Been making my own sausage for years, I was amazed at how much filler and fat stores use. I will never buy them again when making them is so much better.

A recipe that has been passed down for several generations

Started making sausage several years ago, and prefer mine to any you can buy

I prefer making my breakfast sausage over buying it pre-made. Even though the pre made stuff is still very low in fat, there is alot of added sodium.This breakfast sausage recipe is Low-Fat & Low Sodium, using only herbs and spices and no added salt!

This is a classic German Bratwurst sausage. I compared recipes from numerous websites and developed this version. I sampled some by frying what was left in the grinder auger. I made a sausage sandwich with yellow mustard. The taste was superb!

We looked up hundreds of recipes and finally came up with the perfect spice combo.

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

I posted the traditional five day farm method of making smoked pork tea sausages in here a few weeks back.There is also a quick instant recipe for small quantities of tea sausage spread if you have a food processor or blender. No grinding, stuffing, curing and smoking needed. Fresh for a week in the fridge, covered in olive oil. Fresh for a month in the freezer, covered in olive oil.

my kids have always loved sausage rolls and I found myself with a few extra rolls of sausage meat left after christmas, so I decided to give these a go to use up the sausage meat. the result was delicious, wont b buyin ready made again!

Don't let the thought of making your own bulk sausage scare you. This one is easy-peasy, especially if you purchase the pork already ground up.

Started making this when I wasn’t sure what was in my store bought chorizo, turns out this is much better anyway. I usually buy a pork shoulder and grind it myself but works well with pre ground pork too

July is no meal repeat month. I'd gotten into a slump with cooking, having the same meals every week. I thought I'd try something a bit different, a twist on a common party food. The result is delicious gourmet sausage rolls! You can even make them in the morning and refrigerate until ready to bake and eat.