Homemade sausages are incredible. And it’s even better to try out new recipes for them so you can create new amazing flavors. A sausage is an extremely versatile food that will taste very different depending on the ingredients you choose. The recipes below will allow you to enjoy this dish like never before.
Sweet Italian Sausage
Italian cuisine is the most popular in the world, and with good reason. This sausage will definitely prove why Italians know exactly how to make everything taste divine.
Ingredients:
- 4 pounds of pork shoulder
- 1 pound of pork fat
- Hog casings
- ¾ cup dry sherry
- ¼ cup sherry vinegar
- 1 cup fresh parsley (minced)
- 1 head garlic (chopped)
- 20g fennel seeds (toasted)
- 6g cracked black pepper
- 4g ground nutmeg
- 35g sugar
- 40g kosher salt
You’ll need to use a meat grinder with coarse and fine dies for this type of sausage. It’s essential to have all ingredients well-ground and mixed thoroughly.
British Banger Sausage
Brits make some excellent sausage as it’s a big part of their traditional cuisine. When working with this recipe, you’ll need to choose your sausage stuffer carefully. In fact, it’s a tip that matters for every kind of sausage. Choose a stuffer that will allow you to get rid of air most thoroughly to provide better texture to the final product.
Ingredients:
- 4 pounds venison (you can use pork in a pinch)
- ½ pound venison fat
- ½ pound pork fat
- Hog casings
- 1 cup coarsely-ground oats (you can also use barley or breadcrumbs)
- ¾ cup malty beer
- 1 teaspoon onion powder
- 1 teaspoon minced sage
- 2 teaspoons dried thyme
- 2 teaspoons white pepper
- ½ teaspoon mace
- ½ teaspoon nutmeg
- About 2 tablespoons kosher salt
Be sure to grind the sausage mix twice before actually making your sausage.
Greek Loukaniko Sausage
If you are craving something more than traditional sausages, Greek recipes should be right for you. This one is perfect for smoking and then finishing up on the grill.
Ingredients:
- 1 ½ pound lamb trimmings
- 2 ½ pound pork (you can use wild boar if you have any)
- 1 pound pork fat
- Hog casings
- ½ cup wine (white or red is your choice)
- 3 tablespoons grated orange zest (fresh)
- 2 teaspoons dried thyme
- 1 tablespoon dried oregano
- 2 tablespoons fennel seeds
- 5 tablespoons fresh garlic (minced)
- 1 tablespoon crushed coriander seeds
- 1 tablespoon cracked black pepper
- 3 tablespoons kosher salt
Finally, remember that sausages are a food you really shouldn’t eat on the same day. They will all taste better if you leave them to “cure” at least another day. That’s why it’s always nice to make them in bulk and freeze the rest.
