Nice Mouth Watering Sausage Recipes You don’t want to miss comes handy during dinner, picnics, or other outdoor outings you probably wish to be evergreen in your heart.
Also there are many recipes one can fathom out from sausage and with these sausage recipes, you can serve everything from an elegant mushroom and sausage ragù to a simple sausage and potato quesadilla to a comforting free-form sausage lasagna.
This article is talking about the top and easy sausage recipes you can come up with anytime of the day.
Nice Mouth Watering Sausage Recipes You don’t want to miss|Chicken, Sausage and Peppers
The use of colorful peppers and tomatoes and sweet onion make this sausage dinner pop with fresh flavor. Roasting instead of sautéing makes this even easier for a busy weeknight.
Preparation Time: fifteen minutes
- Two tablespoons unsalted butter
- Three quarter pound sweet or hot Italian sausage, cut into chunks
- Three quarter pound skinless, boneless chicken breasts, cut into chunks
- Kosher salt and freshly ground pepper
- One tablespoon all-purpose flour
- One small onion, chopped
- Three cloves garlic, roughly chopped
- Half cup dry white wine
- Two jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar
Method Of preparation
- Begin by heat one tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about two minutes.
- Then season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about three minutes.
- Then add the onion, peppers, garlic, half teaspoon salt, and pepper to taste and cook three minutes.
- Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about one minute.
- Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about five minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one third, two to three minutes.
- Remove from the heat and stir in the remaining one tablespoon butter. Pour the sauce over the chicken mixture.
KIELBASA HOMEMADE SAUSAGE RECIPES
This recipe looks like the bratwurst sausage isn’t it? trust me its not.This recipe is not that easy to prepare, but let’s give it a try.
Preparation Time: forty minutes
Ready in: 13 hours
- Ten to twelve lbs pork butt, whole pieces, not ground, fatty is good
- Three to six fresh garlic cloves
- One tablespoon garlic powder (yes, powder, too!)
- Four to six tablespoons salt (we use kosher salt)
- One tablespoon Accent seasoning
- One tablespoon white sugar (some people use brown sugar, we don’t)
- Four to six tablespoons fresh ground coarse black pepper
Method Of preparation
- Begin by putting the garlic through a garlic press or mince really fine. Put the seasonings into a small pot with a pint of water. Boil and then cool.
- Cut the pork off the bone. Cut into strips maybe one inche by three. Doesn’t have to be exact size, we get pretty sloppy with it. Strips go through the grinder better than chunks. Don’t trim anything off, unless you just can’t stand not to. If there’s not enough fat the kielbasa will be dry and hard. and you wont like it.
- DO trim off any bloody-type stuff though. We then put the meat into plastic dishpans, pour the cool liquid over, add about 4 cups ice cubes and mix together until your hands freeze. It should be kinda sloppy. If not, add more water or ice
- Then cover with aluminum foil or such and put in fridge over night to marinate so the meat soaks up the flavor.
- Stir occasionally,the ice will probably all be melted the next day before you make the sausage. open the windows to ease the aroma and make the neighbors salivate.
- Then next day, take the casings out and soak in warm water for several hours; it makes them more flexible. Cut in four feet. lengths. Shove the meat in the freezer for half to one hour before you start. Then the meat stiffens up a little and it’s easier to put through the grinder
- Keep everything as cold as you can,this is the fun part. Then put a little oil on your hand and run it over the horn where the meat will come out. Run casing through fingers to drain slightly. Put a casing on the horn. One person helps push the meat through the grinder while the other holds the casing while it is filling up. It kinda curls up as you hold it. I find for me that it’s better if I hold it up while it’s filling, less pressure on the casing. We make each one about twelve to sixteen inches or until it splits! Tie it off with string or knot the end if you can get it close to the end of the filled casing. Some people twist it every six inches or so to make smaller sausages. If the darn thing splits, you gotta scrape out the meat, dump it back with the other stuff in the dishpan and start over. Some years you’re lucky, but some years the darn things split all the time. That’s one reason for soaking the casings for a longer time, they don’t split as easily. Sometimes it’s just a bad batch of casings. Then all you can do is swear at it.
