Best Home Style Country Sausage Recipes
COUNTRY SAUSAGE SOUP
Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It's a hearty fix for when I don't know what to prepare for supper.-Grace Meyer, Galva, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings (1-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.
Nutrition Facts : Calories 387 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1279mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.
COUNTRY SAUSAGE
My grandfather was known for making sausage very similar to this recipe. It is much better than what you buy in the stores. The cook time is really the grinding time.
Provided by Elizabeth Fullerton
Categories Breakfast
Time 35m
Yield 15 pounds
Number Of Ingredients 6
Steps:
- Mix all ingredients really well and then grind in a sausage grinder.
Nutrition Facts : Calories 964.4, Fat 43.9, SaturatedFat 15.5, Cholesterol 389.9, Sodium 2202.7, Carbohydrate 0.7, Fiber 0.3, Sugar 0.2, Protein 132.8
COUNTRY SAUSAGE
Steps:
- If your meat grinder comes with a coarse and a fine grind attachment, grind the meat first through the coarser disk. Put all the remaining ingredients in a spice mill or blender and process until ground evenly. Add the ground seasonings to the meat and mix in well. In a frying pan on top of the stove, fry a little piece of the sausage and taste for seasoning. Correct the seasoning to your own taste. If you think the sausage is too fatty, you may add some more lean meat (and it needn't be pork: veal is fine, and oysters are delicious); you may want more hot peppers.
- Put the properly seasoned forcemeat through the fine grinder.
- If you are stuffing the sausage into casings: Run the mixture through the meat grinder set on the fine setting (and with the sausage stuffer attached and the casings tied at one end and placed over the end of the funnel, ready to be filled). Tie off stuffed sausages into 4-inch links. Cover the sausages and place immediately in the refrigerator.
- You can smoke some or all of the sausage - or partially smoke it. And you can freeze the sausage as well.
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