Here's a basic and simple sausage recipe that is good for novices. You can play around with the flavourings to taste, of course, adding a little dried oregano or marjoram, for instance. Other common seasonings include paprika and ground coriander.
- Portion size 10 servings
- Credits : Canadian Living Magazine: The Barbecue Collection cookbook
MethodUsing stand mixer with meat grinder attachment fitted with coarse screen, grind pork. Stir in hot pepper flakes, fennel seeds, salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
Meanwhile, rinse casings; soak in cold water for 30 minutes.
Using stand mixer with meat grinder attachment fitted with medium screen, grind pork mixture. If needed, sprinkle with up to 1/2 cup ice water to keep mixture moist. Load casings onto nozzle attachment of stand mixer (use large nozzle for pork casings). Using attachment, fill casings with pork mixture, twisting into 6-inch (15 cm) links. Prick sausages all over with toothpick. Arrange on baking sheet; refrigerate for 1 hour. Cut into links.
Place sausages on greased grill over medium-high heat; close lid. Grill, turning once, until browned and juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F (71C), 18 to 20 minutes. (Alternatively, in skillet, heat 1 tsp olive oil over medium-high heat; cook sausages until browned all over. Reduce heat to medium; cook, turning occasionally, until juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F (71C), 18 to 20 minutes.)
Change it up:
Hot Italian Sausage Patties
Omit casings; shape ground pork mixture into 12 patties. Place patties on greased grill over medium-high heat; close lid. Grill, turning once, until no longer pink inside, about 15 minutes.
Nutritional facts Per each of 10 sausages: about
- Sodium 521 mg
- Protein 24 g
- Calories 250.0
- Total fat 16 g
- Potassium 321 mg
- Cholesterol 84 mg
- Saturated fat 6 g
- Total carbohydrate 1 g
- Iron 11.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0