Tri-colored Sausages

Ingredients White Sausages

• One pound ground meat, pork shoulder will provide a whiter sausage than beef
• 3 cloves garlic, minced
• 3 medium onions, minced
• 1 tsp mustard 
• pinch of sea salt 
• a small subset of a package of hog casings (a typical package from butcher will do about 10-20 pounds of meat)

Ingredients Green Sausages

• 1/2 pound ground pork shoulder
• 1/2 pound bacon, ground
• 2 cups spinach, with stems removed, blanched and finely chopped
• 2 cloves garlic, minced
• pinch of sea salt 
• a small subset of a package of hog casings (a typical package from butcher will do about 10-20 pounds of meat)

Ingredients Red Sausages

• One pound ground meat
• 3 cloves garlic, minced
• 1 cup red cabbage, minced
• (optional) 3 tbsp red wine vinegar
• 2 tsp black pepper 
• 1 tsp mustard 
• pinch of sea salt 
• a small subset of a package of hog casings (a typical package from butcher will do about 10-20 pounds of meat)

Instructions

• For each type of sausage, mix all ingredients together
• Extrude mix into hog casings, placing pin holes every inch or two to let air out
• boil sausage for 20 minutes
• (optional) brown sausage on greased pan before serving 

Notes

• Heating red cabbage too long will change its color from red to blue (http://www.sciencedaily.com/videos/2009/0112-chemistry_of_cooking.htm). Adding red wine vinegar to the mix will increase the acidity of the mix, keeping the red cabbage redder during cooking.
• At the 28 August 2010 feast, hamburger was used instead of ground pork for the green sausages. They would have been better with the pork shoulder.
• A food processor to minced, or even pureed, is ideal for these recipes. A kitchen aid mixer with sausage making attachment could not handle hand minced red sausage mix.
• For even redder or greener sausages increase the proportion of cabbage or spinach to meat than the above amounts.