4x Sausage Recipes

4 classic sausage recipes used in European and American cooking.

Andouille Sausage (Louisiana Style)

Ingredients

 • Ground pork – 1 kg

 • Garlic – 4 cloves (minced)

 • Paprika – 2 tsp

 • Cayenne pepper – 1 tsp

 • Thyme – 1 tsp

 • Black pepper – 1 tsp

 • Salt – 1½ tsp

 • Smoked paprika – 1 tsp

Method

 1. Mix all ingredients thoroughly with pork.

 2. Refrigerate 2–4 hours to develop flavor.

 3. Stuff into sausage casings.

 4. Smoke or grill 20–25 minutes.

Flavor: smoky spicy Cajun sausage

Italian Mild Sausage

Ingredients

 • Ground pork – 1 kg

 • Fennel seeds – 1 tbsp

 • Garlic – 3 cloves

 • Paprika – 1 tsp

 • Salt – 1½ tsp

 • Black pepper – 1 tsp

 • Olive oil – 2 tbsp

Method

 1. Combine pork with spices and garlic.

 2. Mix until evenly seasoned.

 3. Stuff into sausage casings or form patties.

 4. Grill or pan-fry 10 minutes.

Flavor: herb and fennel flavored sausage

Lamb Merguez Sausage (North African)

Ingredients

 • Ground lamb – 1 kg

 • Garlic – 4 cloves

 • Harissa paste – 1 tbsp

 • Paprika – 2 tsp

 • Cumin – 1 tsp

 • Coriander – 1 tsp

 • Salt – 1½ tsp

Method

 1. Mix lamb with spices and garlic.

 2. Knead mixture well.

 3. Stuff into sausage casings.

 4. Grill 8–10 minutes.

Flavor: spicy aromatic lamb sausage

Rosemary Red Onion Sausage

Ingredients

 • Ground pork – 1 kg

 • Red onion – ½ cup (finely chopped)

 • Fresh rosemary – 1 tbsp (chopped)

 • Garlic – 3 cloves

 • Salt – 1½ tsp

 • Black pepper – 1 tsp

 • Olive oil – 2 tbsp

Method

 1. Mix pork, onion, rosemary, garlic, and seasoning.

 2. Refrigerate 1–2 hours.

 3. Stuff into casings or shape into sausages.

 4. Grill or fry 10–12 minutes.

Flavor: herby savory sausage

Chef Tip:

For juicy sausages, keep the meat very cold while mixing and include 20–30% fat.