As I mentioned in this post, we made sausages at our last cooking club!! It was a LOT of work, but worth it! Delish! We made three different types of sausages. Each was a different filling, but the concept was the same. We started with a ginormous bag-o-pork. If you’re in Jacksonville, I encourage you to check out Tillman’s Meats. They are on Old St. Augustine Rd and are a family run business. They’re in a small wood-hut looking building with a smoker out in the back (mmm bbq!!) They are just NICE and they know their stuff (prices are good too!). Anyway, the bag-o-meat came from Tillman’s. You want pork that is not too lean – see the marbling in there? That makes for a nice juicy sausage. They were nice enough to grind the pork for us and they also sold us the casings. You can buy natural or synthetic casings for making sausages. We went for the natural ones.
Time for the fillings! We made three types. Recipes to follow. Feel free to modify/adapt them as you see fit (we didn’t make one of them as written – I’m posting the recipe as we made it). We used a Kitchen Aid stand mixer with a sausage stuffer attachment (which goes on the food grinder attachment). It was quite the arm workout and it was a team sport. But we think our sausages turned out great! We cooked them on the grill, but you could bake or pan fry them too!
Pork & Apple Sausages
2 small leeks, cleaned
2 large Granny Smith apples
1 large onion, peeled
1/4 cup parsley leaves
2 tablespoons canola or vegetable oil
5 pounds ground pork
1 teaspoon salt
1/2 teaspoon ground white pepper
Pre-soaked sausage casings
- Chop into leek into small (1/4-inch) dice. Peel, core and chop apple into small (1/4-inch) dice. Cut the onion into small (1/4-inch) dice and chop the parsley.
- Heat oil in a heavy sauté pan over moderate heat. When oil is hot, add the leeks, apples, onions and parsley. Sauté for 3 to 5 minutes until golden brown. Transfer the apple/vegetable garnish to a bowl and refrigerate.
- Combine chilled ground pork and chilled apple/vegetable mix. Stuff sausage into casings using your preferred machine or method.
Spicy Chipotle & Cheese Sausage
(NOTE: we couldn’t find fresh chipotles so we chopped an entire can of chipotles in adobo! This made the sausages HOT which half of us liked, the other half did not! Next time maybe 1/2 a can would do!)
5-lbs ground pork
8-tsp minced garlic, about 10 cloves
3-tbsp fresh coarsely ground black pepper
1-cup finely minced red onion
1-cup chopped parsley
1-cup cold beer
1 1/2-cup diced fresh chipotle peppers (see note!)
2-tbsp liquid smoke (hickory flavour)
1-cup grated Romano cheese
Combine all ingredients, mix well & stuff into hog casing or make into patties.
Sun-Dried Tomato Sausage
(this one was my favorite!!)
5-lbs ground pork
3/4-lbs whole milk mozzarella, cut into 1/4” cubes
1-bunch Italian parsley, finely chopped
7 oz sun-dried tomatoes in oil, coarsely chopped
1-tbsp dried basil
1-tbsp fennel seed
1-tbsp coarse black pepper
1-tbsp ground coriander
3/4-cup dry white wine
Mix all seasonings together with wine. Mix the seasonings with the ground meat and cheese then stuff into casings.