Bratwurst

Another excellent summertime sausage is bratwurst, a traditional German sausage, light in color and delicate in taste.

2 1/2 lbs lean veal
2 1/2 lbs lean pork
2 t dried sage
3 t salt
1 t white pepper
1 1/2 cups water
1 cup white bread crumbs 1/2 cup milk

Moroccan Lamb Sausage

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978]

Middle Easterners added their twist to sausage making by skewering sausages and cooking them on a brazier inside their tents.

3 lbs lean lamb
1 cup chopped parsley
1 cup minced onion
1 t marjoram
1 t oregano
1 t cayenne
1 t fresh ground pepper
1 t salt
1/4 t cumin
3/4 t coriander

Boudin Blanc

It comes as no surprise that when the French turn their attention to sausage the results are elegant. Don’t confuse this version with Louisiana’s Cajun-style boudin made from rice and pork scraps. The ingredients of the original French version are pristine and subtle.

Boudin Blanc

It comes as no surprise that when the French turn their attention to sausage the results are elegant. Don’t confuse this version with Louisiana’s Cajun-style boudin made from rice and pork scraps. The ingredients of the original French version are pristine and subtle.

All-Beef Salami

For people without a grinder or stuffer I recommend this spicy salami. The seasonings in it are so heady, I’d have to class this sausage as strong.

4 lbs ground hamburger beef
1 t garlic powder
1 t onion powder
1 t ground cumin
2 t chile powder
2 t crushed dry red pepper
5 t salt 2 T mustard seed
1 T dry oregano leaves
1 T dry basil leaves
2/3 cup parmesan cheese
1 T whole peppercorns
1 4-oz can diced green chiles
3 T dry sherry

All-Beef Salami

For people without a grinder or stuffer I recommend this spicy salami. The seasonings in it are so heady, I’d have to class this sausage as strong.

4 lbs ground hamburger beef
1 t garlic powder
1 t onion powder
1 t ground cumin
2 t chile powder
2 t crushed dry red pepper
5 t salt 2 T mustard seed
1 T dry oregano leaves
1 T dry basil leaves
2/3 cup parmesan cheese
1 T whole peppercorns
1 4-oz can diced green chiles
3 T dry sherry

Texas Turkey Ring Sausage

Another popular sausage indigenous to Texas is turkey sausage. The most famous purveyor of this local delicacy is Inman’s in Llano. They case theirs fresh, then barbecue it. If you do the same, your sausage will be somewhat drier than if you smoke it first. Smoking also produces a more robust flavor.

10 lbs. boneless turkey meat, including skin
1 oz black pepper
1 oz brown sugar
1 t ginger
pinch of cloves
pinch of allspice

Texas Turkey Ring Sausage

Another popular sausage indigenous to Texas is turkey sausage. The most famous purveyor of this local delicacy is Inman’s in Llano. They case theirs fresh, then barbecue it. If you do the same, your sausage will be somewhat drier than if you smoke it first. Smoking also produces a more robust flavor.

10 lbs. boneless turkey meat, including skin
1 oz black pepper
1 oz brown sugar
1 t ginger
pinch of cloves
pinch of allspice

Smoked Venison Sausage

Sausage making has come to be one of the prime activities of the deer season in Texas. One of the best recipes I’ve found is a German link sausage, smoked to give it added resonance. Don’t be shocked by the quantity in this recipe. It assumes you are on good terms with a deer hunter.

14 lbs venison
7 lbs pork trimmings (80% lean)
1 cup noniodized salt
1/3 cup coarse-ground black pepper

Bernhard’s Sausage Seasoning

The Bernhard brothers are Hill Country butchers from Ingram who have been making sausage since the days when their father took them to far-flung ranches for butchering jobs. They sell a seasoning for venison or pure pork sausage that you can make yourself. This quantity will flavor fifty pounds of sausage.

14 oz salt
3 oz black pepper
1/2 oz crushed red pepper with seeds (add more for hotter sausage)
1/2 oz ground red pepper
4 oz brown sugar
2 T ginger
1 oz sage

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