If making stuffed sausage, you’ll also need hog casings (read your sausage stuffers recommended size) and a sausage stuffer.
Mix together your BBQ sauce, BBQ rub, and ground meat thoroughly, and allow the flavors to marry overnight in the refrigerator.
The next day, assemble your stuffer according to manufacturers instructions.
Soak your casing in cold running water for 5-10 minutes.
Place your meat into the chamber of the stuffer, trying to get as little air into the chamber as possible.
Giving yourself plenty of space, wet the stuffing tube and feed the casing onto the tube.
Carefully press out any air that may have built up in the tube,then knot the end of your casing.
Gently crank or push your stuffer to fill the casing with your sausage, you want them to be roughly 2 fingers thick in diameter, but play it by eye and make sure you don’t overfill the casing. Leave a little room for the change in pressure while twisting links.
Add casings or meat as necessary for your machine.
Once you’ve cased all of your sausage, twist into your desired length of links by pinching either end of your link and gently twirling in one direction. I generally make mine the length from my extended thumb to the tip of my pinky. (Think of the ASL sign for ‘Y’)
At this point, you can carefully snip your sausage links apart.
You can freeze your sausages to cook another time, or bake, grill, or pan sear them! Just remember to cook them to a minimum temperature of 165F.
Enjoy! I hope to have a video tutorial of sausage up soon, in the meantime there are many wonderful resources to learn the process of sausage making on the interwebs.
1/2 loaf bread of choice, cut into cubes (we used whole wheat)
1/4 cup jam of choice (we used blackberry for this batch)
2 eggs or egg substitute (we used 1/3 cup plant based egg)
1/4 cup milk of choice (we used oat milk)
1/4 tsp ground cinnamon
1/2 tsp vanilla
Preheat your oven to 350F.
In a large bowl, whisk together your jam, eggs, milk, cinnamon, and vanilla.
Toss the cubes in the mixture, stirring to coat evenly.
Grease a jumbo muffin pan, and spoon about 1/4 cup – 1/3 cup of the bread into each cup.
Bake for about 30 minutes, rotating your pan after 15 minutes to promote even baking. (Tip: You can use a regular muffin pan, just reduce the amount in each cup and keep an eye on your cooking time, it’s likely you’ll need a little less time in the oven, about 15-20 minutes.)
Allow to cool slightly, then serve warm. (Or if making ahead of time, let them cool completely and store in the fridge.) Try with maple syrup or whipped cream!
Just a quick note: I’ve found the best way to remove them from the pan is to carefully run a rubber spatula around the outside of the bake and then scoop from the bottom.
3 cups cooked beans of choice (canned, or dried beans that you’ve already cooked, For this batch I used pinto beans, kidney beans, and great white northern beans – around 1 cup of each.)
1 bay leaf
1 bell pepper, chopped
5 cloves of garlic, minced
1/2 onion, chopped
2-3 cups of stock (I used chicken)
1 1/2 cups protein of choice (I used some homemade ham but you could easily use shredded chicken, cooked sausage, or a vegan protein like tempeh!)
1/2 tsp ground rosemary
1/2 tsp smoked paprika
1 tsp lemon juice or vinegar
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp adobo seasoning (I get a salt-free version from The Spice House)
1 tbsp olive oil
1 cup baby spinach or chopped kale
salt and pepper (to taste)
Set a large stockpot over a medium heat and add in your oil, onion, garlic, pepper, protein (make sure your protein is fully cooked, or to make sure to cook it through during the sautéing stage), and any other hardy vegetable (like carrots or celery) that you may want to add.
Cook until your vegetables are a light golden brown around the edges, and then add in your dry seasonings and lemon juice (or vinegar).
Deglaze the pan with your chicken stock and add in your beans.
Simmer everything together until tender until you reach your desired consistency. I sometimes like to cook it until it’s mushy and soupy, and sometimes I keep the beans more whole. This batch, I stopped right in the middle.
About 3 minutes before you reach that consistency, stir in your spinach or kale, and allow to finish cooking.
Adjust your seasonings to taste, and enjoy while it’s piping hot! Try serving it with garlic bread or over rice. Delicious.
1/2 cup of your favorite hummus (we love roasted garlic hummus or caramelized onion hummus)
2 tbsp pesto (try using our pesto recipe!)
2-4 tbsp apple cider vinegar (to taste)
2-4 tbsp water (to thin to your desired consistency)
Simply add your ingredients to a jar or container, cover tightly with a lid, and shake, shake, shake until smooth! Get the kids in on it and have them put a little bit of the work in! If the hummus is being stubborn and doesn’t want to shake, stir until smooth. Store in the fridge for up to 2-3 weeks. (Though I can never keep it around that long!)