Best 3 Homemade Garlic Sausage Recipes
Embark on a culinary journey with our tantalizing homemade garlic sausage, a delectable delight that will elevate your taste buds to new heights. Crafted with the finest cuts of pork shoulder and a symphony of aromatic spices, this sausage bursts with bold flavors and juicy textures. Whether you prefer a traditional preparation or a modern twist, we have a recipe to satisfy every palate. From the classic Italian sausage, brimming with garlic and fennel, to the spicy andouille sausage, infused with cayenne and paprika heat, our collection offers a global exploration of sausage-making. So, prepare your kitchen, gather your ingredients, and let's embark on a delightful adventure in sausage-making!
Let's cook with our recipes!
GARLIC SAUSAGE
Steps:
- Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and refrigerate for 48 hours.
- Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. Ground beef can be emulsified, but it's not necessary. If emulsifying, add the seasonings at this stage.
- Mix the ground meats, with the seasonings, adding a cup of ice water.
- Stuff into beef rounds 1 1/2" (40 mm) or more, and tie with a butcher's twine. Prick any visible air pockets with a needle.
- Dry for about 60 minutes in the smoker at about 110F - 130F without smoke.
- Smoke at around 130F - 140F for 2 hours, until the casings develop brown color with a red tint. You may have to re-arrange smoke sticks during smoking to achieve even color.
- Poach at 161F - 165F for 25 - 35 minutes or until the internal temperature reaches 154F -158F.
- Shower with cold water for about 5 min, then let cool down and dry.
- Store in a refrigerator.
Nutrition Facts : Calories 451 kcal, Carbohydrate 1 g, Protein 22 g, Fat 39 g, SaturatedFat 14 g, Cholesterol 94 mg, Sodium 917 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE GARLIC SAUSAGE
A French sausage I found in Better Than Store Bought. You can add 1 teaspoon of Recipe #150672 if you want.
Provided by Dienia B.
Categories Pork
Time P3D
Yield 2 lbs
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Chill overnight.
- Stuff into casings tying off at 5 inches.
- Hang for 1 to 2 days in cool place (45°F).
Nutrition Facts : Calories 1234.7, Fat 96.3, SaturatedFat 35.8, Cholesterol 327.2, Sodium 3744.9, Carbohydrate 2.8, Fiber 0.1, Sugar 1.4, Protein 76.8
SAUCISSONS A L'AIL (FRENCH GARLIC SAUSAGES)
Provided by Craig Claiborne
Time 1h
Yield 5 sausages
Number Of Ingredients 9
Steps:
- Cut the fatback into the thinnest possible slices. Cut the slices into the thinnest possible strips. Stack the strips uniformly and cut them into the finest possible dice, about 1/16th-of-an-inch cubes. There should be about three cups. Set aside.
- Put pork, beef, salt, pepper and garlic into a mixing bowl. Add the diced fatback. Blend the potato starch and ice water and add it to meat mixture.
- Cut the sausage casings into five lengths of about 18 inches each.
- Outfit a meat grinder (see an alternative technique for stuffing sausages) with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
- Add the meat cubes with seasonings and liquid to the open feeder of the grinder, grinding constantly, allowing the casing to be filled to a length of 15 inches. Cut off the end of the casing and tie it on both ends. Repeat this action, cutting off each sausage with a 15-inch length and tying at the end. This will make about five sausages weighing about one and one-quarter pounds each.
- To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages. Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled until done or they may be smoked. If they are to be smoked, use a home smoker and follow the manufacturer's instructions.
Nutrition Facts : @context http, Calories 1260, UnsaturatedFat 57 grams, Carbohydrate 7 grams, Fat 94 grams, Fiber 0 grams, Protein 93 grams, SaturatedFat 33 grams, Sodium 1390 milligrams, Sugar 0 grams, TransFat 1 gram
Tips:
- Use a meat grinder with a fine die to ensure the sausage has a smooth texture.
- If you don't have a meat grinder, you can finely chop the pork and beef by hand.
- Be sure to mix the spices and seasonings evenly into the ground meat.
- If you like a spicy sausage, add more red pepper flakes or cayenne pepper.
- Form the sausage into links by twisting the casing every few inches.
- Smoke the sausage in a smoker or oven at a low temperature until it reaches an internal temperature of 160 degrees Fahrenheit.
- Let the sausage cool completely before slicing and serving.
Conclusion:
Homemade garlic sausage is a delicious and versatile meat that can be used in a variety of dishes. It's perfect for breakfast, lunch, or dinner, and it can also be used as a snack or appetizer. Whether you're making it for yourself or for a special occasion, this homemade garlic sausage recipe is sure to please everyone at the table.
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