Sausage Recipes
24
COUNTRY FARM SAUSAGE
1-3/4 lb. Medium ground pork
1/4 lb. Medium ground bacon
1-1/2 tsp. Salt
1/2 tsp. Freshly ground black pepper
1/2 tsp. Chili powder
1/2 tsp. Marjoram
1/4 tsp. Thyme
1/4 tsp. Coriander
2 cloves Garlic - pressed
1/2 cup Cold water
Add meat and remaining ingredients to the mixing bin and MIX until
thoroughly blended. EXT the mixture into the casings and twist off into
4-inch links. Refrigerate and use within three days, or freeze.
VEGETABLE SAUSAGE
1 lb. Vegetables (broccoli, cauliflower, etc.)
1 lb. Cooked rice
1 tsp. Salt
1 tsp. Seasonings
1 Tbsp. Fennel seed
1 tsp. Crushed red pepper
Finely chop vegetables and cook (either steam or saute). Add vegetables,
rice and seasonings to the mixing bin and MIX until thoroughly blended. EXT
the mixture into the casings and twist off into 4-inch links. Refrigerate and
use within three days, or freeze, dry or smoke.
RON’S SALMON SAUSAGE
2 lb. Skinless raw salmon - cut into small 1/2” chunks
1 cup Cooked rice
4 Tbsp. Fresh dill - chopped
1 Tbsp. Sesame seeds
1 Tbsp. Soy sauce
1 tsp. Crushed red pepper
