Best Sausage My Grandpas Homemade Recipes

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GRANDPA'S SAUSAGE AND CHOPMEAT STUFFING



Grandpa's Sausage and Chopmeat Stuffing image

My father-in-law was a wonderful cook. Before he passed away 5 years ago, he told me how to make this recipe. I am the only family member able to re-create grandpa's recipe. It is delicious, and I hope you enjoy it as much as we do. My photos

Provided by Carol Perricone

Categories     Side Casseroles

Time 1h15m

Number Of Ingredients 6

1 lb ground beef
1 lb pork sausage
1 onion, chopped
1 bag(s) stuffing mix, herb-seasoned
1 8oz can of tomato sauce
plenty of chicken broth to moisten stuffing

Steps:

  • 1. Brown ground beef, pork sausage, and chopped onion in skillet until no longer pink.
  • 2. Add bag of stuffing cubes, tomato sauce, and plenty of chicken broth to moisten the ingredients.
  • 3. Transfer stuffing to a 9x13 inch baking dish, and bake in a 350 degree oven for 45 minutes, or until it begins to brown. Serve immediately.

GRAMPS' VENISON SUMMER SAUSAGE



Gramps' Venison Summer Sausage image

This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.

Provided by dcg3269

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time P3DT8h20m

Yield 25

Number Of Ingredients 6

5 pounds ground venison
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
2 ½ teaspoons garlic salt
2 ½ teaspoons ground black pepper
1 teaspoon liquid smoke flavoring

Steps:

  • Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
  • Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
  • Preheat an oven to 200 degrees F (95 degrees C).
  • Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
  • Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 0.3 g, Cholesterol 68.5 mg, Fat 2.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 774.3 mg

GRANDPA'S HOMEMADE SAUSAGE



Grandpa's Homemade Sausage image

This recipe was given to us by my husband's Dad. It is very good and you can adjust the spices as you wish. We always enjoy the sausage with pancake breakfast or we also use it when we make our stuffing at Thanksgiving which has sausage in it.

Provided by rosemere

Categories     Breakfast

Time 45m

Yield 10 serving(s)

Number Of Ingredients 8

4 lbs ground pork
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon sage
1/2 teaspoon cayenne pepper
2 -3 drops Tabasco sauce
1/2 cup powdered milk
1 1/2 cups water

Steps:

  • Mix ground pork with spices.
  • Add water mixed with powdered milk and Tabasco.
  • Make patties or log.
  • Wrap in freezer paper and freeze.

Nutrition Facts : Calories 572.7, Fat 39.5, SaturatedFat 15.1, Cholesterol 176.9, Sodium 622.8, Carbohydrate 2.8, Fiber 0.2, Sugar 2.5, Protein 48.4

SAUSAGE (MY GRANDPA'S HOMEMADE)



Sausage (My Grandpa's Homemade) image

My Grandpa used to make lots of goodies every year around Christmas. His sausage was probably one of my favorites. We would snack on it all day long with crackers and cheeses. Please keep in mind it's written on an old post card and it's not very descriptive, (he passed away in 2000 and I was never able to ask him about his recipes) so I did my best. If you ever try to make this and find a better way, please offer me suggestions. I have not made this yet, almost in fear of it not tasting as good as it did when I was little. I am thinking about making it this Christmas. If I do and I find the need to edit some things I'll do so as soon as possible.

Provided by simplemom

Categories     Meat

Time P1DT10m

Yield 2 sausage loafs

Number Of Ingredients 8

5 lbs ground beef
2 1/2 teaspoons mustard seeds
2 1/2 teaspoons peppercorns
1 teaspoon hickory smoke salt
1 1/2 teaspoons liquid smoke
1/2 cup water
5 teaspoons quick salt
2 1/2 teaspoons garlic salt

Steps:

  • Mix well.
  • Let stand overnight in "fridge".
  • Next day: roll into 2 loafs.
  • Wrap in foil.
  • Bake at 350 for 1 1/2 hours.
  • Allow to cool before serving.

Nutrition Facts : Calories 2562.6, Fat 172.6, SaturatedFat 67, Cholesterol 771.1, Sodium 6581.7, Carbohydrate 28.2, Fiber 11.5, Sugar 0.5, Protein 216.4

GRAN'PA EMMANUEL'S MACARONI WITH SAUSAGE AND CANNELLINI



Gran'pa Emmanuel's Macaroni with Sausage and Cannellini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 large servings

Number Of Ingredients 10

1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 /2 to 2 /3 pound bulk sweet Italian sausage
1 /2 to 2 /3 pound bulk hot Italian sausage
3 cloves garlic, crushed
1 small onion, finely chopped
1 can (28 to 32 ounces) chunky style crushed tomatoes
1 can cannellini beans, rinsed and drained
20 leaves fresh basil, torn
1 pound ziti rigate (with lines), cooked to al dente
Crusty bread and grated Parmigiano or Romano, for passing at table

Steps:

  • Heat a large, deep nonstick skillet over medium high heat. Drizzle in extra-virgin olive oil and add sausage. Break up meat as it browns. Add garlic and onion and cook 5 minutes, stirring frequently. Reduce heat to medium low. Add tomatoes and beans and simmer 2 or 3 minutes. Remove pan from heat and fold in basil to wilt. Combine sausage mixture with cooked macaroni and serve immediately with grated Parmesan or Romano and crusty bread.

BACON-MOLASSES BREAKFAST SAUSAGE



Bacon-Molasses Breakfast Sausage image

Provided by Lisa Fain

Categories     Breakfast     Brunch     Bacon     Molasses     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 1 1/2 cups; Serves 4 to 6

Number Of Ingredients 8

8 ounces ground pork
4 ounces bacon, finely chopped
1 teaspoon molasses
1 teaspoon smoked paprika (pimentón)
1/2 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon dried sage
1/4 teaspoon black pepper

Steps:

  • Stir together the pork, bacon, molasses, smoked paprika, brown sugar, salt, sage, and black pepper until well combined.
  • Heat up a skillet over medium heat and cook a small spoonful of the sausage for a couple of minutes on each side. Taste and adjust the seasonings, if necessary.
  • Once you're satisfied with the flavor balance, refrigerate the mixture for an hour for the flavors to come together. To cook the sausage, form it into 2-inch-wide, 1/4-inch-thick patties and fry over medium-high heat until both sides are brown and crisp, 5 minutes per side.
  • The sausage will keep in the refrigerator for a week uncooked, and it can also be frozen uncooked for 3 months.

GRANDPA'S SAUERKRAUT AND KIELBASA RECIPE - (4.3/5)



Grandpa's Sauerkraut and Kielbasa Recipe - (4.3/5) image

Provided by SMorrissey

Number Of Ingredients 9

1/2 cup butter
1 medium onion, diced
2 garlic cloves, minced (four if you are a garlic lover)
1/2 teaspoon thyme leaves
1/4 teaspoon ground sage
Ground black pepper, to taste
3 potatoes, peeled and diced (try to use a waxy potato like Yukon gold (russets will disintegrate in the baking process)
1 (16 ounce) bag sauerkraut, from the deli aisle (not canned please)
1 pound beef kielbasa, cut into 1/2 inch pieces (two if you're an insane sausage lover)

Steps:

  • Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat. This brings out the sweetness of the onions. Simmer for about 10 minutes. Add minced garlic and simmer 2 more minutes. Add next 3 ingredients. Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes. Bring to a simmer on the stove top. Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

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