Bridgford Summer Sausage recipe homemade making

Ingredients
Beef, Water, Salt, Dextrose, Spices, Sodium Erythorbate, Lactic Acid Starter Culture, Sodium Nitrite, Bha, Bht, Citric Acid.
Bridgford beef summer sausage is made from the very highest grade ingredients available. Seasoned, cooked and dried to perfection, Bridgford beef summer sausage is surely the highest quality meat product around.




Are you fed up with buying the same old mass produced sausages that have no real flavour to them, are full of additives and preservatives as well as this you have no idea what meat has gone into the production?

If so maybe you should have a go at making your own sausages, it really is simple. You will need some specialist equipment but this can be bought relatively cheaply on the net and as with most people I've know who've made their own sausages, once you've made your own you'll never go back to buying the mass produced factory produced ones on offer in the super market.

The equipment you'll need is as follows.

A meat mincer is obviously required to produce sausages. If you don't have the spare money for a machine you can always ask you butcher to mince the right amount of meat for you when you buy it. Whatever machine you buy ensure it will be able to process enough meat without over heating, this can be a stand alone machine or it can be an attachment that you add to your food processor. It is important to ensure that the mincer has the right gauge of blade for mincing as it's important that your mince isn't too fine for sausages, you you're your sausage to be quite meaty.

After the meat is minced, mixed and flavourings added you'll need to stuff your sausages, surprisingly enough, with a sausage stuffer. These are available in various types but mainly vertical or horizontal screw thread stuffer's which are basically a large plunger that goes inside a metal tube, is fixed on a stand and is pushed through the tube by means of a screw thread. Pretty simply stuff really.

You can get sausage stuffing attachments for food processors but I'd always recommend a hand operated one until you get to a point where you are making so many sausages that an electric screw thread machine is an option but you need to be making a lot of sausages to justify one of these or very lazy.

When you have minced all of the meat you need you mix it to ensure that you have the correct consistency of fat to meat. Although your sausage may appear to have a higher fat content that the mass produced super market version when you cook your homemade sausages you'll be amazed at how little fat drains out.

When you are happy that the meat and fat are properly mixed it is time to add the flavourings.

Now this is where it gets interesting and is purely down to personal taste. I'd recommend adding 10 - 15 grams of salt to each kilo of meat but only if you are adding all of your own flavourings and not a bought in sausage mix as these will have the salt added already.

From here you can take your sausage recipe [http://www.ceramic-knife-sharpener.com/The_News/Latest_News/Cumberland_Sausage_Recipe/] to where ever you want. You can keep it simple by adding fennel seeds and rosemary, or spicy by adding coriander, chilli powder and garam masala. It really is up to you. There are many forums on the net with sausage recipes, just keep looking until you find one.

When you think your happy with the flavours that you've chosen just take a bit of the mix and fry it off in a pan and taste, if you are happy with it you can go ahead and stuff the mix, if not you can keep adding to it until you've got it right.

One final thing that you'll need for your sausages is the casings. These are available in various sizes and styles. You can have collagen casings, sheep casings or hog casings.

I'd recommend using hog casings to start with as they are easier to work with than the delicate sheep casings and produce a good thick sausage. These casings should be soaked in water for at least 2 hours prior to using. These are usually supplied in a moist salt solution. Use what you need and once resealed in the Ziploc bag provided, casings can be stored for months in the fridge.

Sheep casings produce a very delicate thin sausage but care must be taken not to overstuff them. Once you have got the hang of sheep casings they are well worth the effort. Again, these casings should be soaked in water for at least 2 hours prior to using.

Collagen casings are the complete solution for all sausage applications, including freezing, deep fat frying, grilling and oven cooking. Collagen casings are supplied on a shirred stick and the amount needed for each application can be cut off. These casing are suitable for hand-linking provided the appropriate sausage mix and recipe are used. When hand-linking, the casing is dry, so we suggest using a vegetable oil to help with the process. Oil has the added benefits of leaving a lasting sheen on the sausage and helps with cooking. No soaking is required and they have an indefinite shelf life if stored in a cool dark place, refrigeration is not necessary.

