10 Homemade Sausage Recipes to Spice Up Your Meals

There is something wholly satisfactory about making delicious homemade sausage that you can add to your meals to add flair, spicing up meals with different meats and spices to make mealtime interesting again. 

The most delicious homemade sausage recipes to spice up your meals include hot Italian sausage, Cajun boudin, Andouille sausage, and seafood sausage. You can also use liverwurst, boudin blanc, kielbasa, Philippian skinless Longanisa, Spinach and feta chicken sausage, lamb and red wine sausage.

Make it a German theme, add Italian flair, travel to France, or visit the Philippines. We have recipes from different countries to add diversity to your next meal. If you don’t eat a particular type of meat, don’t sweat, we have recipes with pork, fish, venison, beef, rabbit, poultry, and lamb. So, what are you waiting for? Let’s get sausage-making! 

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Homemade Sausage Recipes To Spice Up Your Meals

I love experimenting and trying out new ideas and incorporating different flavors and recipes to create something totally unique. Below are some delicious recipes for sausages that can spice up your meals.

Hot Italian Sausage

This recipe for hot Italian sausage uses ground pork, but you can also substitute it for beef. The pepper and paprika spices add a nice spiciness with the tingling of red pepper flakes mellowed by the sweetness from Anise and fennel seeds. You can also replace the paprika with smoked paprika to add a smoky hint to the sausage.

Cajun Boudin

The recipe for Cajun boudin requires quite a bit of prep work. Still, the results are a deliciously soft and moist sausage that uses fresh herbs, pork shoulder, and pork liver, with the addition of cooked white rice. Serve it cooled or slightly warm with crackers or artisan-style bread as an appetizer with a side of mustard. 

Andouille Sausage

This spicy Andouille sausage was popularized in New Orleans, tracing its roots back to France. It’s a spicy sausage with plenty of different spices and added hickory flavored smoke to compensate as it’s customarily smoked, often found in Gumbo and Jambalaya recipes. Check out the full recipe.

Seafood Sausage

Here is an exciting way to create something fishy with this seafood sausage. It has a similar texture to boudin blanc and can use various fish products like crab, sole, shrimps, prawns, and salmon. Said to originate from Japan, this tasty sausage can be prepared differently.

One of my favorites is a grilled seafood sausage on a bed of mash with grilled asparagus and drizzled with a buérre blanc.

Liverwurst

Liverwurst is an exciting way to serve up liver. Originating from Germany, liverwurst sausages are enjoyed in many parts of Europe. It can be made from pork or calf liver. Check out one of many recipes.

It’s also appreciated in different ways, sliced on crackers or bread with mustard and pickles or sliced with caramelized onions and a fresh green salad.

Boudin Blanc

A sausage made typically from veal and pork, boudin blanc can also be made with poultry. Often found in European delis, it’s also a staple in southern Louisiana. It’s enjoyed in a Cajun-style cuisine added to gumbos and stews or in classical French cuisine, gently grilled and accompanied with leeks and creamy sauce.

Kielbasa

Kielbasa is the term for sausage in Polish, its name is a general term for any sausage, but in the States, it has come to resemble a U-shaped smoked sausage mainly made from pork.

Its typical flavors include garlic and marjoram. Fresh kielbasa can be enjoyed in several ways, but grilled over a fire, placed into a fresh bun, and served with mustard or ketchup is a perfect Sunday barbecue lunch.

Filipino Skinless Longanisa

This recipe is an excellent example of making skinless sausages. Longanisa sausages are sweet Philippine sausages typically made from pork with popular condiments of Filipino cuisines, such as soy sauce and Worcestershire sauce, and sometimes using sukang Iloko, a native vinegar, to make it more authentic.

Spinach And Feta Chicken Sausage

That’s why making your own sausages is great; you can add your favorite ingredients and enjoy your favorite foods, like in this spinach and feta chicken sausage. It’s no secret that spinach and feta go well together; combining them into a sausage is three of my favorite things.

Lamb, Rosemary, And Red Wine Sausage

Let’s not leave out a rich and delicious lamb sausage complimented with rosemary and red wine. A plain recipe that allows lamb flavors to shine through with the added flavoring of salt and cracked pepper, while the complementary rosemary and red wine uplift the flavors.

