These are basic combinations to use as foundations for any sausage recipe!
Poultry OR Rabbit
3 3/4 pounds Poultry or Rabbit, boneless and skinless
1 1/4 pound Pork Back Fat
2 Tbsp. Fine Sea Salt
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5 pounds Basic Poultry or Rabbit Sausage
Pork
4 1/2 pounds Pork Picnic, boneless
8 ounces Pork Back Fat
or
5 pounds Pork Boston Butt, boneless
2 Tbsp. Fine Sea Salt
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5 pounds Basic Pork Sausage
Lamb
3 pounds Lamb Shoulder, boneless
2 pounds Lean Lamb Foreshank or Hind Shank, boneless
2 Tbsp. Sea Salt
2 Tbsp. Olive Oil
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5 pounds Basic All-Lamb Sausage
Alternatively
2 1/2 pounds Lamb Shoulder, boneless
2 1/2 Pork Picnic, boneless
2 Tbsp. Sea Salt
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5 pounds Basic Lamb and Pork Sausage
Beef
5 pounds Beef Chuck or Brisket, untrimmed
2 Tbsp. Sea Salt
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5 pounds Basic All-Beef Sausage
Alternatively
3 pounds, Beef Chuck or Brisket, untrimmed
2 pounds Pork Boston Butt
2 Tbsp. Sea Salt
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5 pounds Basic Beef and Pork Sausage
Don’t forget to use the seasoning chart to create unique sausages!
This information is an excerpt from In the Charcuterie by Taylor Boetticher and Toponia Miller. To purchase click here.