Four Seasons Hotels and Resorts

Ready, Set, Sizzle: Recipes for Making Your Own Sausage

Try these recipes for Irish breakfast sausage, lop cheong Chinese sausage and condiments.

Aug 30, 2012
Handmade sausages
It’s easy to make your own sausage and condiments with these tantalising recipes.
Photography courtesy Rick McKee/Chef Craig Deihl

Homemade sausages taste so much better than commercially prepared versions. They have fresher ingredients, and best of all, they contain no preservatives, additives or filler sugars. The same can be said for homemade condiments—once you make your own, you will have a hard time going back to the jarred varieties. Try these recipes from my book The Complete Idiot’s Guide to Sausage Making. They were developed by my co-author, Jeff King, co-owner of The Sausage Guys in Chicago.

If you find yourself in the Chicago area and need further proof of how delicious fresh, artisanal sausages can be, visit Allium at Four Seasons Hotel Chicago. Chef Kevin Hickey was inspired to start making the restaurant’s hot dogs in an intensive three-day process after reading the meat-curing and sausage-making book Charcuterie by Michael Ruhlman and Brian Polcyn.

Irish Breakfast Sausage

This delicious breakfast sausage has an herbaceous aroma, and the eggs and bread give it a nice, soft mouth-feel. If you don’t have a meat grinder at home, buy the pork pre-ground from a good butcher.

Makes about 12 5-ounce portions.

5 pounds boneless pork shoulder with fat
2 cups fresh white breadcrumbs, or substitute panko
6 ounces (3/4 cup) milk
2 1/2 tablespoons or 25 g kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried thyme leaves, chopped
2 large eggs

In a small bowl, combine salt and spices. Set aside. Cut meat into cubes for grinding. Toss with spice mix until evenly dispersed. Store in covered container in refrigerator or freezer for at least 30 minutes.

In a small bowl, soak breadcrumbs in milk. Set aside.

Grind meat through meat grinder fitted with a medium plate. Add breadcrumb mixture and eggs. Mix until the texture is consistent, about 5 minutes. Chill in a covered container in refrigerator or freezer. Form into patties to fry or package in 1-pound packages for later use. Can also be linked in sheep or hog casing.

Lop Cheong Fresh Chinese Sausage

This is an uncured version of the most popular of all Asian sausages. It’s a go-to sausage for dim sum dishes. It is a sweet and aromatic sausage that’s just addictive.

Makes 6 5-ounce links.

4 pounds pork
20 g kosher salt
6 tablespoons sugar
1 teaspoon ground black pepper
1 teaspoon five-spice powder
1 teaspoon Sichuan peppercorns, crushed
6 tablespoons soy sauce
4 tablespoons Chinese rose wine or Shaoshing rice wine
Hog casing or 24 mm collagen casing

In a small bowl, combine salt, sugar and all spices. Set aside.

Cut meat into cubes for grinding. Toss with spice mix until evenly dispersed. Store in covered container in refrigerator or freezer.

Grind through a meat grinder fitted with a medium plate. Add soy sauce and wine. Mix until the texture is consistent, about 5 minutes. Chill in a covered container in refrigerator or freezer. Stuff mixture in hog or collagen casing.

Chinese Hot Mustard

Chinese mustard is the simplest mustard to make, as it only requires dry mustard and hot water. But the addition of sugar and oil balance out its otherwise too-hot potency.

Makes about 1/3 cup.

1/4 cup dry mustard
1/2 teaspoon sugar (optional)
1/4 cup boiling water
2 teaspoons vegetable oil

In a small bowl, combine mustard and sugar. Pour boiling water over mustard and mix with a metal spoon. Mix in oil until combined. Let stand covered for up to several hours.

Serve or store, in a covered container or portioned into jars, in refrigerator. Will diminish in flavour quickly, so best within a day or two.

Homemade Ketchup

Homemade ketchup tastes of sweet tomato goodness, and it’s better than anything you can get out of a bottle.

1 28-ounce can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
3/4 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon clove
1 teaspoon salt

Add entire can of tomatoes, including their sauce, to a blender. Purée until smooth, adding 2 tablespoons water if it won’t combine.

Heat oil in a 4-quart heavy saucepan over moderate heat. Add onions and cook, stirring often, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar and salt. Reduce heat to low and simmer, uncovered, until very thick, stirring occasionally. It will take about 1 hour. Remove from heat and allow to cool for 15–20 minutes.

Pour half of mixture into a blender and blend until smooth. Remove to storage container and repeat with second half of mixture. Chill, covered, for at least 2 hours before serving to allow flavours to develop. This will keep for several days in refrigerator.


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