Chicago Bear Sausage Recipes

HOMEMADE ITALIAN SAUSAGE

Steps:

• Cut pork shoulder into cubes. Place in a bowl and refrigerate while preparing the other ingredients.
• Grind garlic with a pinch of salt in a mortar to make a paste. Add fennel, anise, and black pepper. Bruise spices lightly with a pestle to release the flavors. Add red pepper flakes, cayenne pepper, oregano, marjoram, coriander, mustard, allspice, sugar, and a splash of water. Stir to combine.
• Add the spice paste to the pork cubes. Mix thoroughly by hand. Add the remaining salt. Cover and refrigerate until flavors meld, 8 hours to overnight.
• Process the cold pork through a meat grinder on the slowest speed.
• Push a casing onto the stuffing tube of your meat grinder. Feed the sausage meat through the filling tray. Run the meat through the casing on the slowest speed until all the casing is used up. Tie casing at the end into a knot. Pinch and twist the meat to create links if desired.
• Place sausage onto a wire rack set over a sheet pan. Refrigerate uncovered for 24 hours.
• Preheat a charcoal grill for medium heat. Separate the links and grill them until browned, about 5 minutes per side.

CHICAGO BEAR SAUSAGE

Steps:

• Mix all together.
• Fry in pan for breakfast sausage, good on pizza, and makes great meatballs as well.

BEER SAUSAGE

Steps:

• Pour the beer into a large pot, and bring to a boil over medium heat. Layer the potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more of the Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until the vegetables are tender, about 45 minutes.

CARIBOU SAUSAGE

Steps:

• Grind together the two meats and mix thoroughly.
• Add the water.
• Mix the spices thoroughly and mix well into meat mixture.
• If sausage is to be smoked, omit the liquid smoke.
• You may stuff sausage into casings, making 6-8" links and smoke them.
• OR make into patties for freezing.
• Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling.
• Tie the ends with string; put into a large kettle of cold water and bring to a boil.
• Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes.
• Drain and cool.
• They can also be canned after boiling.