We barbecue year-round in the Pacific Northwest, but isn’t it nice when we don’t get wet? This summer, find lip-smacking, locally made sausages — all free of antibiotics, preservatives and hormones — in the meat department and get them sizzling on the grill!

PCC Sausages, made locally by Mondo & Sons for PCC, are jam-packed with delicious flavor. They’re available fresh in mild or hot Italian, with turkey, pork or chicken. Other tasty varieties include Lemon Herb Chicken and Sundried Tomato. Animals are fed no animal by-products.

Uli’s Famous Sausage Inc. is owned and operated by German master butcher Uli Lengenberg, who makes his sausages in Pike Place Market. Try the Fresh German Bratwurst — a real kid favorite — or his delectable Fresh Lamb Sausage, Chorizo Picante or Cajun Andouille. All are free of artificial coloring.

3 Sisters Family Farms’ grass-fed beef franks come from this fourth generation farm on Whidbey Island owned by the Muzzall family, long known for their sustainable practices. The deeply satisfying franks have 75 percent less fat than grain-fed varieties and are packed with omega-3 and omega-6 fatty acids. Because of the lower fat content, these dogs need to be cooked slower, over a medium flame.

Field Roast, another local company, makes vegan sausages that are a great alternative when you don’t want meat. Sausages are made with ground grains, fresh vegetables, herbs and spices. Field Roast has a flavorful Italian sausage made with eggplant, fennel, red wine, garlic and sweet peppers. Or try their spicy Mexican Chipotle or savory Smoked Apple Sage.

Link Lab Artisan Meats is a new company in Wallingford where owner David Pearlstein sources only humanely and locally raised animals, and his scrumptious sausages contain no preservatives (except salt) and no fillers. Batches are hand mixed and each link is spun individually. Also try: Rosemary Sage Chicken, Fremont Beer Bratwurst, Chipotle Tequila Pork Sausage, and Chorizo. (Currently available at Greenlake and Fremont stores only.)

Glazed honey & mustard sausages

A tasty simple treat from our friends at the BBC

1. Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.

2. Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.

3. Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.

4. Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

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In the cold of the early American winter, butchering was an annual affair. On the farm, the large animals raised for the family’s meat were killed, dressed out, and preserved in a number of ways. Heedful of the injunction to “use every part of the pig except the squeal,” and considering the real need to waste nothing, sausage-making put to use all the scraps and bits that were too small for salting and smoking. And it offered an opportunity to preserve delectable flavors for all manner of dining long-past the cool butchering season.

Sausage-making was not new in the American colonies, but followed a relatively unchanged tradition that had begun in antiquity. Ancient records from all corners of the world show how early this technique was applied. Paintings of early Chinese kitchen scenes (500 B.C.) depicted them; surviving Greek and Roman recipe manuscripts give us their spicing, general manufacture and use as main dishes or in stuffing’s, wooden grinder 2.gif (97407 bytes) stews, and sauces. Apicus, the Roman epicurean, recorded variations using wonderful flavors—pepper, cumin, pine nuts, leeks, dill, onion, savory, rue, parsley, laurel-berries, and the standard seasoning sauce, liquamen. The early directions were clear, the stuffing “sausage skins” utilizing the intestines, uterus, stomach, or bladders preserved at butchering time. Such sausage “links” were dried or smoked over a fire, suspended from iron hooks. Their high fat and spice content, along with the skins and smoking procedures, effectively preserved them; other recipes for fresh sausages implied immediate use. These highly spiced concoctions were undoubtedly luxurious; the Roman army ate far plainer versions, dried for easy and wholesome use on the march.

Like those of other cultures, Middle-Eastern sausage flavorings reflected local cuisine and the ingredients common in their area. A thirteenth-century Andalusian and Maghribi manuscript recommended sugar, almonds, cloves, and pepper, sometimes prepared in “marrows” made from glands and giblets. The equipment was still basic: a recipe for Mirkas (Merguez Sausage) directed the cook to use “the instrument made for stuffing,” and a “funnel” when making an “Extraordinary Sausage.” Many early recipes also specified the use of stone mortars and pestles to reduce the meat mixtures to a desired fine and velvety texture.

It was probably a relatively simple early form of sausage that made its way to Europe. The subsequent opening of the spice trade opened the door to evolving variations, each regional and cultural cuisine developing its own delicacies. Sausage was not commonly poor-man’s food—meat has always been dear—and expensive flavorings were used within one’s means as soon as they became available.

English “puddings” included black or white puddings (a form of sausage made with blood), haggis, and any number of locally-named specialties. The mid-16th-century Flemish artist Pieter Breighel painted link sausages in profusion in his depiction of a wealthy kitchen, “Die Kuche Der Dicken.” It is likely that people appreciated many of each others’ sausage forms—for example, German Bologna found its way into Robert May’s Accomplisht Cook (London, 1685 ed.). May, who had trained on the Continent, may have been early to explore what for him was a foreign dish. Somewhat later, Richard Bradley’s Country Lady’s Director (London: 1738) presented a recipe for “Sausages of Fish” that he had tasted in Brussels, and which he recommended for meatless Fast Days. Sausage was obviously too good to give up, and clearly adaptable. His sausage recipe from “Lady M,” also carried the implication that hers was a high-status dish. In such dishes, characteristic variations sometimes took on the aspects of a culinary art form.

