Just follow these simple directions

Just follow these simple directions
1. The golden rule for all meat handling: KEEP it COLD & CLEAN!
2. Use a sanitary bowl or tub, large enough to hold the quantity of
meat you are making with plenty of mixing room.
3. Measure all ingredients carefully.
4. Sprinkle Seasonings and other ingredients over the meat.
5. With very clean hands (latex gloves are preferable)mix and
“knead” the seasoning into the meat.
6. For the home user: Buy good quality ground meat or ask the
butcher to grind the cuts of meat that you choose*. The best sausage
is made with 2 parts lean meat and one part fat.
(*Fresh Pork Roast, Beef Chuck Roast, Turkey or Chicken Thigh,
etc.) [Home butchers and custom shops will first, want to grind the
meat coarsely; mix the seasoning; then re-grind on a 3/16” or 1/8”
grinding plate.]
7. For patties: Take the desired amount of meat; roll into a ball and
pat between your hands to the desired thickness.
8. For rope sausage: Stuff through a cone on the front of the grinder
or use a sausage stuffer to fill into natural or collagen casings.
9. Cook or refrigerate immediately. Freeze all sausage that isn’t
consumed within a few days.
Photo by: Betsssssy
Make Your Own
Natural Sausage
Make your own Natural Sausage
Recipes to make 1 pound of sausage
Why make your own Sausage?
“A TOUCH OF DUTCH”
• It’s Fun & very Easy. A great family project.
Quantity of
1lb Meat
Weight of
Seasoning
Other ingredients**
Maple Sausage
1 lb Meat
2 1/2 T.
• No Preservatives… Did you ever wonder what all of those
ingredients like MSG, Sodium Nitrite, BHT and BHA do to your
health? Many commercial sausages contain these.
Breakfast Sage Sausage
1 lb Meat
1 1/4 T.
Pizza Griller Sausage
1 lb Meat
2 1/4 T.
• Fresh…how long did the meat you’re eating sit on a someone’s
shelf?
Poultry Sausage
1 lb Meat
1 T.
Farmhouse Bratwurst
1 lb Meat
1 T.
• Who handled your food, what did they add to stretch it, what else
did they do to it?
Mild Country Style
1 lb Meat
1 T.
Cracked Pepper Sausage
1 lb Meat
1 1/4 T.
Apple Sausage
1 lb Meat
2 1/2 T.
1 apple, chopped fine
Polish Kielbasa Sausage
1 lb Meat
1 1/2 T.
*extra garlic or hot peppers
Sweet Italian Sausage
1 lb Meat
1 1/4 T.
*sweet bell pepper
Hot Italian Sausage
1 lb Meat
1 3/4 T.
*fresh hot peppers
Bell Pepper & Onion
1 lb Meat
1 1/2 T.
1 1/2 T. each of: cheese, tomato
paste & water
• Ever wonder what “Variety meats” are?
• “Buy Local”… You don’t get more local than your home!
• Ever wish you could control how much fat is in your sausage? You
can! Commercial sausage makers often add fillers and binders to
allow high amounts of extra fat to be added.
2 T. water, milk or beer
Recipes to make 10 pounds of sausage
• Freedom…follow the recipe just as you find it in this brochure or
be creative and make your own signature Gourmet Sausage by
blending meats, fruits, or vegetables to the mix.
“A TOUCH OF DUTCH”
Whether you:
• Make 1 pound of sausage at a time in your kitchen,
• Or your family enjoys doing home butchering,
• Or you operate a Custom Butcher Shop business,
Quantity of
10lb Meat
Weight of
Seasoning
Maple Sausage
10 lbs.
.60 lbs.
Breakfast Sage Sausage
10 lbs.
.30 lbs.
Pizza Griller Sausage
10 lbs.
.45 lbs.
Poultry Sausage
10 lbs.
.25 lbs.
Farmhouse Bratwurst
10 lbs.
.30 lbs.
Mild Country Style
10 lbs.
.30 lbs.
Cracked Pepper Sausage
10 lbs.
.33 lbs.
Apple Sausage
9 lbs.
.50 lbs.
Other ingredients**
1/2 cup each of water, tomato
paste & Mozzarella
“A TOUCH OF DUTCH” Brand has a seasoning for you.
1/2 cup of water, milk or beer
1.5 lbs. Fresh Apples
Photo by: Betsssssy
or Apple Butter
Polish Kielbasa Sausage
10 lbs.
.40 lbs.
*extra garlic or hot peppers
Sweet Italian Sausage
10 lbs.
.30 lbs.
*sweet bell pepper
Hot Italian Sausage
10 lbs.
.40 lbs.
*fresh hot peppers
Bell Pepper & Onion
10 lbs.
.40 lbs.
* these additions are only optional suggestions.
** because we use natural dried spices and vegetables, a few Tablespoons of water added to the above recipes may make the
meat easier to work with.