Let's Make Sausage!
Finding gluten-free sausage can be a challenge, especially when you need it ‘right now’ for a recipe. In this month’s class you’ll 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. You’re family will love fresh sausage for breakfast and you’ll always have delicious fresh sausage on hand whenever you need it.

Types of Sausage

Traditionally, 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 possible combinations.

Fresh Sausage

Fresh 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.

Pre-Cooked Sausage

Pre-cooked 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 if heated.

Dried or Cured Sausage

This 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.

This month’s 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.

Essential Equipment

• A large bowl
• Sealable plastic bags, for storage
• A scale for measuring
• A meat grinder
• A food processor
• A large wooden spoon

*To maintain complete control of the quality and ingredients of your meat, you can purchase inexpensive cuts and process them through a meat grinder.

*A 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.

Handling and Storage

It is important to remember a few safety tips when handling raw meats.

Be sure to keep the meat refrigerated before you begin, if possible, thaw the meat in the refrigerator.

Use a plastic cutting mat that can be washed in your dishwasher after use.

Do not taste raw meat to adjust seasonings, fry a small amount and adjust seasonings by tasting the cooked sausage.

If using a meat grinder or a food processor, be sure to clean them thoroughly after use.

If you do not plan to eat the sausage within three days, freeze it.

To Begin

Obtaining 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 meat.

We 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.

To 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 you’re not afraid to get your hands messy, you will find that this method will blend the ingredients the most thoroughly. That’s all there is to it. Your sausage is now ready to make into patties, cook or freeze for future use.

Storing in Bulk or Patties

Once 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.

To 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.

Cooking Sausage

Home 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.

Sausage Recipes

Italian Sausage- Mild

1 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
1/2 teaspoon coarse ground pepper

Mix all ingredients until well blended.

Italian Sausage- Hot

Add 1/4 teaspoon red pepper flakes and a dash of cayenne pepper to above recipe.

Try Mild Italian sausage with Sausage Stuffed Mushrooms (above) and Sausage and Cheese Strata (below)

Try Hot Italian Sausage with Shrimp Enchiladas with Sausage and Orange Sauce (below)

Chorizo

1 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
1 garlic clove, crushed

Combine all ingredients and refrigerate overnight, or freeze.

Try chorizo with Lentil Soup with Sausage or Chorizo Soup.

Chorizo Soup

Serves 6

2 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
3 Tablespoons fresh parsley, chopped

Cook 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.

Chicken and Apple Sausage

This sausage is great for breakfast sausage and lower in fat than pork varieties.

Makes about 1 pound

1 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
1/8 teaspoon ground ginger

Coarsely chop the dried apples or process in a food processor. Combine all ingredients in a large bowl and knead until well blended.

Andouille

Makes just under 2 pounds

1-1/2 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.

Research was gathered from the following sources:

"The All New All Purpose Joy of Cooking", Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, Copyright 1997.

You 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!