- We put the coils of sausage back into clean dishpans (on a rack if possible) and put back into fridge to kinda dry overnight. Then we pack them in Saran, aluminum foil, ziplock bags, anything that will keep the smell in, and put the packages in the freezer. We make two to three lb. packages. Since I have a vacuum sealer, I use that. It works really great.
- This takes up to one and half hours altogether to fill the casings. It’s really simple and easy. Of course sometimes we have splashes on the walls when “someone” gets a little rough pushing the meat through the grinder. Hey, that’s the fun of it. It’s a messy job, but someone has to do it.
- Also, the house smells for three to four days. But it smells good. If you like garlic. All the seasonings are to your personal taste. You really need a lot of salt though. The pepper — eh, how much do you like? We like a lot. Same with the garlic.
- We keep a little of the ground meat and cook a couple of small patties of the sausage. That’s when you can taste it and find out what you did wrong in the seasoning, too late, of course.
- Use the plate in the grinder which grinds the meat coarse. It’s better if the meat is a little chunky. You don’t want a mealy texture
- Enjoy your kielbasa is ready to be served!
CHORIZO SAUSAGE RECIPES
Preparations Time:fifteen minutes
Ready in :twenty minutes
Method Of preparation
- Begin by heating two tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about five minutes.
- Then add the garlic and cook one minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook one minute.
- Add the vinegar and cook until reduced by half, about five minutes.
- then remove the onion-spice mixture from the heat. Transfer to a blender, add quarter cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
- Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in one teaspoon salt and quarter teaspoon black pepper. Cover and refrigerate at least two hours and up to twenty four hours to allow the flavors to meld.
- To cook the chorizo, form the pork mixture into eight patties. Heat the remaining one tablespoon canola oil in a cast-iron skillet over high heat until smoking.
- Add the patties and cook until golden brown and just cooked through, about five minutes per side. Remove to a paper towel-lined plate to drain.
Homemade pork sausages are a staple in our family and loved for their simplicity and versatility.It is very easy to make than you might think, all you need is a meat grinder with a sausage funnel attachment.
Preparation Time: 0ne hour tops
Ready in : two hours thirty minutes
- nine hundred gram pork belly
- Nine hundred gram pork shoulder
- Three tablespoons chopped fresh thyme
- Three tablespoons chopped fresh sage
- One tablespoon ground coriander seeds
- One teaspoon ground ginger
- half teaspoon ground nutmeg
- one tablespoon white pepper
- one and half tablespoons salt
- one hundred and ten gram fine breadcrumbs
- two cloves garlic, minced
- 3m to 3.5m (32mm) natural hog casings
Method Of preparation
- begin by soaking the hog casings in cold water or as instructed on the pack.
- If necessary, remove the rib bones and rind from the pork belly and dice roughly. Mince in a meat grinder through a 5mm mincing plate. Roughly dice the pork shoulder and also mince through the 5mm plate. Combine the pork with the herbs, coriander, spices, seasoning, breadcrumbs and garlic and leave for 2 hours to rest.
- Take the mincing blades out of the grinder and attach the sausage funnel. Slip the end of the wet hog casing over the attachment and pull the casing down the shaft so that it is bunched up at the base, this is so that you are able to make a good amount of sausages without having to stop and add more casing. Pop the meat back in to the grinder.
- Tie the starting end of the casing into a knot and on the slow setting, gently support the sausage as it is piped into the casing ensuring that it does not pack too tightly and avoiding air bubbles. By eye, measure about 10cm per sausage resulting in a yield of about 8 sausages per metre, with extra casing allowance. Squeeze the end of each sausage and twist the casing 2 to 3 times to secure, repeat then tie a knot after the final sausage.
- Then repeat until the sausage meat is used up. Store in the fridge overnight before cooking.
Recommended:Romantic food for your date