Old family recipe, sausage made from lean pork meat mixed with smoked bacon, boiled, cooled, then cold smoked. Made to be eaten in a breadroll. Ground Lean pork meat mixed with potato starch, shredded carrot, chopped smoked bacon fat pieces, spices, boiled, cold smoked and dried. The oak wood cold smoking method imparts the same flavor as smoking expensive fish like salmon or eel, so this one is called “smoked eel sausage”, a delicacy. Wrap in two halves of sour dough bread roll , eat like a hotdog.

I make Kielbasa sausage here with our own grass fed organic beef, use the fattest part of the beef, the 60% beef/ 40% fat round part of the brisket, with the hard tallow fat trimmed off to end up with 80%/20% lean meat and fat. Hand ground on coarse in the meat grinder, sliced, and handstuffed into half pound sausages. Cold smoked over oak wood on the barbecue.Once cold smoked, the sausages are laid in warm water to poach, this tightens the sausage casing over the sausage when hung to dry. You end up a very strong smoke flavored 100% beef sausage in a pork or lamb casing.

Pork sausages are usually 20% fat. Tea sausages are 33 % fat and are made from the most valuable parts of the porkmeat, the hams and the bacon. Served on toast and crackers and bread. An expensive delicacy, like french pâte.Here is how to make these at home in your food processor. Tea sausage stuffing is made with rum and blackberry syrup. It was served during high tea as a special treat. Hence the name. German high tea snack servers have bread rolls with sausage, fish, shrimp and pickled vegetables on the bottom, cakes with fruit in the center and sweet muffins with candy on the top.#GlobalApron

Salami making is all about temperature and precision. Salami sausages are not cooked, but cured. We use these last warm days of fall to get the fermentation going, then dry and cure over the winter, indoors. No cooking required, just curing and drying.Hard to make, dry salami sells for up to $20 a pound. Salami sausages are good for a year, so when you make too many, they are still top flavor to give away as Christmas presents when you make the new ones in fall.Handmade, cured and dried, your gift will be appreciated. The nitrites and nitrates in the salts will have dissipated out of the meat after eight weeks.

Easy Recipe, these sausages never burst because you warm the sausage in a 175F degree water bath in your oven, and precook 5 pounds pork shoulder and 1 pound of bacon fat and 1 pound of bacon rind to mix with fresh liver and then stuff into delicious spreadable liver sausages.Every family makes their own spice and herb mix, ours is pungent. I recommend to cut my herb and spice quantities in half, mix and then add more to your own taste. Liver sausage Spread is served cold with mustard and pickles on bread and crackers for sandwiches and appetizers.

This 100% beef pepperoni sausage is from 80% lean chuck beef which contains 20% fat and therefore does not dry out, and gets it pepperoni flavor and color from red paprika powder, fennel seeds, red cayenne and black pepper. It concentrates these flavors as it cures and dries to 70% of original weight. Never cooked or smoked, stays soft for a year.I add the optional truffle seasoning for a special touch.Pure beef pepperoni is juicier than pepperoni made from mixes of beef and pork, since pork hardens more when dried.

The Dutch equivalent of US Walmart or Target stores is called Hema. They have become famous for their store brand smoked sausage, people even order Hema sausages in restaurants by name. They use rosemary ice water to make the stuffing, they smoke with oak and beechwood to get the nutty flavor.I dont have beechwood, I use oak and walnut and one drop of Wright’s Liquid Hickory Smoke per sausage. They use pink salt to preserve the sausages, it contains nitrite that dissipates. I do the same. Here is our recipe.

Old farm recipe to make mild green peppercorn sausages. Green peppercorns go very well with dried and fresh sausages. The green peppercorns are soaked in milk to flavor the meat.This is a delicious sausage. Airdried, it is our favorite.4 Strips of lean pork shoulder meat and 1 strip of shoulder fat, ground coarse to a 20% fat containing sausage and mixed with cracked green peppercorns. Cheese and milk added brings it to 22% fat. Bratwurst or breakfast links usually have 25% fat.Delicious when pan fried fresh for breakfast, lunch or dinner. Ready from freezer to table in fifteen minutes. This recipe also shows how we preserve this sausage by using natural pennicillin molds that grow on salami casings.Our other farm made sausages are salami, kielbasa, smoked, chorizo, goa, pepperoni, hunter, liver, frankfurter, hot dog, bratwurst and braunschweiger. Recipes in here.This sausage is also called cervelas, cervelaat, or cirvelato.#GlobalApron

Braunschweiger (sounds like Brown Swagger) is a traditional, cold smoked german pork sausage that is spreadable on sandwiches. Made in winter when pigs were butchered and the meat could be kept cold and fresh. Here is my grandparents recipe from before there were refrigerators.The sausage is cured one day and then cold smoked and dried 12 hours on, 12 hours off, for 9 days. Stays fresh and spreadable till next winter. Worth making, a delicacy, far superior to factory made sausages with the same name.

Boiled pork belly dices mixed with pureed browned pork liver and pureed boiled pork shoulder meat turn common liverwurst into famous Braunschweiger. ( pronounced like Brown Swagger).This family recipe is from my grandparents, it was made and used before refrigeration. By boiling the ingredients and then cold smoking, the sausage stays fresh, creamy, and does not spoil.My mother modified the family recipe when she got her first refrigerator, adding heavy cream to make them creamier, and kept the sausages refrigerated. I have listed her recipe here, it can be made in summer.I modified the recipe further when I got my air fryer, by cold smoking in the air fryer on the dehydration mode, see below.USDA rules say Braunschweiger must contain more than 30% liver by weight and less than 10% water. Our recipe complies.#GoldenApron

Hot or cold, kids favorite, and great fingerfood for parties and get togethers. Puff pastry sausages are easily made from scratch and freeze well. The ground meat is mildly spiced following a centuries old recipe named after the French city it came from, Toulouse.Cookpad member Li Mon noticed I did not seperate out the addition of flaked seasalt. Thank you Li mon, I recreated the recipe.The medieval recipe, however, used salt because there was no refrigeration in the middle ages.#GlobalApron

This is the basic French sausage I use to make other classical French dishes with like cassoulet bean dishes. You cannot go wrong with this sausage. Made from beef mixed with pork, lamb, goose or duck, 70% lean, 20% fat, 10% stale bread, and white cooking wine. The spice mix was developed centuries ago in the french city of Toulouse: fresh ground pepper, flaked seasalt, freshly minced garlic, freshly grated nutmeg.