I’ve been searching for homemade sausage recipes all over Google, and now I have them in front of me. One hundred homemade sausage recipes in Home Sausage Making. I’m excited.
I grew up on wild game links, beef summer sausage and hot Italian-style sausages from friends who were raising pigs for meat. Hunting season meant summer sausage season was on its way. But here in the city, I can’t find good sausages without going to an expensive specialty market. After a few years of raising my own meat, I got bored of crockpot rabbit and rotisserie chicken. I wanted those amazing artisan sausages! So I ordered Home Sausage Making.
Then I got a genius idea. Instead of adding to my list of duties, I gathered my husband and teenage son together. I handed them the book and instructed them to learn the techniques and try some homemade sausage recipes. I had a ten-pound chicken and a dozen dressed-out rabbits in the freezer. Our pig would be back from the butcher any day now.
Have you ever wanted to make your own sausage? This book is a great place to get started. Order Home Sausage Making today!
Both agreed. My husband was excited about making rabbit sausage. My teenage son wanted to use the words “sausage party” with reckless abandon.
When my guys didn’t need the book for the homemade sausage recipes, I grabbed it back. Because it’s good reading material.
Home Sausage Making starts with “The Story of Sausage,” a fascinating telling of how, though sausage developed as a way to use every possible part of the animal, it soon a culinary masterpiece on the same level as beer and cheese. Homer, in the Odyssey, claimed that Imperial legionnaires refused to march if they didn’t have long strings of dried or smoked sausages.
There are two kinds of sausage: fresh, which must be refrigerated then cooked, and ready-to-eat types which have been smoked or cured to prolong storage time. Bratwurst is fresh; pepperoni is cured. The book contains recipes for both.
Before providing homemade sausage recipes, the authors ensure you’re educated about nutrition, the safety of salt and nitrates, safe handling and cooking to avoid microbial growth. They tell you how to dry it, how to smoke it, and the proper equipment to use. And all this information is well formatted and broken up with sidebars and winsome but informative illustrations.
Each chapter contains a little about the history or nuances of sausage making. For instance, many traditional sausages are named after the places where they first originated. Frankfurters are from Frankfort, and boloney is from Bologna. Sausage was originally a way for people to use up scraps of meat leftover from butchering at home. People added other ingredients for flavor, such as onions or herbs. And the most innovative sausages developed around important salt deposits in Europe. The recipe for Estonian Christmas Barley Sausage sits alongside a story about a couple that fled Estonia when the Russian army moved in. They found refuge in Sweden and combined their customs with that of their new land, but the barley sausage at Christmastime was constant.
The first homemade sausage recipes mirror what you may find in the store: fresh maple pork links, dried Calabrese salami, and smoked andouille. Genoa salami contains beef chuck and pork butt. Boudin blank is made which chicken breast and veal shoulder. And Vienna sausage, those mushy fingers that toddlers eat out of cans, look much tastier when made fresh.
The “Game Sausages” chapter is extensive. This caught my interest because, though I know how to cook venison into dishes such as stew and fried steaks, I longed for the amazing summer sausages my dad’s friends crafted. This section offers 16 recipes for wild game sausage. It even gives tips on correctly processing wild game, including using gloves because some wildlife carries trichinosis or tularemia. A section describes how to make farm-raised pork taste like wild boar.
I drooled when I saw the seafood-based homemade sausage recipes. Zesty Citrus and Seafood Sausage has whitefish, lemon and orange zest, and herbs such as fresh thyme and parsley. Lobster Sausage only calls for a half-pound of actual lobster; the rest is whitefish, making this recipe far more affordable while the lobster flavor permeates the entire dish. Four seafoods combine with butter and garlic for Scampi Sausage: whitefish, shrimp, crab, and scallops.
And why should omnivores have all the fun? How do Vegetarian Kishke in Leek Casings sound? Black Bean and Smoked Corn Sausage Patties? There’s an entire chapter of meat-free and even vegan options.
Part three of the book instructs how to cook with the product of the homemade sausage recipes. From omelets to quiches and crepes, it provides information on how to make succulent meals. And the appendix has weight and measurement conversions, in case any cooks overseas want to follow the same recipes.
My husband’s first attempt was the Rabbit Sausage, using meat from our home-raised rabbits. It was fairly successful. The learning curve wasn’t with the recipe; everything there was well written and clear. It was his first time using soft sausage casings with an electric grinder, and he had several blowouts. We combined rabbit with fat from the last pig we had butchered, herbs from the garden, and black pepper. He let the sausages rest overnight and cooked them up for breakfast. I told him they were good but was surprised they had no salt. He said the recipe didn’t call for salt. Looking back at it now, I see where it calls for a tablespoon kosher salt for two and a half pounds of rabbit meat. Oops. If we’d added salt, they would have been amazing.
I wasn’t aware so many homemade sausage recipes even existed before I read Home Sausage Making. I’m surprised and excited. Maybe I’ll make a seafood sausage next, perhaps Scampi Sausage.
Have you tried any homemade sausage recipes? What was your experience like?