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Recipes

RcpCardAustrian Bratwurst
RcpCardAuthentic Hot Links
RcpCardBavarian Bratwurst
RcpCardBoudin Noir
RcpCardBulk Pork Sausage
RcpCardCalcutta Sausage
RcpCardChicken and Apple Sausage
RcpCardChorizo de Oro
RcpCardChorizo Espagnole
RcpCardChorizo Fresco
RcpCardChorizo Juarez
RcpCardCountry Sausage
RcpCardFrankfurters
RcpCardFresh Country Sausage
RcpCardFresh Kielbasa
RcpCardItalian Fennel Sausage
RcpCardItalian Hot Sausage
RcpCardItalian Meat Loaf
RcpCardLup Cheong
RcpCardMixed Seafood Sausages
RcpCardOrange Sausage
RcpCardPolska Kielbasa
RcpCardSicilian Hot Sausage
RcpCardSicilian Sausage with Fennel and Anise
RcpCardSicilian Style Fennel Sausage
RcpCardSwiss Bockwurst
RcpCardVersteckte Wurst

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Austrian Bratwurst

12 servings

3 pounds 35% fat ground pork
2 teaspoons kosher salt
2 beaten eggs
1/4 teaspoon ground marjoram
1/4 teaspoon ground coriander seeds
1/4 teaspoon freshly ground nutmeg
1 teaspoon parsley flakes
1 teaspoon freshly ground white pepper
1/4 teaspoon soy sauce
1/2 teaspoon very finely grated lemon zest
3/4 cup milk
prepared medium sausage casings

COMBINE ALL INGREDIENTS (except sausage casings)-MIX WELL
STUFF LOOSELY INTO SAUSAGE CASINGS
TIE OFF INTO 4-5 INCH LINKS
CHILL OR FREEZE TO STORE
PREPARE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 196 - Calories from Fat 85
Percent Total Calories From: Fat 44%, Protein 54%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 109mg, Sodium 492mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 90 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Authentic Hot Links

12 servings

1/2 pound coarsely ground boneless pork
1 pound coarsely ground boneless beef chuck
1 pound coarsely ground back pork fat
1 tablespoon kosher salt
1 tablespoon pureed garlic
1 tablespoon hot paprika
1 tablespoon dried marjoram
1 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1 tablespoon freshly ground black pepper
1 tablespoon sugar
prepared medium sausage casings

COMBINE ALL INGREDIENTS-MIX WELL
LOOSELY STUFF INTO CASINGS
TIE OFF INTO 6-INCH LINKS
COVER AND CHILL FOR 24-48 HOURS
GRILL OR SMOKE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 438 - Calories from Fat 383
Percent Total Calories From: Fat 87%, Protein 10%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 17g, Cholesterol 73mg, Sodium 628mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 424 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Bavarian Bratwurst

12 servings

medium sausage casings
1 pound medium diced, lean boneless pork butt
1 pound medium dice boneless veal
1/2 pound medium dice, chilled back pork fat
1/4 tablespoon ground allspice
1/2 teaspoon crushed caraway seeds
1/2 tablespoon crushed dried marjoram
1 teaspoon freshly ground white pepper
1 teaspoon kosher salt

PREPARE CASINGS FOR STUFFING
GRIND THE PORK, VEAL, AND PORK FAT SEPARATELY, WITH THE SMALL DIAMETER DISC
COMBINE WELL AND PASS THROUGH THE GRINDER AGAIN
ADD THE REMAINING INGREDIENTS-MIX WELL
STUFF LOOSELY INTO THE SAUSAGE CASINGS
TWIST OR TIE OFF INTO 4-5 INCH LINKS
PAN FRY, SIMMER, BRAISE, OR GRILL AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 263 - Calories from Fat 201
Percent Total Calories From: Fat 76%, Protein 23%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 9g, Cholesterol 74mg, Sodium 260mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 9 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Boudin Noir

