RECIPES USING GERMAN SAUSAGE RECIPES

Name: Spicy German Sausage
Prep time: 30 min
Total time: 30 min
Yield: 3 lb
Ingredients: 2 1/2 lbs boneless pork butt or 2 1/2 lbs pork shoulder; 2 1/2 teaspoons rubbed sage; 2 teaspoons salt; 1 1/2 teaspoons white pepper or 1 1/2 teaspoons black pepper; 1 1/2 teaspoons marjoram; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon savory; 1/2 teaspoon ground cayenne pepper; 1/4 teaspoon ground nutmeg; 1 teaspoon allspice; enough pork fat, if necessary to make a 3 to 1 meat to fat ratio

SPICY GERMAN SAUSAGE RECIPE - FOOD.COM

Spicy German Sausage Recipe - Food.com image

Make and share this Spicy German Sausage recipe from Food.com.

Total Time 30 minutes

Prep Time 30 minutes

Yield 3 lb

Number Of Ingredients 11

Ingredients

2 1/2 lbs boneless pork butt or 2 1/2 lbs pork shoulder
2 1/2 teaspoons rubbed sage
2 teaspoons salt
1 1/2 teaspoons white pepper or 1 1/2 teaspoons black pepper
1 1/2 teaspoons marjoram
1 teaspoon crushed red pepper flakes
1/2 teaspoon savory
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg
1 teaspoon allspice
enough pork fat, if necessary to make a 3 to 1 meat to fat ratio

Steps:

Cut the meat (and fat, if necessary) into chunks.
Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
Grind the meat and fat together twice, using a coarse blade.
Add the spices to the meat and fat mixture and knead it in thoroughly.
Cover and refrigerate at least a couple of hours or overnight.
The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.

Nutrition Facts : Calories 850.5, FatContent 59.6, SaturatedFatContent 20.7, CholesterolContent 249.5, SodiumContent 1782.2, CarbohydrateContent 2.4, FiberContent 1.1, SugarContent 0.2, ProteinContent 71.2

SPICY GERMAN SAUSAGE RECIPE - FOOD.COM

Spicy German Sausage Recipe - Food.com image

Make and share this Spicy German Sausage recipe from Food.com.

Total Time 30 minutes

Prep Time 30 minutes

Yield 3 lb

Number Of Ingredients 11

Ingredients

2 1/2 lbs boneless pork butt or 2 1/2 lbs pork shoulder
2 1/2 teaspoons rubbed sage
2 teaspoons salt
1 1/2 teaspoons white pepper or 1 1/2 teaspoons black pepper
1 1/2 teaspoons marjoram
1 teaspoon crushed red pepper flakes
1/2 teaspoon savory
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg
1 teaspoon allspice
enough pork fat, if necessary to make a 3 to 1 meat to fat ratio

Steps:

Cut the meat (and fat, if necessary) into chunks.
Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
Grind the meat and fat together twice, using a coarse blade.
Add the spices to the meat and fat mixture and knead it in thoroughly.
Cover and refrigerate at least a couple of hours or overnight.
The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.

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