Making Sausage

Tags

bratwurst, DIY, homemade, hot, Italian, mild, pork, sausage

Last year for Christmas, my loving hubby gave me several attachments for my Kitchen-Aid mixer. Specifically the grinder and sausage stuffer. I have been wanting to use it but just haven’t had the extra hands to help with such a momentous project (oh the joy of shift work). Black Friday was the perfect opportunity. My parents and I cut and ground 20 lbs of meat then spiced, mixed, and stuffed it into natural hog casings. It took a full 8 hours start to finish and was great fun, though next time I think I will grind the meat and stuff the sausages on separate days. (On a side note, I used my mixer nearly the whole time. It didn’t overheat or have any troubles at all. I was pretty impressed!)

Below are the recipes we used and how the look prior to being stuffed. The Hot Italian smelled the best.

Hot Italian Sausage

5 lbs pork
1 cup cold red wine
1 cup chopped fresh parsley
5 tsp salt
1 tbsp garlic powder or-4 to 5 garlic cloves, minced
1 tbsp fresh ground pepper
3 tsp cayenne
5 tbsp fennel seed
2 tsp crushed chili peppers
5 tbsp paprika

Combine all, mix well & stuff into hog casing.

Bratwurst

5 lbs ground pork, fine grind
4 tsp sugar
1 tbsp ground coriander
1 tbsp ground sage
1 tsp paprika
1 tsp cayenne pepper
2 tsp dried rosemary
1 tbsp dry mustard
1 tsp pepper
1 tsp nutmeg
4 tsp salt

Combine all ingredients, mix well & stuff into hog casing.

Sweet Italian Sausage

10 lbs ground pork
4 tbsp salt
1 cups ice water (the original recipe called for 2)
1 tbsp cracked fennel seed
2 tsp coarse black pepper
1 tbsp brown sugar
1 tsp caraway seeds
1 tbsp coriander
3 tsp crushed hot peppers

Combine all ingredients, mix well & stuff into hog casing.

The picture below is me rinsing the casings and looking for holes. About 7 had small holes and I set them aside, though we did use nearly all of them. We just cut the pieces smaller to avoid them and continued on with the idea that smaller sausages could be bun length.

After the casings were selected, you grease the stuffer attachment with crisco and gently (but with purpose) thread the casing on. Then run your meat mixture through the attachment and into the casing. At first we were rather slow but with practice we were able to speed up fairly significantly.

As you can see, the sausage was a great success! Can’t wait to taste it!

 

Sausage, Kale and White Bean Pasta

Tags

food, kale, main dish, pasta, quick, sausage, white bean

Perfect to make for a quick supper or a tasty lunch. Full of protein and flavor, this pasta dish filled my craving for garlicy, savory yumminess. Next time I may add mushrooms and a bit of cream.

Sausage, Kale and White Bean Pasta (from TasteFood)

• 1 small bunch curly kale, tough ribs removed, torn in bite size pieces
• Extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt
• 1 pound pasta, such as gemelli, fusilli, farfalle
• 16 ounces Italian sausages, sliced 1/2-inch thick
• 1 (15-ounce) can cannellini beans, drained
• 3 plum tomatoes, coarsely chopped
• 1 garlic clove, minced
• 1/2 teaspoon crushed red chili flakes
• 1 teaspoon freshly ground black pepper
• 1 cup finely grated Parmigiano cheese, divided
• Handful of Italian parsley, chopped

Place the kale, 1 tablespoon olive oil, lemon juice and a pinch of salt in a large bowl. Toss the kale with your hands while rubbing the oil into the leaves. This will help to soften them. Set aside.

Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 9 minutes. Drain.

While the pasta is cooking heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and brown on both sides, turning once, 3 to 4 minutes. Reduce the heat to medium and add the beans, tomatoes, garlic, chili flakes, and black pepper. Cook, stirring once or twice until heated through, about 2 minutes. Taste for salt and adjust seasoning as needed. Transfer to a large serving bowl. Add the pasta, kale, half of the cheese and the parsley. Toss to combine. Add more cheese to taste and serve any extra with the pasta. Serves 6.

Grilled Bratwurst Sandwiches with Caraway Sauerkraut

Tags

bratwurst, food, grilling, quick, sandwiches, sauekraut, sausage, summer

My hubby loves bratwurst. I like them too but I think they are way better with the tangy sauerkraut and the spicy mustard. This was a really quick and tasty dish that would be great on the weekend when you have been working hard in the yard… Or for those school nights when you don’t have time to do anything elaborate. Whenever you fix this recipe, I know you will love it!

On a side note, I can’t wait to try to make my own sausages at home… Brats are first on the list. Do you have any recipe suggestions or tips?

