Best 4 Sausage My Grandpas Homemade Recipes
Making sausage the way your grandpa did is a special experience. Not only will it bring back fond memories, but it is also a great way to connect with your family's past. Grandpa’s sausage recipes were often handed down from generation to generation and usually involved a unique blend of spices and flavors. If you're looking to make sausage like your grandpa did, there are a few things you'll need to know. First, you'll need to gather the right ingredients. This includes pork shoulder, pork fat, and a variety of spices. You'll also need a meat grinder and a sausage stuffer. Once you have everything you need, you can start making the sausage.
Let's cook with our recipes!
GRANDPA'S HOMEMADE SAUSAGE
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
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)
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
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
GRAN'PA EMMANUEL'S MACARONI WITH SAUSAGE AND CANNELLINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 large servings
Number Of Ingredients 10
Steps:
- Heat a large, deep nonstick skillet over medium high heat. Drizzle in extra-virgin olive oil and add sausage. Break up meat as it browns. Add garlic and onion and cook 5 minutes, stirring frequently. Reduce heat to medium low. Add tomatoes and beans and simmer 2 or 3 minutes. Remove pan from heat and fold in basil to wilt. Combine sausage mixture with cooked macaroni and serve immediately with grated Parmesan or Romano and crusty bread.
GRAMPA'S CORIANDER TURKEY SAUSAGE
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
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
Tips:
- Choose the right meat: A combination of pork and beef is the most common choice for homemade sausage, but you can also use lamb, venison, or turkey. The fat content of the meat will affect the texture and flavor of the sausage, so choose a meat with a fat content that you prefer.
- Grind the meat coarsely: This will give the sausage a better texture. If you grind the meat too finely, it will become mushy.
- Season the sausage well: Use a variety of spices and seasonings to flavor the sausage. Common seasonings include salt, pepper, garlic, onion, fennel, and paprika.
- Mix the sausage thoroughly: This will help to distribute the seasonings evenly throughout the sausage.
- Stuff the sausage into casings: You can use natural casings, such as hog casings or sheep casings, or you can use artificial casings, such as collagen casings.
- Cook the sausage thoroughly: The internal temperature of the sausage should reach 160 degrees Fahrenheit before it is safe to eat.
Conclusion:
Making homemade sausage is a great way to control the ingredients and flavor of your sausage. It is also a fun and rewarding experience. With a little practice, you can make delicious homemade sausage that your family and friends will love.
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