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)

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)

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)

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

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.