Poppy's Secret Sausage Making Recipes

Making homemade sausage with your dad is more than just processing meat; it’s an immersive, multisensory tradition that stitches generations together. Every pinch of seasoning and turn of the crank connects the past with the present, preserving heritage and love in a casing.

My father’s hands were weathered and strong, working the pork butt through the hopper with a practiced, seamless efficiency. Those afternoons were about much more than putting food in the freezer; they were about carrying on the ways of our family history. My brother Larry and I would spend time with our father many times, and it will stay with me forever. 

When we gather around the dinner table to eat the very sausage we created, we are tasting history. And through my children, I know our family’s story will continue to live on for years to come.For this reason, I want to have Poppy's recipe's live on forever.

Each recipe is based on 5 pounds of ground pork mixed with the follow ingredients.

Hot Sausage

5 TBSP Salt

1TBSP Sugar

2 TBSP Fennel (Whole Cracked or Crushed)

TBSP Coriander

1TSP Caraway Seeds

1PT Ice Water

2 TBSP Crushed Hot Pepper 

Sweet Sausage

5 TBSP Salt

1TBSP Sugar

3 TSP Fennel (Cracked Whole or Crushed)

2 Tsp  Course Black Pepper

1 Pt. Ice Water

 

Breakfast Sausage

1 TBSP Brown Sugar

2 Tsp of Salt

2 Tsp of Sage

1 Tsp of Thyme

1 1/2 Tsp of Cayenne Pepper

1/2 Tsp Nutmeg

1/2 TSP Red Pepper

Meat Sourcing 

1. Pre-Made Sausage Meat Options

• Local Craft Butcher Shops: Best for high-quality, fresh, coarse-ground pork. You can ask them to grind specific cuts (like pork shoulder) with a specific fat ratio, or buy their house-blend bulk sausage meat.
• Grocery Store Meat Counters: Convenient and budget-friendly. Look for "bulk sausage" or "sausage meat" (sold in rolls or trays without casings). Always check the label to ensure it is raw meat and not pre-cooked.
• Specialty Italian or European Markets: Ideal if you want authentic regional flavors. They often sell bulk sweet, mild, or hot sausage meat made from traditional family recipes.

2. Creating Your Own Blend From Scratch (Recommended for Traditions)

Making your own sausage meat gives you total control over the texture, fat content, and flavor profile.

• The Meat Cut: Use pork shoulder (pork butt). It naturally has the perfect lean-to-fat ratio for juicy sausage.
• The Fat Ratio: Aim for 70% lean meat to 30% fat. If the pork shoulder is too lean, ask your butcher for extra pork back fat (fatback). Without enough fat, the sausage will dry out.
• The Grind: Cut the meat into 1-inch cubes, freeze them for 20 minutes until firm, and run them through a meat grinder. Use a coarse grinding plate (6mm to 8mm) for traditional, rustic texture.

Why the Ice Water? 

Incorporating ice water into the final mix is a critical technical step that transforms loose ground pork into a cohesive, juicy sausage. Here is how that tradition unfolds at the mixing bowl. [1]

The Science Behind the Tradition

Adding ice water is not just about moisture; it is about emulsification.

• Binding the Meat: When you mix salt and ice water into ground pork, it draws out a protein called myosin. This protein acts as a natural glue.
• Suspending the Fat: The ice water binds the lean meat and the fat together. Without it, the fat would separate and leak out during cooking, leaving the sausage dry and crumbly. [1]

The Mixing Process

1. Keeping It Cold: The water must be ice-cold, often with ice chips floating in it. Keeping the entire mixture below 40°F (4°C) prevents the fat from melting prematurely from the heat of your hands. [1]
2. The Pour: After the spices are scattered over the coarse meat, the ice water is poured directly over the top. It immediately dissolves the salt and helps distribute the seasonings evenly. [1]
3. The Hand Mix: Using your hands—just like your dad did—you aggressively paddle and slap the meat against the sides of the bowl.
4. The Transformation: Within a couple of minutes, a physical change happens. The loose, wet meat absorbs the liquid completely. It transforms into a sticky, tacky, uniform paste that holds its shape.

Testing the Emulsion

The ultimate test of this tradition is the fry test. Before stuffing the meat into casings, your dad would take a small spoonful of the tacky mix, flatten it into a tiny patty, and fry it up in a skillet. It is the final quality check to ensure the texture snaps, the moisture stays locked inside, and the seasonings are perfectly balanced before the long stuffing process begins.

The Fry Test is the best part of the process. It often leads to Sausage Patties which are amazing on the grill or in the cast iron pan. 

