Please Pass The Sausage!

Homemade sausage is so easy to make, it is easy to always have several different sausage flavors on hand for those recipes that for which a particular flavor of sausage is key to the taste of the dish. What would Chorizo Soup be without Chorizo? Or so many Italian dishes without the aromatic flavors of anise, fennel and garlic?

Making stuffed sausage requires a meat grinder with a sausage nozzle, but you can make the same great tasting sausage in bulk form and then shape it into patties or meat balls and still get all the flavor of the link variety.

When I first started making my own sausage, I mistakenly thought I could create a low-fat version of my favorite sausage by making it with lean pork. I selected a lean piece of pork and had my butcher grind it for me. When I cooked my sausage patties, they turned out dry and dense. They were less fatty, but good sausage needs a certain amount of fat to remain moist and flavorful. So, sausage is not the place to cut your fat in-take.

The great thing about making your own sausage is that you know EXACTLY what is in it. Choose a piece of pork with a fair amount of fat for grinding. Your local supermarket butcher will be happy to do this for you. I usually have my butcher grind 4-5 pounds at a time and wrap them in 1 pound packages. At home, I make up several different flavors of sausage and place them in sealable plastic bags, label them by type and weight and freeze them. Sausage will keep beautifully for two months in the freezer.

Frozen homemade sausage is a must have in the freezer for a well-stocked gluten-free pantry.

Easy recipes for sausage:

Fennel Sausage:

• 2 pounds ground pork
• 1/4 cup dry red wine
• 2 Tablespoons brandy
• 2 Tablespoons garlic, minced
• 1 Tablespoon fennel seeds
• 1 teaspoon red pepper flakes
• 1-1/2 teaspoons dried thyme
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons salt
• 2 teaspoons fresh ground pepper

Mix all ingredients until well blended and refrigerate overnight.

Linguisa (Portuguese Sausage)

• 1 pound ground pork
• 1 Tablespoon garlic, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup dry red wine

Mix all ingredients until well blended and refrigerate overnight.

Italian Sausage

• 1 pound ground pork
• 1-1/4 teaspoon fennel seeds
• 1 teaspoon anise seed
• 1 teaspoon paprika
• 1-2 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoons coarse ground pepper

Mix all ingredients until well blended and refrigerate overnight.

Andouille Sausage

• 1-1/2 pound ground pork
• 1/2 Tablespoon cayenne pepper
• 1-1/2 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, minced
• 2 garlic cloves, minced

Mix all ingredients until well blended and refrigerate overnight.

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, minced

Mix all ingredients until well blended and refrigerate overnight.

Breakfast Sausage

• 1 pound ground pork
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 3/4 teaspoon dried sage
• 1/4 teaspoon dried marjoram
• 1/8 teaspoon dried savory
• Pinch of ground ginger
• Pinch of ground cloves
• Pinch of cayenne pepper

Mix all ingredients until well blended and refrigerate overnight.

– Glutenfreeda