Homemade Sausage

You may be surprised to discover how simple it is to grind up and season homemade sausage.

| May/June 1981

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    Zesty homemade sausage is a great complement to any meal.
    PHOTO: JACQUELYN G. SMITH
  • 069 homemade sausage - photo 1
    Meat scraps from butchering day are ground up in a heavy-duty meat grinder and mixed with spices.
    JACQUELYN G. SMITH
  • 069 homemade sausage - photo 2
    Form your spiced meat into patties and fry them on the stove top.
    JACQUELYN G. SMITH

  • 069 homemade sausage - photo 3
  • 069 homemade sausage - photo 1
  • 069 homemade sausage - photo 2

There's nothing quite like the smell of homemade sausage sizzlin' on the stove to set your mouth to watering! And there's no reason why the spicy delicacy should be limited to the breakfast table, either! My family enjoys it at any meal now that we've discovered there's nothing really complicated about making "homegrown" sausage. Here's how we do it:

First, when we butcher a hog—an annual day-long event usually accomplished with the help of friends—we always set one large kettle aside for meat scraps. After the "big job" is finished, we grind the pot of leftovers using a heavy-duty cast-iron meat grinder with a medium disk, which can turn out more than 20 pounds in less than five minutes. (We've tried an electric grinder but, since there's less to go wrong with a manually operated one, we prefer to use the simpler tool.) Then we decide how many different kinds of sausage we want to make, and divide the meat up into the appropriate number of heaps.

Our sausage mixing is done in a metal washtub or canning kettle: One person sprinkles the spices onto the meat, while another tosses it about with his or her hands. Sample portions of each recipe are then fried for taste-testing (there's no lack of volunteers for this job!) and, once a batch is approved, it's ready to be stored.

I've tried canning sausage, but—though it tastes fine—the meat has a tendency to lose its texture as a result of the extra cooking that's required. We prefer to freeze our sausage in one-pound packages. (Don't worry about sausage going bad in the freezer. It never lasts that long! In fact, the savory meat disappears so fast that, this year, we raised a whole hog just to grind up for sausage!)



Some Family Favorites

To make "Plain Ol' Country Sausage" which is about the simplest recipe to mix up—just combine 10 pounds of ground pork, 1/2 ounce of ground sage (if you're using homegrown spices, take it easy at first. We once accidentally made some incredibly hot sausage as a result of using "storebought" quantities of our garden sage), and 3 tablespoons each of salt and black pepper. (This is a good "get your feet wet" recipe for pork-patty beginners!)

"Gourmet Country Sausage", on the other hand, is a little more complicated, but the flavor of this sophisticated treat is worth the extra mixing involved! Begin, again, with 10 pounds of ground pork, then add 4 tablespoons of brown sugar (or honey), 3 tablespoons of salt, 8 tablespoons of ground sage, 2 tablespoons of black pepper, 2 teaspoons each of paprika and nutmeg, and 1 teaspoon of garlic salt.

lisa_64
7/31/2007 10:41:37 AM

i am trying to find a recipe for canning sausage and have not been able to turn up anything please help. thanks lisa from waynesboro, tn


lisa_65
7/31/2007 10:41:31 AM

i am trying to find a recipe for canning sausage and have not been able to turn up anything please help. thanks lisa from waynesboro, tn Mother Responds: If you go to www.google.com and put canning sausage in the search box, you will find many resources on canning sausage. The best ones will be from extension offices or state colleges.







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