Sun Dried Tomatoes - Easy to Make - New Options For Flavor

30 years ago, I discovered sun dried tomatoes. Once I was introduced to them, I tried them in many decisions. Sun dried tomatoes can change a dish dramatically with the bold flavor. I used them in pasta dishes warm and cold, salads, and chicken dishes. I even included them in pizza and wraps. I am going to reacquaint myself to those recipes. For now, I wanted to share how making them are a much better option then buying them in a store. You can, as with any recipe make them your own which emboldens the flavors. 

You can technically use any tomato. My go to are Roma tomatoes. The slices are perfect every time. I have also used cherry tomatoes and cut them in half. The key is more the process than the choice of tomato.

Ingredients

10-20 Roma Tomatoes

Extra Virgin Olive Oil

Parsley Flakes

Garlic Powder

Cracked Black Pepper

Sea Salt (Optional) 

You will cut the tomatoes in flat circular rings. Lay them flat on a pan. Next, pat them with a paper towel. Try to get them as dry as you can. Next, you will line provide a slight sprinkling of the extra virgin olive oil. (Very Light) This will help absorb the seasonings. Place the tomatoes on the dehydrator. I season them on the dehydrator shelves. A generous amount of Parsley flakes and garlic add a great flavor. A lighter touch of cracked pepper and salt are optional.

Place the trays in the dehydrator. I used the dehydrator in my Air Fryer. The digital temperature was an awesome way to make sure you do not over dehydrate. Also the timer allow for you to monitor them better. If you use a traditional dehydrator, be sure to check and rotate the shelves to ensure the tomatoes are perfect. 

How to tell when done? 

The tomatoes will shrivel and have a tough outer texture while somewhat softer. They may start to stick a bit to the dehydrator due to loss of moisture and the low heat. (No worries) . My suggestion is to try one or two for the desired texture, then take them off.

Storage

The crop is quite small, however as you make more, you will want to store them. You have a few options. In a canning jar, you can store them with fresh basil and garlic and drizzle with olive oil. Make sure they are immersed fully in the oil. The other option is to use a sealing machine if you have one and freeze them. They do freeze well as long as you use a sealer.

Chinese Pork Belly Stir Fry

Recently, I went to pick up some grocery items and I found what I thought was bacon in the meat department.  I brought it home and while it looked like bacon, I realized it was not. On the package, it read Pork Belly. I decided to explore how I can cook the pork belly and researched the uses online. A common use is in Chinese cooking. I decided I had to try it. I was not disappointed. 

What is the difference between Pork Belly and Bacon? 

Pork Belly is uncured and comes from the underbelly of the pig. It is a cut of meat. (Now you know!) Bacon is a cured pork belly that is treated thus changing the complexity of the meat. I realized that Pork Belly should be treated as meat, and stir frying the meat is a great choice for flavor. You have to create brine to cook it in and I discovered how to stir fry the meat.

Ingredients 

2lbs of Pork Belly

Tsp of Ginger

3 Cloves of Garlic

1 tbsp or Rice Wine 

1 tbsp of Brown Sugar

2 tbsp of Honey (Hot or Reg)

3 tbsp of Soy Sauce

1/2 cup of scallions

Lemon Grass (Optional) 

You can cook the pork belly in chicken stock in a slow cooker. I prefer the stir fry method. It is messy, however the glaze and crispiness is worth the mess. You cook it like you would bacon. Drain the grease after it shrinks and starts to crisp. Add the soy sauce, rice wine/vinegar. After a few minutes as the pork belly crisps, add the brown sugar, honey, ginger, and garlic. 

Take the Pork Belly out of the pan and cut them into smaller strips. Crisp on a medium hit for one more minute to your liking. In a bowl add additional soy and honey to your liking to thicken the glaze. Top with scallions and lemon grass(optional) 

Serve and top on stir fried rice and enjoy. Also tastes great on it's own as a small meal. 

Brown Sugar Dry Rubs - Game Changer

Many years ago, I discovered a brown sugared dry rub in Lowville NY at a meat market known as Millers. Oh my goodness, if you ever drive up north to Lowville NY, stop by Millers. Their meats and seasonings inspired by local customs is incredible.

I moved away from Upstate NY a few years ago and I could not find the dry rub mix from Millers. I tried to make my own and it was much more difficult than I thought. I searched the internet and quickly learned, Amish inspired recipes and the lack of electricity kind of prevent you from finding out their secret to making a dry rub.

After exhaustive efforts, and some failures, I discovered how to not only replicate the dry rub, I can make my own variations. Here is the base recipe and some suggestions for changing things up a bit.

