Yes, it’s true: there is no reason in the world you cannot make your own homemade sausages. I was reading an old Darina Allen cookbook and she had a recipe for sausages. From what I could see, and I am a cook who feels that recipes should be used as a guideline only, sausages can be made with just about any ground meat and a combination of flavors. Fatty meat was one of the key ingredients and since I had bacon and the dregs of a bunch of cilantro in the fridge, I decided to try my hand at making sausages last night!
Darina Allen made her sausages using just streaky bacon but I felt that my bacon was a little too fatty so used a combination of bacon and ground pork. I added some heat with cayenne pepper flakes, and cilantro was the only fresh herb I had so that would have to do.
They were really fun to make and so quick. I served them with homemade fries and after the sausages were done frying, I cooked a giant bunch of spinach in the flavorful fat. It was a wonderful start to our weekend and I can’t wait to try other combinations of meat and spices the next time.
*This is a great blood Type A Diet recipe if you use only ground chicken or turkey with the rest of the ingredients, and follow the same recipe below! Also omit the black pepper and pepper flakes if you are being very strict*
You will need:
1/2 lb streaky back, roughly chopped
3/4 lb ground pork
OR – 1 1/4 lbs of ground turkey or chicken (instead of pork and bacon)
1 cup + 2 tbs fine bread crumbs (about 2 slices of bread in the food processor)
2 cloves garlic (1 clove if large), roughly chopped
3 tbls chopped cilantro (or combination of your favorite strong herbs: oregano, thyme, parsley, sage)
1/2 tsp cayenne pepper flakes Or 1/2 tsp good quality curry powder
freshly ground black pepper
1 – Put the bread crumbs (or broken bread slices) in the food processor with the herbs, garlic, pepper flakes (or curry powder) and several grinds of black pepper.
2 – Pulse until everything is well mixed and transfer to a bowl and set aside.
3 – Pace the chopped bacon into the processor (no need to rinse the processor) and pulse until it is a rough grind consistency (if you over do it, it will become gluey).
4 – Crack egg into a big bowl and mix with a fork. Add the ground pork, bacon and bread crumb mixture to the eggs and mix together with your hands until everything is one solid mass. If the mixture feels too sticky to handle, add a little more bread crumbs (not too much however or it will be too bread-like)
5 – Rub some oil in the palms of your hands (makes for easy handling) and divide mixture into 8 pieces of roughly the same size. Fashion each piece into a thick sausage shape and set on a lightly oiled plate or wax paper as you go, (this makes for easy removal to the frying pan).
6 – Put a small amount of oil on a pan under medium/low heat and fry the sausages until brown on all sides.
Serve any way you like: on a sandwich with mustard and your favorite toppings, or like I did, with fries and sautéed greens. They are also good for a big breakfast with eggs and toast.
*You can also freeze them between wax paper and a plastic bag ready to fry whenever you want!