Mother Earth Living

Healthy, Homemade Sausage Recipes

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<p>This summer, I’m going to skip the hot dog for a <a href=””>low-fat and herb-loaded sausage</a>. At almost every barbeque, I always end up eating one or two hot dogs, but this summer is going to be different.<br />
<p align=”left”>If you’re a calorie counter hot dogs are your worst enemy. According to the <a href=”” target=”_blank”>U.S. Department of Agriculture’s National Nutrient Database</a>, the average hot dog has about 584 milligrams of sodium and 6 grams of protein, which is relatively low compared to its high fat content. In comparison, a turkey sausage with the same serving size has 379 milligrams of sodium and about 13 grams of protein. Here are a few sausage recipes that are low in fat, full of flavor and great alternatives for summer barbequing.</p>
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Photo by Josh Bousel/Courtesy Flickr<br />
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<strong>Turkey and Pear Sausage</strong>
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<em>Makes about 21/2 pounds</em>
<p>Chop the fresh herbs just before you mix them in. For variety, substitute other herbs or use chopped apple instead of the pear.<br />
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• 1/2 cup sliced green onion, firmly packed<br />
• 1 teaspoon pressed garlic<br />
• 2 tablespoons butter<br />
• 2 pounds boneless, skinless turkey, cut into 1-inch pieces<br />
• 1 large pear, peeled, seeded, and cut into chunks (about 1 cup)<br />
• 1 tablespoon freshly ground coriander seed<br />
• 1/4 cup fruity white wine or mild fruit juice<br />
• 4 tablespoons sweet basil<br />
• 2 tablespoons chopped tarragon or mint marigold<br />
• 11/2 teaspoons coarse kosher salt<br />
• 2 teaspoons freshly ground white pepper<br />
• 1/4 teaspoon ground cayenne pepper<br />
• 1/2 teaspoon ground mace<br />
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1. Wilt the green onion and garlic in the butter, then toss lightly with the turkey and remaining ingredients, and grind the mixture in a meat grinder or food processor.<br />
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<strong>Endless Summer Sausage</strong>
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<em>Makes about 5 pounds</em>
<p>Robust seasonings and long, slow cooking in the oven make this a fine-¬textured, flavorful sausage that cries out for a good homemade mustard and crusty bread.<br />
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• 5 pounds ground beef chuck<br />
• 3 tablespoons curing salt (such as Morton’s Tender Quick)<br />
• 1/2 cup dry red wine<br />
• 1 tablespoon pressed garlic<br />
• 2 tablespoons each chopped rosemary and sage<br />
• 3 tablespoons chopped sweet marjoram<br />
• 1 tablespoon freshly ground black pepper<br />
• 1 tablespoon red pepper flakes, or 2 ¬tablespoons minced fresh jalapeño or serrano chiles<br />
• 2 tablespoons freshly ground, toasted ¬coriander seed<br />
• 4 tablespoons brown sugar<br />
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1. Mix the ingredients with your hands. Grind the mixture in a meat grinder or food processor. Cover and refrigerate for 24 hours, remixing with your hands two or three times.<br />
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2. Divide the meat into eight portions and roll each into a long, narrow log. Rinse eight pieces of cheesecloth in hot water to remove lint, press dry in a terry towel, then moisten liberally with vegetable oil. Roll each log in a double thickness of cheesecloth, then rub with more oil. Bake the logs on a rack at 250°F, turning occasionally to keep them round, for 4 hours, or until a meat thermometer shows an internal temperature of 160°F. Remove from the oven; remove the cheesecloth when cool and pat the sausages dry with paper towels if necessary. Refrigerate for as long as 10 days, or freeze, double-wrapped. Serve at room temperature.<br />
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For more sausage recipes, see <a href=””>
<strong>Colonial American Sausage</strong>
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<strong>Cajun Garden Boudin</strong>
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<strong>Elegant Seafood Sausage</strong>
</a> and <a href=””>
<strong>Italian Sausage with Fennel and Garlic</strong>

  • Published on Jun 30, 2009
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