Category: Sausage Making

Jitrnice – Liver Sausage

A good jitrnice should be meaty and not feel like a paste so don’t be too liberal with the bread. The trick to the jitrnice is cooking it slowly and cautiously. The lining which is made from the pig’s intestines, is fragile and prone to bursting, therefore a low heat should be used to cook the sausage through and scorch the skin nicely.

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Pork and Fennel Sausages

Pork and Fennel Sausages are used in many recipes, so it makes sense to make your own sausages to go in those recipes. Here is an easy recipe to make these sausages at home.

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Goetta

Goetta – Cincinnati German-American Breakfast Sausage

Have you ever made oatmeal and as it cools it sets firm and you can slice it with a knife. Well this is the concept used here but you simmer it for several hours with meat , onions and spices. Then you cool it, slice it into patties, and fry it . It is great by itself or with eggs for breakfast or with a salad for lunch or dinner.

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Usban - Libyan Rice Sausage

Usban – Libyan Rice Sausage

Usban (or osban) is a traditional kind of sausage in Tunisia and Libya , stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

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Soucisse de Choux - Belgian Cabbage Pork Sausage

Soucisse de Choux – Belgian Cabbage Pork Sausage

Cabbage and meat go well together so it is not surprising that this Belgian Cabbage and Pork Sausage is well liked. The sausage is very economical to make.

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Sie Grawk Woonsen Hed Hom

Sie Grawk Woonsen Hed Hom – Pork Noodle & Mushroom Sausages

This sausage is pork, with noodle as the meat stretcher and mushroom as the flavouring. This sausage really needs a helping of fat to blend it, hence the addition of pork back fat.

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Thai Inspired Chicken Sausage

Chicken Sausage with Thai Flavours

The ingredients are very typical of those found in Thai cuisine, and the sausage themselves are very easy to make. And if you don’t have a sausage filler they also make excellent patties

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Cajun Andouille Sausage

Andouille

Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt).

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Merguez

Merguez – North African Spicy Sausages

These spicy North African sausages are popular in Algeria, Morocco, and Tunisia, where they’re served plain, with couscous, in sandwiches, with eggs or stuffed into pastries. They can be made from lamb mince, beef mince, or a mixture of the two.

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Chistorra

Chistorra

Chistorra is a type of fast-cure sausage from Aragon, the Basque Country, and Navarre, Spain.

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Merguez Sausage Spice Blend

Merguez Sausage Spice Blend

Although of Tunisian and Algerian origin, spicy merguez sausages are quite popular in Morocco. Some butchers boast their own signature merguez spice blend, while others prepare the sausages with a commercial mix instead. Here is a traditional merguez blend recipe

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Sujuk

Sujuk

Sujuk, also “sucuk” and soudjouk is a dry, spicy sausage in eaten from the Balkans to the Middle East and Central Asia.

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FEATURED RECIPE
Chicken Parmigiana
Chicken parmigiana is a popular Australian and Italian-American dish consisting of a crumbed (breaded) chicken breast topped with pasta (tomato) sauce and mozzarella, Parmesan or provolone cheese.
Simple.
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