Stuffing is the easy part, as long as you don't over stuff the casings, which will make them spilt, you can't really go wrong.

When the sausages are stuffed you can either have a go at linking them as you see in butchers or you can refrigerate them or freeze them as a long link.

Either way you'll have the best sausage you've ever tasted.

Sabatino Garlic Chicken Cheese Sausage homemade

Two of Sabatino's most requested flavors combine in this luscious link package. The smoked mozzarella and garlic chicken sausage with artichoke is made from chicken and turkey meat that's blended with fresh herbs for a delicious, diet-friendly delight. The pork sausage is prepared with premium cuts of pork, imported cheese, and a unique blend of savory spices. From Sabatino's Italian Restaurant.

* Includes 10 chicken sausage links and 10 pork sausage links
* Net weight 4 lbs
* Arrives within two days of shipment; packaged with dry ice, but may arrive with little to none remaining
* Cannot ship to PR, VI, Guam
* Made in USA





Everyone has their own ideas about comfort food and different people find different foods soothing and comforting. What makes you feel better after a long, difficult day? Perhaps a bowl of chicken noodle soup would do wonders for your morale, or maybe the thought of sausage casserole makes your mouth water.

Sausages are a good example of comfort food. They are rich in flavor, meaty and you can do so much with them. They go well with other comfort foods like mashed potatoes or French fries. Hot Italian sausage is a popular pizza topping and you can make many Spanish or Mexican recipes using chorizo.

One of the most satisfying recipes for comfort food using sausages is to make some delicious creamy mashed potato and serve it with sausages and baked beans on the side. Add some sauteed onions too if you want.

Sausage casserole is really comforting too and you can use potatoes, carrots, onion, and anything else you like to make this. Casseroles are usually baked in the oven for an hour or so, and you can serve a sausage casserole with bread for mopping up the delicious juices.

Different Types of Sausage

Sausages come in many varieties and they can be made with lamb, pork, beef, and mutton or game meat. You can also get fish sausages and vegetarian sausages if you want to make a sausage recipe without using meat.

Sausages can be long or short, fat or thin and pretty much any shape. You can get square or round sausage patties, as well as cocktail sausages and chipolatas.

Sausages can be cooked in different ways. You can grill them, broil them, pan fry them or bake them. If you are making a sausage casserole, you might want to brown the sausages first and then chop them and add them to the casserole.

An Easy Recipe for Sausage Casserole

The eggs, cheese, potatoes, and sausage in the following sausage casserole recipe go together so nicely and this warming dish is guaranteed to soothe you after a long, hard day. This recipe makes enough to feed the whole family. If you prefer, you could serve this for breakfast or brunch.

What you will need:

* 1/2 cup shredded onion
* 1 lb sage flavored breakfast sausage
* 1 lb cottage cheese
* 6 eggs
* 12 oz shredded cheddar
* 1/4 cup melted butter
* 3 cups shredded potatoes, drained and pressed

How to make it:

Preheat the oven to 375 degrees F. Saute the sausage in a skillet until it is brown all over, then drain it, and crumble it. Grease a nine by thirteen inch baking dish and stir the butter and potatoes in it. Spread this mixture over the baking dish bottom and sides.

Combine the cheese, cottage cheese, sausage, eggs and onion and pour this mixture over the potato mixture. Bake the casserole for an hour or until a skewer inserted into the middle comes out clean. Let it cool for five minutes, and then serve.

Sausage - BREAKFAST SAUSAGE Italian Esposito homemade

Ingredients
Pork, Water, Salt, Nonfat Dry Milk, Spices, Dextrose, Pepper, Sugar, MSG, BHA, BHT With Citric Acid. In a sheep/lamb casing.

There's nothing we like better than waking up to the smell of fresh breakfast sausage. The ideal balance of lean pork and a secret mix of savory spices, serve with eggs any style, or even better - pancakes and maple syrup.






