Sausage Recipes

Chef Paul Kirk's

Kansas City

Baron of Barbecue

Sausage Recipes ...

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One of my favorite recipes to collect is home made sausage recipes. Most people are afraid to make sausage it's very intimidating to most cooks. Sausage is nothing more than seasoned chopped (ground) meat. As far as how do you stuff or form the sausage? First of all you don't have to stuff it, you can make it into patties, roll it into loaves, logs, or sticks, using plastic wrap to form them. Then as a last resort if you have to you can stuff it into sausage casings.

HOMEMADE ITALIAN SAUSAGE

2 1/2 pounds pork butt, coarse ground, twice

3 large cloves garlic, pressed

1 tablespoon Italian (flat leaf) parsley, minced

2 teaspoons fresh ground black pepper

1 teaspoon sea salt

1-teaspoon fennel seeds

1/2 teaspoon dry basil leaves, crushed

1/2 teaspoon crushed red peppers

1/4 teaspoon dry oregano leaves, crushed

1/4 teaspoon dry rosemary leaves, crushed

1/4 cup chicken broth or water

Combine the pepper, salt, fennel, basil, red peppers, oregano, and rosemary in a small bowl and set aside.

Place the pork in a bowl, add garlic and parsley and blend well with your hands. Add the rest of the seasoning, with the broth a third at a time and blend well. Form into patties, logs or stuff. Grill, cook or smoke as desired.

Yield 2 1/2 pounds

ITALIAN SAUSAGE

5 pounds pork butt coarse ground

1 cup cold water

2 tablespoons seasoned salt

1-tablespoon fresh ground black pepper

1 tablespoon paprika

1 tablespoon granulated garlic

2 teaspoons crushed red pepper (omit if you want sweet sausage)

2 teaspoons fennel seeds

1/2 cup grated Pecorino Romano cheese

1/4 cup Italian (flat leaf) parsley, minced

Combine the water, salt, pepper, paprika, garlic, red pepper and fennel seeds in a small bowl and blend well. In another bowl add the pork, cheese and parsley and blend well. Add the water and seasoning mixture a third at a time, blending as you go.

Yield 5 pounds.

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