We made sausages this spring and still have quite a bit in our freezer (we made a total of 60lbs!).  Making your own is a great way to avoid all the preservatives and limit the amount of salt.  We simply threw ours in the freezer to store.  The chorizo sausage was the favourite among them all since it had interest with the spice.  We simply mixed all the ingredients and added the ground meat (mixture of beef and pork) and then cased and smoked them.  The low sodium was perfect for the kids since they were plainer and best for adding to rice jambalayas.

Chorizo sausage (for 5 lbs of meat)

4 tsp hot cayenne
5 tsp garlic chopped
1 tsp Mexican oregano
2 tbsp chili powder
1 tsp pepper
2 tbsp paprika
2-3 tbsp kosher salt

1 cup cider vinegar

 

Low Sodium Sausage (for 3 lbs of meat)
1 tbsp garlic
1 tsp pepper
1 tsp sage
1 tbsp red pepper chopped
1 tsp oregano
2 tbsp parsley
2 tbsp basil
1/2 cup red wine

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