Recipe courtesy of Mark Case
Episode: Salt Lake City
Yield:
approximately 30 to 40 serving
Level:
Easy

Ingredients

Directions

Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Sausage Gravy

Recipe courtesy of Ree Drummond

Breakfast Sausage

Recipe courtesy of Alton Brown

Sausage Lasagna

Recipe courtesy of Anne Burrell

Sausage Balls

Recipe courtesy of Jean Anderson

Venison Sausage

Recipe courtesy of Richard Deutschmann

Roasted Sausages and Grapes

Recipe courtesy of Johanne Killeen

White Sausage Gravy

Recipe courtesy of Food Network Kitchen

Sausage Cornbread Stuffing

Recipe courtesy of Anne Burrell

Italian Sausage

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking