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Garlic Sausage


Meat Mopper
OTBS Member
Joined Sep 14, 2006
Now that I have my kitchen back, I can get back into sausage making.  Over the summer and fall, while I was remodeling, I kept a running list of sausages I wanted to try.  As I came across recipes in books and whatnot, I took a picture of the recipe or idea, and then transcribed them to a running document.  I had some garlic left over from Thanksgiving that I wanted to use up, so I tried one of the garlic sausage recipes I had on hand:

  • 5-lbs ground pork

  • 8-tsp minced garlic, about 10 cloves

  • 5-tsp fresh coarsely ground black pepper

  • 3-tsp red pepper flakes

  • 5-tsp salt

  • 5-tsp paprika

  • ½-cup chopped fresh chives (omitted from this recipe, because I didn't have any on hand)
  • 1-cup red wine (I used white, because it's what I had around the house at the time)
Here we go:

I began by cubing 5 pounds of pork shoulder.

I wanted something more consistent than "10 cloves" so I took a baseline weight measurement of the garlic.  Later, I could use this to determine a more accurate amount.

I prefer to fully mash garlic in sausages to better spread the flavor.  I mixed the salt from the recipe and the garlic in my mortar and pestle to make a paste.

Much better.

I transferred this to a mixing bowl and whisked in the rest of the ingredients.

This mixture was poured over the meat cubes and then thoroughly tossed to mix as best as possible.

I ran the cubes through the course plate on my grinder (just a preference) and then the LEM stuffer served its purpose again.

I began linking them up.

I live in Cincinnati, and I didn't feel like digging my grill out from the mound of snow, so I just used my oven.  425 until the IT hit 160.  This is what they looked like.

I served it with some roasted garlic (roasted in the same oven as the sausages).  Delicious!

Long story short, I liked them.  The garlic was definitely a dominant flavor, but not overbearing.  The way I see it, if it is called Garlic Sausage, I don't want the garlic to be subtle.  Pure Garlicheads out there would want to increase the weight of the garlic, but I liked it at 1.3 ounces.  I might make it 1.5, just to kick it up a touch, but not beyond that.  The 1.3 ounces still allowed the other flavors to come through.  I think the chives would add a nice touch, but I think that I will keep using the white wine instead of the red, but again, just a personal preference.


Smoking Guru
OTBS Member
SMF Premier Member
Joined Feb 3, 2009
Nice looking post and sausage. That has to have a garlic flavor to it for sure


Meat Mopper
Joined Jan 24, 2011
very nice sausage, for the heck of it, if doing another batch of the same, minus the chives and such, sub the wine with club soda/seltzer, and drizzle some honey to the mixture or powdered dextrose, you wont regret it. or try a little honey with your mixture in your test fry patty, let us know what you think...just a thought


Master of the Pit
OTBS Member
Joined Feb 6, 2013
I like the ingredients of the sausage.  Very similar to Hungarian sausage. Good job on the sausage. Looks great. Reinhard


Sausage maker
Staff member
OTBS Member
Group Lead
Joined Apr 28, 2010

A little garlic humor.....LOL
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