gluten-free sausage can be a challenge, especially when you need
it right now for a recipe. In this months class
youll learn how to make a variety of sausage flavors that
you can make in bulk and freeze. Making your own sausage is fun
and rewarding. Youre family will love fresh sausage for
breakfast and youll always have delicious fresh sausage
on hand whenever you need it.
sausage has been made with pork, beef or veal as the main ingredient.
More recently, sausage has been made from a variety of meats such
as poultry, various game meats and even seafood. Sausage can literally
be made from any combination of meats, spices and herbs. Creating
your own special sausage recipe is easy, fun and endless in the
sausage is sausage that is raw and must be cooked thoroughly before
eating. Fresh sausage is found in casings or in bulk. Fresh sausage
is very easy to make and will freeze up to two months.
sausage is sausage that has been smoked or cooked in some way,
such as hot dogs, bologna or kielbasa. These types of sausage
can safely be eaten without re-cooking, but are generally better
or Cured Sausage
type of sausage is cured with salt and then dried. Examples of
fully cured sausage are dry salami and pepperoni. Summer sausage
is an example of a semi-dry or partially cured sausage. Cured
sausages can be eaten cold or added to recipes and re-cooked.
months class will focus on fresh sausage without casings.
This is the easiest sausage to make at home and one method will
allow you to produce a variety of different flavors.
A large bowl
Sealable plastic bags, for storage
A scale for measuring
A meat grinder
A food processor
A large wooden spoon
maintain complete control of the quality and ingredients of your
meat, you can purchase inexpensive cuts and process them through
a meat grinder.
food processor can be used to mix ingredients with ground meat.
When using a food processor take care not to over-process, as
the sausage can become too fine.
is important to remember a few safety tips when handling raw meats.
sure to keep the meat refrigerated before you begin, if possible,
thaw the meat in the refrigerator.
a plastic cutting mat that can be washed in your dishwasher after
not taste raw meat to adjust seasonings, fry a small amount and
adjust seasonings by tasting the cooked sausage.
using a meat grinder or a food processor, be sure to clean them
thoroughly after use.
you do not plan to eat the sausage within three days, freeze it.
the meat for your sausage can be done in several ways; purchase
meat cuts and grind them yourself, purchase meat cuts and ask
your butcher to grind them for you, or purchase already ground
prefer to purchase our own cuts of meat and have the butcher grind
them. Purchase 4-5 pounds of meat at a time and have your butcher
grind and wrap them in 1 pound packages. This way you can make
as many flavors as you want and freeze them in manageable portions.
make your sausage, place the ground meat in a large bowl. Add
seasonings and herbs and mix well. You can mix the ingredients
with a wooden spoon, or with your hands. If youre not afraid
to get your hands messy, you will find that this method will blend
the ingredients the most thoroughly. Thats all there is
to it. Your sausage is now ready to make into patties, cook or
freeze for future use.
in Bulk or Patties
you have made your sausage, use a scale to measure portions for
freezing. Measure out desired amounts and write the type of sausage
and the weight on the plastic bag. Be sure to seal the bag securely.
The sausage can be frozen for up to two months.
freeze sausage patties, make the patties, then place them between
sheets of plastic wrap in layers. Place the separated patties
inside a large plastic bag and seal securely. Your patties are
now ready to freeze.
made sausage is delicious whether pan-fried for breakfast in patties
or sauteed and used in recipes. To pan-fry patties simply place
the patties in a large heavy skillet over medium-high heat. Cook
until nicely browned on both sides, about 10 minutes. Drain sausage
on paper towels.
pound ground pork
1-1/4 teaspoon fennel seed
1 teaspoon anise seed
1 teaspoon paprika
1-2 garlic cloves, minced
1-1/2 teaspoon salt
teaspoon coarse ground pepper
all ingredients until well blended.
1/4 teaspoon red pepper flakes and a dash of cayenne pepper to
Mild Italian sausage with Sausage
Stuffed Mushrooms (above) and Sausage
and Cheese Strata (below)
Hot Italian Sausage with Shrimp
Enchiladas with Sausage and Orange Sauce (below)
pound ground pork
2 Tablespoons cider vinegar
2 Tablespoons chili powder
3 teaspoons paprika
2 teaspoons vegetable oil
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
garlic clove, crushed
all ingredients and refrigerate overnight, or freeze.
chorizo with Lentil Soup with Sausage or Chorizo Soup.
gf bacon slices, cut into 1/2" pieces
8 cups green cabbage, thinly sliced
1 cup onion, chopped
1 garlic clove, minced
5 cups gf chicken stock
One 15 ounce can chickpeas or garbanzo beans, drained
One 14 ounce can whole tomatoes, undrained and chopped
1/2 pound chorizo
Tablespoons fresh parsley, chopped
chorizo in skillet at medium-high heat until browned about 10
minutes; drain and set aside. Cook bacon pieces in large stock
pot over medium-high heat until crisp. Add cabbage, onion and
garlic; sautee 10 minutes. Add chicken stock, chickpeas and tomatoes.
Bring to a boil; reduce heat and simmer 10 minutes. Ladle soup
into each of 6 bowls and top with chorizo and parsley.
and Apple Sausage
sausage is great for breakfast sausage and lower in fat than pork
about 1 pound
pound ground chicken
1-1/2 ounces dried apples
2-1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/8 teaspoon cinnamon
teaspoon ground ginger
chop the dried apples or process in a food processor. Combine
all ingredients in a large bowl and knead until well blended.
just under 2 pounds
pound ground pork
1/2 Tablespoon cayenne pepper
2-1/2 teaspoons salt
1/4 teaspoon ground thyme
1/2 teaspoon ground mace
1/8 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon ground marjoram
1/4 cup onion, chopped
2 garlic cloves, minced
Mix all ingredients together.
Use Andouille sausage with Wild
Rice Salad with Sausage.
was gathered from the following sources:
All New All Purpose Joy of Cooking", Irma S. Rombauer, Marion
Rombauer Becker and Ethan Becker, Copyright 1997.
may purchase the
Joy of Cooking on Amazon.com .
It is a wonderful cookbook, with an abundance of information.
It even has a few gluten-free recipes!