Basic Dry Rub

2 cups Brown Sugar

4 Tablespoons of Salt

3 Tsps of Cracked Pepper

3 Tsps Garlic Powder

1 Tsp of Onion Powder

1 tsp Cumin

1tsp Paprika

3 tsps of Parsley Flakes

Mix half the ingredients in a shakeable container. Shake the ingredients vigorously. Add the rest of of your ingredients and repeat. For meats, you may want to add more salt to your liking. The salt allows for the meat to cure longer. This dry rub mixture only get's better the more time you give it to marinate with your meats. 

BBQ is one use for dry rubs. I also use it on bacon, Chinese Pork Belly, and my hamburgers The cure gives them a caramelized flavor you will truly appreciate. 

Variations (Turn it up a notch)

Hot, sweet, and tangy. The 3 variations I love most about this dry rub. Here are some suggestions you can add or replace ingredients. As I always suggest, make it your own.

Sazon seasoning - this gives a a slight kick and subtle change to the flavor.

Cayenne Pepper - 1-3 tsps can change the heat level and make all the difference for your ribs.

Jerk Seasoning -  1-3 tsps give it a Caribbean feel that is unique for your meats. 

Time and Curing

The key for curing is time. A brown sugar rub will immerse itself into the meats working in partnership with the salt. This allows the other ingredients to permeate the food with flavor. If you feel comfortable, 24-48 hours of curing will create a very good brine. 

Quick Rub - I also use the rub for meats immediately. The brown sugar base in a skillet will caramelize quickly. You have to monitor your heat levels and cooking to avoid burning. However, once you get use to the adjustments, the rub works quite well.  

Don't forget the Chicken Wings! 

A great chicken wing recipe I discovered was to dry rub and charbroil the wings on the grill. You can eat them off the grill or my favorite is to add your favorite sauce after the wings are finished. 

Pickled Eggs - A Fall Favorite

For some reason, I love to make pickled eggs in the fall. This is most likely due to the canning season. Italians love to prepare for winter in Upstate New York. This tradition most likely has ties to the Great Depression. As many canned and brined to help get through the long winters in Upstate NY.

I remember as a child bottling and pickling many vegetable treats. Pickling Eggs would become a bar favorite in our area. I remember walking into a bar and seeing a dingy pickled egg bottle. I thought to myself, who in the world would eat that. 

Ingredients

• 1 Dozen Hard Boiled Eggs -10 minute boil. (Dad Tip) Peeling the eggs can be difficult. Add a tsp of baking soda to the water so the shells come off easier.
• 1 cup of apple cider/white vinegar
• 1 cup of water
• 1 tablespoon of pickling salt
• 1 teaspoon of table salt
• 2 cloves of garlic
• 1 bay leaf
• 1-3 slices of cherry peppers or long hot pepper. (Any pepper to your liking) 
• 5-10 slices of red/sweet onions
• A sprig or two of dill

Preparation 

This is a quick fun process. Roughly 20 minutes. You set up the canning jars on your counter. Add the salt and spices to the bottom along with a few onion slices. Next, add about 1/3 of the vinegar. Once you add the eggs, the volume of the vinegar will reach halfway up the canning jar. I like to add the garlic cloves, a sprig of dill, and peppers in the middle. I will add another 1/3 of water to the brine. I add the additional eggs and top the jar with the rest of the onion slices. Place the cap and refrigerate for 7-10 days to allow the eggs to soak up the flavors. Brines are a great alternative to canning. Pickled eggs last up to 3 months in the fridge. 

Pickled eggs are a fun project for you and your kids. You can feel free to tinker with the recipe. Some people add beets to the brine as it turns the eggs into a reddish/purple color. Another great tip I tried recently was making deviled eggs with pickled eggs. That frown you just had as you read this was the same as mine. I have to say, you might be quite surprised as I was. Try them and see what you think. Feel free to comment on the blog.

Jack's Peas and Eggs Soup (zuppa di piselli e uova)

Italians have traditions that tend to originate from the Great Depression. Sometimes, the traditions can be traced back to regions of origin in Italy. One such delicacy is Peas and Eggs soup. Now I have to admit, when I heard about it, I was thinking it was going to be a typical Depression Era soup. However, to my surprise, it was very unique. I learned about the soup from a friend of mine at work. He told me that the origin of this recipe is Sicilian. Since my family came from Sicily, I asked if they heard of the soup. To my surprise, Joe was correct. 

I decided to make soup for my family. I felt a bit of skepticism. Amazingly, when they tried the soup, they had the same reaction. It was delicious. The soup is easy to make, and you will have will most likely have skeptics at first. However, once the try it, they will say, "Can I have seconds on the Peas and Eggs?"

