Making your own sausages at home

Hey everyone,

I’m a big fan of grilled sausage. Everything from beer brats, to chorizo, to chicken-apple links, to spicy Italian with fresh herbs. I love ’em all!

What I don’t love so much is not knowing exactly what’s going into my sausages, or under what conditions they were processed. Add to that my love for kitchen gadgets, and experimentation, and it’s pretty obvious why I would enjoy making my own sausages so much. Like more heat? You can do that! Think store-bought sausages are too salty? You can change that! Wonder what it would taste like to mix it up with chicken and Thai fish-sauce…give it a try! (Then let me know!)

If you have a Kitchen-Aid, and you haven’t picked up the meat-grinder and sausage attachment yet, you really want to.  It’s a lot of fun!

Here’s a great video I found on YouTube that shows how easy it really is, and, as always, we’re here to answer any questions!

-Chef Perry


Sneak Peek: Amazing Zucchini Grinders

This sneak peek recipe is our meatless dinner coming up this week, Amazing Zucchini Grinders & Wedge Salad…

Amazing Zucchini Grinders (4a)

Active Time: 10 min.       Total Time: 30 min.

  • 1/2 tbsp. butter
  •  1 medium zucchini*, cubed
  • 1 dash red pepper flakes
  •  Salt
  • Black Pepper
  •  1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • ½ yellow onion, sliced
  • 2 (6 inch) hoagie rolls, split
  • ½ red bell pepper, sliced

*or ½ zucchini, ½ yellow squash, as pictured.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.

Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella.

Close the rolls, and wrap individually in aluminum foil.

Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

Note: Okay, okay…I know this is supposed to be a meatless meal, but if you really want to take this grinder to the next level for your favorite carnivore, sauté ½ lb of ground Italian sausage, with the other half of that onion (diced), continue cooking, seasoning with a little salt and pepper, until there’s no pink left and the meat, breaking it up fine. Drain well on paper towels and stir into the zucchini when adding the marinara. These optional ingredients are not in the grocery list.

Wedge Salad (4b)

Serves 2                              Active Time: 10 min.       Total Time: 10 min.

  • 1/2 head iceberg lettuce, cut into quarters
  • Blue cheese dressing
  • 1 tomato, minced
  •   1 green onions, chopped
  • 1/4 cup crumbled blue cheese
  • 1/2 yellow bell pepper, sliced

On each salad plate, place 1 wedge of lettuce turned on its side. Pour the blue cheese dressing over the wedge.

Sprinkle with tomatoes, green onions, crumbled blue cheese, and bell pepper slices.