I want to make some sausage to stuff and bake or grill my cherry peppers. Any recipes out there? I checked the internet and my head is spinning with all the results. It seems alot called for sage or fennel. I have no problem with that. I just want to know if those are common ingredients. I'm not looking for a breakfast sausage. Maybe something with a little heat.
Homemade sausage recipe?
- Thread starter Dave L.
- Start date
Dave,
What meat will you be using? 100% pork, pork/beef, poultry? Do you have a preference as to a fresh sausage or a smoked sausage? Fennel is very common with Italian recipes. Marjoram, caraway are both common for a bratwurst. Heat can be introduced with dry chile peppers, fresh peppers, powdered chiles, etc. I just finished a beef/pork sausage that had both fresh jalapenos and ground chipotle powder in it.
Paul
What meat will you be using? 100% pork, pork/beef, poultry? Do you have a preference as to a fresh sausage or a smoked sausage? Fennel is very common with Italian recipes. Marjoram, caraway are both common for a bratwurst. Heat can be introduced with dry chile peppers, fresh peppers, powdered chiles, etc. I just finished a beef/pork sausage that had both fresh jalapenos and ground chipotle powder in it.
Paul
Wolgast
TVWBB Olympian
Here is a link by BOB. Inspiration.
For an Italian sausage, here's what I think would work (butt is just about perfect ratio of fat to meat):
I always work in metric with sausage recipes as it is much easier. Let me know if you need conversions. All weights are based on per 1000 grams of meat.
Salt - 18g
Cracked Fennel - 3g
Corriander - 1g
Caraway - 1 g
Cold water - 100ml
Heat? Cayenne or dried red pepper flakes - 2g
Coarse grind meat (10mm plate)
Mix in all ingredients very well
Test recipe by frying up a TBL and adjust if necessary. It is here that you can tweak the heat also.
Stuff into casings.
Remember if you've actually have 2 -2.5 lbs of meat (908g -1135g) you'll need to adjust all ingredient quantities. I usually debone, cube or strip (cut strips feed into grinders quite well), then weigh my total meat volume and then adjust final recipe based on that weight.
Paul
I always work in metric with sausage recipes as it is much easier. Let me know if you need conversions. All weights are based on per 1000 grams of meat.
Salt - 18g
Cracked Fennel - 3g
Corriander - 1g
Caraway - 1 g
Cold water - 100ml
Heat? Cayenne or dried red pepper flakes - 2g
Coarse grind meat (10mm plate)
Mix in all ingredients very well
Test recipe by frying up a TBL and adjust if necessary. It is here that you can tweak the heat also.
Stuff into casings.
Remember if you've actually have 2 -2.5 lbs of meat (908g -1135g) you'll need to adjust all ingredient quantities. I usually debone, cube or strip (cut strips feed into grinders quite well), then weigh my total meat volume and then adjust final recipe based on that weight.
Paul
Dave,
Sorry about the delayed response. Here are some estimated conversions.
Salt - 2.5t* - 3.5t* (depending on weight of meat)
Cracked Fennel - 1.75t
Corriander - .75t
Caraway - .75t
Cold water - 6.75 TBL
Heat? Cayenne or dried red pepper flakes - 1.25t
t=teaspoon, TBL=tablespoon.
* remember salt measures differently based on type used: table salt vs crystal vs flake. I usually weigh it for that reason. All measurements are approximate and don't need to be exact.
Paul
Sorry about the delayed response. Here are some estimated conversions.
Salt - 2.5t* - 3.5t* (depending on weight of meat)
Cracked Fennel - 1.75t
Corriander - .75t
Caraway - .75t
Cold water - 6.75 TBL
Heat? Cayenne or dried red pepper flakes - 1.25t
t=teaspoon, TBL=tablespoon.
* remember salt measures differently based on type used: table salt vs crystal vs flake. I usually weigh it for that reason. All measurements are approximate and don't need to be exact.
Paul