10 servings

3 pounds large dice boneless pork
1 pound pork liver
4 onions, peeled and quartered
4 cups minced scallions
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons cayenne
2 teaspoons freshly ground white pepper

PLACE PORK AND LIVER WITH WATER TO COVER IN SEPARATE SAUCEPANS, OVER MODERATE FLAMES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45-60 MINUTES, SKIMMING OFTEN, UNTIL TENDER
REMOVE PORK AND LIVER WITH A SLOTTED SPOON, RESERVING 2 CUPS PORK STOCK, AND SET ASIDE TO COOL
PASS PORK AND LIVER THROUGH A GRINDER, FITTED WITH A MEDIUM-COARSE BLADE
COMBINE GROUND PORK, LIVER, RESERVED STOCK, SCALLIONS, SALT, AND PEPPERS-MIX WELL
ADJUST SEASONINGS TO TASTE
SERVE HOT, OVER HOT COOKED RICE

Nutrition Facts
Amount Per Serving: Calories 309 - Calories from Fat 101
Percent Total Calories From: Fat 33%, Protein 50%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 249mg, Sodium 1535mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 38g, Vitamin A 16372 units, Vitamin C 24 units, Calcium 0 units, Iron 6 units


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Bulk Pork Sausage

100 servings

25 pounds 20% fat ground pork
1/2 cup kosher salt
1/2 cup light brown sugar
1/4 cup freshly ground sage
2 tablespoons freshly ground black pepper
2 tablespoons ground red pepper

COMBINE INGREDIENTS-MIX WELL
CHILL OR FREEZE TO STORE
PREPARED AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 177 - Calories from Fat 73
Percent Total Calories From: Fat 41%, Protein 57%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 72mg, Sodium 638mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 111 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Calcutta Sausage

8 servings

1 teaspoon whole coriander seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
2 to 1 tablespoon white vinegar
1 pound chili grind lean boneless pork

TOAST THE CORIANDER SEED IN A DRY SKILLET, OVER A MEDIUM FLAME, UNTIL FRAGRANT
CRUSH TO A COARSE POWDER
COMBINE CORIANDER, CINNAMON, CLOVES, NUTMEG, AND SALT-MIX WELL
ADD THE PORK AND MIX WELL
MOISTEN THE PORK MIXTURE WITH JUST ENOUGH VINEGAR TO MAKE IT MANAGEABLE
DIVIDE INTO EQUAL PORTIONS AND SHAPE INTO 1/2-INCH THICK PATTIES
COVER AND ALLOW FLAVORS TO MELD FOR 30-60 MINUTES
HEAT A SKILLET, OVER A MEDIUM-LOW FLAME
ADD THE SAUSAGE PATTIES AND HEAT UNTIL BROWNED
TURN ONCE AND HEAT UNTIL BROWNED
SERVE HOT

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 35
Percent Total Calories From: Fat 42%, Protein 56%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 37mg, Sodium 330mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 4 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Chicken and Apple Sausage

16 servings

1 tablespoon olive oil
1 cup very finely minced onion
2 Granny Smith apples
1 pound ground chicken
1/3 cup shredded fresh sage
3/4 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground cinnamon

HEAT OIL IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 3-4 MINUTES, UNTIL SOFTENED
PEEL, CORE, AND CUT APPLES INTO 1/4-INCH DICE
ADD TO SKILLET, HEAT AND STIR FOR 5-6 MINUTES, UNTIL TENDER REMOVE FROM HEAT AND ALLOW TO COOL
COMBINE WITH CHICKEN AND REMAINING INGREDIENTS-MIX WELL FORM INTO SMALL PATTIES AND CHILL OR FREEZE UNTIL READY FOR USE
OR STUFF INTO MEDIUM SAUSAGE CASINGS AND CHILL OR FREEZE UNTIL USED
TO COOK: SAUTE PATTIES IN A SMALL AMOUNT OF OIL FOR 2 MINUTES PER SIDE
OR SIMMER LINKS IN BROTH FOR 5 MINUTES AND GRILL OR SMOKE AND GRILL AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 59 - Calories from Fat 16
Percent Total Calories From: Fat 27%, Protein 41%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 18mg, Sodium 132mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 30 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


