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garlic sausage

post #1 of 17
Thread Starter 
I never have made just basic pork Garlic sausage
I usually make polish or italian , or breaskfast sausage
but my neighbor would like some plain old garlic sausage
and I cant beleive that ryteks book doesnt have a recipe for it
whos got a basic garlic sausage recipe?
probably pretty simple, garlic, pepper, salt and pork!
maybe some instacure if its going to be smoked
post #2 of 17
Heres one I found doing a quick search

post #3 of 17
That is odd, I just check Ryteks book as well. Nothing. What about taking his onion sausage recipe and using garlic instead of the onion? Just an idea. Its on page 176 4th Edition book.
post #4 of 17
Heres one to try.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Feet medium hog casings
3 1/2 lb Lean pork butt, cubed
1/2 lb Pork fat, cubed
2 ts Sugar
4 ts Garlic, finely minced
1 t Black pepper
1 tb Salt, or to taste
1/4 ts Freshly grated nutmeg
14 ts Freshly grated cinnamon
1 t Finely chopped ginger
1/4 ts Ground allspice
1/4 ts Ground thyme
1/2 c Dry white wine
1/2 c Dry vermouth

Prepare the casings. Grind meat and fat together through the fine
disk and mix with the remaining ingredients. Stuff and twist into 4"
links. Dry, uncovered, in the refrigerator for a day or two, turning
them often. Cook by boiling in water or chicken stock or freeze.
post #5 of 17
Here's a fresh sausage recipe from a trusted source.

There is also a basic garlic sausage recipe in the book "Charcuterie" by Ruhlman. I'm at work so I can't get to it now.
post #6 of 17
Thread Starter 
thanks for the respones guys, it give me some ideas
post #7 of 17

8 oz salt
2 oz black pepper
1 oz garlic powder
mix, use ½ oz per lb. of meat
post #8 of 17
I may try this gig!
post #9 of 17
some elaborate setups you guys got there...

post #10 of 17

garlic sausage

I just made this one...very good..it's an oven recipe I have to use, as I do not have a smoker yet unfortunately

3 lbs lean ground meat
2 lbs ground pork
1/4 cup Morton's tenderquick
3 1/2tsp mustard seed
2 1/2tsp coarse pepper
2 tsp garlic salt
1 tsp onion slat
1 tsp cayenne pepper
2 tsp liquid smoke

Mix well, refrigerate for 3 full days,mixing it every 24 hours
On day 4 , divide equally and roll into 4 or 5 rolls about 3" diameter
Bake in the oven at 175 for 8 hours on oven rack,turning every 2 hours.
Cool and then store once finished
post #11 of 17
Ruhlman's "Charcuterie" book has a garlic sausage recipe in it.
post #12 of 17
I haven't got into sayusage making but I plan to this winter for sure. So I love garlic and I'm gonna nead some recipes so I think I'll start with this one.
post #13 of 17
This is what I've found works very well. I love Rytek's Polish sausage recipe so I just modified it and tripled or sometimes quadrupled the garlic. And I use fresh garlic cloves and press them myself. We made 10lbs for myself yesterday and another 25lbs over at a friends last night. I get special requests from friends and family for this.
Good luck
post #14 of 17

just made these this morning...awesome is all i can say

post #15 of 17
Originally Posted by Pops6927 View Post


8 oz salt
2 oz black pepper
1 oz garlic powder
mix, use ½ oz per lb. of meat


just made this this morning......awesome and so simple...gonna cure them and smoke em for the firepit nights and cold beer

post #16 of 17

This just kills me...Pops recipes are so simple but so damn good...

post #17 of 17
Originally Posted by Roller View Post

This just kills me...Pops recipes are so simple but so damn good...



I agree!    And the Pops Breakfast Sausage is by far the best I have ever eaten.

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