Sausage Recipes - Formulations 

TERMS OF USE: All rights reserved, including reproduction of these recipes or any parts thereof in any form or by any means, electronic, mechanical, photocopying, recording without permission in writing from the author. Material from "home.pacbell.net/lpoli/" and "lpoli.50webs.com" may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent Sonoma Mountain Sausages. EXCEPT: you may print copies of the material for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates Sonoma Mountain Sausages intellectual property rights. You may not resell, de-compile, reverse engineer, disassemble, or otherwise convert the content to a human perceivable form. By using the pages on these sites and downloading recipes or formulations, you are agreeing to these terms and conditions.

For an overview of Copyright Law click this link: Copyright and Fair Use Law

Recipes & General Information

        (Please notify of any broken links!)

Alphabetical List of Formulations

Brine-cured Meats

Cooked Sausage

Dry-cured Sausage and Meats

Fresh (raw) sausage

Luncheon Meats

My Grandchildren's Recipes

General Tips and Suggestions

FRESH SAUSAGE RECIPES:

These sausages are prepared as spiced, raw meat and must be cooked before eating. If you've ever put together the makings of a meat loaf, then making a fresh sausage should present no problem to you!  They are usually made without any curing and are meant to be eaten as soon as possible. It is not necessary to have a lot of equipment for stuffing or even to have casings, just prepare them as sausage patties.  A freshly made, uncooked sausage should always be kept under refrigeration or the meat will spoil.  Freshly made sausages can be kept in the refrigerator for 5 days; an alternative is to freeze them.  The will generally retain their flavor for three months in the freezer, especially if you vacuum pack them with a home-vacuum unit like a Food Saver™.
 

All recipes are Copyright with all rights reserved.
One copy may be downloaded for personal use only!

ARMENIAN-TYPE SAUSAGES

Soojookh: An Armenian-style, dry cured beef and lamb sausage.

Soujouk, Black: From an Armenian family recipe laced with cinnamon, black and white pepper, and garlic

Soujouk, Red: From an Armenian family recipe laced with paprika, cumin and red wine.

COOKED SAUSAGE RECIPES:

This type of sausage is either cooked partially or wholly. These sausages most often contain sodium nitrite as a curing agent (required for cold smoking!) and can be cooked using a variety of methods which can include, oven-cooking, smokehouse cooking, steaming, or poaching. In addition to cooking, these products are often smoked for additional flavor. Generally these sausages are meant to be reheated before eating, except in the case of semi-dry cured sausage or so-called summer sausage, which, in addition to the added cure, undergo a partial cooking and/or smoking and air-drying stage. Generally they must be kept under refrigeration after processing.

All recipes are Copyright with all rights reserved.
One copy may be downloaded for personal use only!

AMERICAN TYPE COOKED SAUSAGES

Andouille: Too hot for some; others will undoubtedly add more hot pepper and garlic!

Andouille: A Cajun style, heavily smoked, "chunky" sausage used in gumbo, etc.

Beef Stick, Smoked: American style 100% beef sausage given a heavy smoke.

Boudin-Shellfish: A variation of American boudin made with shrimp, crawfish or both.

Cocktail Sausage: A nice little cocktail sausage that can be served with your favorite BBQ sauce.

Duck Sausage: American Style sausage made with wild duck, garlic, ginger, nutmeg and mace. Can be made fresh style, if desired.

Frankfurters: Tasty hotdogs—not at all like those packaged dogs available in the super’s deli case!

Garlic Franks: A plump dinner frankfurter-style sausage that is heavy on the garlic!

Hot Dog-Cheesy Franks: A hotdog recipe with chunks of high melt cheddar cheese.

Hot Dog-Skinless: Tasty franks—Rudy's kid's favorite

Hot Dog-Swiss: A nitrite free version of Swiss "Weisswurst"

Hot Links, California: Not as hot as the other recipes and has a hint of vinegar and pepper.

Hot Links, Bubba’s Five-Alarm: If you like your links hot and smoky, try these.

Hot Links, Len's Super Hots: These hots contain about 4-1/2% of hot habanera and jalapeño  peppers

Hot Links, Red Devil: These are lightly smoked and medium-hot!

Hot Links, Red Hots: Yet another version of hot links!

Hawaiian Sausage: An island variation on a Portuguese sausage.

