Home Sausage Making

Below are basic blends for some popular sausages, but first, a brief overview of how particular herbs, spices, and flavorings effect sausages’ taste and character.

v     Fennel seed has a deep, licorice-y flavor best recognized in Italian sausage. However, when used in small quantities, fennel seed can add a nice flavor to any recipe

v     Garlic adds a savory, spicy quality that brings the flavor of any meat to life

v     Liquid smoke can be used when a smoky flavor is desired but the actual smoking process is impossible (such as when certain casings are used) or undesirable.

v     Monosodium glutamate (MSG) adds complexity of flavor but may have negative side effects on certain people or when used in larger quantities.  Use with care.

v     Pepper has a sharp, spicy bite that adds freshness and depth of flavor to any sausage. Fresh ground is always best

v     Salt makes it possible for all the sausage’s flavor to come through.  Without it, the sausage is bland and forgettable.  Cut your sodium intake elsewhere.

v     Sugar balances out the salty, savory flavors that predominate most sausage flavor profiles.  If you find something is vaguely “missing” in the flavor of your sausage, sugar may be just the thing.

*All of the following blends season one pound of sausage.

Breakfast

This recipe is one I’ve treasured for many years. It’s a Jimmy Dean clone and  is quite good.

1 tbs. + 2 tsp. of Salt
1 1/4  tsp. MSG
1 1/4  tsp. Corriander, ground
1 1/4  tsp. Black Pepper
2 ½ tsp. dried parsley
1 1/4  tsp. thyme
1 tsp. red pepper flakes
1 1/4  tsp. sage
1/4  tsp. citric acid (optional)

Italian

1 clove garlic (mashed) for every pound of meat
2 tablespoons salt
1 tablespoon ground black pepper 2 tablespoons fennel seeds (Better if ground with a mortar and pestle)
1/2 cup grated pecorino romano cheese
1/2 cup chopped Italian flat leaf parsley
2 tsp. hot red pepper flakes. (Do not use if you want sweet sausage)

Linguica

8 cloves garlic minced fine or pulverized
4 tbsp. paprika (sweet)
3 tsp. salt
1 tbsp. coriander
1 tbsp. cayenne
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. pepper
1 tsp. allspice
¼ cup sherry (sweet)
¼ cup vinegar

Chorizo

1/4 cup vinegar
1 teaspoon oregano
3 cloves crushed garlic
2 tablespoons chili powder
1 teaspoon freshly ground black pepper
2 teaspoons salt
1/4 teaspoon ground cumin
2 small hot red peppers (minced) or 1/2 teaspoon crushed hot peppers

Summer

1/2 teaspoon Garlic Salt
1/2 teaspoon Onion Salt
1/2 teaspoon (crushed) whole peppercorns
1/2 teaspoon mustard seed
5 teaspoons Liquid Smoke
1 Tablespoon Brown Sugar
2 Tablespoons Tender Quick Curing Salt

Frankfurters

2 tbs. onion powder
1 small clove garlic, finely chopped
1 teaspoon finely ground coriander
1/4 teaspoon dried marjoram
1/4 teaspoon ground mace
1/2 teaspoon ground mustard seed
1 teaspoon sweet paprika
1 teaspoon freshly fine ground white pepper
1-1/2 teaspoons sugar
1 teaspoon salt, or to taste

Pseudo

I call this my “pseudo sausage” blend because it can make any meat-from pork chops to leg of lamb-taste like sausage.

1 1/2 teaspoons salt
3 1/2 teaspoons paprika
2/3 teaspoon garlic powder
1/3 teaspoon fennel seed
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes for spicy, (optional)

It’s great to have one or more of these blends on hand at all times to help you execute a sausage recipe quickly and easily.  If you don’t feel like making your own, delicious, high quality seasoning blends are available from many meat and sausage vendors online.