Using ingredient pork fat

Andouille Sausage~ Homemade

• 5 colgins liquid hickory
• 3 wide (inches)
• 1 1/2 yards sausage casing
• 1,000 gr pork (lean fresh)
• 525 gr pork fat
• 28 gr garlic (finely minced)
• 18 gr salt
• 7 gr paprika
• 1 gr black pepper (freshly ground)
• 1 gr thyme (dried)

Bangers Or Oxford Sausages

• 1 egg
• 130 gr pork (lean)
• 130 gr veal (lean)
• 95 gr pork fat
• 3 gr salt
• 2 gr sage (dried)
• 2 gr loosely packed (finely grated)
• 1 gr black pepper
• 1 gr cayenne pepper
• 1 gr thyme (dried)

Basic Irish Sausages / From Irish Traditional Food,

• 1 pepper (fresh ground)
• 1 ginger (ground)
• 400 gr pork (lean)
• 130 gr pork fat
• 30 gr breadcrumbs (white)
• 3 gr salt
• 1 gr allspice (ground)
• 1 gr sage (dried)

Bratwurst

• 3 feet
• 1/2 diameter
• 260 gr veal
• 130 gr pork butt (lean)
• 130 gr pork fat
• 1 gr allspice (ground)
• 1 gr caraway seeds (crushed)
• 1 gr marjoram (dried)

Bratwurst

• 3 ft hog casings
• 1/2 diameter
• 400 gr pork butt (lean)
• 260 gr veal
• 130 gr pork fat
• 3 gr pepper (fresh ground white)
• 1 gr allspice (ground)
• 1 gr caraway seeds (crushed)
• 1 gr marjoram (dried)

Breakfast Sausage Links

• 6 hrs
• 1 onion
• 1/2 mixture in food processor
• 525 gr pork (lean)
• 190 gr pork fat (fresh)
• 12 gr kosher salt
• 1 gr thyme (dried)
• 1 gr leaf sage (dried)

Chicken Sausage

• 3 garlic (cloves peeled)
• 650 gr chicken legs
• 130 gr pork fat
• 60 ml wine (white)
• 5 ml balsamic vinegar
• 4 gr coarse kosher salt
• 2 gr tarragon (dried)
• 1 gr pepper (ground white)
• 1 gr cinnamon (ground)
• 1 ml dry mustard

Chorizos

• 5 chiles anchos
• 4 garlic (cloves)
• 2 chilies pasilla
• 2 fl vodka
• 525 gr pork tenderloin
• 160 ml mild vinegar (white)
• 130 gr pork fat
• 14 gr sweet paprika
• 7 gr salt
• 1 gr coriander seeds

Chorizos

• 5 chiles anchos
• 4 garlic (cloves)
• 2 chilies pasilla
• 2 fl vodka
• 525 gr pork tenderloin
• 160 ml mild vinegar (white)
• 130 gr pork fat
• 14 gr sweet paprika
• 7 gr salt
• 1 gr coriander seeds

Cinnamon Pate

• 260 gr pork (boneless)
• 45 ml fish sauce
• 45 ml water
• 32 gr pork fat
• 5 gr baking powder
• 4 gr potato starch
• 2 gr granulated sugar
• 1 gr cinnamon (ground)

Gnocchi Allo Safferano

• 7 lamb
• 6 sage
• 2 bay leaves
• 1 onion
• 450 gr tomatoes
• 240 gr flour
• 110 gr pork
• 90 gr pecorino cheese
• 60 ml oil
• 50 gr pork fat

Hot Italian Sausages

• 1 1/2 dicegt
• 450 gr pork
• 130 gr pork fat (fresh)
• 7 gr coarse
• 7 gr paprika
• 6 gr pepper (crushed red)
• 2 gr fennel seeds
• 1 gr garlic (finely minced)
• 1 gr black peppercorns (whole)
• 1 gr thyme

Irish Sausages

• 400 gr pork (lean)
• 130 gr pork fat
• 3 gr salt
• 1 gr mace
• 1 gr pepper (fresh ground)
• 1 gr sage (dried)
• 1 gr nutmeg (ground)
• 1 gr cayenne pepper

Italian Sweet Fennel Sausage 4 Lbs.

• 4 garlic (cloves minced)
• 1 hog casings
• 800 gr pork butt
• 190 gr pork fat
• 120 ml dry wine (red)
• 12 gr fennel seed
• 12 gr kosher salt
• 8 gr black pepper (ground)
• 2 gr oregano (dried)
• 1 gr allspice (ground)

Chorizo-Mexican Sausage

• 6 garlic (cloves)
• 1 sausage casing
• 525 gr pork
• 120 ml vinegar
• 120 ml sherry
• 65 gr pork fat
• 18 gr chili powder
• 14 gr paprika
• 6 gr salt
• 3 gr pepper