 1 Can tomatoes -- (28 oz.) cut up 1 C. water 1 Can green chili -- (4 oz.) peppers -- rinsed, seeded and chopped Using the
Sausages Category
Hungarian Sausage Recipe
3 lb Pork butt, boneless - cut -into large pieces 1 lb Beef chuck, cut into large -pieces 1 lb Pork fat, fresh - cut into -large pieces 10 Garlic cloves, peeled and -crushed (about 2 tbs) 1 c Water 2 tb Salt 1/2 tb Black pepper, freshly -ground 3 tb
3 lb Pork butt, boneless - cut -into large pieces 1 lb Beef chuck, cut into large -pieces 1 lb Pork fat, fresh - cut into -large pieces 10 Garlic cloves, peeled and -crushed (about 2 tbs) 1 c Water 2 tb Salt 1/2 tb Black pepper, freshly -ground 3 tb
Sausages Category
Hunter's Venison Sausage Recipe
4 lb Ground venison 4 lb Ground pork 2 tb Salt 2 t Black pepper 3/4 t Mace 1/4 t Nutmeg 1/4 t Cloves 1/2 t All-spice 1/2 t Garlic powder Mix venison and pork together. Add approx. 1/2 cup hot water to meat to gain desired texture for sausage press. A
4 lb Ground venison 4 lb Ground pork 2 tb Salt 2 t Black pepper 3/4 t Mace 1/4 t Nutmeg 1/4 t Cloves 1/2 t All-spice 1/2 t Garlic powder Mix venison and pork together. Add approx. 1/2 cup hot water to meat to gain desired texture for sausage press. A
Sausages Category
Irish Sausages Recipe
1 1/2 lb Lean pork 1/2 lb Pork fat, no gristle 1/2 ts Mace 1 ts Salt 1/4 ts Fresh ground pepper 1/4 ts Dried sage and marjoram 1/8 ts Ground nutmeg and/or cloves 1/8 ts Cayenne pepper Mince the meat and fat twice, then mix very well and season. Fry a
1 1/2 lb Lean pork 1/2 lb Pork fat, no gristle 1/2 ts Mace 1 ts Salt 1/4 ts Fresh ground pepper 1/4 ts Dried sage and marjoram 1/8 ts Ground nutmeg and/or cloves 1/8 ts Cayenne pepper Mince the meat and fat twice, then mix very well and season. Fry a
Sausages Category
Italian "Sausage" Seitan Recipe
1/2 c TVP 3/8 c Boiling water 1/4 ts Garlic salt 1/4 ts Garlic powder 1/4 ts Ground fennel 1/2 ts Paprika 1/2 ts Black pepper 1 Egg white 1/4 c Bread crumbs Mix the TVP into the hot water. Let stand for a few minutes. Add everything else and form int
1/2 c TVP 3/8 c Boiling water 1/4 ts Garlic salt 1/4 ts Garlic powder 1/4 ts Ground fennel 1/2 ts Paprika 1/2 ts Black pepper 1 Egg white 1/4 c Bread crumbs Mix the TVP into the hot water. Let stand for a few minutes. Add everything else and form int
Sausages Category
Italian Pepper Sausage Recipe
4 1/2 lb Course ground pork 1 1/2 lb Salt pork 1 Clove garlic 1 Onion, quartered 1 1/2 tb Freshly ground black pepper 2 tb Salt 4 tb Paprika 4 ts Fennel 2 tb Crushed red pepper, dried 1/4 ts Thyme 1/2 ts Bay leaf, crushed 1/2 ts Coriander 1 c Red win
4 1/2 lb Course ground pork 1 1/2 lb Salt pork 1 Clove garlic 1 Onion, quartered 1 1/2 tb Freshly ground black pepper 2 tb Salt 4 tb Paprika 4 ts Fennel 2 tb Crushed red pepper, dried 1/4 ts Thyme 1/2 ts Bay leaf, crushed 1/2 ts Coriander 1 c Red win
Sausages Category
Italian Sausage (Sweet Or Hot) Recipe
5 lb Coarse Ground Pork Butt 1 1/3 T Salt 1 1/3 T Ground Coriander 3/16 T Coarse Ground Black 5 Cloves pressed garlic 2 T Paprika 1 c Cold water pper Add 2 tsp crushed red peppers for HOT sausage. Combine all ingredients, mix well and stuff into hog
5 lb Coarse Ground Pork Butt 1 1/3 T Salt 1 1/3 T Ground Coriander 3/16 T Coarse Ground Black 5 Cloves pressed garlic 2 T Paprika 1 c Cold water pper Add 2 tsp crushed red peppers for HOT sausage. Combine all ingredients, mix well and stuff into hog
Sausages Category
Italian Sausage 1 Recipe
5 lb Coarse ground pork butt 6 Cloves pressed garlic 1 tb Crushed red pepper 1 tb Fennel seeds 1 ts Thyme 2 Bay leaves, crushed 1 tb Salt 2 ts Black pepper 1/2 ts Nutmeg 1/2 ts Coriander 1 tb Paprika 1 c Cold water Combine all ingredients, mix well a
5 lb Coarse ground pork butt 6 Cloves pressed garlic 1 tb Crushed red pepper 1 tb Fennel seeds 1 ts Thyme 2 Bay leaves, crushed 1 tb Salt 2 ts Black pepper 1/2 ts Nutmeg 1/2 ts Coriander 1 tb Paprika 1 c Cold water Combine all ingredients, mix well a
Sausages Category
Italian Sausage 2 Recipe
5 lb Course ground pork butt 1 tb Salt 1 tb Course black pepper 5 Cloves pressed garlic 1 ts Fennel seeds 1 ts Anise seed 1 c Cold water Add 1 tbsp. crushed hot pepper for hotter style sausage. Combine all ingredients, mix well and stuff into hog cas
5 lb Course ground pork butt 1 tb Salt 1 tb Course black pepper 5 Cloves pressed garlic 1 ts Fennel seeds 1 ts Anise seed 1 c Cold water Add 1 tbsp. crushed hot pepper for hotter style sausage. Combine all ingredients, mix well and stuff into hog cas
Sausages Category
Italian Sausage Sweet Recipe
5 lb Coarse Ground Pork Butt 3 t Fennel seed 2 t White Pepper 1 1/2 t Sage Leaves 5 Cloves pressed garlic 3 t Salt 1 c White wine Combine all ingredients, mix well and stuff into hog casing or make patties.
5 lb Coarse Ground Pork Butt 3 t Fennel seed 2 t White Pepper 1 1/2 t Sage Leaves 5 Cloves pressed garlic 3 t Salt 1 c White wine Combine all ingredients, mix well and stuff into hog casing or make patties.
Sausages Category
Italian Sausage Sweet #2 Recipe
5 lb Coarse ground Pork butt 2 T Salt 1 1/2 t Fennel Seed 1 t Black Pepper 2 t Sugar 1 c Water Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake.
5 lb Coarse ground Pork butt 2 T Salt 1 1/2 t Fennel Seed 1 t Black Pepper 2 t Sugar 1 c Water Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake.
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