Yield: Yields about five pounds.
Make Ahead Tips
After drying, sausage links can be stored, covered, in the refrigerator for up to 2 days. Wrap sausage patties individually or separate them between squares of parchment or wax paper. Wrap well in plastic and refrigerate for up to 3 days. Both links and patties may be frozen for up to 3 months. Frozen sausages should be thawed overnight in the refrigerator prior to cooking.
Spicy Fennel Sausage:
To add a bit of heat and that classic sausage flavor partner, fennel, omit the sage and add 21/4 tsp. fennel seeds, lightly crushed, and 21/2 tsp. crushed red pepper flakes.
Apple and Madeira Sausage:
For a sweet and savory combination, replace the red wine with Madeira (or another fortified wine like sherry) and add 1 cup finely chopped dried apple.
Smoked Paprika and Thyme Sausage:
For a warm, smoky touch, omit the sage and add 2 Tbs. chopped fresh thyme, 2 tsp. ground cumin, and 1-1/2 tsp. pimentón (smoked paprika).
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?