BREAKFAST SAUSAGE
SWEET ITALIAN SAUSAGE WITH FENNEL
CAJUN CHAURICE
HUNGARIAN RAISIN SAUSAGE
ANDOUILLE

There are many good recipes here as well
http://www.sausagemania.com


BREAKFAST SAUSAGE

The rubbed sage and savory are what give this sausage its wonderful
breakfast flavor; the nutmeg and marjoram provide a nice counterpoint, and
the black pepper adds a touch of hotness. Stuff into sheep casings or
leave
as bulk sausage to make patties.

1 lb. Ground pork
1/2 tablespoon Coarse salt
1/2 teaspoon Rubbed sage
1/3 teaspoon Rubbed summer savory
1/8 teaspoon Ground nutmeg
2/3 teaspoon Ground marjoram
1/3 teaspoon Ground black pepper



SWEET ITALIAN SAUSAGE WITH FENNEL

This authentic Italian sausage is a perennial favorite. It calls for wild
fennel seeds, which can be collected in the fall all over California,
where
it grows, weed-like, along roads and highways. But commercial fennel
seeds,
or even anise seeds, will do just as well. Stuff into hog casings. Serve
with pasta of any sort, or add slices of this sausage (precooked) to your
favorite meat-based pasta sauce.

1 lb. Ground pork
1/2 tablespoon Coarse salt
1/4 tablespoon Ground black pepper
1/4 tablespoon Wild fennel seeds
1/2 tablespoon Chopped parsley



CAJUN CHAURICE

This is a fairly standard recipe for chaurice, which goes well with many
Cajun dishes. Stuff into hog casings.

1 lb. Ground pork
1/2 tablespoon Coarse salt
5 tablespoons Diced onions
1/4 teaspoon Ground cayenne
1/8 teaspoon Ground cinnamon
1/8 teaspoon Ground cloves
1/3 teaspoon Powdered thyme
3 leaves Ground bay leaf
1 Crushed garlic cloves
1 tablespoon Chopped parsley
1-1/2 Crushed garlic cloves




HUNGARIAN RAISIN SAUSAGE

genuine Hungarian paprika lots of it. Americans generally use paprika to
add color only, not flavor. To enjoy the true taste of the sweet red
peppers from which paprika is made, use only the finest Hungarian paprika,
and use LOTS of it! It makes the product look fiery-hot, but it is quite
mild. The garlic adds an aroma that will bring your whole family (or your
guests) into the kitchen when they smell it cooking. Use medium hog
casings
(35-38 mm).

1 lb. Ground pork
1/2 tablespoon Coarse salt
1/5 teaspoon Ground black pepper
1/2 tablespoon Imported Hungarian paprika
1/2 clove Fresh garlic cloves, crushed
1/2 clove Boiled garlic cloves, mashed
1/3 teaspoon Ground allspice
1/5 cup White raisins



ANDOUILLE

Andouille is a strongly-smoked Cajun sausage used in gumbos, jambalayas,
bisques and other specialties. True andouille is stuffed into medium beef
casing (hard to find), which makes the sausage approximately 1-1/2" in
diameter. When smoked over pecan wood and sugar cane, it becomes very dark
to almost black in color. Cajuns smoke andouille for up to seven or eight
hours. The finest andouille in France comes from Brittany and Normandy:
it's believed that over half of the Acadian exiles who came to Louisiana
in
1755 were originally from these coastal regions.

There are many variations of andouille recipes. This is one that we've
found is well-accepted by most palates. Grind the pork coarsely use a 3/8"
plate. Stuff into large-bore hog casings (42+ mm). Smoke over your choice
of chips hickory, apple, alder or pecan, if you can get it. Use a tray
over the heat source and watch out for fire from the fat drippings! Smoke
slowly until the sausages reach 1750. They'll be fully cooked at that
temperature, and ready to eat or to be frozen. Don't smoke them too fast,
or they'll shrink and get wrinkled. Slow smoking toughens the skins to
give
the andouille that special "bite," like al dente pasta. Cut the sausages
on
the diagonal and add to your favorite Cajun dish!

1 lb. Ground pork
1/2 tablespoon Coarse salt
1/3 teaspoon Cayenne
1/2 teaspoon Rubbed sage
1/2 teaspoon Ground cloves
1/2 teaspoon Ground mace
1/2 teaspoon Ground allspice
1/5 teaspoon Ground black pepper
1/2 teaspoon Ground bayleaf
1/10 teaspoon Thyme
1/2 clove Crushed raw garlic

The site has an Excel version which makes it easier to adjust volume of
ingredients according to how many pounds of sausage you want to make.

Sadiqa



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/