Hi there. Frank here and I was doing a piece on Sausage and Sausage Recipes. Justin Wilson, a well known cajun cook and entertainer is pictured above. He has a cook book with a number of sausage recipes. Living here in Central Texas we are exposed to several types of Sausage, from German, Polish, Mexican, European, and Cajun, just to name a few. There are literly thousands of different recipes from across the world.
Growing up in Texas I was exposed to German Sausage and WurstFest every October and German resturants across the state. Mexican food every where. Of course Mexico is right next door to us, and we used to be a little part of Mexico up until about the 1800’s, and we have come to know a lot about Mexican food and Choirzo sausage. Boudin from Louisana, Deer Sausag , and after our big wild boar hunt we get together for home made smoked sausage from deer, Javelina hog, Russsian Boar and wild feral pig here in Texas.
I wanted to mention just a few recipes here. You have your favorite recipes, but, it does not hurt to experment, and try new veriations. I think the old time recipes past down from family to family are the best and I’ll never grow tired of them. Have you ever wondered how to make a smoker? Smoke your own sausage and meats. Later on I will be giving you some ideas on how to make your own smoker. Easy instructions and not a lot of trouble to build.
Today you can buy BBQ pits that have smokers attached or just buy a smoker by itself. Electirc smokers, charcoal or wood fired, and even Propane fired if you want to go that rout. Family fun grinding and making your sausage and all can participate and make it a day out with all the kids helping get sausage ready for the smoker. Grind and stuff your beef or pork sausage, with of course, your very own “Old Time Golden Recipe” from yester-year. Recipes for breakfast pan sausage and smoked linked sausage. Beef, pork, or beef and pork mixed. Liverwurst, Bratwurst, Venison smoked sausage, Knockwurst, smoked sausage,and many, many more recipes. These are just a few recipes to start with. Take these recipes and adjust them to your taste. Some people like fire hot and some mild, these recipes are not written down in stone. You adjust them to your own taste. Some of these recipes are tried and true through the ages and past down from family to family.
Making your own sausage can be a family affair with every body having a hand in the making of your very own sausage. Lots of fun for all in the family and so much easyer than you might think when you have all the right equipment and supplies to work with. Bangers! Believe it or not, a Banger, is a Britich Sausage with a facinating story behind it. During World War ll very little meat was available in Britan. Sausages have always been one of the staples in the English countryside. Now that there was a lack of meat to make the sausages that every one depended on the farmers and ranchers came up with a great idea. Their idea was to add rusk(a dry heavy bisquit), more water, and seasoning to the filler so the ground pork would go farther. Wellllll. Here we go with the Bangers! When you put the little delights on the fire, what happens with all the extra water and filler?????? It pops, and sounds like popping the cork on a bottle of champagne. The name Bangers stuck, and to this day these little sausages are still called Bangers. The Brits Love Um!! Hear is a recipe: HOME MADE BRITISH BANGERS 5 pounds pork shoulder 1 1/2 cups chicken stock 1 cup rusk 5 teaspoons salt 4 teaspoons black pepper 1 teaspoon ground ginger 2 teaspoons mace 1 teaspoon nutmeg 1 1/2 teaspoons chopped fresh sage Cooking the Bangers is an art by itself. Bring a pot of water to 149 degrees and add your master piece Bangers you just made, keeping the water as near 149 as you can and boil for 20 minutes. Remove your Bangers and” pat them dry”. Add a little of your favorite cooking oil to a frying pan on meadium heat. Keep turning often and brown all over. Serve with fried egg or for Bangers and Mash add onion gravy and mash potatoes. WAA—LAA. Bangers and Mash, a British tradition. CAJUN ANDOUILLE SAUSAGE Andouille Sausage— andouille, French smoked sausage that consists chiefly of chitterlings; A favorite recipe of the south from Louisana and our Cajun brothers. RECIPE 5 lbs 80% lean pork shoulder 2 tablespoons Kosher Salt 2 tablespoons coarse ground black pepper 2 teaspoons ground thyme 3 tablespoons crushed red pepper flakes 5 tablespoons crushed and minced fresh garlic
1 level teaspoon Prague powder or Instacure #1 1 cup ice water Go ahead and grind 3 lbs. of the pork on the coarse plate. Cut the other 2 lbs. in chunks about 1/8 th inch. take the ice water cure, and spices and mix together. Mix this mixture with the ground and chopped meat. Take your mixture and stuff in pork casings and get ready for the smoker. In the smoke house hange your sausage and smoke about 4 hours. You can use hickory or pecan wood. Lower your temp on the smoker and get a little longer smoking time to add to the smoke flavor if you like. Then raise your temp again when you feel like you have enough time smoking. SMOKED VENISON GARLIC KEILBASA 4 lbs of trimmed venison cut in 1 inch cubes 1 lb of fatty pork trimmings and/or pork fat, cubed 1 cup non-fat dry milk powder 3 tablespoons kosher salt 2 teaspoons fine ground black pepper
1 teaspoon marjoram 6 to 8 cloves fresh minced garlic 1 teaspoon cure (Instacure #1 or prague powder #1) KEILBASA 5 lbs boned pork butt, 75% to 80% lean 6 cloves crushed fresh garlic (or 2 tablespoons granulated) 1 tablespoon pickling salt 2 teaspoons fine ground black pepper 2 teaspoons dried marjoram LIVERWURST 3 lbs 80-85% lean pork shoulder 2 lbs fresh (or fresh frozen) pork liver 1 medium onion, grated 2 tablespoons kosher salt 1 tablespoon fine ground black or white pepper 1 teaspoon allspice 1 teaspoon dried marjoram 1/2 teaspoon ground or rubbed sage These are just a very few recipes I have listed here and I will be listing some more favorite recipes threw out my articles. Hope you enjoy my blog. Thanks, Frank