Tag Archives: sausage recipe

Boerum Hill (Pork) Sausage


Boerum Hill Sausage doesn’t really exist, I just named my pork sausages that because I happened to make the sausages there.  The ingredients don’t have anything to do with this lovely neighborhood in Brooklyn. And I don’t even live there!

5 lb (ca 2.25 kg) pork shoulder (keep all fat)
about 1 ½ lb (ca 0.70 kg) pork fat
(there should be about 30 % fat to meat)

3-4 ancho chilies
2 teaspoons dried chili flakes (I used mild)
5-6 garlic cloves
3-4 tablespoons salt
6 teaspoons whole cumin, roasted and crushed
6 teaspoons whole coriander, roasted and crushed
2-3 teaspoons whole fenu greek, roasted and crushed
1/2 cup fresh sage (or oregano)
(olive oil)

pork casings (at your butcher or online)

Rinse the casing and let soak in water and some white vinegar (the vinegar is not really necessary).

Cut the meat and fat into smaller pieces. Place the meat into the freezer. Its really important to keep the meat cold, in fact it’ actually good to have it a little frozen.

Prepare the spices: Chop the ancho chilies into small pieces. To soften the chilies, sauté them in some olive oil in a pan for a couple of minutes. Set aside and let cool. Roast the cumin, coriander and fenu greek together in a dry pan. With a pestle and mortar, grind the spices to a nice powder (it’s really worth doing this, the smell is divine). Place ancho chili, chili flakes, garlic and roasted spices into a small food processor/blender and blend to a fine mixture. You may need to add some olive oil. Chop the sage finely.

Ground the meat in a food grinder using the coarse die. If its a warmer day you can keep the meat cold by placing  it on top of a bowl of ice. Add the prepared spices, salt and sage to the ground meat. To be sure the sausage has enough flavor, I recommend you fry some up to taste before you start stuff the casing.
Place the meat in the freezer again while your are getting the stuffer ready.

Slip the casing onto the pipe and finish with a small knot at the end. Feed the stuffer (I use a hand grinder that has a stuffer kit) and gently fill the casing. At last, when all meat is stuffed, twist off into 5-6” lengths. If you see any air bubbles just prick the skin with a needle, the skin will seal again. Now you should really let the sausages hang in your refrigerator for at least a day before cooking them or freezing them. (but I can’t really wait…)

I prefer to BBQ the sausages with a twig of rosemary. I serve them with a tomato salsa and a fresh salad.

See also recipe for my venison sausage recipe here

Venison Sausage


One sunny day in November I finally got to do something I have been wanting to for a long time, home-made sausages. As our friend Russel has a food grinder and a sausage stuffer kit we went to his house in Brooklyn. On the way we stopped by at the butcher to get the meat and the pork casings. The butcher got so excited about our project that he gave me plenty of pork fat for free! This was what we made…

4 lb venison
1 ½ lb pork fat
some red chili, fresh or flakes
15- 20 juniper berries
4 teaspoons mustard seeds
5-6 garlic cloves
pork casings – They came 50 feet long in a small container. I used hardly any. However the casing can be stored sealed in the fridge for a long time.

Clean the pork casing by rinsing it in water. Let it soak in fresh water while preparing the filling. Mush the juniper in a mortar, together with chili, mustard seeds, rosemary and sage. Cut the venison and the pork fat into smaller pieces and ground the meat in a food grinder.  Its important to keep the meat cold, in fact it can actually be a little frozen. Add the prepared spices to the ground meat,  and season with salt and pepper. To be sure the sausage has enough flavor, I recommend you fry some up to taste before you start stuff the casing. Get your stuffer ready and slip on the casing to the pipe and finish with a small knot at the end. Feed the grinder (*or whatever you are using) and gently fill the casing. At last, when all meat is filled, make “knots” in between the sausages by twisting the casing.

As the weather was lovely, we decided to have a barbecue. I served the sausages with a warm tomato salsa and a fresh salad.

*If you don’t have a sausage stuffer kit you can try to use a cake decorator.

Also check out my Pork Sausage

My Mothers Liver Sausage


A couple a weeks ago I was discussing sausages with our friend Russel. He had just bought a meat grinder and we where eating homemade venison burgers. Russel got very interested in my mother’s liver sausages that I talked warmly about. Liver has never been my favorite food and I don’t think I have eaten it since I was a child. Now I am looking forward to get a bite of Russel’s version of my mother’s recipe.

1.2 kg (2.6 lbs) liver
1.2 kg (2.6 lbs) fat (non smoked bacon or minced pork meat)
6 boiled potatoes
3 grated yellow onions
4 or more tablespoons salt
2 teaspoons allspice (kryddpeppar)
1 teaspoons white pepper
thin hog castings

Separately mince the liver and the fat twice. Continue by mincing the boiled potatoes and the grated onions. Mix all the minced parts together with salt, pepper and the allspice into a smooth mixture. It’s important that the ingredients are well mixed.
Fill the hog casting, but don’t fill the sausages too hard. Make the sausages the length and thickness you prefer and make a knot on both ends.

Grease a baking tin with butter. Place the sausages in the tin and prick them with a thin needle. Bake them until they are well done and are golden brown (about an hour) at 175° (347 F). Half way through you can turn the sausages. Serve with a glass of beer, home made mashed potatoes and beetroots.