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Chorizo de Oro

16 servings

medium sausage casings
3 pounds medium dice boneless pork butt
1/2 pound medium dice chilled pork fat
2 tablespoons kosher salt
2 teaspoons coarsely ground black pepper
1 teaspoon crushed red chiles
3 tablespoons pureed garlic
1 tablespoon dry red wine
2 tablespoons brandy
1 teaspoon fennel seed

PREPARE THE CASINGS FOR STUFFING
COMBINE THE PORK AND FAT-MIX LIGHTLY
PASS THROUGH THE COARSE PLATE OF A GRINDER
ADD THE REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS, ALLOWING THE FLAVORS TO MELD STUFF LOOSELY INTO THE PREPARED CASINGS
COVER AND CHILL FOR 2-48 HOURS OR FREEZE TO STORE
PREPARE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 254 - Calories from Fat 176
Percent Total Calories From: Fat 69%, Protein 27%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 7g, Cholesterol 69mg, Sodium 949mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 85 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Chorizo Espagnole

4 servings

1 pound lean ground pork
1 teaspoon kosher salt
2 tablespoons mild chile powder
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 teaspoons Spanish paprika
1 teaspoon pureed garlic
1 teaspoon dried oregano
2 tablespoons cider vinegar
2 tablespoons water
medium sausage casings

COMBINE INGREDIENTS-MIX WELL
RUN COLD WATER THROUGH CASINGS AND SOAK FOR 2 HOURS, DRAIN RETURN TO COLD WATER
BLOW THROUGH ONE END, DISCARDING ANY SECTIONS WITH HOLES
DRAIN WELL
FIT SAUSAGE TUBE ONTO A MEAT GRINDER
SLIDE CASINGS ONTO TUBE, TIE END OF CASING
LOOSELY FILL CASINGS, TIE AT REGULAR INTERVALS INTO LINKS
COVER AND CHILL FOR 1-48 HOURS OR FREEZE TO STORE
PREPARE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 198 - Calories from Fat 80
Percent Total Calories From: Fat 40%, Protein 52%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 72mg, Sodium 694mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 1780 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


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Chorizo Fresco

4 servings

1 pound coarsely ground boneless lean pork
1 teaspoon kosher salt
2 tablespoons hot chile powder
1 tablespoon pureed garlic
1 teaspoon oregano
2 tablespoons vinegar

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR UP TO 6 DAYS
SHAPE INTO THIN PATTIES OR COCKTAIL MEATBALLS AND SAUTE GENTLY TO BROWN WELL
DRAIN WELL AND BLOT WITH PAPER TOWELS
SERVE HOT

Nutrition Facts
Amount Per Serving: Calories 196 - Calories from Fat 80
Percent Total Calories From: Fat 41%, Protein 52%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 62mg, Sodium 649mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 1958 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Chorizo Juarez

8 servings

3 tablespoons minced garlic
2 tablespoons minced
2 pounds coarsely ground boneless lean pork
1/4 pound small dice chilled pork fat
1/4 cup hot chile powder
1/2 teaspoon freshly ground cumin seed
1/8 teaspoon freshly ground coriander seeds
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon ground cloves
1/3 cup white vinegar
medium sausage casings

COMBINE INGREDIENTS-MIX WELL, SET ASIDE
RUN COLD WATER THROUGH CASINGS AND SOAK FOR 2 HOURS, DRAIN RETURN TO COLD WATER
BLOW THROUGH ONE END, DISCARDING ANY SECTIONS WITH HOLES
DRAIN WELL
FIT SAUSAGE TUBE ONTO A MEAT GRINDER
SLIDE CASINGS ONTO TUBE, TIE END OF CASING LOOSELY
FILL CASINGS, TIE AT REGULAR INTERVALS INTO LINKS
COVER AND CHILL FOR UP TO 48 HOURS OR FREEZE TO STORE
PREPARE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 335 - Calories from Fat 210
Percent Total Calories From: Fat 63%, Protein 31%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 9g, Cholesterol 76mg, Sodium 371mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 2471 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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Country Sausage

