Sausage Stuffing Recipes: 5 Gourmet Recipes for Great BBQ

If you are making your own sausages, then you are going to love these sausage stuffing recipes. Get your grill and charcoal ready; you are about to prepare the tastiest homemade sausages ever. Today’s sausage stuffers have advanced features. Many people make their own sausages at home using high quality appliances. It is easy and so much fun. You can never get this quality sausages from your regular grocery store.

Famous sausage types:

  • Chorizo – a Mexican classic
  • Bratwurst – German
  • Andouille – Cajun
  • Kielbasa – Polish
  • Italian – the name implies!

Tasty Sausage Stuffing Recipes

Sausage making was mainly used for preserving meat in ancient times. Although sausages are pretty famous all around the globe, the most common ones are from Europe. You can grind the meat yourself if you like for the following recipes. But it is also good to get them from a quality butcher shop or your local grocery store. You can also try them with different meat types depending on your preference. All spices used in the recipes are either ground or dried.

Andouille Sausage Recipe

This is not the French version. It is purely the taste of the South. Cajun food is my favorite; there is just too much going on with the spices and it is a total festive in your mouth with every bite. You’ll know what I mean when you grill these on the BBQ.

Ingredients:

  • 5 pounds (2.27 kg) of ground meat (preferably pork shoulder)
  • 1 ½ tablespoon of black pepper
  • 1 teaspoon of dried thyme
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of ground mace
  • 1/2 teaspoon of smoked paprika
  • 1/2 tablespoon of sugar
  • 7 garlic cloves minced
  • 1 large onion diced
  • 1 ½ tablespoons of salt (or salt to taste)

Directions:

  • Add the ground meat into a large bowl.
  • Add all the ground spices, sugar, minced garlic, onion and the salt.
  • Mix with a wooden spoon to blend well.
  • Use natural casings for stuffing (other types are OK too).
  • Start stuffing with the medium size stuffing tube.
  • Keep the stuffed sausages in refrigerator overnight.
  • You can smoke the summer sausages in the oven or smoker. For oven smoking; preheat the oven to 160°F (or the lowest) and cook until the internal heat reaches to 160° When using a smoker; smoke at 190°F until the internal temperature is 160°F.

Summer Sausage Recipe

 

Summer sausage is a classic American food usually made from either pork or beef. It is called summer sausage since people used to make them in winter and then consume in summer. That’s how it got the seasonal name.

 

Ingredients:

  • 5 pounds (2.27 kg) of ground meat (Pork or beef) 80/20 ratio (4 lbs meat-1 lb of fat)
  • 60 gr F-LC culture (for acidification)
  • 1 1/2 tablespoons of sugar
  • 1 ½ tablespoon of black pepper
  • 2 teaspoons of coriander
  • 2 teaspoons of mustard seeds
  • 1 teaspoons of allspice
  • 3 garlic cloves minced
  • 1 1/2 tablespoons of salt (or salt to taste)

Directions:

  • Add the ground meat into a large bowl.
  • Add all the ground spices, sugar, minced garlic and the salt.
  • Add the F-LC culture.
  • Mix with a wooden spoon to blend well.
  • Use collagen casings for stuffing.
  • Start stuffing with the large stuffing tube.
  • Keep the stuffed sausages in refrigerator for two days.
  • For oven smoking; preheat the oven to 170°F and cook until the internal heat reaches to 170° When using a smoker; start at 130°F until you get the summer sausage color and then increase to 170°F until the internal temperature is 170°F.

 

Spanish Chorizo Recipe

Chorizo sausages are extremely famous in Mexico but this recipe is for the Spanish version which is made with smoked paprika instead of red pepper.

Ingredients:

  • 5 pounds (2.27 kg) of coarsely chopped meat (Pork) 80/20 ratio (4 lbs meat-1 lb of fat)
  • 70 gr F-LC culture (for acidification)
  • 1 teaspoon sugar
  • 1 ½ tablespoon of smoked paprika
  • 3 teaspoons of cayenne
  • 5 tablespoons of cold water
  • 1 tablespoon of ground chili
  • 4 garlic cloves minced
  • 1 1/2 tablespoons of salt (or salt to taste)

Directions:

  • Add the ground meat and water into a large bowl.
  • Add all the ground spices, sugar, minced garlic and the salt.
  • Add the F-LC culture.
  • Mix with a wooden spoon to blend well.
  • Use natural or collagen casings for stuffing.
  • Start stuffing with the medium stuffing tube.
  • Keep the stuffed sausages in refrigerator overnight.
  • For oven smoking; preheat the oven at the lowest degree and cook until the internal heat reaches to 160° When using a smoker; start at 130°F until the sausages are dried well and then increase to 170°F and smoke for 2-3 hours until the internal temperature is 170°F.

 

Bratwurst Sausage Recipe

The famous German sausage; they even have a special museum dedicated to Bratwurst in Holzhausen, Germany. Bratwurst is never cured or smoked. You can find more than 40 different versions of this sausage in Germany with different flavors.

Ingredients:

  • 3 3/4 pounds (1.70 kg) of ground meat (pork shoulder or beef)
  • 1 ¼ pounds (570 gr) of ground veal chunk
  • 2 tablespoons of marjoram (mashed)
  • 1 teaspoon of white pepper
  • 1 teaspoon of nutmeg
  • 1 teaspoon of ground caraway seeds
  • 1/2 teaspoon of smoked paprika
  • 1/2 cup of water
  • 1 ½ tablespoons of salt (or salt to taste)

Directions:

  • Add all the ground meat into a large bowl.
  • Add all the ground spices, and the salt.
  • Mix with a wooden spoon to blend well.
  • Add the 1/2 cup of water into the bowl.
  • Mix some more until well blended.
  • Use natural casings for stuffing (other types are OK too).
  • Start stuffing with the medium size stuffing tube.
  • Keep the stuffed sausages in refrigerator until you cook them.

 

Kielbasa Sausage Recipe

There are more than 100 different types of Kielbasa in Poland today. This traditional sausage goes great with sauerkraut.

Ingredients:

  • 5 pounds (2.27 kg) of ground meat (preferably pork shoulder)
  • 2 teaspoons of marjoram (mashed)
  • 1 teaspoon of black pepper
  • 3 garlic cloves minced
  • 1/2 cup of cold water
  • 1 tablespoon of salt (or salt to taste)

Directions:

  • Add the ground meat into a large bowl.
  • Add all the ground spices, minced garlic, and the salt.
  • Mix with a wooden spoon to blend well.
  • Add the 1/2 cup of water into the bowl.
  • Mix some more until well blended.
  • Use natural casings for stuffing (other types are OK too).
  • Start stuffing with the medium size stuffing tube.
  • Keep the stuffed sausages in refrigerator until you cook them.

In Conclusion

You can still have healthy sausages if you make them at home. The best part is that they are much more flavorful than store bought sausages. Play with the spices and invent your own signature sausage recipe. And then start cooking your homemade gourmet sausages on BBQ to enjoy with your friends and family. Feel free to brag about them!

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