Sausage Recipes
25
MIX until thoroughly blended. EXT the mixture into the casings and twist
off into 4-inch links. Refrigerate and use within 3 days. Freeze, dry or smoke.
APPLE CHICKEN SAUSAGE
A real crowd-pleaser and a tasty alternative to pork or beef-based sausages.
3/4 cup Apple cider
2 lb. Ground chicken
2 oz. Dried apples - finely chopped
2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
1-1/2 tsp. Dried sage
1/8 tsp. Ground cinnamon
1/8 tsp. Ground nutmeg
1/8 tsp. Ground ginger
1 cube Chicken bouillon - dissolved in 2 Tbsp. boiling water
In a small non-stick saucepan, boil down the cider almost to a syrup,
about 1 to 2 tablespoons. Cool and reserve. Place the ground chicken in the
mixing bin, and add the reduced apple cider and the remaining ingredients.
MIX until thoroughly blended. EXT the mixture into the casings and twist
off into 4-inch links. Refrigerate and use within 3 days. Freeze, dry or smoke.
HOT OR SWEET ITALIAN SAUSAGE
Easy to make and is really delicious. Also use to flavor tomato sauce.
2 lb. Ground lean pork
1 oz. Fat replacer
1 tsp. Salt
1-1/2 tsp. Fresh ground black pepper
3 Tbsp. Fennel seed
1 clove Garlic - finely minced
1 tsp. Crushed red pepper
Add meat and remaining ingredients to the mixing bin and MIX until
thoroughly blended. EXT the mixture into the casings and twist off into
4-inch links. Refrigerate and use within 3 days. Freeze, dry or smoke.
