Has anyone ever made their own sausage?

[anyway...]

So was thinking I might try to get more organ type meats in my diet and figured the easiest way to do that would be liver to start with. But of course my brain keeps going "ew, liver, ew ew!"

But thinking back on this, I haven't eaten liver in ages and when I was little, I used to adore liverwurst. So maybe my recent 'ew' for liver is more of the power of suggestion from other people saying ew. It's my current pet-theory, subject to change :D

But the store brand liverwurst is loaded with a bunch of other stuff. Found this recipe (http://homecooking.about.com/od/porkrecipes/r/blpork27.htm) that didn't sound overly complicated and easy enough to take out the milk and sugar... but I've never made sausage before.... is it complicated at all?

[waywardsis]

I have a grinder with a sausage attachment, but I haven't ventured there yet. That recipe sounds delicious!

I have made liver pate - super easy and basically the same thing, just not in a casing. (scrabbles about for her recipe...)

[Felicie]

Weston Price website has a blood sausage recipe, if I am not mistaken, with all permitted ingredients. Instead of flour, they use eggs to bind it together.

[Nancy LC]

I have a kitchen add with sausage stuffing thing on it. I used it a couple times but it was a huge hassle!

How about just finding a really good liver recipe? Prepared well it is extremely tasty.

[anyway...]

I have made liver pate - super easy and basically the same thing, just not in a casing. (scrabbles about for her recipe...)

Oh yes please let me know if you find it :D

Weston Price website has a blood sausage recipe

Is it on their site? I'll go check and see if I can find it.

How about just finding a really good liver recipe? Prepared well it is extremely tasty.

I had thought about this, but since I've never had liver by itself I don't really know what qualifies as a good liver recipe, kwim? That's why I figured I could start off with liverwurst because it's something I've had and know I like and kind of work from there.

Is there one you know of off hand thats really good?

On second thought... maybe that recipe would qualify if I just mixed up all the ingredients and cooked it instead of turning it into actual sausage...hmmmm.....

[jschwab]

My husband makes sausage all the time without any special attachments or meat grinder. If you have a butcher you can have them grind the meat for you. I love liverwurst, too, but craving it is always the first signal I have that I am pregnant. With three kids underaged five and below, I don't wish for it!!! He might try this recipe for me without the dairy, so we'll let you know.

Janine

[Kisal]

Liver afficianado here! I love the stuff prepared any way! :yum: :yum: :yum:

I fill a bowl with lukewarm water and drop in the liver. I let it soak for about 15 minutes, then change the water and let it soak for another 15 minutes. Just keep changing the water until it no longer has any tinge of red. I find that a slight tinge of pink is okay, but then, I love the taste of liver! :yum: :yum: :lol: :lol: (According to my grandmother, this soaking process removes a lot of the blood from the meat, and prevents any bitter "metallic" taste that might result.)

I'm not Paleo, so I toss the liver in some melted butter in a frying pan, but bacon goes great with liver, so I'm sure bacon grease would work quite well. I also usually fry up some onions to go along with the liver, but I don't know whether Paleos eat onions or not.

Pate is great and quite simple to make, too. In the old days, I spread it on crackers. Now, I just eat it with a spoon! :lol: :lol:

[PilotGal]

i don't use any grinders or casings.
i make chorizo sausage from scratch, put in plastic bags and freeze.

take out a baggie from time to time and cook with it.
here's the recipe i use, but i don't put in the tequila or sugar.
i increased the spices and added paprika.
it's easy, takes about 15 minutes and it's done...
and i use lots and lots of rehydrated chili peppers.. all kinds.
good luck.

Chorizo sausage (http://www.recipezaar.com/102566)
and more sausage recipes: sausage recipes (http://www.3men.com/sausage.htm)

[Baerdric]

To me the difference between good liver and Ew liver is making sure it is never frozen. After that, although I have never cooked it myself, just grilling with onions seems to be perfect! When I find a restaurant that does good liver and onions, they've made a customer for life!

[sveltecelt]

I have made breakfast susage from scratch using a combo of venison and pork and pork-friendly seasonings (sage, onion, garlic, etc.) If you have a good food processor you dont necessarily need a meat grinder. As far as extruding the mixture into casings, I have never tried that. I wouldn't have the patience.

I figure just about any meat with the right sesonings could be used for sausage. Mmmm---grind up bacon as part of the recipe---fat makes a good binder in susage.

[TejanaCJ]

Heaven is the chopped liver from Zingerman's Deli in Ann Arbor, Michigan. Sorry, I have never been to a deli from New York, so I cannot compare. This is not Zingerman's recipe though, but one I have used for years and close.

1 pound chicken livers
2 onions, chopped
4 hard-boiled eggs, peeled and chopped
Lard or schmaltz to fry
Season with salt and pepper

On medium to medium high heat, saute onions until lightly browned. Set aside. Add chicken livers to pan and fry until lightly browned and just done (may have to add more fat)

Using a meat grinder coarsely grind livers, add onions, mix, and then refrigerate. I think you could actually coarsely chop with a knife or could use a food processor (I don't have one so I don't know). Chill. Just after removing from fridge to serve, mix chopped liver to break up and then add chopped eggs.

For LC serve with LC crackers, breads, tortillas, pitas, or what I do is eat with thinly cut cucumber, celery sticks, red pepper scoops.

[Kisal]

Thank you for the Chopped Liver recipe! I've added it to my collection and will be trying it soon! :yum: