Homemade Garlic Sausage Recipes

GARLIC PORK SAUSAGE

Steps:

• In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
• Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
• Make, cook and eat a test patty to make sure the sausage is delicious.
• Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
• Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
• Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
• Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.

GARLIC SAUSAGE

Steps:

• Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and refrigerate for 48 hours.
• Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. Ground beef can be emulsified, but it's not necessary. If emulsifying, add the seasonings at this stage.
• Mix the ground meats, with the seasonings, adding a cup of ice water.
• Stuff into beef rounds 1 1/2" (40 mm) or more, and tie with a butcher's twine. Prick any visible air pockets with a needle.
• Dry for about 60 minutes in the smoker at about 110F - 130F without smoke.
• Smoke at around 130F - 140F for 2 hours, until the casings develop brown color with a red tint. You may have to re-arrange smoke sticks during smoking to achieve even color.
• Poach at 161F - 165F for 25 - 35 minutes or until the internal temperature reaches 154F -158F.
• Shower with cold water for about 5 min, then let cool down and dry.
• Store in a refrigerator.

HOMEMADE GARLIC SAUSAGE

Steps:

• Mix all ingredients together.
• Chill overnight.
• Stuff into casings tying off at 5 inches.
• Hang for 1 to 2 days in cool place (45°F).