Comments on: Sausage Making 101: Classic Sage Sausage Recipe

By: Bob Hyneman

Bob Hyneman — Fri, 04 Dec 2015 18:22:03 +0000

Traditionally a summer sausage (like salami or bologna) has additional added salt and is smoked and dried so thoroughly it can be stored during summer without refrigeration. (They’ve been making it since before refrigerators were invented, and butchers and deli workers used to hang them in an unrefrigerated window) Today we use less salt and less cooking on our lunchmeats so refrigerating them is a must.
Winter sausage or “fresh sausage,” is what we eat at McDonald’s today, and what you probably had for breakfast, it is not preserved because winter temperatures will do the job.

By: Bob Hyneman

Bob Hyneman — Fri, 04 Dec 2015 18:09:33 +0000

I grew up on a farm, we slaughtered our own hogs, and made our own sausage. A standard sausage recipe is
– 2 lbs of pork from the roughest toughest, toughest cut of the animal,
– 1 lb of pork fat (adjusted slightly according to how fatty your choice of pork-cut is
– 1 lb of “variety meat,” the liver, kidney, brains etc. whatever it is that you normally don’t eat
Season to taste.
You can make anything from German sausage to Italian sausage to currywurst to Mexican chorizo, to sage sausage, to bologna so this varies a lot, but standard seasoning is as follows:
1 tablespoon of salt
½ tablespoon of black pepper
½ tablespoon of garlic powder
½ tablespoon of ground dried sage
Beer or wine to taste.
Onions or scallions to taste

Grind coarsely (like hamburger) for most sausages, grind very finely and cook or smoke for lunchmeat.

To make liverwurst you must use 33% liver (typically smoked ahead of time). To make Braunschweiger (a heavenly form of liverwurst) you must also use a lot of bacon. You thought liver and onions don’t taste good. You were making them wrong.

By: Bev

Bev — Sun, 24 Nov 2013 19:42:00 +0000

Where do you buy the casings?

By: Betsy @ Desserts Required

Betsy @ Desserts Required — Mon, 04 Nov 2013 21:35:00 +0000

Great job! I am not sure that I will have the patience to make this…but I sure hope a friend of mine does!