Recipes Sausages

Sausages

• Fresh Sausage Recipes
• Deli Sausage Recipes
• Smoked, Cooked, & Dried Sausage Recipes

5 lb. pork butt
10 cloves crushed garlic
1 medium onion chopped fine
1 tsp. salt
1 Tbs. sugar
1 tsp. fresh ground pepper
1 cup soy sauce
1/4 cup wine vinegar
2 bay leaves
1/2 tsp. oregano

Cut pork into small cubes. Mix salt, sugar, and freshly ground pepper. Sprinkle over pork, mixing well. Add garlic and onion mixing well. Cover in non-metal container and set aside in refrigerator. In the meantime, bring to a boil, the soy sauce, vinegar, bay leaves and oregano. Pour cooled liquid over pork and mix well. Cover tightly and refrigerate at least 24 hours. Stuff mixture into a DeWied (#4) narrow hog casing linking every 5 inches. Traditional Longanisa may be dried and or smoked, however it can be kept fresh or frozen and cooked. To cook, cover with water. Allow it to boil away so the sausage fries in the remaining oil until browned and internal temperature is 155° F. Longanisa can be eaten by itself or sliced and stir fried with onion, bell peppers, garlic and olive oil served over pasta with clalmata olives and feta cheese.

Compliments of the Norella family of San Antonio, Texas.

Myer’s Family Tradition Liver Pudding - (back to top)

1 1/2 lb. pork liver
31/2 lb. smoked pork shoulder
2 medium onions finely chopped
1 cup cooked rice
1 Tbs. salt
1 Tbs. white pepper
1/2 tsp. ground sage

Boil liver and pork together until liver is cooked. Fine grind liver and pork together. Mix all ingredients thoroughly. Stuff into a DeWied cut and tied beef middle (1 or 2 lb. size). Cook in water until internal temperature reaches 155° F. Do not bring water to a boil. Cool in water and refrigerate. Serve cold, sliced or as a spread.

Compliments of the family of the late Mrs. Reva Myers James.5 to 30 minutes. Season to taste with salt and pepper. Serve over rice or pasta.

Patty’s Pickled Pork Sausage with Jalapeno - (back to top)

5 lb. Pork butt
2 Tbs Salt
4-5 Seeded and chopped Jalapenos
2 Tbs Dehydrated green bell peppers
2 Tbs Dehydrated parsley flakes
1 Tbs Paprika
1 Minced garlic clove
1 cup Ice water
Pickle
2 gal White vinegar
3 Tbls Pickling spice (per gallon jar finished product)
2 Sliced jalapenos (per gallon jar finished product)

Grind pork through medium grinder plate. Add sausage ingredients and mix well. Stuff into DeWied narrow sheep casings (18/20 or 20/22). Twist link to desired length. Cook in hot water until internal temperature reaches 160 F. Soak in white vinegar overnight. After soaking, pack in gallon jars with pickling spice and sliced Jalapenos. Let stand in pickle for 3-5 days before serving. Adjust seasoning as desired for flavor and hotness.

Compliments of Dr. Joe Cordray, formally of Iowa State University