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 Home Made Sausage - Pork Sausage
This is an easy to make breakfast sausage that is flavorful and versatile for breakfast, brunch or snacking. These sausages must be cooked before eating and can be reheated. This delicious sausage has a hint of garlic that is naturally mellowed while cooking. A great main dish when served with home-fried or boiled potatoes. Grandma's maple breakfast sausage is everyone's favorite with french toast, pancakes or by themselves. You can't stop eating this delectable treats made with maple syrup with a hint of sage and mustard. Cotechino Modena or Cotechino di Modena from Mirondola, Italy is also sometimes spelled cotecchino or coteghino. A fresh sausage made from pork, pork skin; lightly flavored with nutmeg and cloves. Luganega, also known as luganiga or luganeghe is a traditional mild and lean pork sausage that goes nicely with soft polenta or on top of risotto dishes. Made throughout Italy, but most notably in the northern areas. Italian style hot or sweet sausage is a classic favorite that is delicious and versatile. Use it in your favorite Italian sauce or cook them on the grill. This is a classic favorite from Sicily, the most southern region of Italy. The tasteful combination of fennel and your selection of heat will have the family coming back for more. Another classic favorite from Sicily, the most southern region of Italy. Sweet Sicilian Style is my favorite Italian that has complementry hints of garlic and anise seed will have you making this recipe over and over. A delicious North American version of fresh Chorizo, a term encompassing several types of pork sausage originating from Spain. A flavorful combination of garlic, fennel, red pepper, brandy, red wine and vinegar. A gourmet sausage with a hint of sweetness that is a treat for the tastebuds. The tasteful combination of pork, apples, fresh rosemary and leeks will make this a family favorite. The texture of toasted pistachios, fragrant rosemary and nutmeg creates pulls together a delectable treat. You haven't pork sausage like this before. A delicious sausage that combines chiles, coriander and cumin that is an example of southwest culinary excellence. You won't be able to stop with one southwestern pork sausage on a bun topped with roasted peppers and onions. To some, the best tasting of the German wursts is the Liverwurst, an anglicisation of the German Leberwurst. Scrapple is best known as a regional delicacy of Delaware, Virginia, Pennsylvania, New Jersey, and Maryland. Scraps of meat left over from butchering were made into dlscrapple to avoid waste. Scrapple is cut into slices, and pan-fried until browned to form a crust. This is a version of scrapple from the Lancaster, Pennsylvania area has a wide range of seasonings that is indicative of the immigrant influences from eastern Europe. New Americans arriving in the 1800's to work the industrial belt added their own blend of unique flavors. These typical Sicilian Style Dry Sausages, characterized by the size, shape and by the delicious flavor.
Spanish Chorizo is most frequently a fermented cured sausage, in which case it is usually sliced and eaten without cooking. This delicious Spanish chorizo gets a deep red color from dried red peppers (pimentón/pimentão or colorau).
Named after the German town of Braunschweig, this smoked liver sausage enriched with milk is the most famous of the Liverwursts. It's soft enough to be spreadable and is usually served at room temperature.
This Calabrese salami will wow you with flavor, but t won't leave you gasping for air. A taste from the southern tip of Italy, this sausage is zesty from the red peppers. Slowly air-dried, it is ideal as a topping on pizza, hot sandwich or as a rambunctious partner to mozzarella.
While garlic is claimed to be an aphrodisiac, settle for a great sausage for all occasions. French bistros in New York have lately offered this hearty garlic sausage as an appetizer, saucisson a l’ail.
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