Sparkle Kitchen
sparkle kitchen: homemade german sausage

sparkle kitchen: homemade german sausage

In the Dry Gables story, “Johann Bauer—Blacksmith,” Johann Bauer is not only the Dry Gables blacksmith — he is also the town's protector. He looks out for everyone who lives there and is quick to anger when his town is threatened.

So when Lloyd A. Boone, a very wealthy attorney and investor, comes to town, Johann is beyond suspicious. He watches, listens, and then advises his friends not to believe anything the man says. But then, in a moment of danger, Johann is able to see Mr. Boone in a different light — and the two men are changed for the better.

Johann initially intimidates Mr. Boone because he's afraid Mr. Boone's plans will change the character of his beloved town.

Speaking of the character of places, did you know that, while it exists in some form almost everywhere, there are almost as many kinds of sausage as there are countries in the world?

cooked sausage1

From spicy merguez, in North Africa, to curried sai ua in Thailand; from black pudding in Scotland to chorizo in Spain; from the andouille that was imported from France and reborn as a cajun treat in the Southern United States, to the plain-Jane hot dog that's a classic at any American baseball stadium—sausage is both a global constant and a unique embodiment of local culture.

As a tribute to Johann, for this week's recipe, I tried a German-inspired sausage.

If you've ever considered making link sausage at home, you may have been put off by the idea that you must have a sausage stuffing tool. While the tool does make it easier, for small-scale, occasional sausage making, you can get by with a basic kitchen funnel.

sausage on the grill

You'll also need a package of “hog casings” (i.e. pig intestines) which make the sausage casings. If you have a good local butcher, you should be able to get some there, but you can order them online, too.

Lastly, if that all sounds like too much work, remember that it is perfectly acceptable to forgo making sausage links and just make sausage patties. While they won't fit on a bun as well, they taste just as good, and a little egg mixed in will help them stick together well enough to grill up for a summer feast.

Homemade German Sausage


3 pounds ground pork (get the fattiest you can find as the fat will add good flavor)

½ tablespoon sage

1 teaspoon Hungarian sweet paprika

½ tablespoon mustard seed

1 teaspoon pepper

½ teaspoon nutmeg

½ teaspoon fennel seed

1 tablespoon salt

1 small package hog casings (optional for link sausage, only; you'll just need a few)

1-3 eggs (for sausage patties, only)


finished link sausage
For link sausage:

About 15 minutes before you want to start making your sausage, pop a large metal bowl into the freezer.

Sausage casings soaking
Remove a few lengths of hog casing from your package and soak them in fresh water. (You can pack the rest up in the salt they came in and store them in the freezer for later use.)
spices mixed into sausage
When the time is up, remove the chilled bowl from the freezer and drop in the sausage. Add all of the spices and seasonings, and use clean hands to mix everything together well.
working casing over the nozzle of funnel
Next, remove one of the casings from the water, and trim it down so that it's a few feet long. Run water through the inside to open it up, then carefully scrunch it up over the nozzle of a funnel. Have a helper tie a knot in the end.
stuffing sausage
Use one hand to keep the casing on the end of the funnel, letting out just a little at a time as needed. Add about a half cup of meat to the wide mouth of the funnel, and use the other hand to smush the pork through the narrow end of the funnel and into the casing, a little at a time. Once you have a nice sausage link—anywhere from 5-8 inches—twist the casing several times to begin a new link. Continue until you've used all of the pork, tying the casing off as you reach the end.
twisting the casing between links

Snip the links between sausages just before you're ready to cook them, and enjoy them grilled or however else you like to eat sausage.

For sausage patties:

sausage on the grill2

Mix together the ground pork and seasonings, as described above, then incorporate about 1 egg for each pound of meat you began with. Form the meat into sausage patties, cook, and enjoy.

Print the recipe HERE.

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About the Author

Meryl Carver-Allmond

Sparkle Kitchen & Craft Blogger

The Sparkle Kitchen Series is created by Meryl Carver-Allmond.

Meryl lives in a hundred-year-old house near the prairie with her sweet husband, two preschoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion — showing people that cooking for themselves can be healthy and fun — in her Sparkle Kitchen posts.

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