Smoked Turkey Sausage

Tired of the same old turkey recipes and the traditional roasted turkey. Try making smoked turkey sausages for a change. It’s packed full of spices for great flavor, while smoking it with fruity wood is best, which won’t overpower your meat. 

Rabbit Sausage

Here is a lump of meat we don’t often hear about, but rabbit sausage can be a deliciously healthy alternative to the traditional pork and beef sausages.

It’s a great way to replace the breakfast pork bangers or enjoy a hearty plate of mashed potatoes with smoked rabbit sausage if you enjoy smoking meat, with fried onions and gravy.

What Is The Most Important Ingredient In Sausages?

A few key ingredients play an essential role in creating the perfect sausage.

Protein

Obviously, the most crucial ingredient in making sausages is meat. The most popular meat used is pork, but any meat can be used to make your preferred sausage.

The meat creates a sausage batter that encapsulates or emulsifies the fat and helps bind the water. Without it, the contents may be unstable and break down while cooking.

Water

Water is an essential non-meat ingredient that helps to create a tacky batter. This helps the meat bind well and fill the casings; up to 3% water is allowed in fresh sausages. Some recipes will replace water with alternative liquids like wine, vinegar, or beer.

Fat

Fat is another vital ingredient in sausages. Although any fat can be used, pork is the most popular as it is softer and melts at lower temperatures adding juiciness and tenderness to the sausage.

Salt

Besides adding flavoring, salt is an important ingredient in making dried sausages. It has three vital functions. Firstly, it acts as a preservation agent. Secondly, it adds flavor, and thirdly it acts as a protein extractant for better binding.

Is It Worth Making Your Own Sausages?

It’s so worth making my own sausages at home. You control what ingredients go in and can add or remove what doesn’t appeal to you.

If you consider making sausages more often, the investment to get the machinery will pay itself off in the long run, as making your own sausage will be cheaper than store-bought sausages.

Then there is the subject of preservatives, you know your sausage is the freshest you will ever get, and that means no preservatives that can possibly trigger allergies and may lead to other health issues.

What Is The Best Meat For Sausage?

When making sausages, any meat can be used; however, pork is the most popular, as it’s cheaper, versatile, contains the right amount of fat, and is tender and juicy when ground into mince.

Most recipes using beef, venison, poultry, and lamb will include a percentage of pork fat. Pork fat is softer and melts at lower temperatures than beef fat. This allows a slower cooking process and time for the pork fat to dissolve, creating a juicy and soft sausage.

How To Make Sausage At Home?

Know that you have decided to make your own sausages in the comfort of your kitchen; here is what you need and how to make it.

What Equipment You Need To Make Homemade Sausages

As great as making a batch of sausages is, there is some equipment that you will need.

• Grinder
• Sausage stuffer
• Casings

Casings are not always needed, and you can make most fresh sausages without using casings, eliminating the cost of a sausage stuffer. You can form sausages by rolling them with your hands or using cling wrap to create the shape.

Step #1: Cut your meat into 1-inch blocks and remove any bone sinew or silver skin. Next, put your meat through the grinder alternating between pieces of meat and chunks of fat to get an even mix.

Step #2: Add your spices, ensuring all ingredients are well-mixed. 

Step #3: Natural sausage casings generally come packed in salt, so rinse them under running water soaking them for 15 to 20 minutes. You can also run water through your casings to prepare them for stuffing.

Step #4: Stuff your prepared meat into the stuffing machine, ensuring your meat is tightly packed to avoid air bubbles.

If you are using casings, roll the casings onto the stuffing tube and crank the stuffing lever slowly, allowing the meat to fill the casings to your desired thickness.

If you opt not to use casings, roll your mixture in a greased cling wrap to form the desired shape and thickness of your sausage.

Step #5: Once you have a stuffed length of casings, you can divide the sausage into even links of 5 to 7 inches, depending on your preference. Twist each link to tie off the ends and create the perfect sausage.

Conclusion

Making homemade sausages is the perfect way to control what ingredients you use. It’s more versatile as you can use your preferred meat and add elements you would not find in supermarket-bought sausages. In addition, making sausages is easier than you think, and you can easily make some without spending money on the equipment.

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