Kielbasa: An American-Polish sausage from Michigan

Pepperoni: Try this on your next pizza!

Potato: A popular potato sausage from Michigan

Ring Bologna: This sausage is more European in nature and is an emulsion sausage has a nice texture and subtle flavor.

Ring Bologna: A special recipe from Lykens Valley Pennsylvania containing coriander, garlic and black pepper

Scrapple: A Lykens Valley PA style scrapple with buckwheat and toasted corn flour.

Smoked Sausage: This Pennsylvania Dutch style sausage is simply spiced.

Smoked Sausage: A good tasting sausage with Tony's special spice mixture.

Venison-Kielbasa: A kielbasa-type sausage that can be made with venison, elk, etc.

Venison Summer Sausage: A Thuringer-type summer sausage that has a distinct tart "tang".

Vienna Sausage: Small, un-smoked cocktail sausages very similar to hotdog in taste.

AUSTRALIAN TYPE COOKED SAUSAGE

Kransky -  A smoked sausage (with or without cheese) that is quickly becoming popular in Australia

CARIBBEAN TYPE COOKED SAUSAGE

Jamaican Jerk Sausage: Don’t try this sausage if you have no tolerance for heat! It’s heavy on Scotch Bonnet peppers and allspice.

Longanisa (Cuban): A Cuban-style pork sausage spiced with very hot Havana chilies.

MEXICAN, CENTRAL AND SOUTH AMERICAN COOKED SAUSAGE

Longaniza Yucatan: A smoked sausage flavored with hot chilies and onion.

 

CHINESE TYPE COOKED SAUSAGES

Forest Mushroom Sausage: A savory Chinese sausage made with black mushrooms, and rice wine that can be served in steamed or stir-fry dishes.

Lop Chong: A Chinese sausage, flavored with star anise. This sausage is not smoked.

Lop Chong Char Siu: A Chinese sausage, containing Chinese-style red BBQ pork and not smoked.

EUROPEAN TYPE COOKED SAUSAGES

FRENCH

Boudin Blanc: Made with both pork and chicken, with the addition of cream and French spices.

Cervelas: A "white" emulsified boiling sausage with pistachio nuts; French in origin

Cervelat Sausage: One of a type of European fermented, cooked semi-dry summer sausage. Most  countries produce their own unique formulation that may include ginger, cardamom, coriander, nutmeg, etc.

Duck Sausage: European (French) Style sausage made with wild duck meat, apricots, pine nuts. cognac and tarragon. Can be made fresh style, if desired.

Parisian Garlic Sausage: If you love garlic, this is for you!

GERMAN

Bauernbratwurst: A farm style smoked bratwurst

Bierwurst: A Bavarian sausage, that is generally sliced and eaten cold as a luncheon meat. It has a strong garlic flavor but actually contains no beer.

Bockwurst: A spicy sausage made with primarily with pork and onion and enriched with a heavy cream….goes wonderfully with cold, bock beer!

Currywurst: A “frank” flavored with curry; a Berlin specialty; served with curry sauce and fried potatoes.

Kasewurst: A Swiss sausage redolent with Eumenthaler cheese chunks.

Knackwurst: A strong garlic flavored sausage with the texture of a hot dog. Lightly smoked.

Knoblauchwurst: All all-beef garlic hot dog style sausage...not smoked but very heavy on the garlic.

Krautswurst: a specialty of the Steigerwald, in the state of Franconia in Southern Germany.

Liverwurst: A Braunschweiger style smoked liver sausage.

Liverwurst: A spreadable German liverwurst with several options in the formula.

Mettwurst: A cooked version of this sausage. The formulation is one of many versions. The German word "Mett" refers to ground pork, so a literal translation would be "pork sausage".

German Summer Sausage: a farmer’s style summer sausage that makes great sandwiches.

Thuringer: A smoked “beef stick” style German summer sausage.

Weisswurst: A delicate sausage made of veal and pork, often served steamed. Some people refer to them as “white hot dogs”.
 

GREEK

Loukaniko: A smoked version of the popular Greek sausage flavored with orange.
 

HUNGARIAN

Kolbasz: A Hungarian "kielbasa" flavored with wine, garlic, allspice and paprika and heavily smoked.

ITALIAN

Potato Sausage: Italian version of potato sausage, from Grossetto. Can be eaten raw, boiled, or grilled!