Early sausage making had not depended on complicated utensils. It was simply a matter of mincing the meat and fat, mixing it well, adding salt and assorted herbs and spices (to preserve as well as flavor), and packing it into a tall ceramic pot. It needed careful pressing to eliminate air pockets and covering with a layer of melted fat to keep out air. In addition, it was often covered with a tied-on cloth, perhaps dipped in melted tallow, to protect it from dust. Stored in a cool root cellar or well house, it lasted for months, and was used as needed. This bulk sausage was much like what we now buy in shaped frozen logs.

Links, on the other hand, had the advantage that they could be dried, perhaps in flavor-imparting smoke, and were less likely to spoil. In 1615 Gervaise Markham (The English Housewife, London) recommended that one use “farmes [forms, or casings] made as long as possible,” that you “first blow them well to make the meat slip, and then fill them: which done, with threads divide them into several links as you please…” Robert May also instructed how “To make Links,” advocating hogs guts, and commenting that when drying, they should be hung “till the salt shine through them.”

Early recipes continued to refer to stuffing funnels. This simple utensil eased the work. One pushed the casings onto the long funnel tip and allowed them to slip off, feeding gradually as the sausage mixture filled them. There was far less risk of tearing the casing this way, as one did not have to endanger it with the friction and pressure of moving, compacting meat. In this century some sausage makers also referred to a special hollow funnel-like implement called a “tin fill bowl” to “fill the guts.”

Traditionally, and in light of small-scale home production, it had been possible to make sausage at home without much specialized equipment. However, in the absence of geared or mechanical labor saving devices, the task of chopping sausage meat and fat and evenly mixing in the seasonings must have been arduous indeed. The simplest of tools sufficed. Markham directed the cook as follows: “…first with your knife cut the lean thereof into thin slices, and then shred small those slices, and then spread it over the bottom of a dish or wooden platter.” This was to be topped with alternating layers of shredded meat and fat, and then “with your sharp knife scotch it through and through divers ways.”

When, then, did the improvements in grinders and stuffers begin? According to one bible of antique kitchenware’s, Linda Campbell Franklin’s 300 Years of Kitchen Collectibles, it wasn’t until the early nineteenth century that wood, tin, and pewter cylinders with wooden plunger pushers became common. This was the time of growing cities and the consequent wholesale production of sausage for sale in local butcher shops. The Yankee ingenuity of American industry was further inspired by growing consumerism in expanding cities, and enhanced by waves of talented middle-class German immigrants who brought with them great love and experience of sausage. New inventions weregrinder innards2.gif (28140 bytes) certainly driven by demand. Mrs. Lea responded to the increase in production enabled by a plethora of new designs: “You can have one hundred pounds of sausage from twelve hundred weight of pork (live), and since the introduction of sausage choppers, a great deal more sausage is made, than formerly, by the old method.”

With increased home production, one needed more help. It is no wonder that on the farm butchering was often a cooperative, extended family affair, much in the style of apple drying parties. Mrs. Lea’s sausage instructions advised that, “It is a good plan to have plenty of bread and pies baked, and a quantity of apples stewed, vegetables washed and ready to cook, so that every member of the family, that is able, may devote herself to the work of putting away the meat which is of so much importance for the coming year.”

The earliest nineteenth-century geared grinders were made largely of wood. Bill Holt, proprietor of the Curiosity Shop in Elkton, Virginia, has seen many. He suggests that these hand-made box grinders were carried south through the Shenendoah Valley by Pennsylvania German re-settlers. In these marvelous contraptions a long wooden handle turned a central wooden core-screw. Both the lining of the box and its core were carefully imbedded with interfacing rows of sharp blades. As you turn the handle, the meat is eased through the box, all the while being cut into increasingly small pieces and finally dropped out at the far end. These grinders come apart like Chinese puzzles for cleaning and sharpening. I have seen several variants of this design—they have a remarkably similar but curiously hand-made look.

By the end of the century a number of manufacturers were producing cast-iron look-alikes, much smaller in size but identical in concept. And sausage stuffers2.gif (42707 bytes) then there were the Enterprise grinders, all their spin-offs,. and even a mechanical meat chopper complete with rotating bowl and chopper. It sure beat a knife or a chopping bowl.

Just as grinders eased and increased production, so did stuffers. The difficulty in stuffing is that the cold meat mixture is fairly firm and requires some strength or mechanical advantage to work it into the casings. Nozzled tubes (wood, tin, or pewter) with wooden plungers were obvious improvements, but still demanded muscle. The great leap here came with the addition of levers, which made the stuffing considerably easier, and finally cast-iron tubs with efficient, tight-fitting geared plungers.