Without a doubt the word Kielbasa has worldwide recognition, yet it is also often misunderstood. Kielbasa is the general Polish name for sausage. You cannot walk into a Polish store and say: please give me a pound of kielbasa. The sales lady, surrounded by 50 different kinds of kielbasa, will inevitably reply: yes, but which one? There are well over 100 types of kielbasa, and the word itself is meaningless unless followed up with the proper name: Kielbasa Rzeszowska, Kielbasa Krakowska, Kielbasa Tuchowska, Kielbasa Mysliwska, etc. It is like going into a deli and asking for some cheese. Sure, but which one: American, Provolone, Swiss, Gorgonzola, Gouda, Muenster - you have to provide some details. There is no specific sausage called kielbasa but there are many sausages that carry the word kielbasa as part of the name.

We know of only one sausage that carries the word "Polish" in its name and that is the Polish Smoked Sausage (Polska Kielbasa Wedzona). This is probably what the first immigrants brought with them to America. The problem we face here is that you can find Polish Smoked Sausage in almost every supermarket in the US, and no two are made the same way. Yet Polish Smoked Sausage has been well defined for centuries and everybody in Poland knows what goes inside. We do not intend to become judges in this matter, but instead rely on Polish Government Standards for Polish Smoked Sausage. These rules have remained unchanged for the last 60 years.

Before we anger many people who have been making Polish Smoked Sausage in their own way for years, let's clarify something further. It's perfectly fine to add an ingredient that you or your children like into your sausage. You still have the full right to say that you made a better sausage than the famous Polish Smoked Sausage. You may say that your grandfather who came from Poland made the best Polish sausage in the world and we honor that. Maybe he used chicken stock instead of water or maybe he added something else. What we are trying to say is that he was making his own version of the known classic or some other Polish sausage and it could have tasted better for you and your family. We do not dispute that fact. You can of course add anything you like to your sausage, but it will no longer be the original Polish Smoked Sausage (Polska Kielbasa Wedzona) or any other brand named sausage. Once you start changing ingredients, you create your own recipe and you may as well come up with your own name.

1. For centuries Polish Smoked Sausage was made of pork, salt, pepper, garlic and marjoram (optional). Then in 1964 the Polish Government introduced a second version of the sausage that was made of 80% pork and 20% beef. All other ingredients: salt, pepper, sugar, garlic, and marjoram remain the same in both recipes. The marjoram is optional but the garlic is a must.

2. The meat is cured before it is mixed with spices. In the US Cure #1 (sodium nitrite plus salt) is used, in Europe Peklosol (sodium nitrite plus salt) is common.

3. The sausage is stuffed into a large hog casing: 36 - 38 mm and formed into 12" (35 cm) links.

4. The traditional way was to cold smoke it for 1 to 1.5 days (it had to last for long time).

5. In most cases it is hot smoked today

A little test was performed to see how large American manufacturers make Polish Sausage. Four sausages called Polish Kielbasa or Polish Sausage were bought at the local supermarket in Florida and each of them was produced by a large and well known meat plant. The number of ingredients and chemicals used varied from 10 to 20 and different combinations of meats were used: pork-beef-turkey, beef only, pork-beef. Except the name, none of the sausages had anything to do with the original.

It seems that for the manufacturers any sausage that is smoked (or have liquid smoke added) and stuffed into a 36 mm one foot long casing can be called Polish Smoked Sausage or Polish Kielbasa. It becomes quite clear that manufacturers put any ingredients they like inside of the casing and the name Polish Kielbasa is used just for credibility and to gain the trust of the consumer.

The problem is futher magnified by various sites on the Internet that provide countless recipes for making Polish sausages. Yet the mysterious Polish Smoked Sausage is embarrassingly simple to make and all it needs is pork, salt, pepper and garlic.

making Sausage - CHEESE AND PARSLEY SAUSAGE recipe homemade

Ingredients
Pork, Provolone Cheese (Made From Cow's Milk), Water, Salt, Pepper, Parsley, MSG, BHA, BHT And Propylgallate With Citric Acid.