Roasted Garlic Sausage - salsiccia agliata: a savory grilling sausage with chunks of sweet roasted garlic imbedded in the sausage. There are 4  variations of this yummy sausage!

Biroldo or Italian style back pudding; also called Sanguinaccio; A blood sausage popular in Tuscany and becoming increasingly rare in the USA's commercial sausage production. This version is "sweet" with raisens and pine nuts.
 

POLISH SAUSAGE-What is said of Italian sausage also holds true for Polish sausage: There are as many formulation as there are Polish or Polish-American sausage makers! The word "kielbasa" simply means "sausage" in Polish.

Polish Sausage: American-Polish Style; Lightly smoked, delicately spiced, subtle flavor and a good griller!

Polish Sausage: Babba’s - An old world spicing combined with ingredients from new world food technology.

Kabanosy: Heavily smoked, long dry sticks of Polish sausage.

Mysliwska: A true Polish sausage recipe sent from a reader in Poland.

Slaska: A Silesian sausage that is both smoked and boiled.

Serdelki - A short, plump, smoked and boiled sausage similar in taste to our "hot dog"

Wedzona: A smoked Polish sausage from a reader in Poland.
 

PORTUGUESE AND SPANISH

Linguica (Portuguese): A smoked sausage in the Portuguese style. Some red pepper, but definitely not a hot sausage.

Longaniza (Spanish): A long, coarsely ground, Spanish sausage flavored with smoked, hot paprika.

Butifarra: There are many Spanish versions of this sausage (crudo, blanco, negro, cocinado, etc.). This version is often prepared with white beans, onions and Spanish pancetta.
 

RUSSIAN

Russian Sausage -1- One of many types of Russian sausages. This one flavored with onion, dill and caraway

Ukranian:  A style of sausage that has large chunks of beef mixed with ground pork and spiced with bay.

 

SWEDISH

Potato Sausage: If you’re fond of Swedish meatballs, you’ll like these sausages.

Medvurst: This sausage is also known as Göteborg Summer Sausage; heavily spiced with cardamom.

FILIPINO TYPE COOKED SAUSAGES

Red Sausage: A short, fat, spicy sausage. Filipino sausage makers dye this sausage red and therefore it is sometimes called “red sausage"; sometimes its also sold as "Filipino Longaniza”.

Filipino Smoked Sausage: A Filipino variation of the Spanish longanisa; Recipe from a Filipino government publication.

SEAFOOD TYPE COOKED SAUSAGES

Oyster Sausage: Not a 100% oyster flesh sausage, but oyster and pork blended with fine herbs, rice and cream.

Seafood Sausage: A versatile, delicate shellfish sausage.

Sturgeon Sausage: Sausage made sturgeon is popular with some fishermen in northeast Italy. Sturgeon is called storione in Italian, hence the sausage is called salsiccia storione.

SERBIAN SAUSAGE

Serbian Sremska Sausage: Sremska sausage is one of the better known sausages of Serbia ( the former Yugoslavia)

 

All recipes are Copyright with all rights reserved.
One copy may be downloaded for personal use only!

LUNCHEON MEAT RECIPES:

Luncheon Meats or Luncheon Sausages are a catch-all category for those cured and cooked meats that are generally a large diameter, such as bologna and cotto salami. These products are really a category of cooked sausage...its just that their large diameter makes them conducive to laying onto sliced bread to make a sandwich!

All recipes are Copyright with all rights reserved.
One copy may be downloaded for personal use only!

LUNCHEON MEATS: SMOKEHOUSE COOKED OR OVEN-COOKED  WITHOUT SMOKE

Bologna: Tasty beef and pork luncheon meat that the kids will like.

Krakauerwurst: A German version of the Polish Krakauer

Mortadella: This is sausage fully cooked. This more typical of the American-style of Mortadella and contains whole pistachio nuts and black peppercorns.

Mortadella di Bologna: A different formulation. This style of salami called Mortadella di Bologna and is closer to Italian tastes than the one above.

Mortadella di Prato: A Tuscan mortadella made with Alkermes, which gives the meat a reddish color.

Peppered Butt: If you can’t wait for your coppa to dry cure, try this easily prepared, cooked peppered butt.  Its called capocollo cotto in Italian.