4 servings

3/4 pound 20% fat ground pork
1 tablespoon dried sage
4 to 1 tablespoon crushed red chiles, to taste
3 to 1 teaspoon freshly ground black pepper, to taste
1 teaspoon kosher salt
1/2 teaspoon ground thyme
1 tablespoon finely minced garlic

GRIND SEASONINGS TOGETHER IN A MINI CHOPPER
ADD TO GROUND MEAT-MIX WELL
FORM INTO A 6-INCH LOG
WRAP IN PLASTIC WRAP AND CHILL FOR 24 HOURS, OR FREEZE TO STORE
REMOVE PLASTIC WRAP
CUT INTO 3/4-INCH SLICES
HEAT IN A DRY SKILLET, UNTIL WELL BROWNED ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HOT

Nutrition Facts
Amount Per Serving: Calories 146 - Calories from Fat 57
Percent Total Calories From: Fat 39%, Protein 53%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 54mg, Sodium 649mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 19g, Vitamin A 1006 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Frankfurters

8 servings

small sausage casings
1 pound medium dice boneless lean pork
3/4 pound medium dice lean boneless beef
1/4 pound medium dice chilled pork fat
1/4 cup very small dice onion
2 teaspoons pureed garlic
1 teaspoon finely ground coriander
1/4 teaspoon ground marjoram
1/4 teaspoon ground mace
1/2 teaspoon dry mustard
1 teaspoon freshly ground white pepper
1 slightly beaten egg white
1 teaspoon sugar
1 teaspoon kosher salt
1/4 cup milk

PREPARE CASINGS AS NEEDED FOR STUFFING
GRIND THE PORK, BEEF, AND PORK FAT SEPARATELY THROUGH THE FINE PLATE
COMBINE AND MIX WELL
PASS THROUGH THE GRINDER AGAIN
COMBINE THE ONIONS, GARLIC, CORIANDER, MARJORAM, MACE, MUSTARD, AND PEPPER IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
ADD TO THE MEAT MIXTURE-MIX WELL
ADD THE REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 30-45 MINUTES
PASS THROUGH THE GRINDER ANOTHER TIME
STUFF LOOSELY INTO PREPARED CASINGS
TWIST OR TIE INTO 6-INCH LINKS
PRICK WITH A SKEWER TO REMOVE ANY TRAPPED AIR
SIMMER IN BOILING WATER FOR 20 MINUTES
DRAIN WELL AND PLACE INTO A BOWL OF ICE WATER TO CHILL
DRAIN WELL, PAT DRY, COVER, AND REFRIGERATE FOR UP TO 7 DAYS
OR FREEZE TO STORE
PREPARE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 300 - Calories from Fat 184
Percent Total Calories From: Fat 61%, Protein 36%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 8g, Cholesterol 82mg, Sodium 356mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 15 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Fresh Country Sausage

6 servings

1 pound large dice boneless lean pork
1 cup medium dice, cooked potato
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
3/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/4 teaspoon freshly ground nutmeg
1 tablespoon very finely snipped chives
1 tablespoon vegetable oil

COMBINE PORK AND POTATOES-MIX WELL
PASS THROUGH A GRINDER OR PULSE IN SMALL BATCHES WITH A FOOD PROCESSOR
ADD SALT, PEPPER, SAGE, THYME, NUTMEG, AND CHIVES-MIX WELL SHAPE INTO 3-INCH PATTIES
HEAT OIL IN A SKILLET, OVER A MEDIUM TO MODERATE FLAME
ADD SAUSAGE PATTIES IN SMALL BATCHES AND BROWN VERY WELL ON ALL SIDES
DRAIN BRIEFLY ON A RACK AND BLOT WITH PAPER TOWELS
SERVE HOT

