10 Easy Sausage Recipes

      13
Did you know you can quickly và easily make your own homemade sausage patties? No fancy ingredients needed, just a few simple tricks. They"re loaded with flavour & fun to make và eat! (Skip to lớn recipe.)

*
*

There"s no big mystery khổng lồ sausages. The main difference between them and a hamburger patty or meatball is that sausages are much more highly seasoned và they usually come encased in some kind of an edible skin. Plus, sausages have a kind of "spring" lớn them as you bite into them - I"ll show you an easy trick khổng lồ get all that in your own homemade sausage patties, full of good stuff & loaded with zesty flavour. You can trang điểm a batch of sausages at trang chủ and serve "em any way you lượt thích - with pancakes, or eggs, or pasta, on a bun, or straight up for dipping in ketchup.

Bạn đang xem: 10 Easy Sausage Recipes

The casing on a sausage is made from cleaned out animal intestines or made from collagen and cellulose. The sausage skin"s only purpose is lớn hold the meat together in the familiar sausage shape - it has no taste itself, so we can dispense with that for our homemade sausages. We"ll just make "em in a fun little patty shape.

The other difference between sausages và hamburger patties that I mentioned above is texture. The meat in a standard sausage is a little more "tight" in texture, with a gentle "bounce" when you bite into it that"s different than a looser hamburger patty. It comes from the way the meat is mixed & how it is seasoned. Sausages are saltier than a regular hamburger, & the salt works on the protein fibers in the meat khổng lồ line them up & make the meat mixture firmer. It"s easy to replicate that texture with a little trick - a pinch of baking soda works on the meat in much the same way the salt does, and you don"t have lớn wait as long for it to vày it.

When making regular hamburger patties, you want lớn use a light hand & barely phối the ingredients, but in sausage making it"s the opposite. Mixing and kneading the meat together really well also helps lớn make it hold together better & gives you more of a traditional sausage texture.

So, there are 3 things we can vì to make great homemade sausage patties with a beautiful springy texture và deliciously salty taste:

add enough salt, plus a pinch of baking powder to help tốc độ things alonggive the meat a little rest time for the salt & baking soda to bởi their thingwork the sausage mixture together well with your hands until it gets kind of "sticky"

These little homemade sausage patties have a cuteness factor that make them fun to lớn eat, and perfectly dippable, too. They taste really good served with some delicious homemade applesauce.

You can also roll the sausage meat into little balls và use it in recipes as bulk sausage, like in Pasta & Sausage Skillet Supper,Savoy Cabbage with Mustard Cream và Sausage Dumplings, or Mediterranean Fried Rice.

Cooking with William

William was the main chef in making these sausages together with me. He had a great learning experience in seasoning and mixing the meat. There were times he was a little "grossed out" handling the raw meat, but in the end he was so proud of his creation and devoured them eagerly. He made pancakes while we waited for the sausage lớn rest, & served them all together for a fantastic "breakfast for dinner" meal - a favourite with kids and grownups alike.

How khổng lồ Make Homemade Sausage Patties

First you phối up the ground meat with salt & baking soda and let it rest so it can get "springy". (Okay, so mixing raw meat with his hands was maybe not William"s favourite thing to do, but he did it! and he was very proud of himself afterward.)

*
*

After it rests, you grate up a carrot.

*
*

Then you grate the onion - that one"s a tear jerker.

*
*

You địa chỉ it all lớn the meat with some spices & then you phối it really, really well; again with your hands.

An easy trick for portioning out the meat into even patties is lớn pat the mixture down evenly, then cut it into even wedges. Each wedge will make two patties.

*
*

Rolling out the patties is much more fun than mixing the meat, according lớn William.

Xem thêm: Semiya Upma Recipe By Anamika Sharma, Semiya Upma Recipe

*
*

*
*

Once you start lớn fry them up, the delicious smell will make you want lớn eat them right away!

*
*

Yum, homemade sausage patties, golden brown và savoury, crispy on the outside with just that right texture inside, & fantastic spicy sausage flavour.

* * * * *

Kitchen Frau Notes: Ground pork gives you that classic sausage flavour, but you can also substitute with ground beef. Chickpea flour adds fiber and a nice binding quality, but all purpose flour will work well if you don"t need lớn be gluten-free. The carrot is optional, but it does add a bit of sweetness & extra flavour, fiber, và colour.

If you prefer a more traditional shape, roll each ball of meat mixture into a long thin sausage shape, about as thick as your thumb. The sausage meat can also be left unshaped so you can crumble it up khổng lồ use in recipes.

*
*

Homemade Sausage Patties

1 lb (454gms) ground pork1 teaspoon salt¼ teaspoon baking soda1 large carrot, shredded (½ cup) - optional¼ of a medium onion, grated on the large holes of a box grater¼ cup chickpea flour (or regular flour for non-gluten-free)1 tablespoon olive oil¾ teaspoon pepper1 teaspoon dried thyme¼ teaspoon ground nutmeg¼ teaspoon ground allspicebit of oil, coconut oil, or ghee for frying the patties

Add the salt & the baking soda khổng lồ the ground pork và mix it well into the meat using your hands. Leave it to lớn sit for at least 30 minutes to marinate (but it can sit for up to lớn 8 hours if you want khổng lồ prepare the sausage meat ahead), so the salt và baking soda can work on the meat proteins to make it more "springy".

If you"re using the carrot, shred it on the large holes of a box grater, then chop up the pile of shreds a bit more with a knife.

Add the carrot và the remaining ingredients lớn the ground meat, including any extra juices from grating the onion. Set everything together really well with your hands, knead the mixture until it gets a bit sticky, at least for 2 khổng lồ 3 minutes.

Pat the sausage meat mixture down into the bottom of the bowl & use a butter knife khổng lồ cut down into the circle, dividing it into 8 wedges.

Scoop out one wedge of sausage meat at a time and divide it into two; roll each part into a ball & flatten it into a small patty (or a cylinder the form size of a small breakfast sausage). If the meat is too sticky to roll, moisten your hands with water between rolling each patty.

Heat a drizzle of oil, coconut oil, or ghee in a skillet over medium heat (if you cook them nice và slowly, they will stay more moist). Fry the patties until golden brown on both sides & cooked through (about 5 to 6 minutes per side). You may need to bởi vì them in two batches if you have a smaller pan.

Makes 16 đáng yêu little homemade sausage patties.

Guten Appetit!

For more fun cookingprojects lớn make with kids,see the ‘Cooking With Kids’ series here.

Want toreceive new Kitchen Frau recipes directlyto your email?Sign up hereand you’ll get a handy and useful kitchen tip along with each recipe, too. (No spam ever.)