Sausages, Sausages, Sausages!

The purpose of this blog, I just realized, is mostly so I don't forget the recipes I have discovered or created. Like an old fashioned recipe box filled with cards, newspaper clippings and notes. Most of them covered with fingerprints and well worn. I can't even read the recipe I wrote out back in the 80's for pear pie. Thus the blog.

Most of the time around our house, we are cooking for more than one taste, more than one diet. Will's IBS and our desire to eat less flour, and other over-processed foods has lead us down some interesting paths of discovery.
Thank goodness we both love to cook. It makes the path much less tedious than it would otherwise be. But it means we do a lot of experimentation with other people's recipes before we can make them our own. Best to write those things down!
Today's post is four of the six recipes for sausage that we made this week, (the other two are Wildwurst, with just 6 pounds pork and Bangers double recipe with 5 pounds pork) Total we used 40 pounds of organic, heritage pork from Wolfson Creek Farm, herbs from my garden whenever possible, home made wines and broths.
Although we don't use garlic or onion in Will's food, so he doesn't suffer from gut pain, you can add quite a bit to the Mediterranean, Chorizo and Andouille.
These recipes all started with invaluable lessons from thespicysausage.com, including this great advice for the process: http://thespicysausage.com/sausagemakinginstructions.htm
.... enjoy!

Spicy Mediterranean Sausage

5 lbs pork, ground rather coarsely
1 cup cold red wine
1 cup chopped fresh parsley
1 Tbsp salt
1 Tbsp fresh ground pepper
3 tsp cayenne
5 Tbsp fennel seed
2 tsp crushed chili peppers
5 Tbsp paprika
Combine very well. I love this one for making spaghetti sauce, or Italian Wedding soup. Either stuff into casings or weigh out to package for freezing.

Farmer's Sausage

6.5 lbs pork, ground coarsely
1 tsp black pepper
2 tsp salt
5 tsp sage
1 tsp nutmeg1 cup cold chicken broth
Combine very well. Farmer's sausage is one of the mild ones, and is great for sausage in a bun.

Chorizo

7 lb pork, ground coarsely
3 Tbsp paprika
1 Tbsp salt
1 Tbsp cayenne
1 Tbsp cumin
2 tsp dried oregano
1 tsp freshly ground black pepper
1 cup cold white wine
Delicious in Spanish or Mexican dishes, I like this one in links!

Andouille Sausage

8.5 lbs pork, ground coarsely
1 Tbsp salt
1 tsp ground black pepper
1 tsp cayenne
1 tsp chili powder
1/8 tsp mace
1/8 tsp allspice
2 tsp fresh thyme
1 tbsp paprika
1 ground bay leaf
2 Tbsp fresh sage
1 cup cold red wine
These need to be put into casings and smoked for the best results. So worth it!