[Pocagranja]

Has anyone got any different pork sausage recipes such as spicy ones, German, Italian or garlic sausage.  I fancy making something different from boring sage & onion!

[robert waddell]

it would appear it is a need to know basis we know and you don't need to know
what ever you fancy to flavour your sausage meat the list is endless   but don't go making a huge amount that even your dog wont eat     start with a few pounds of meat add what ever flavour you want but only in small quantity's mix thouroughly try a small sample in the frying pan and adjust accordingly to your taste and keep a note of all quantity's and volumes    you have to take the scientific approach to making sausages
no more help or assistance given

[Eve]

I don't have any recipes for those you mention, we like our usual nutmeg / green herbs combination. Have a look on some of the sausage making websites, or read the ingredients list on the back of shop bought sausages e.g. Waitrose have quite a collection, we've used their apple sausage as a starting point, for example.
When experimenting, make a burger first before filling meters of casings - nothing more annoying than kilo's of sausages that don't quite taste right. 

[MAK]

We wanted to make Toulouse sausage - but read so many odd recipes that in the end we bought a mix on line when we ordered the skins. They came out so good that we will only use them when we have a duck ( cassoulet).
We have some salami dry curring but it is a bit longer to hang before we taste.
Let me know if you want the www of the sausage mix company and I will PM.

[chairmanphil]

this is your mission should you choose to accept it.........................

1kg minced pork with some fat in it, best quality you can get!
1 tsp each salt and fresh ground white pepper
40g fresh made bread crumbs
2 egg yolks
goodpinch to taste of nutmeg, cloves, mace,
some fresh or dried thyme,
if you like it spicy then add some red pepper flakes or chilli powder.

mix everything together and cover and put in the fridge for 24 hours minimum but 48 is better. i make them into meatball myself but i have made this into sausages too.

p.s it makes a great forcemeat for stuffings etc.



















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[MAK]

or if you like Italian meatballs
Make your favourite tomatoes sauce ( don't forget the sugar and add some chili).
For the polpetti use either minced veal ( you Can use pork), bread soaked in milk then squeezed dry, crushed garlic, parmessan, nutmeg, egg yolk, oregano or flat parsley and spice it up with chili flakes if you want.  Salt and pepper.
Roll in a small ball then dust the polpetina in seasoned flour before frying all and chuck in in your tomtoes sauce.
get the past on then throw it all together with your preferred grated cheese. If I use penne then I put in the oven to et the cheese going.