Grilled Bratwurst Sandwiches with Caraway Sauerkraut (from Martha Stewart)

• 1 tbsp butter, plus more for rolls
• 1 small red onion, halved and thinly sliced
• 1 can (14 ounces) sauerkraut, well drained
• 1 tsp sugar
• 1/2 tsp caraway seeds
• Salt and pepper to taste
• 4 bratwursts
• 4 hard rolls, halved horizontally (I used hot dog buns because that’s what I had)
• 1/4 cup spicy brown mustard
• 1/2 cup bread-and-butter pickle chips, if desired

Prepare your grill to medium heat. Grill the bratwursts until they are cooked through and the juices run clear.

In a medium saucepan, melt the tablespoon of butter. Add onion and saute until soft, about 4 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water. Add salt and pepper as desired (I didn’t add salt because the kraut brine is enough for me). Simmer until the whole thing is heated through. Set aside.

Butter each side of the rolls and place on the grill for a minute or two. Remove when they are browned lightly. Fill each roll with the sausage, pickles, kraut, and top with good mustard.

Beef & Kielbasa Sandwiches with Sauteed Onions & Cheddar Horseradish Sauce

Tags

beef, cheddar, food, horseradish, kielbasa, onions, sandwich, sauce, sausage

This is a sandwich that would make Dagwood proud. Beefy, porky, cheesy, and greasy. It’s not the boring ham and cheese on white bread sandwich that we all dread coming home to but it is almost as quick to assemble. I really like the cheddar sauce and plan to use it on other sandwiches.  These would be a great thing to serve and your NCAA basketball championship party or similar such events.

Beef & Kielbasa Sandwiches with Sauteed Onions (via the Unorthodox Epicure)

• 1 lb deli roast beef, sliced very thinly
• 13 oz pkg kielbasa sausage, sliced about ½-inch thick
• 1 large yellow onion, sliced
• 6 sandwich rolls, toasted

Cheddar Horseradish Sauce

• 1/2 cup mayonaise
• 1/3 cup sharp cheddar, grated into fine shreds
• 1 tbsp prepared horseradish
• 1 tbsp stone ground mustard
• 1 tsp louisiana-style hot sauce
• Freshly ground black pepper

In a heavy bottomed skillet, saute the onions until starting to brown. Fry the sausage until lightly browned. In a bowl, combine sauce ingredients. Place in microwave for about 10-15 seconds, until cheese is melted. Whisk until totally combined and melted cheese is blended into sauce. To assemble the sandwiches, layer the onion, beef and sausage. Top with several dollops of the sauce. Makes about 6 sandwiches.

Rustic Manicotti

Tags

beef, cheese, food, Italian, main dish, manicotti, pasta, ricotta, sausage

Some days you just crave cheese, sausage, and noodles. I try really hard not to be an emotional eater but with these cold, miserably dark winter days it is hard to resist. I can’t wait for spring!

Rustic Manicotti (a variation of this Food52 recipe)

• 1 medium onion, diced
• 1/2 pound lean beef beef
• 1/2 pound spicy italian pork sausage
• 14 manicotti shells
• 1 (15 ounce) whole milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan cheese
• 2 tbsp chopped Italian parsley
• 2-3 garlic cloves, microplaned
• 3/4 tsp crushed red pepper
• Salt & pepper to taste
• Good tomato sauce like Grammy’s Spicy Spaghetti

In a heavy skillet, brown together the ground beef and sausage. When some of their grease has been released, add the onion and saute until meat and onions are cooked through.

Cook the manicotti in a large pot of boiling salted water until they are mostly softened but are still firm enough to stuff without tearing to bits.

Preheat your oven to 375 degrees. In a bowl, combine 1 1/2 cups of mozzarella cheese, 1/2 cup Parmesan, the parsley, garlic, crushed red pepper, salt and pepper. Combine well.

Spoon out enough of your tomato sauce to cover the bottom of a 9×13 inch glass baking dish. Stuff each manicotti shell with the cheese and meat mixture. Cover the shells with the rest of your tomato sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake until cheese is melted and the sauce is bubbly. Serves 6 to 8.

Sausage and Lentil Soup

Tags

food, Italian, lentil, sausage, soup, vegetables

Lentils are a great little bean. Tasty, versatile, cheap, and used in all kinds of cuisines. Lentils (and other beans) are also a great way to expand a recipe when you don’t want to use a lot of meat. Full of fiber and nutrients thanks to all the vegetables, I plan to use more lentils next time I make this recipe.