Scrapple: A Lykens Valley PA style scrapple with buckwheat and toasted corn flour.

 

 

LUNCHEON MEATS: SMOKEHOUSE COOKED  WITH SMOKE

Beef Stick: A beef summer sausage similar to that sold by "Hickory Farms"

Bologna—Country Style: An all beef, densely smoked sausage similar to those found in Lebanon County.

Bologna---Sweet Lebanon style: Bill and I worked on this a long time to get it perfect.  I think you'll like the results.

Bierwurst: A Bavarian sausage flavored with rum and juniper.

Bauernwurst: A German farmer summer sausage.

Cervelat: A Contential-style summer sausage with juniper, garlic and mustard seed.

Summer Sausage: American Style. Another name for "Beef Stick" (as above)

Summer Sausage: German Farmer style.

Thuringer:  A German summer sausage with ginger, nutmeg and mustard seed.

LUNCHEON MEATS: POACHED OR STEAMED  WITHOUT SMOKE

 

Blut-Zungenwurst: A German style blood and tongue sausage.

Cotto Salami: (also called Cooked Salami) This is a cooked, mildly flavored Italian style salami with a characteristic flavor; made of coarsely chopped pork and beef pork trimmings, flavored with winter savory and garlic and stuffed into large diameter casings.

Cotto Salami d'Asti - A version of cooked salami that is popular in Asti, near Turin

Galantina: An Italian style-chopped ham luncheon meat.

Gelbwurst: A variation on German bologna, which is nitrite/nitrate free and has less than 1% salt.

Ham Roll: A great tasting, bologna-type luncheon meat made with cooked ham.

Headcheese: A spicy concoction of cured pork meats and rind,  which is then cooked and molded into a loaf. Use as a luncheon meat.  See also Soppressata.

Honey Loaf: Very mild, sweet sandwich meat...tasty on rye with a splash of brown mustard

Jagdwurst: A pure pork roll with chunks of cured ham disbursed throughout a baloney-like emulsion.

Leberkaese: Bavarian Style meat-loaf/lunchmeat. It is often eaten sliced thick, fried with a fried egg on top; Also, at lunch, as a sliced meat on a roll with thinly sliced pickle, brown mustard and a side of hot German potato salad or sauerkraut.

New Jersey Pork Roll: A clone of Taylor's Pork Roll

Soppressata, Tuscan Style: (Northern Italian headcheese) A mixture of cured pork ham, pork tongue and rind, (spiced in an Italian mode) which is then cooked and stuffed into a roll-shaped luncheon meat; sometimes referred to as “Testa in Casetta” or “Soppressata Toscana”.

Pressed Ham Loaf: Make this if you want to try your hand at using a pressure mold.  I got mine at an eBay Auction

Turkey-Pastrami Roll: A "pastrami" spiced turkey luncheon meat. Yummy!

Turkey Roll: Both light and dark turkey meat cured and spiced pink peppercorns and capers.

Zampone: (tsam-POH-neh) An Italian lunchmeat, based on the formulation for cotechino.

 

LUNCHEON MEATS: POACHED OR STEAMED  THEN SMOKED

Pork Luncheon Meat: A large diameter (4 inch) smoked, chopped pork sausage that’s great for sandwiches.

 

All recipes are Copyright with all rights reserved.
One copy may be downloaded for personal use only!

DRY-CURED MEAT & SAUSAGE RECIPES:

Dry-cured sausages are not cooked, but meant to be eaten raw. This sausage type contains a combination of nitrite and nitrate curing salts to control spoilage bacteria. These products are generally dried using a combination of salt and controlled temperature and humidity to reduce the moisture level in the meat below the levels that can cause the growth of spoilage micro-organisms. All commercial dry-cured products are now inoculated with a starter culture of bacteria known to produce lactic acid, which raises the acidity of the sausage and discourages other micro-organisms from growing. Dry-cured products can be kept in the cool temperatures of a cellar or larder and do not generally need refrigeration. Like cooked sausages, these products may be flavored using a smoking process.

All recipes are Copyright with all rights reserved.
One copy may be downloaded for personal use only!

The amateur sausage maker is cautioned to thoroughly understand the dry-cure process before attempting to make dry-cured meats. The internet is full of very dangerous recipes copied and posted by people who have little or no understanding of lactic meat fermentation processes. Some of their recipes can kill you!