Nutrition Facts
Amount Per Serving: Calories 167 - Calories from Fat 73
Percent Total Calories From: Fat 44%, Protein 41%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 42mg, Sodium 232mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 44 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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Fresh Kielbasa

20 servings

medium sausage casings
3 pounds medium dice boneless lean pork
1 pound medium dice boneless beef chuck
1/2 pound medium dice boneless veal
1/2 pound mediumd dice chilled pork fat
2 teaspoons kosher salt
1 tablespoon cracked black pepper
2 teaspoons ground marjoram
2 teaspoons ground
1/2 teaspoon ground allspice
2 tablespoons very finely minced garlic
2 tablespoons Spanish paprika

PREPARE THE CASINGS FOR STUFFING
CHILL ALL INGREDIENTS AND EQUIPMENT WELL
COMBINE THE PORK, BEEF, VEAL, AND PORK FAT
GRIND TOGETHER THROUGH AN EXTRA-COARSE PLATE
ADD THE REMAINING INGREDIENTS-MIX WELL
LOOSELY STUFF INTO THE PREPARED CASINGS
TWIST OR TIE OFF INTO 18-INCH LINKS
HANG IN THE REFRIGERATOR FOR 24 HOURS
ROAST OR GRILL AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 263 - Calories from Fat 170
Percent Total Calories From: Fat 65%, Protein 33%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 7g, Cholesterol 72mg, Sodium 296mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 496 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Italian Fennel Sausage

24 servings

1 tablespoon freshly crushed fennel seed
1 tablespoon ground red pepper
2 teaspoons freshly ground black pepper
1 tablespoon Spanish paprika
1 tablespoon kosher salt
6 pounds 35% fat ground pork
medium sausage casings

COMBINE ALL INGREDIENTS (except casings)-MIX WELL
STUFF LOOSELY INTO SAUSAGE CASINGS
TIE OFF INTO 3-INCH LINKS
COVER AND CHILL OR FREEZE TO STORE
PREPARE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 177 - Calories from Fat 74
Percent Total Calories From: Fat 42%, Protein 57%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 72mg, Sodium 369mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 387 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Italian Hot Sausage

12 servings

medium sausage casings
2 pounds large dice boneless lean pork
1/2 pound medium dice, chilled pork fat
1 teaspoon kosher salt
2 teaspoons cracked black pepper
2 tablespoons finely minced garlic
2 to 1 teaspoon crushed red chiles, to taste

PREPARE THE CASINGS FOR STUFFING
CHILL ALL INGREDIENTS AND EQUIPMENT WELL
GRIND THE PORK AND FAT TOGETHER THROUGH THE 3/8-INCH PLATE COMBINE WITH THE REMAINING INGREDIENTS-MIX WELL
LOOSELY STUFF INTO THE PREPARED CASINGS
TWIST OR TIE OFF INTO 3-INCH LINKS
COVER AND CHILL FOR UP TO 3 DAYS OR FREEZE TO STORE
PREPARE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 294 - Calories from Fat 222
Percent Total Calories From: Fat 75%, Protein 23%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 9g, Cholesterol 60mg, Sodium 231mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 113 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Italian Meat Loaf

6 servings

1 pound lean beef/pork mixture or ground round
1 beaten egg
1/2 cup fresh breadcrumbs
1/4 cup minced onion
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 cup spicy tomato sauce
1/4 cup shredded mozzarella cheese

