Garlic Pork Sausage

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Anne is truly the best teacher on the Food Network. I have learned so many useful techniques
and this one tops the charts. After watching the video a few times I spent an enjoyable and pretty much stress free afternoon making delicious sausage. I followed the recipe exactly and loved it but can imagine twisting it a bit for fun next time. Thank you Anne- you rock!

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Genius! This woman can make cooking anything easy and fun. I've had the sausage attachments for my Kitchenaid but NEVER thought twice about trying to make my own. I DVR'ed the episode and spent a Saturday experimenting. Amazing! I can make my own sausage now! The best part is I can finally get a decent Italian sausage here in LA! For years I've tried to find something as good as east coast brand 'Gianelli'. Just by experimenting with herbs and spices I think I've come pretty close! Now I want to experiment with adding cheeses and fruit and different meats. I hope I can find a good recipe book or website that has some sausage mix recipes! I can always count on this show to find recipes for foods and dishes that no one else has the guts to tackle! Love you Anne Burrell!

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Very good instructions for the home cook. Our family has been known to make about 1,000 lbs. of sausage in January. It is a big job with lots of family members helping. This recipe is a good basic recipe to start with. Sausage in the stores around here cost about $4.00 a lb. With this recipe, you can purchase pork for around $1.49 and buy the sage or use the sage from the garden. Pork casings in a small amount cost me $4.89.

With this recipe, your very good pork sausage can cost just a little more than $1.55 a lb!

You could also smoke your sausage with just a little extra knowledge on using your "little Chief" or your outdoor smoker!

Great Recipe!

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I have wanted to try making sausages for years now and after watching Anne make them it didn't look as hard as I thought it was so I tried and made them today! We all loved it and think they are terrific! It took me alot longer than the hour and 15 mins but thats fine it was my first time. I liked it so much I will be trying different flavors as well as this one again even if I don't want to stuff them again just the ground sausage patties were off the hook! I will bee looking for a British Banger and receipt to make also. Thanks Anne you took the fear out of sausage making for me!

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My husband just gave this a whirl but he changed it a bit. He left out the crushed red pepper, sage, and parmesan. Added more garlic, 1 1/2 cups of provolone cheese, and broccoli rabe. My god it was delicious. Can't wait to put some of this sausage in the smoker this weekend. Thank you so much Anne! I doubt we'll buy sausage links ever again.

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I didn't have sage, so I toasted and crushed some fennel seeds and added along with a bunch of chopped parsely, basil, oregano, herbs de provence, paprika, crushed red pepper, cayenne, minced garlic, romano cheese, salt and black pepper some white wine and the water. I was so glad she showed how to "whip" the meat with the water and salt, I didn't know that about sausage.I made a couple of testers and it seemed ok, so I decided to let it sit in the fridge overnight and taste again. Voila!! Today, I tasted again and it was spot on. (to my taste I didn't have any casings so I formed the sausage into logs and rolled them in .
plastic wrap and heavy duty foil and oven poached at 325 for about 45 min. Cooled in poaching water and then unwrapped. Success...Anne , you're the best..