Sausage Recipes, Bratwurst, Chorizo, Garlic & Pepper

Making Sausage Recipes

Sausage Making

This video has three sausage recipes by Richard Perkins, farmer and permaculture expert. His pigs live in the forest where they enjoy a natural life.

Having processed some of his pigs he had left over 30 kilograms of mixed shoulder, loin and belly pork which he converts into delicious sausages. He does have a powerful industrial grinder for the meat but smaller scale home producers should find a domestic machine sufficient.

He does add some skin ‘for stability’ to his pork but since that would be too tough for a domestic mincer you may want to add some rusk or breadcrumbs as we cover in our home sausage making guide

He explains how to scale the recipe up and down to suit how much meat you have. – Herbs and spices by weight, 2% salt.

Finally he shows how to fill the sausage skins and twist them into links. I’ve noted the recipes off the video below.

Richard has a youtube channel that shows how he has created a profitable small farm in Sweden based on permaculture principles. His website has information about the training courses etc. offered. Ridgedale Permaculture

Bratwurst Sausage Recipes

  • 11.2 kg finely ground pork
  • 25 g sugar
  • 10 g ground coriander
  • 6.5 g ground sage
  • 10 g paprika
  • 13 g cayenne pepper
  • 6.5 g dried rosemary
  • 4 tbsp mustard seed
  • 12.5 g black pepper
  • 12.5 g nutmeg
  • 210 g salt

Chorizo Sausage Recipes

  • 11.6 kg finely ground pork
  • 1 ltr cold white wine
  • 80 g paprika
  • 200 g crushed chilli peppers
  • 25 g cinnamon
  • 30 g cumin
  • 8 medium onions, finely chopped
  • 6 g dried oregano
  • 40 g garlic
  • 200 g salt
  • 50 g cayenne pepper

Garlic & Pepper Sausage Recipes

  • 11.7 kg ground pork
  • 25 cloves minced garlic
  • 40 g coarsely ground black pepper
  • 210 g salt
  • 150 g paprika
  • 125 g chopped fresh chives
  • 1 ltr red wine

Posted in Recipes

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