COMBINE BEEF, EGG, BREADCRUMBS, ONIONS, BASIL, OREGANO, SALT, PEPPER, AND HALF OF TOMATO SAUCE-MIX WELL
MOLD TO A LOAF SHAPE BY HAND
PLACE INTO A LOAF PAN OR CASSEROLE
POUR TOMATO SAUCE OVER THE TOP
BAKE @ 350 DEGREES FOR 75 MINUTES
REMOVE FROM OVEN AND DRAIN WELL
TOP WITH MOZZARELLA CHEESE
BAKE @ 350 FOR 10-15 MINUTES, UNTIL CHEESE MELTS
REMOVE FROM OVEN, LET STAND FOR 15 MINUTES
SERVE HOT

Nutrition Facts
Amount Per Serving: Calories 307 - Calories from Fat 202
Percent Total Calories From: Fat 66%, Protein 21%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 9g, Cholesterol 104mg, Sodium 481mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 502 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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Lup Cheong

14 servings

3 pounds large dice boneless pork shoulder
1/2 pound large dice chilled pork fat
2 cups minced cilantro
1 cup finely minced scallions
1 tablespoon pureed garlic
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons Szechuan peppercorns, toasted and finely ground
2 teaspoons five-spice powder
1/4 teaspoon freshly ground cinnamon
1/4 cup rice wine
medium sausage casings

BEFORE BEGINNING: CHILL ALL EQUIPMENT AND INGREDIENTS WELL
PROCESS THE MEAT AND FAT THROUGH A 3/8-INCH PLATE
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-24 HOURS
CLEAN CASINGS WELL, ALLOW TO DRY SLIGHTLY
STUFF UNTIL BARELY FILLED
TIE OFF INTO PAIRS OF 6-INCH LINKS
HANG TO DRY IN THE REFRIGERATOR FOR 4-48 HOURS OR FREEZE TO STORE
PREPARE AS DESIRED


Nutrition Facts
Amount Per Serving: Calories 302 - Calories from Fat 216
Percent Total Calories From: Fat 71%, Protein 26%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 9g, Cholesterol 81mg, Sodium 749mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 271 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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Mixed Seafood Sausages

20 servings

1/2 pound bay scallops
1/2 pound fresh or smoked boneless lingcod
1/2 pound bay shrimp
1/2 pound picked flaked crabmeat
1/2 pound fresh or smoked boneless salmon
6 beaten eggs
3 cups very finely diced carrots
2 cups finely minced shallots
1 cup seeded, small dice green bell pepper
1 cup small dice fresh shiitake mushroom
1/3 cup dry white wine
medium sausage casings

PROCESS THE SEAFOOD IN A FOOD PROCESSOR OR A GRINDER TO A FINE GRIND
SAUTE THE SHALLOTS, CELERY, PEPPERS, AND CARROTS UNTIL TENDER
REMOVE FROM HEAT AND ALLOW TO COOL COMPLETELY
COMBINE VEGETABLES, SEAFOOD, EGGS, WINE, AND MUSHROOMS-MIX WELL
STUFF LOOSELY INTO SAUSAGE CASINGS
CHILL FOR 4-8 HOURS BEFORE POACHING IN FUMET
SERVE HOT OR GRILL TO BROWN LIGHTLY AND SERVE HOT

Nutrition Facts
Amount Per Serving: Calories 121 - Calories from Fat 32
Percent Total Calories From: Fat 26%, Protein 43%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 112mg, Sodium 214mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 6838 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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Orange Sausage

12 servings

1 tablespoon minced garlic
1 tablespoon finely grated orange zest
1 teaspoon kosher salt
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 teaspoon white pepper
1/2 cup dry white wine
1/2 pound ground round
1 pound lean ground pork
medium sausage casings

COMBINE INGREDIENTS-MIX WELL
RUN COLD WATER THROUGH CASINGS AND SOAK FOR 2 HOURS, DRAIN RETURN TO COLD WATER
BLOW THROUGH ONE END, DISCARD ANY SECTIONS WITH HOLES, AND DRAIN WELL
FIT SAUSAGE TUBE ONTO A MEAT GRINDER
SLIDE CASINGS ONTO TUBE, TIE END OF CASING
LOOSELY FILL CASINGS, TIE AT REGULAR INTERVALS INTO LINKS
COVER AND CHILL FOR 4-48 HOURS OR FREEZE TO STORE
PREPARE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 131 - Calories from Fat 70
Percent Total Calories From: Fat 54%, Protein 36%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 40mg, Sodium 235mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 10 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Polska Kielbasa

