We’ve got a great recipe for a spicy link sausage to share with you. A number of years ago I discovered making my own sausage– Italian, spicy pork, and a chicken sausage as well as a few others. To say I had such fun making these (as well as eating them) would be an understatement. I don’t know why but I really enjoy experimenting in the kitchen and it’s so simple with savory dishes. Add a touch of this, a sprinkle of that… a pinch here and there makes life more interesting, don’t you think? As your palate experiences different flavors it just gets easier to expand and perfect recipes to your own taste. Let’s face it- cooking should be a fun and creative outlet.
I noticed that the sausages I purchased in our local grocery store were so greasy, which I really don’t care for. And yes sausage needs some fat but I like to control it so we get more good stuff and less fatty stuff rather than the other way around. So I would usually take a whole day and mix up my sausage fillings and yes that’s plural and just rock to my music and start stuffing. Did you get a mental picture with that one? I would then set them in my refrigerator so the flavors blend and the next day freeze the links in separate packages. You might be wondering if I have some Italian in me, well I wonder that too myself. My kitchen sure looked like an Italian bistro, at the end of that day.
I hope you try these sausages; they really are so easy anyone can make them and what a treat for your family and friends. You can make very small links which are great at a party and when people ask where you got them you can say with pride “why I made these myself”. Because you really can. Then come back here and let us know how it went.
5-6 feet med sausage casings
2 and 1/2 pounds pork butt, cubed and ground in a food processor
1 large onion, finely chopped
2 Tablespoons salt
5 teaspoons coarse black pepper
3 teaspoons cayenne pepper
1 1/2 teaspoon coarse red pepper flakes
1 teaspoon cumin
5 cloves of garlic, minced
3 Tablespoons red wine vinegar
2 Tablespoon Brandy, I have used wine as well if that’s what I have on hand
1 Tablespoon fennel seed, crushed
1. Clean and prepare the casing according to the instructions on the package you purchase.
2. Grind your uncooked pork through a meat grinder or food processor with coarse blade. What you want to achieve is a coarse ground meat. Also remove just some of the fat. There really shouldn’t be a lot of excess and you need some fat or it will be dry so remove only that which you feel is excess. That can vary person to person. Usually the butcher trims it before it goes in the case so I don’t think you’ll find too much excess.
3. Mix remaining ingredients into the ground meat and mix. Perhaps you’ll be luckier than me mixing with a spoon however, I use my clean hands or cooking gloves to squeeze and mix everything together really well.
4. Stuff the casing however long and thick you like there’s no rules on it. *more about stuffing at the end of the recipe.
5. Refrigerate at least four hours I usually let them set in the refrigerator until the next day. After all I have other sausages to prepare and the day is winding down.
*Now for a little knowledge about stuffing a sausage. When I first started making my own sausage I didn’t want to invest in all this equipment to find I didn’t enjoy it or did not like the taste, silly me.
So I purchased the essential, which is a funnel designed to stuff sausage, it’s like any funnel but the tube end is bigger and longer. I’ve never changed a thing and still use my funnel however, there are all kinds of grinders with attachments for which will help you stuff your sausage. The sausage funnel was cheap and if you decide to upgrade you always can. I like the hands on feel, what can I say.
With the funnel the hardest part is feeding the casing onto the funnel tip. What I found works is feed the casing on as far as you are able then run water down the funnel which will further flush the casing and open it up allowing you to feed it much easier. Now the casing is pretty hardy so it won’t tear easily at all but don’t be too rough.
After you have your casing all fed onto the funnel tip, tie a knot at the end. Feed the sausage meat through the funnel tube using your thumb grab hold of the filled sausage and sqeeze it down your sausage so it’s as compact as you like then twist several times and fill another sausage. When you get to the end of your casing tie another knot. Continue until all your sausage meat is inserted into the casing. You will have a spiral of sausage links and they are gorgeous.
To cook you can grill, cook on the stove top with a little water or sauce of choice, oven… Just be sure to pierce the sausages to vent.
Have fun and let us know how it went we really want you to have fun and too if we can help let us know.