Sausage and Lentil Soup (inspired by My Baking Addiction) 

• 1/2 cup green lentils
• 2 tbsp olive oil
• 1/2 lb spicy ground Italian sausage
• 1 medium onion, diced
• 2 stalks of celery, diced
• 1 large carrot, diced
• 1 small zucchini, diced
• 2 garlic cloves, microplaned
• Salt and pepper, to taste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 cans chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• Garnish with Parmesan cheese and fresh herbs

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain and set aside. In a Dutch oven, fry Italian sausage until cooked through. Drain sausage on paper towels. To the Dutch oven add olive oil, onion, celery, carrots, and zucchini. Saute on medium heat for 5 minutes. Add garlic cloves, basil, oregano, and thyme. Cook for 2 more minutes. To the vegetable mixture, add the lentils, sausage, broth and tomatoes. Reduce heat and simmer until lentils are tender, about an hour to 1 1/2 hours. You may need to add more chicken broth to reach your desired consistency. We like things a little thicker, more like a stew. Garnish with Parmesan cheese and fresh herbs.

Breakfast Casserole

Tags

breakfast, casserole, Christmas, food, holiday, morning, sausage, Southern, vegetables

Breakfast on Christmas morning should be tasty and quick. You don’t want to take too much time away from opening Santa’s presents. Any ingredient you would add to an omelet can be added to this casserole.

Breakfast Casserole (from Old World Garden Farms)

• 3 slices bread
• 1/2 lb. ground sausage, cooked & drained
• 1/8 c. yellow bell pepper, chopped
• 1/2 onion, chopped
• 6 oz fresh mushrooms, sauteed
• Large handful of spinach
• 1/2 cup sharp cheddar cheese, grated
• 3 eggs
• 1 cup milk
• 1/2 tsp. salt
• Black pepper to taste

In an 8×8 inch glass casserole dish, combine the bread, sausage, bell pepper, mushrooms, spinach, and cheese. In a bowl, whisk together the milk and eggs. Pour over bread mixture. Refrigerate over night. Bake at 350 degrees uncovered for about 40 to 45 minutes.

Italian Sausage and Tortellini Soup

Tags

cheese, food, Italian, sausage, soup, tortellini

When you need a quick, healthy meal full of tasty goodness to help you ward off a cold or get over the cruelty of hump day, this is the soup for you. Thrown together in less than 30 minutes, this flavorful dish will surely become a regular meal in your home.

Italian Sausage and Tortellini Soup

• 1/2 lb mild Italian Sausage
• 1/2 tbsp olive oil
• 1 (14oz) can diced tomatoes
• 1/2 onion, diced
• 4 garlic cloves, minced
• A dash or two of crushed red pepper
• 4 cups chicken broth
• 8 oz fresh spinach
• 2 cups fresh  cheese tortellini

In a Dutch oven, brown Italian sausage. When done, drain meat on paper towel. In the Dutch oven, add olive oil and saute the onion, garlic, and crushed red pepper until fragrant. Add chicken broth, Italian sausage, and tomatoes. Bring to a boil. Add in tortellini and cook as you normally would. When tortellini is done, stir in spinach until it is wilted. Serve and garnish with Parmesan cheese. Serves 4.

Cheesy Spicy Sausage Pasta

Tags

cheese, food, one dish, pasta, quick, sausage, spicy

This pasta is something like a dish you might get at a sit down restaurant like O’Charlie’s or the like. It tastes like hard work and only took 30 minutes from start to finish. It is a great work/school night meal and I am sure that tomorrow’s leftovers will be just as tasty.

One Year Ago: Calico Beans

Cheesy Spicy Sausage Pasta (a variation of a recipe from A Bitchin Kitchen)

• 1 tbsp olive oil
• 1 (14 oz) package smoked turkey sausage, sliced into rounds
• 1 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can Ro-Tel tomatoes, original style
• 1/2 cup heavy cream
• 8 oz uncooked penne pasta (about 2 1/2 cups)
• 1/2 tsp pepper
• 1 1/2 cups Monterey Jack cheese, shredded

Heat oil over medium-high heat in a cast iron skillet. Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds. Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking. Remove the skillet from the heat, and stir in 1 cup of the cheese. Top with remaining cheese. Broil until the cheese is melted and lightly browned – about 3 minutes. Serves 4.

One Pot Sausage and Quinoa Supper

Tags

fall, food, kale, kielbasa, one pot, quick, quinoa, sausage

This is a great quick supper with healthy ingredients that combine to create a tasty meal. It doesn’t leave you wanting something else, unless you want another bowl.

One Year Ago: Guacamole (one of my most favorite things!)

One Pot Sausage and Quinoa Supper

• 1 package (12 oz) beef kielbasa
• 1 yellow onion, chopped
• 2 tbsp chopped sage
• 1 cup apple juice
• 3/4 cup water
• 1 cup quinoa
• 1/2 cup dried cranberries
• 1 tsp fine sea salt
• 2 cups chopped kale

In a large pot, saute sausage, onions and sage over medium-high heat until just browned. Add juice, quinoa, cranberries, salt and water. Bring to a boil, scraping up any browned bits. Cover, reduce heat and simmer until liquid is just absorbed, about 25 to 30 minutes. Stir in kale, cover again and set aside for 5 minutes to allow the kale to wilt.