Homemade Garlic Sausage Food

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GARLIC SAUSAGE



Garlic Sausage image

Packed with flavor, this Garlic Sausage is a keeper! Absolutely delicious when grilled, it can also be used in other recipes...

Provided by Francine Lizotte

Categories     BBQ - Grilling

Time 4h20m

Number Of Ingredients 9

3 1/2 lbs. pork shoulder, cut into 1-inch cubes
10 large cloves garlic, pressed
1/4 cup dry milk powder
2 tbsp. ground Himalayan sea salt
1/2 tbsp. red pepper flakes, or more to taste
1 1/2 tsp. dried marjoram
1 tsp. Prague Powder #1 aka Insta Cure #1 or Pink Curing Salt
3/4 cup dry red wine
1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)

Steps:

  • Place meat and grinder tools, including the bowl, in the fridge for 3 hours.
  • Remove the tools and process the meat through the meat grinder with the larger plate.
  • Add the remaining ingredients to the ground meat and combine very well.
  • Place a plastic wrap making sure it touches the surface to prevent from drying and transfer to the fridge for 4 hours.
  • Make a small patty and cook it in a pan to verify the seasonings otherwise adjust the ingredients.
  • Lightly oil the sausage stuffer and put the casing on. On medium-low speed, fill up the casings and tie them. Prick the sausages (*see footnote).

HOMEMADE GARLIC SAUSAGE



Homemade Garlic Sausage image

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

4 teaspoons kosher salt
1/4 teaspoon white pepper
1/2 teaspoon sugar
1 teaspoon minced garlic
2 lbs ground pork
1/3 cup wine

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

GARLIC SAUSAGE



Garlic Sausage image

Smoked garlic sausage made according to the original 1959 Polish government recipe.

Provided by Victor

Categories     Appetizer     dinner     lunch

Time P2DT5h30m

Number Of Ingredients 11

800 g lean pork (1 3/4 lbs (no more than 10% fat))
500 g pork (1 lb (no more than 30% fat))
600 g beef (1 1/4 lbs (no more than 10%-30% fat))
500 g back fat (1 lb (you also use pork belly))
30 g kosher salt (about 1 2/3 Tbsp )
5 g Cure #1 (one level teaspoon)
5 g black pepper (coarsely ground)
5 g garlic (2 garlic cloves, pressed)
1.25 g coriander (about 3/4 tsp)
2.5 g paprika (about 1 heaping tsp)
4 g marjoram (about 2 Tbsp)

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

GARLIC PORK SAUSAGE



Garlic Pork Sausage image

Provided by Anne Burrell

Categories     main-dish

Time 1h15m

Yield 18 to 20 sausages

Number Of Ingredients 8

5 pounds pork shoulder, a good mix of lean and fat, cut into 1-inch chunks
12 cloves garlic, smashed
1 large bunch fresh sage or 2 small ones, finely chopped
1/4 cup salt
2 tablespoons crushed red pepper
3/4 cup cold water
1 cup grated Parmesan
Hog casings, rinsed with water run through them and stored in fresh water

Steps:

  • In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
  • Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
  • Make, cook and eat a test patty to make sure the sausage is delicious.
  • Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
  • Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
  • Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
  • Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.

GARLIC SAUSAGE PENNE BAKE



Garlic Sausage Penne Bake image

Make and share this Garlic Sausage Penne Bake recipe from Food.com.

Provided by kansashortcake

Categories     Penne

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces penne pasta, cooked according to package
1 lb Italian sausage
1/4 cup butter
1/2 cup flour
2 cups milk
1 teaspoon garlic powder
salt and pepper
10 ounces shredded Italian cheese

Steps:

  • Cook pasta according to package directions.
  • Brown sausage in skillet.
  • melt butter in sauce pan over medium heat, add flour and stir until light golden brown (don't burn), wisk in milk garlic pwd and salt and pepper.
  • Mix sauce in with sasuage, mix with pasta then pour into a casserole dish sprayed with cooking spray, sprinkle cheeses on top.
  • Bake 350 for 30min until hot and bubbly.
  • Serve with garlic bread.

AUTHENTIC HOMEMADE POLISH SAUSAGE



Authentic Homemade Polish Sausage image

Make and share this Authentic Homemade Polish Sausage recipe from Food.com.