It was now far easier to grind and mix the meat mixtures and fat, and then to stuff that prepared sausage meat into casings by use of effective cast-iron stuffers. It seems like a lot of work today, but we may imagine the pleasure and pride one had in such equipment when it was new. People must have reveled in reduced labor and increased efficiency when performing what had always been a demanding annual chore.

Today we buy our sausages in bulk or links that are very close to the historical forms. It is still possible to make one’s own and to satisfy one’s appetite for special blends of seasonings or one’s personal health standards. With modern food processors and mixer attachments, the work is easy; the product is glorious!

…and that glorious product is available at Uli’s in Pike Place Market.

Ingredients

1 teaspoon active dry yeast
1 cup warm water (110° to 115°)
2 teaspoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
2-1/2 to 3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 pound bulk Italian sausage
1 small green pepper, diced
1 small onion, diced
3 garlic cloves, peeled and sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/3 cup chopped pepperoni
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/4 cup tomato sauce

Directions

In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet.
In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust.
On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake at 375° for 30-35 minutes or until crust is golden brown. Spread with tomato sauce. Yield: 8 slices.

Nutritional Facts 1 serving (1 slice) equals 379 calories, 16 g fat (6 g saturated fat), 35 mg cholesterol, 906 mg sodium, 41 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Chicago-Style Stuffed Pizza in Taste of Home August/September 2006, p8 AND REPOSTED FROM WWW.TASTEOFHOME.COM

You should have recieved an email directly from AmazonLocal about your recent order for $12 to Spend on Hand Made Sausages from Uli’s Famous Sausage.

There was some miscommunication so they’ve updated the “What You Need To Know” section for this deal and added the following term:

- Valid only for take away sausages; not valid for dine-in menu. We’d still love for you to join us for lunch or dinner, but this promotion is for take away only.

If you have any questions please contact AmazonLocal at 866-395-2090.

More recipes coming soon!

You must try this amazing sausage casserole recipe we found on www.allrecipes.com

Ingredients

1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

Directions
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9×13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

See more recipes at Recipe.com
Servings: Makes about 8 cups
Prep: 40 mins
Total: 1 hr 25 mins

Ingredients
1 pound bulk pork sausage
1-1/2 cups chopped onion
1 cup chopped celery
2 beaten eggs
1 tablespoon ground sage
2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
4 cups crumbled corn bread
3 cups dry white bread cubes
2 cups finely chopped, peeled cooking apples
1 cup chopped pecans, toasted
1/2 cup snipped dried apricots
1-1/2 cups chicken broth

Directions
1. In a large skillet, cook sausage, onion, and celery till meat is no longer pink. Do not drain; set aside.

2. In a very large mixing bowl, combine the eggs, sage, poultry seasoning, salt and pepper. Add corn bread and bread cubes; toss till coated. Add the cooked sausage mixture, apples, pecans and apricots. Add broth, tossing lightly to mix and moisten.

3. Place the stuffing in a lightly greased 3-quart casserole. Cover and bake in a 375 degree s Foven for 40 minutes. Uncover and bake 5 to 10 minutes more or till golden and an instant read thermometer inserted near the center registers 165 degrees F. Makes about 8 cups (10 to 12 servings.)

Nutrition Facts: yummy

Visit Uli’s at Pike Place Market

An Italian Sausage Pie Recipe from Rhodes Bread Co

A fun idea for dinner that is sure to please all!

Servings: 6

Skills: Intermediate

Prep Time: 15 min

Bake Time:15-20 min

Ingredients
1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
1 pound bulk sausage
1/4 cup chopped yellow onion
1/4 cup thinly sliced sweet red pepper
10 ounce package frozen chopped spinach, thawed & well drained
4 ounce can sliced mushrooms, drained
8 ounce can tomato sauce
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon pepper
1/3 cup Italian bread crumbs

Instructions
Roll 2/3 of loaf (or 8 dinner rolls combined) on a lightly floured surface into a 12-inch circle. Cover with sprayed plastic wrap and let rest while preparing filling. In a large skillet, cook sausage until brown. Drain sausage and add onion. Cook for 1-2 minutes. Add red pepper and remove from heat. Add spinach, mushrooms, tomato sauce, basil, garlic powder, pepper and bread crumbs, toss lightly. Remove wrap and place 12-inch dough circle in a sprayed 10-inch quiche pan or pie plate, covering bottom and up the sides. Add filling. Roll remaining 1/3 loaf (or 4 dinner rolls combined) into an 11-inch circle. Cut circle into 12 wedges. Arrange wedges atop filling, slightly overlapping and sealing edge to bottom crust. Cover with sprayed plastic wrap and let rise 15-20 minutes. Remove wrap and bake at 350°F 30 minutes or until crust is golden brown.

Sound interesting? Drop by Uli’s at Pike Place Market and pick up some sausages