Sausage My Grandpas Homemade Recipes

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

Ingredients

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

Ingredients

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

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

Ingredients

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

GRAMPA'S CORIANDER TURKEY SAUSAGE

Grampa's Coriander Turkey Sausage image

My father-in-law is known for his Sunday breakfasts. Homemade sausage, fluffy eggs and tender fried potatoes and onions...yum. My kids loved spending time at Gramma's and Grampa's farm with the horses and other animals, and always came home talking about breakfast -- which was normally served well after 11 a.m.! (I have mixed all the ingredients together and fried right away -- tastes great, but don't tell Grampa!)

Provided by FrackFamily5 CA->CT

Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes

Time 8h10m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound ground turkey
1 ½ teaspoons ground coriander
1 ½ teaspoons salt
1 ½ teaspoons brown sugar
¾ teaspoon ground black pepper
¼ teaspoon cayenne pepper
2 tablespoons olive oil

Steps:

In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 2.4 g, Cholesterol 89.6 mg, Fat 16.3 g, Fiber 0.5 g, Protein 20 g, SaturatedFat 3.5 g, Sodium 979.7 mg, Sugar 1.7 g

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

Ingredients

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.

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