Provided by The Hoffs

Categories     Pork

Time P2DT1h30m

Yield 10 lbs., 10 serving(s)

Number Of Ingredients 9

10 lbs pork, butts gorund coarse
1/3 cup salt
3 tablespoons pepper
2 tablespoons leaves marjoram, crushed finely between palms
5 -6 kernels garlic
3 cups warm water
garlic salt (optional)
2 tablespoons sugar
hog casing, use 45ft of casing

Steps:

  • Have the pork butts ground coarse and place in a large pan.
  • Crush the kernals of garlic with the salt, by using the blade of a knife to mash the garlic fine.
  • Add the finely mashed garlic and the other above ingredients to the pork butts.
  • Mix it well.
  • If possible, allow the mixtures to remain overnight in the refrigerator.
  • Fill the casings with the meat mixture after washing the casings out with water.
  • To cook, place sausage in pot with water, bring to boil.
  • Skim, cover and simmer for about 45 minutes.
  • Remove form water.
  • Place in oven for additional browning at 325 degrees for about 45 minutes.
  • The uncooked sausage can also be placed in plastic bags and frozen for later use.

Nutrition Facts : Calories 1021.3, Fat 44, SaturatedFat 15.5, Cholesterol 389.9, Sodium 4043.8, Carbohydrate 13.9, Fiber 1.3, Sugar 2.8, Protein 134.8

UKRAINIAN HOMEMADE SAUSAGE (KOVBASA)



Ukrainian Homemade Sausage (Kovbasa) image

Make and share this Ukrainian Homemade Sausage (Kovbasa) recipe from Food.com.

Provided by Olha7397

Categories     Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 lbs pork shoulder
2 lbs beef chuck
1 lb pork fat
4 -6 ounces coarse salt
2 tablespoons fresh ground black pepper
1 tablespoon allspice (ground)
1 head garlic
3 1/2 cups water
2 teaspoons peperivka spiced whiskey, see below, to taste
3 yards natural hog casings (or as needed)

Steps:

  • Grind pork coarsely, once.
  • Bone and chill beef.
  • With a very sharp knife, dice 2 pounds beef into 1/4 inch cubes.
  • Dice 1/2 pound fat similarly and grind the other 1/2 pound of fat.
  • Mix meats and fat in a large bowl.
  • Mash peeled garlic with salt in a mortar,and add pepper and allspice.
  • Mix all ingredients.
  • Add 1 cup water for each 2 pounds of meat, then add whiskey.
  • Cook a small sample in a little boiling water.
  • Taste and adjust seasoning (be conservative with the salt).
  • Wash casing in cold water, rinsing several times.
  • Carefully thread 1 yard of casing over a sausage funnel and stuff, taking care not to leave air pockets.
  • Do not pack or sausages will burst while cooking.
  • Tie ends with string.
  • Repeat until all meat is used.
  • Refrigerate, loosely covered with towel, for 48 hours.
  • Sausage may be smoked (following smoker directions) or cooked fresh.
  • TO COOK FRESH, simmer gently in a wide pot one-third full of water until cooked through, about 30-40 minutes.
  • Drain, cool, and refrigerate loosely covered.
  • TO SERVE, saute in a little fat for color.
  • Or serve cold in thin diagonal slices.
  • NOTE: Peperivka, cayenne-flavored whiskey, is made by soaking 10 whole red cayenne peppers in a pint of blended whiskey or bourbon for at least 48 hours.

SAUCISSONS A L'AIL (FRENCH GARLIC SAUSAGES)



Saucissons a l'Ail (French garlic sausages) image

Provided by Craig Claiborne

Time 1h

Yield 5 sausages

Number Of Ingredients 9

1 pound skinless fatback about one inch thick
2 1/4 pounds fairly but not totally lean pork butt (there should be about one-quarter fat), cut into one-inch cubes
2 1/4 pounds lean beef, cut into one-inch cubes
Salt to taste, if desired
1 teaspoon freshly ground pepper, preferably white
1 teaspoon finely minced garlic
1/4 cup potato starch, cornstarch or arrowroot
1 1/4 cups ice cold water
8 feet natural beef round sausage casings, 40 to 43 millimeters in diameter

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

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