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Making homemade sausages

Great link for making homemade sausages with lots of recipes.

http://lpoli.50webs.com/index.htm



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Breakfast bump.

Breakfast bump.

Resist the temptation to feed the trolls.

Made My Day

I'm an expat in Australia and I am craving Jimmy Dean type sausage which I hav yet to find here.

But making my own would be a great pleasure. Cheers mate!!!!

Glad you guys are enjoying

Glad you guys are enjoying the thread! ;-)

Resist the temptation to feed the trolls.

I thought this was going to be about

When I saw the title "making homemade sausages" I thought it was going to be a reference to the old quote comparing politics to sausage-making. :) The "sausage" our liberty movement makes will be so much more wholesome than the status quo's!!!

Thank you, Musicians and H...

I have a couple of 5 gallon buckets of lager burpin' away, as well as a couple of piglets and a big batch of eggs I pickled today. I have a feeling they're going to go well together... Bookmarked...

Yours in Liberty,

Shovel

"Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote..." ~ Ben Franklin

"The 'cost of freedom' is risk and responsibility..." ~ Me

Right on shovelhead! Sounds

Right on shovelhead! Sounds like a the perfect combo.

I used to be a homebrewer back in the day. Even won a few awards. Was diagnosed celiac last year with other food issues as well, so my beer hunting has been reduced to "gee, I hope they have one of the 3 gluten free beers that I can drink here." But that's ok, I had my share back in the day. ;-)

Cheers!

Resist the temptation to feed the trolls.

+ 1

Now who will make a post about home made beer?

LL on Twitter: http://twitter.com/LibertyPoet
sometimes LL can suck & sometimes LL rocks!
http://www.dailypaul.com/203008/south-carolina-battle-of-cow...
Love won! Deliverance from Tyranny is on the way! Col. 2:13-15

Any recipes for lamb or mutton sausages...love lamb meat!!

Ooohh, ditto for Sichuan style sausages....hot & spicy is da bomb!!!

Update: Found the lamb formulation!!

Btw, thanks alot M&H for sharing this "motherload" of all sausage recipes... :D

reedr3v's picture

Cool, I believe this is a first for the DP

: )

Bump for pork...

Bump for pork...

Resist the temptation to feed the trolls.

And venison!

yum!

And chicken and turkey and beef and veggies and rice and ice

and lots of fat... I love making sausages.

One of my favorites

BOUDIN

Ingredients
2 1/2 pounds pork butt, cut into 1-inch cubes
1 pound pork liver, rinsed in cool water
2 quarts water
1 cup chopped onions
1/2 teaspoon minced garlic
1/2 cup chopped green bell peppers
1/2 cup chopped celery
4 1/4 teaspoons salt
2 1/2 teaspoons cayenne
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onions tops, (green part only)
6 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length
Directions
In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool

Ok, I'm trying this next. I

Ok, I'm trying this next. I used to love boudin back when I lived in Dallas at the Shuck & Jive Oyster Bar. Thanks!

Resist the temptation to feed the trolls.

me too

LOVE boudin.. it's great with mustard on rye