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Sausage: The "Missing" Link

By Larry Burrier

Dont let sausage-making intimidate you. its simple and, believe me, Ive gone to a lot more time and trouble just trying to round up the kids and get them into the truck!

In my book The TEXAS LINK to Sausage Making, I go into great detail and illustration as to the various methods of producing all types of sausages, as well as recipes for using them, but the one thing that many people dont realize is that sausage doesnt have to be made into links. You can create meatballs, make patties or just crumble it. Another important factor is that the meat you use in your sausage recipe can be purchased already ground and ready to mix with your spices. Today, were going to leave out the "link" and make up some good old German Garlic Sausage, a favorite of Texans.

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German Garlic Sausage

• 3-1/2 lbs. ground lean beef
• 1-1/2 lbs. ground pork butt
• 1-1/2 tablespoons garlic granules
• 2 tablespoons salt
• 1/2 teaspoon nutmeg
• 1 tablespoon coarsely ground black pepper
• 1/2 teaspoon ground cinnamon
• 1 tablespoon paprika
• 1/2 teaspoon ground cloves
• 1/2 cup non-fat dry milk
• 1/2 cup water

Mix the ground beef and pork well. Measure and combine all dry ingredients, add meat mixture and blend together thoroughly with the water. Divide into 1-pound portions, sealing each in freezer paper or baggies. Store in the freezer. Makes about 5 pounds.

Sausage Meatballs and Peppers

1-1/2 lbs. German garlic sausage (recipe above)
• 4 medium red bell peppers
• 4 teaspoons olive oil
• 2 cups sliced onion
• 4 minced garlic cloves
• 1/2 cup white wine
• 1/2 teaspoon crushed rosemary
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Using 1-1/2 pounds of the German garlic sausage recipe above, roll the sausage into 1-inch meatballs and set aside. Place the bell peppers on a cookie sheet and broil until charred on all sides. Let cool. Remove stems and seeds and cut into thin strips and set aside.

Heat the olive oil in a 10-inch iron skillet and add sausage meatballs. Cook over medium heat, turning occasionally until browned on all sides (about 5-6 minutes). Add onions and garlic, sauting until tender (2-3 minutes). Stir in roasted bell peppers, wine, rosemary, salt and pepper, and reduce heat to low, allowing the ingredients to simmer for 5-6 minutes. Makes 4 servings.

Simple as Sausage Making. Now go round up the kids and head for the grocery store!

The Texas Link To Sausage Making
Read more about Larry's books on making sausage and making jerky.

end article