Mix all ingredients together and then sprinkle over meat. Mix thoroughly and grind meat.
In the past few years, I have canned most of my sausage. It lasts much longer than in the freezer.
Source: Progressive Farmer/Jan. 1977
By Fran from Loveville, MD
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Mix all above ingredients together. Make into 2 long rolls. Let set 24 hours in refrigerator. Bake 1 hour at 350 degrees F. Prick with fork, let drain on paper towel.
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My husband is both diabetic and has heart problems. He has always eaten sausage for breakfast and the sausage we would buy in the grocery store always had additives and more fat in them then he could handle.
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I'm looking for recipes that are for a spicier sausage, more like Jimmy Dean's "HOT" sausage roll. It is just spicy not really a hot flavor. If you have any ideas or recipes for this, please send them my way. Thanks in advance.
I think the herb you are looking for is sage for the spicy favor not hot.
Most sausage recipes use more hot pepper flakes in a spicy version of sausage. Sage is one of the ingredients, however using more will only make the sausage have a bit more robust flavor, not really adding any "spice" flavor to it.
I would like a summer sausage recipe without preservatives in it. No tender quick, MSG or other nitrates. Any help will be appreciated. Thanks so much.
Here is one. I have not tried it but it is in my todo pile.
3/4 Cup Water
1 tea. Garlic Salt
2 Tbsp. Salt
1 1/2 Tbsp. Mustard Seed
1 Tbsp. Liquid Smoke
1 teas. Pepper
1 Tbsp. Onion Flakes
2 Lbs Ground Chuck (do not use lean meat, the fat will cook out)
Mix all ingredients well. Form into 2 or 3 rolls. Wrap in foil and
refrigerate overnight or 24 hours.
Punch holes in bottom of each roll and place on a cookie sheet.
Bake at 300 for 1 hour. Unwrap foil after cooking and allow to cool. Roll up again in new foil.
Liquid smoke is not only a preservative but also a carcinogen.
Has anybody made homemade sausage with a food processor? I want to make some patties with chicken and pork chops, will it work? Do you have a good recipe? Thanks very much.
By kathleen williams from Dothan, AL
You can make sausage using a food processor but the meat will be more crumbly and fall apart more easily when you try to shape and cook it than if you use a meat grinder. But some people do it.
A suggestion if you do use the processor, you could add an egg and maybe some bread or cracker crumbs to the ground meat to help the patties hold together.
How do you make homemade sausage?
Lanet from Brainerd, MN
Here is a good basic recipe that I have used
2 pounds pork steaks, cut into 1" squares
1 pound pork fat, cut into 1" squares
1/4 teaspoon cayenne pepper (optional)
2 tablespoons dried sage, crumbled or 2 tsp. rubbed sage
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Use medium blade on meat grinder or steel blade with food processor
and grind pork coarsely. Add rest of ingredients and grind or blend again.
Do not process too fine. Shape into patties and sauté over low heat
until browned on both sides and cooked through.
If you don't have a grinder, you can just buy ground pork at the grocery store, and if you like you can use any pork cuts....or even a pork shoulder or butt roast.
Grind it up and proceed with the recipe. This freezes well either in a roll or in patties.
Harlean from Arkansas