Some of my more recent recipes for fresh sausage. Note that all of these really require Ruhlman and Polcyn’s brilliant Charcuterie: The Craft of Salting, Smoking, and Curing, and are incomplete if you don’t already know how to make sausage.
Please note that all of the recipes assume that you are making five pounds of sausage.
Rosemary Maple Breakfast Sausage
A fresh sweet and savory sausage that works well in formed patties
Six 6″ sprigs of Rosemary
1/4 cup of Maple Syrup
Applewood Smoked Sea Salt
Strip the Rosemary from the sprigs, and add it to the pork and fat. Use Applewood Smoked Sea Salt for the salt in the recipe. Add 3/4 of a cup of nearly boiling water to the Maple Syrup, and then set aside to cool for use as the bind liquid.
Cumin Porter Sausage
A fresh savory sausage that works best as links
1/2 cup of Cumin Seeds
1 cup of Porter
Toast the Cumin seeds in a small pan, and add them to the pork and fat. Use the Hawaian Salt for the salt in the recipe. Use the Porter as the bind liquid.
A savory sausage that works best as links, and is nitrated to allow for safe smoking
1 TBS Jamaican Allspice
2 Chipotle Peppers
1 Pimento Leaf
~3 TBS of fresh Thyme (stripped from the stems)
30g of Fresh Ginger (peeled)
20g of Raw Sugar
6g Pink Salt
1/4 cup Rum
Cut the stem out of the center of the Pimento leaf, and strip the stems off of the peppers. Using a mortar and pestle, powder the allspice, peppers, and pimento leaf. Add in the thyme, and work that in with the pestle. Slice the ginger, and add it to the mortar and work it in with the pestle. Add the raw sugar, and work that in with the pestle. Add the spice mix to the meat and fat.
Use the Hawaiian salt as the salt in the recipe. Once the meat is well mixed with the spices, carefully mix in the Pink salt, and work it through the meat and fat. Add a quarter cup of water to the rum, and boil it in the Microwave for 3-4 minutes. Add sufficient water to bring the liquid up to a full cup, and chill it to use as the bind liquid.