Ingredients

4-6 Eggs

Potatoes (Red are best)

Garlic (4 or 5 large cloves)

Cracked Pepper and Course Salt (Tsp each) 

Yellow or White Onion

Olive Oil 

2 cans of Peas - (Sweet)

Optional - Garlic and Onion Powder tsp each

Preparation

Drain the juice from the peas in a 3-4 quart saucepan. Fill 3/4 of the can with water. (Each can) Do not use too much water. The pea juice is your base and you do not want to dilute it too much. Next, thinly dice your onion. Add this to the broth. Thinly slice the garlic cloves. Do not mince. You want thin slices as part of your broth. Peel the potatoes. (I live the skin on) You want to make small cubes for your soup. Add two-three tablespoons of olive oil. 

Bring the soup to a boil. Cook the potatoes so they are tender. You don't want them to be mush. 8-10 minute boil should be enough for them to be tender. Once tender, add the peas. Stir and add your seasoning. You always want room for adding salt and pepper after the soup is complete. Be careful not to add too much salt. 

The potatoes will add a creaminess to the soup. Generally, I have to add another 3/4 to a cup of water. You need the soup base at a boil to cook the eggs. You will crack 4-6 eggs on top of the soup. The whites will separate and you will boil for an additional 2-3 minutes. It's okay to have a firm yolk. Some people like the yolk to be a bit runny. I like it both ways. 

Immediately serve once complete. This recipe can easily serve 4-6 people. 

(One more thing - Jack's Peas and Eggs is dedicated to my friend's father. Since this is a cooking blog that encourages Dads to cook with the children, I can't think of a better example than the homage a son gives to his father by naming a recipe after him) 

Tripe (Yes Tripe) So Good!

If you ever want to see funny expressions come from your friends and family, mention to them you are making Tripe. So many people have a negative response, and for some rightfully so. Let's clear up one thing, the origins of Tripe usually bother people. It is of course a cow's stomach. But ask yourself, anything from a cow is pretty much the eating of an animal corpse. Right? The hamburger itself is pretty much a ground-up cow and fillers depending on what you buy at the supermarket.

The secret to Tripe is the cleaning process. You can buy Tripe cleaned by the butcher, but trust me, you have to boil it for many reasons. I boil each round around 10-minute increments 3 - 6 times. Each time, I give the Tripe a cold water bath, then reboil. There are 2 reasons for doing this. The first obviously is the cleanliness. The second is I am trying to increase the tenderness of the Tripe. This allows for the Tripe to be cut into small pieces and cook in the sauce. The way I make my tripe, it resembles pinwheel pasta and has the consistency of pasta. 

Your sauce should be either thick for Tripe on its own, or soupy if you make Tripe with other items to compliment the dish. For example, in this recipe, I will add onions, garlic, and potatoes. Despite what people might tell you, I love vegetables as an add-on including celery and carrots at times. The other secret is the sauce. You can use the sauce recipe on the blog on the sauce recipe I include for this recipe.

Ingredients

Sauce

1 32 oz can of Organic Tomato Sauce

1 32 oz can of diced tomatoes

1-3 oz of butter

1 tsp of cinnamon 

3-5 cloves of garlic

Italian seasonings (Parsley and Basil)

Salt and Pepper (Cracked) to taste

Garlic and Onion Powder - 1 tsp each

Cherry Pepper Flakes - 1 tsp

Cherry (Hot) or Long Hot peppers (One long hot or a few Cherry Pepper Slices. You can also do both) 

Sweet Pepper - 1 -5 slices 

1 White Onion (Diced and Sauteed or right in the sauce) 

Directions - I make the sauce in a Crockpot. I add everything at once. Let the sauce cook for about an hour and a half - 2 hours on low. Stir the sauce periodically and season to your personal taste. 

Once the Tripe is prepared via the boiling process (as described above) You will cut the tripe vertically into smaller pieces. You want the shapes to be the size of a larger pasta like a pinwheel or bowtie. (Try not to cut too small.) Once cut, add the Tripe to your sauce. Leave at least 1 - 1.5hrs for the Tripe to simmer in the sauce. Similar to Pasta, you want to check for tenderness prior to finishing. 

Potatoes - Dice your potatoes into cubes. Only use 1 -3 small potatoes. You don't want to overwhelm your sauce. The diced potatoes, as with all vegetables is a compliment to your dish. What makes the potato unique is you have to pre-boil them for about 6 mins. You want them to be firm, not squishy. The reason for the pre-boil is to get the starch out of the potato. I set them aside and put them in at about 5-10 mins prior the Tripe being finished.

As with all recipes on Cooking it Up with Dad, try different variations. Involve the kids. A cow's
stomach when they are younger is like a science experiment. They might complain in the beginning, however by the end of your recipe they will think it is pretty cool.