Making Homemade Sausages

Grilled Italian Sausages

 It's wonderful to share my love of food with a whole new group of people as we come together to celebrate friendships, family, and the art of sausage making. Today is going to be our version of the annual La Grande Boucherie des Cajuns that takes place in Louisiana, and has become one of my favorite Mardi Gras events. As we fire up the Smokers, Grinders, and imagination we continue a tradition that has been around since at least 1500 B.C….. we'll break bread, share stories, and may even sample some adult beverages…What a great way to end a week! Food Coma here I come, and I'm bringing friends!!!

….I’ve posted a couple of recipes that I’ve decided to pass along to my new friends in Minnesota…..

Venison Bratwursts

2 lbs ground deer meat ( coarsely cubed)
2 lbs pork butt, or shoulder (coarsely cubed)
1 large white onion, minced
1/2 teaspoon granulated sugar
2 1/2 teaspoons kosher salt
1 teaspoon ground allspice
1 teaspoon caraway seed
1/2 tablespoon fresh Sage, chopped
1 teaspoon marjoram
1 teaspoon ground black pepper
2/3 cup Whole milk

Casings, soaked in water for two hours and rinsed thoroughly (place casing end over tap and letting water run through)

Steps:

1. Mix ingredients thoroughly and place meat mixture into refrigerator overnight.

2. Fill food grinder with ingredients, and gradually grind with large die until all ingredients have been coarsely ground. Mix well to incorporate ingredients evenly. Return to tray, and prepare filling tube for sausage casing.

3. Place casing end over stuffing tube and hold. Turn grinder on at low speed. When casing starts to fill with air, stop machine and squeeze air out. Tie end off.

4. Push meat thru steadily, filling casing. Twist sausage off at 4 inch links, coil as you fill.

Grill over hardwood for 20-30 minutes, or until well done. Serve immediately.







Chicken, Habanero & Tequila Sausage Recipe

2 1/2 pounds boneless chicken thighs with skin, cut into chunks
2 1/2 pounds boneless chicken breasts with skin, cut into chunks
3 tablespoons kosher salt
1 Tablespoon granulated sugar
4 cloves fresh garlic, minced
2 Tablespoons fresh basil, minced
1 Tablespoon cilantro leaves, crushed
1 Tablespoons fresh ginger, minced
½ Teaspoon ground cumin
½ Teaspoon chili powder
½ Teaspoon paprika
2 habanero peppers, seeded and minced
1 large egg
1/2 cup Tequila

Casings as needed, soaked & rinsed



Steps:

1. Grind the meat through a large sausage plate. Grind in small batches.

2. Combine the salt, sugar, garlic, basil, cilantro, ginger, paprika, cumin, chili powder in a small bowl and blend well. Set aside.

3. Mince the habanero and set aside.
Use care here, wear gloves and don't touch anything that you don't want to burn.

4. Place the ground meat in a large bowl with the habanero, and tequila. Add egg, mix well to incorporate the ingredients. Add 1/3 of the seasoning, and mix. Repeat this process until the spices are completely incorporated.

5. Cover the sausage and refrigerate 4 hours or overnight.
2. Fill food grinder with ingredients, and gradually grind with large die until all ingredients have been coarsely ground. Mix well to incorporate ingredients evenly. Return to tray, and prepare filling tube for sausage casing.



3. Place casing end over stuffing tube and hold. Turn grinder on at low speed. When casing starts to fill with air, stop machine and squeeze air out. Tie end off.



4. Push meat thru steadily, filling casing. Twist sausage off at 4 inch links, coil as you fill.



5. Smoke with fruitwood, or mesquite for 45 minutes at 225° F.



6. Grill over hardwood for 20-30 minutes, or until to an internal temp of 175° F. is reached. Serve immediately.