Best 3 Home Style Country Sausage Recipes

**Discover the Art of Country Sausage: A Culinary Journey Through History and Flavor**

Country sausage, a staple in American cuisine, is a diverse and flavorful delicacy with a rich history dating back to the early days of European colonization. This versatile meat, crafted from pork, beef, or a combination of both, is seasoned with an array of herbs and spices to create a symphony of tastes that have stood the test of time. In this comprehensive guide, we embark on a culinary adventure, exploring the art of homemade country sausage through a collection of carefully curated recipes.

From the classic Southern-style sausage, bursting with the warmth of sage and black pepper, to the bold and spicy Cajun sausage, infused with cayenne and paprika, these recipes capture the essence of country sausage in all its regional variations. For those who prefer a milder flavor profile, there's the sweet and savory apple sausage, where the natural sweetness of apples blends harmoniously with the savory notes of pork. And for those who crave a bit of heat, the jalapeño cheddar sausage delivers a fiery kick, sure to tantalize your taste buds.

Each recipe is meticulously crafted to guide you through the process of making country sausage from scratch, ensuring a satisfying and rewarding experience. Whether you're a seasoned sausage maker or venturing into this culinary territory for the first time, these recipes provide step-by-step instructions, helpful tips, and variations to suit your preferences.

So, gather your ingredients, prepare your equipment, and let's embark on a journey of culinary exploration, creating homemade country sausage that will delight your palate and leave you craving more.

Let's cook with our recipes!

FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE

Fresh Country Pork Sausage with Pepper and Sage image

Pork Sausage that is great for breakfast with eggs and grits.

Provided by James Villas

Categories Pork Breakfast Brunch Fry Summer Bon Appétit Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 28 three-inch patties

Number Of Ingredients 7

Ingredients

2 pounds boneless pork shoulder, cut into 1-inch cubes, chilled
1 pound fresh pork fat, cut into 1-inch pieces, chilled
3 tablespoons cold water
1 tablespoon dried rubbed sage
1 tablespoon salt
1 1/2 teaspoons dried crushed red pepper
1 teaspoon ground black pepper

Steps:

Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)
Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.

COUNTRY SAUSAGE

Country Sausage image

Provided by John Martin Taylor

Categories Pork Sausage

Yield Makes about 3 pounds

Number Of Ingredients 10

Ingredients

3 pounds fatty pork or 2 pounds lean pork and 1 pound pork fat
1 tablespoon salt
1/2 teaspoon black peppercorns
1 teaspoon hot red pepper flakes
1/2 teaspoon rubbed sage or 3 or 4 fresh leaves
1 teaspoon Quatre-Epices
1 teaspoon herbes de Provence or Italian seasoning
1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
6 to 8 feet of cleaned hog casings (optional)*

Steps:

If your meat grinder comes with a coarse and a fine grind attachment, grind the meat first through the coarser disk. Put all the remaining ingredients in a spice mill or blender and process until ground evenly. Add the ground seasonings to the meat and mix in well. In a frying pan on top of the stove, fry a little piece of the sausage and taste for seasoning. Correct the seasoning to your own taste. If you think the sausage is too fatty, you may add some more lean meat (and it needn't be pork: veal is fine, and oysters are delicious); you may want more hot peppers.
Put the properly seasoned forcemeat through the fine grinder.
If you are stuffing the sausage into casings: Run the mixture through the meat grinder set on the fine setting (and with the sausage stuffer attached and the casings tied at one end and placed over the end of the funnel, ready to be filled). Tie off stuffed sausages into 4-inch links. Cover the sausages and place immediately in the refrigerator.
You can smoke some or all of the sausage - or partially smoke it. And you can freeze the sausage as well.

COUNTRY SAUSAGE SOUP

Country Sausage Soup image

Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It's a hearty fix for when I don't know what to prepare for supper.-Grace Meyer, Galva, Kansas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings (1-1/2 quarts).

Number Of Ingredients 8

Ingredients

3/4 pound bulk pork sausage
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1 teaspoon dried thyme
3/4 to 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.

Nutrition Facts : Calories 387 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1279mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.

Tips:

Prep your tools: Before cooking, make sure you have all the necessary tools and equipment ready, such as a large skillet, a spatula, and a meat thermometer.
Select high-quality sausage: Opt for fresh, uncooked country sausage to ensure the best flavor and texture.
Brown the sausage properly: Cook the sausage over medium heat, stirring frequently, until it's evenly browned on all sides. This step helps to render the fat and develop flavor.
Drain excess grease: After browning the sausage, use a slotted spoon to transfer it to a paper towel-lined plate to remove excess grease.
Use a variety of vegetables: Feel free to mix and match your favorite vegetables in the skillet with the sausage. Some popular options include onions, bell peppers, mushrooms, and potatoes.
Season to taste: Don't be afraid to adjust the seasoning according to your personal preference. Add salt, pepper, garlic powder, or any other desired spices to enhance the flavor.

Conclusion:

Home-style country sausage is a versatile and flavorful dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover sausage and can be easily customized to suit your taste. Whether you prefer it simple or loaded with vegetables, this skillet meal is sure to satisfy. So next time you're looking for a quick and easy meal, give this country sausage recipe a try – you won't be disappointed!