4 Homemade Sausage Recipes

Reader Contribution by Tabitha Alterman
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The following ingredient combinations, which yield 2 pounds of sausage, are great for beginners. Aim for 10 to 30 percent fat in any mixture, depending on your dietary preferences. These mixtures all make fine sausage patties, but the beef-and-cheese mixture works better inside a casing as the cheese can burn when cooking.

Fresh sausage should last a few days in the refrigerator, or a few months in the freezer. This, of course, depends on how long you’ve had the meat before you turn it into sausage.

Sweet or Hot Italian Pork Sausage

2 feet medium hog casing
2 pounds pork butt, ham, loin or pork trimmings
2 to 4 cloves garlic, minced
2 tsp each: kosher salt, black pepper, fennel seed, ground oregano, ground basil and crushed red pepper

Chicken Sausage With Apple

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