Best 7 Sausage My Grandpas Homemade Recipes

GRAMPS' VENISON SUMMER SAUSAGE

Steps:

• Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
• Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
• Preheat an oven to 200 degrees F (95 degrees C).
• Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
• Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

GRANDPA'S SAUSAGE AND CHOPMEAT STUFFING

Steps:

• 1. Brown ground beef, pork sausage, and chopped onion in skillet until no longer pink.
• 2. Add bag of stuffing cubes, tomato sauce, and plenty of chicken broth to moisten the ingredients.
• 3. Transfer stuffing to a 9x13 inch baking dish, and bake in a 350 degree oven for 45 minutes, or until it begins to brown. Serve immediately.

GRANDPA'S HOMEMADE SAUSAGE

Steps:

• Mix ground pork with spices.
• Add water mixed with powdered milk and Tabasco.
• Make patties or log.
• Wrap in freezer paper and freeze.

BACON-MOLASSES BREAKFAST SAUSAGE

Steps:

• Stir together the pork, bacon, molasses, smoked paprika, brown sugar, salt, sage, and black pepper until well combined.
• Heat up a skillet over medium heat and cook a small spoonful of the sausage for a couple of minutes on each side. Taste and adjust the seasonings, if necessary.
• Once you're satisfied with the flavor balance, refrigerate the mixture for an hour for the flavors to come together. To cook the sausage, form it into 2-inch-wide, 1/4-inch-thick patties and fry over medium-high heat until both sides are brown and crisp, 5 minutes per side.
• The sausage will keep in the refrigerator for a week uncooked, and it can also be frozen uncooked for 3 months.

SAUSAGE (MY GRANDPA'S HOMEMADE)

Steps:

• Mix well.
• Let stand overnight in "fridge".
• Next day: roll into 2 loafs.
• Wrap in foil.
• Bake at 350 for 1 1/2 hours.
• Allow to cool before serving.

GRAN'PA EMMANUEL'S MACARONI WITH SAUSAGE AND CANNELLINI

Steps:

• Heat a large, deep nonstick skillet over medium high heat. Drizzle in extra-virgin olive oil and add sausage. Break up meat as it browns. Add garlic and onion and cook 5 minutes, stirring frequently. Reduce heat to medium low. Add tomatoes and beans and simmer 2 or 3 minutes. Remove pan from heat and fold in basil to wilt. Combine sausage mixture with cooked macaroni and serve immediately with grated Parmesan or Romano and crusty bread.

GRAMPA'S CORIANDER TURKEY SAUSAGE

Steps:

• In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
• The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.