Chuck, here are some recipes that were previously posted. (I did a search for homemade pork sausage) There are a few more I did not copy if you are interested. Hope this helps.
Homemade Italian Sausage
Originally Posted By: SueA, CA
Date: March 16th 1998
Here are several recipes I had posted last Aug. I hope they help.
ITALIAN SAUSAGE
Source: Frugal Gourmet, Jeff Smith
2 lb coarse-ground lean pork
1 tablespoon coarse-ground fennel*
2 bay leaves, crushed
1 tablespoon dried parsley
3 cloves garlic, crushed
1/8 teaspoon hot dried red pepper flakes
2 teaspoons salt or to taste
1/2 teaspoon fresh-ground black pepper
4 tablespoons water
Mix together all the ingredients, and let rest in refrigerator for 1 hour. Then mix again.
Stuff into casings, or use as is. Makes 2 pounds of sausage.
*Buy whole fennel seed, and pound it up in a mortar and pestle or small electric coffee grinder.
NORTHERN ITALIAN-STYLE HOT OR SWEET SAUSAGE
Source: Home Sausage Making by Charles Reavis
(an excellent book for sausage)
"This variety is extremely simple to make and is delicious roasted or used to flavor tomato sauce."
To make three pounds:
2 1/2 lb lean pork butt, cubed
1/2 lb pork fat, cubed
3 teaspoon coarse salt
2 teaspoon coarsely ground fresh black pepper
2 teaspoon finely ground coriander
2 cloves garlic, minced
1 teaspoon or more, to taste, crushed red pepper for hot sausage
Grind the meat and fat together through the coarse disk. Mix the remaining ingredients with the meat. Stuff into casings (if you want - 3 feet medium hog casings) Refrigerate and use within three days, or wrap into single use portions and freeze.
LUGANEGA
Source: Home Sausage Making by Charles Reavis
"Luganega is the mildest Italian sausage you will encounter. It is Northern Italian in origin and in this country you would be luck to find it anywhere except in the kitchen of an Italian home."
To make four pounds of luganega:
3 lb lean pork butt, cubed
1 lb pork fat, cubed
1 cup freshly grated Parmesan cheese
1/2 tsp freshly grated nutmeg
1/2 tsp finely ground coriander
1/2 tsp grated lemon peel
1/2 tsp grated orange peel
1 tsp freshly fine-ground black pepper
1 small clove garlic, finely chopped
3 tsp salt
1/2 cup dry vermouth
Prepare the casings, if using (4 feet medium hog casings). Grind the pork and fat together through the fine disk. Sprinkle the remaining ingredients over the meat and mix well. Stuff the mixture into casings (4 feet medium hog casings - if you want) and twist off into eight- or ten-inch links. Separate the links and allow them to dry in a cool place for two or 3 hours. Refrigerate and use with two or three days or wrap separately and freeze. (The flavor of the lemon and orange is intensified by freezing, so the sausage is best when used fresh.)
SICILIAN-STYLE SAUSAGE
Source: Home Sausage Making by Charles Reavis
4 lb lean pork butt, cubed
1 lb pork fat, cubed
5 tsp coarse salt
3 tsp fresh black pepper, coarsely ground
2 cloves garlic, finely minced
2 1/2 tsp fennel seed
1 tsp anise seed
Crushed red pepper to taste
Grind the meat through a coarse disk. Mix the
remaining ingredients with the ground meat and fat. (Stuff as with above recipes, if you wish). Refrigerate and use within three days.
HOMEMADE MEXICAN CHORIZO
Source: ViejaSeca, rec.food.recipes, 7-30-97
Use for tacos, gorditos etc. Can also be shaped into patties and fried for breakfast.
2 garlic cloves
2 1/2 tsp. salt, divided use
1 Tbsp vinegar
1 Tbsp Tequila or Brandy
1/2 Tbsp chili powder
1 1/2 pounds ground pork (I use pork sausage)
Mash garlic in 1 teaspoon salt. Add vinegar, tequila or brandy, chili powder, remaining 1 1/2 teaspoons salt and ground pork. Mix these together well and fry until brown. Break up with a fork while frying.
HOMEMADE CHORIZO
Source: Great Sausage Recipes and Meat Curing by Rytek Kutas
From: amythor, rec.food.cooking, 6-13-97
FOR 10 LBS SAUSAGE:
10 lbs boneless pork butt
About 1 cup vinegar
1 cup water*
8 large cloves fresh garlic
5 tbsp paprika
3 tbsp hot ground pepper
1 tbsp oregano
5 tsp salt
2 tsp coarsely ground black pepper
Grind pork through 1/4-inch grinding plate and place in a mixer. Add all the remaining ingredients and mix well until all the spices are evenly distributed. Stuff into 38-42 mm hog casing. Place on let dry in refrigerator overnight.
*Notes: I don't use a mixer, just a bowl and mix well. I also don't bother stuffing them into casings, but I do tend to leave out the water!
HOMEMADE CHORIZO
Source: Too Hot Tamales Show #TH6295
From: mleiva, rec.food.cooking, 6-24-97
Makes 1 pound chorizo
1 pound ground pork butt
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons Ancho chile powder
4 cloves garlic, minced
1/2 bunch fresh oregano, chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
2 tablespoons vinegar
In a medium-size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen.
MEXICAN CHORIZO
Source: The Cuisines of Mexico by Diana Kennedy
From: Kirby Smithe, rec.food.cooking, 6-14-97
2 pounds pork tenderloin chopped together with 1/2 pound pork fat.
On a griddle, toast 5 ancho chiles and 2 pasilla chiles. When done (do not burn) remove seeds. When cool they should be crisp.
Grind together the chiles and:
2/3 cup white vinegar
2 oz vodka
4 cloves garlic, crushed and peeled
2 tbsp paprika
3 whole cloves (the spice)
2 1/2 tsp salt
1/2 tsp peppercorns
1/2 tsp oregano
1/4 tsp coriander seeds, toasted
1/8 tsp cumin seeds
Let spices mixed with the meat sit, covered, in refrigerator for 3 days, stirring daily, prior to stuffing casings and cooking.
HOMEMADE CHORIZO
Source: BCOdom, rec.food.cooking, 6-14-97
Here's a recipe from a wonderful little cookbook called "The Full Flavor Cookbook" I picked up at a used book store and I have made many spicy and exotic meals from."
1 pound coarsely ground lean pork
2 tablespoons red wine vinegar
2 tablespoons chili powder
1 clove garlic, mashed
1 teaspoon oregano
3/4 teaspoon salt
Thoroughly mix pork with all other ingredients. Let sit for 30 minutes in the fridge. When ready to cook, shape into thin patties and saute gently until both sides are golden brown, about 10 minutes to each side. Uncooked, the sausage will keep in the fridge for a week in a tightly sealed jar.