8 servings

2 pounds ground pork
1/2 teaspoon ground allspice
1/4 cup finely ground black pepper
1/2 cup finely minced garlic
1 teaspoon kosher salt
1/2 teaspoon liquid smoke
1/2 cup water
medium sausage casings

COMBINE PORK, ALLSPICE, PEPPER, GARLIC, SALT, AND LIQUID SMOKE-MIX WELL
ADD WATER SLOWLY AND MIX WELL
RUN COLD WATER THROUGH CASINGS AND SOAK FOR 2 HOURS, DRAIN RETURN TO COLD WATER
BLOW THROUGH ONE END, DISCARDING ANY SECTIONS WITH HOLES, AND DRAIN WELL
FIT SAUSAGE TUBE ONTO A MEAT GRINDER
SLIDE CASINGS ONTO TUBE, TIE END OF CASING
LOOSELY FILL CASINGS, TIE INTO 18-INCH LINKS
HANG IN THE REFRIGERATOR TO CHILL FOR 24 HOURS
PREPARE AS DESIRED OR FREEZE TO STORE

Nutrition Facts
Amount Per Serving: Calories 214 - Calories from Fat 75
Percent Total Calories From: Fat 35%, Protein 50%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 72mg, Sodium 373mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 27g, Vitamin A 15 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


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Sicilian Hot Sausage

20 servings

prepared medium sausage casings
4 pounds lean boneless pork butt
2 teaspoons kosher salt
1 tablespoon cracked black pepper
1 tablespoon fennel seed
4 to 1 teaspoon crushed red chiles, to taste

PREPARE CASINGS FOR STUFFING
BEFORE BEGINNING: CHILL ALL EQUIPMENT AND INGREDIENTS WELL
COMBINE THE PORK AND FAT
GRIND THROUGH THE 3/8-INCH PLATE
ADD THE REMAINING INGREDIENTS-MIX WELL
STUFF LOOSELY INTO THE PREPARED CASINGS
PRICK WITH A SKEWER TO REMOVE ANY TRAPPED AIR
TWIST OR TIE OFF INTO 3-4 INCH LINKS
COVER AND CHILL FOR 1-72 HOURS OR FREEZE TO STORE
PREPARE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 125 - Calories from Fat 51
Percent Total Calories From: Fat 41%, Protein 58%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 59mg, Sodium 310mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 70 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Sicilian Sausage with Fennel and Anise

20 servings

prepared medium sausage casings
4 pounds lean boneless pork butt
2 teaspoons kosher salt
1 tablespoon cracked black pepper
1 tablespoon fennel seed
1 teaspoon crushed red chiles
2 tablespoons very finely minced garlic
1 teaspoon anise seed

PREPARE CASINGS FOR STUFFING
CHILL ALL EQUIPMEN AND INGREDIENTS WELL
GRIND THE PORK THROUGH A 3/8-INCH PLATE
ADD THE REMAINING INGREDIENTS-MIX WELL
STUFF LOOSELY INTO THE PREPARED CASINGS
PRICK WITH A SKEWER TO REMOVE ANY TRAPPED AIR
TWIST OR TIE OFF INTO 3-4 INCH LINKS
COVER AND CHILL FOR 1-72 HOURS OR FREEZE TO STORE
PREPARE AS DESIRED

Nutrition Facts
Amount Per Serving: Calories 128 - Calories from Fat 51
Percent Total Calories From: Fat 40%, Protein 57%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 59mg, Sodium 310mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 70 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Sicilian Style Fennel Sausage