* A pack of 24 ounces
* Has smoked, aged, extra-sharp provolone cheese and the bright notes of fresh organic parsley
* An authentic Italian pork sausage

Smoked, aged, extra-sharp provolone cheese and the bright notes of fresh organic parsley are combined to make this outstanding pork sausage. We think it pairs perfectly with broccoli rabe or just pin-wheeled with a skewer on the grill.






Some people believe that making your own sausage is a complicated and daunting undertaking. But making your own sausage is easier than you might think. Here is a step-by-step guide that explains how you can make delicious homemade sausage in your own kitchen.

1. Though you may purchase ground meat from your local butcher or grocer, it's usually best to buy the cuts of meat you want to use to make sausage and grind it yourself. You may also be making sausage from cuts of deer meat (venison) or other wild game. The first step is to use a sharp knife to remove the meat from the bone, as well as any unwanted fat and any skin. Chop or slice up the meat you will be using into usable chunks for feeding into a meat grinder. Though you may be tempted to remove all of the fat, a great deal of sausage flavor comes from the fat, so leave a good portion of fat on the meat.
2. Using a food scale, weigh out the appropriate batch weights according to the sausage recipe you are using.
3. Grind each batch using the appropriate grinding plate for the type of sausage you are making. The grinding plates with smaller holes make finer ground meat, while the grinding plates with larger holes make a more coarse grind.
4. If you will be using natural casings (hog casings, sheep casings, beef casings, or collagen casings), soak the casings in a bowl of cold water. After about 30 minutes, change the water and soak for another 30 minutes. Hold one end of the casing up to a tap and add some cold water. Now pinch off that end and slosh the water around inside the casing, working your way to the other end. Empty the water completely from the casing and collect in a bowl for use on stuffer.
5. Measure out the seasonings according to the sausage recipe you are following or the instructions that came with the sausage seasoning mix you are using.
6. Thoroughly mix the seasonings with the ground meat. It's easiest to use a meat mixer, but you can also wear plastic gloves and do the mixing by hand in a large mixing bowl.
7. Before stuffing the sausage into casings, cook a little of the seasoned sausage in a small frying pan to test the flavor. Adjust the seasoning if necessary and repeat until seasoned to taste.
8. If not stuffing, either make into patties by hand or with a patty maker or store in a meat storage freezer bags. Sausage is excellent to use as loose meat in recipes such as lasagna or anything requiring ground beef. Ground sausage meat certainly adds more flavor to a recipe instead of plain ground beef!
9. Now you are ready to stuff the seasoned meat into the casings using a sausage stuffer. With a paper towel soaked with a little vegetable oil, coat the stuffer tube with oil. This makes putting on and taking off the casings easier.
10. Close off the end of the casing with a metal clip, called a hog ring, cotton butcher twine, or just tie a knot into the casing itself. Using a sausage pricker, prick the end of the casing so that the trapped air can escape.
11. Stuffing the sausage into the casings is much easier with two people. One person can control the sausage stuffer, passing the meat through the stuffer and into the casing. The second person can control the casing by moving the sausage along and monitoring air pockets that may form in the sausage. If any air pockets show up, just use the sausage pricker to release the air.
12. When you reach a desired link length, twirl the link a couple of times to form a link. Continue stuffing until another link length has come out. Now turn this link a couple of turns the opposite direction as the first. This will keep the links from unraveling. If you go the same direction, you'll un-do the first sausage link. Alternatively, instead of making links right out of the sausage stuffer, the whole casing could be filled first and a closed off at both ends to make a long coil. It could be kept this way as a single coil, or the links could be made at this time. Just remember to always twirl the next link the opposite way. The links can also be tied off individually with hog rings or cotton butcher string.
13. Place each coil on a large parchment paper lined tray.
14. The sausage is now ready for smoking in a meat smoker, drying in a food dehydrator, cooking, or freezing. If you will be freezing the sausage, it's best to seal the sausage in a vacuum bag using a vacuum sealer to prolong the shelf life.

Who knew sausage making was so easy? Enjoy!