20 servings

3 pounds lean ground pork
1 pound ground round
1 pound Italian flat-leaf parsley
3/4 cup shredded Romano cheese
1/4 cup shredded parmesan cheese
3 tablespoons fennel seed
5 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1/8 teaspoon cayenne

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR UP TO 5 DAYS
MIX IN A LITTLE WATER, JUST UNTIL MANAGEABLE
STUFF INTO PREPARED CASINGS OR SHAPE INTO PATTIES OR MEATBALLS
FRY IN A DRY SKILLET, OVER A MEDIUM-LOW FLAME, FOR 15-20 MINUTES, UNTIL WELL BROWNED ON ALL SIDES AND COOKED THROUGH
SERVE HOT

Nutrition Facts
Amount Per Serving: Calories 203 - Calories from Fat 110
Percent Total Calories From: Fat 54%, Protein 41%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 66mg, Sodium 712mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1217 units, Vitamin C 21 units, Calcium 0 units, Iron 3 units


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Swiss Bockwurst

8 servings

medium sausage casings
1 pound large dice boneless veal
1/4 pound large dice back pork fat
1/4 cup very finely minced onion
1 cup milk
1 egg
3/4 teaspoon ground cloves
1/2 teaspoon finely ground white pepper
2 teaspoons finely minced flat-leaf parsley
1/2 teaspoon kosher salt

BEFORE BEGINNING: CHILL ALL EQUIPMENT AND INGREDIENTS WELL
SOAK THE CASINGS WELL IN SEVERAL CHANGES OF WATER
CHECK FOR LEAKS AND RINSE INSIDE OF CASINGS
ALLOW TO DRY SLIGHTLY
USING A SMALL GRINDER DISC, GRIND THE VEAL AND PORK FAT SEPARATELY
ADD THE ONIONS, MILK, EGGS, CLOVES, PEPPER, AND SALT-MIX WELL PASS THROUGH THE GRINDER AGAIN
STUFF LOOSELY INTO THE CASINGS
TWIST OFF INTO 3-4 INCH LINKS
PRICK WITH A SKEWER TO ALLOW AIR TO ESCAPE
SIMMER FOR 30 MINUTES OR REFRIGERATE FOR UP TO 2 DAYS

Nutrition Facts
Amount Per Serving: Calories 220 - Calories from Fat 158
Percent Total Calories From: Fat 72%, Protein 24%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 7g, Cholesterol 91mg, Sodium 219mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 96 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Versteckte Wurst

4 servings

1 pound spicy sausage link
2 tablespoons vegetable oil
1 pound drained sauerkraut
2 cups thinly sliced onions
1/2 teaspoon caraway seeds
4 cups mashed potatoes

CUT THE SAUSAGE INTO 1/2-INCH PIECES
HEAT A LARGE SKILLET, OVER A MEDIUM FLAME
ADD SAUSAGE, HEAT AND STIR UNTIL WELL BROWNED AND THOROUGHLY COOKED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD SAUERKRAUT, ONIONS, AND CARAWAY SEED
HEAT AND STIR FOR 8-10 MINUTES, UNTIL ONIONS HAVE SOFTENED ARRANGE SAUSAGE AND SAUERKRAUT MIXTURE BY LAYERS IN A BAKING DISH
TOP WITH MASHED POTATOES TO COVER
BAKE @ 350 DEGREES FOR 15-20 MINUTES, UNTIL TOPS OF POTATOES HAVE BROWNED
REMOVE FROM OVEN
SERVE HOT

Nutrition Facts
Amount Per Serving: Calories 737 - Calories from Fat 444
Percent Total Calories From: Fat 60%, Protein 12%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 16g, Cholesterol 75mg, Sodium 2478mg, Total Carbohydrate 52g, Dietary Fiber 2g, Sugars 0g, Protein 21g, Vitamin A 61 units, Vitamin C 36 units, Calcium 0 units, Iron 5 units


This page last updated on 28 May 2001.
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