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Messing with sausage making - bbally - 10-10-2007
Any of you here make your own sausage? Just finished butchering a hog and have to make a bunch of sausages. Wondered if any of you make your own as well?
Re: Messing with sausage making - HomeCulinarian - 10-10-2007
My sister makes venison sausage that is very good. My son also dabbles in sausage making every so often. I do enjoy their efforts but haven't tried making any myself.
Re: Messing with sausage making - bbally - 10-11-2007
Jeanette, it is time for you to make sausage!
Let us start with a simple breakfast pan sausage, no casing needed for pan sausage.
Get one pound of ground pork at the store. (If you can get one pound of ground pork butt, it will have a more premium taste)
To the one pound pork add:
1 tbsp salt
1/2 tsp white pepper
1 tsp rubbed sage
1/8 tsp ginger
1/2 tsp nutmeg
1/2 tsp thyme
1 tsp red pepper (optional, drop is you don't like spicy)
1/4 cup ice water.
Mix this up by hand and let it rest in the reefer for 2 hours or overnight. Make patties and fry.
WARNING: making your own sausage can lead to obsessive behavoirs regarding the search for more sausage recipes and more sausage knowledge!
Re: Messing with sausage making - HomeCulinarian - 10-11-2007
Very tempting! I'll give this a try.
Re: Messing with sausage making - Roxanne 21 - 10-11-2007
But then there is Jean's awesome sausage mixtures---TRIED AND TRUE!!!!
Maybe go back on threads and retrieve the recipes---TO DIE FOR!!!!
Re: Messing with sausage making - labradors - 10-12-2007
Here are some "Jimmy Dean clone" recipes I found a while back. I've only tried the sage, not the hot nor the maple, but the sage one tasted great to me, especially since Jimmy Dean sausage is not available here. A couple of friends, here, were grateful that I made some for them, too.
The recipes call for MSG, but I left that out when I made it.
Sage
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent flavor enhancer)
Hot
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent)
Maple
16 ounces ground pork
3 tablespoons maple flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent)
1/4 teaspoon coriander
Combine all ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown.
Re: Messing with sausage making - pjcooks - 10-13-2007
Thanks, Lab, for the Maple Sausage recipe. I'm going to try this with Grade B maple syrup, not hard to find around here. Is there an advantage to using the fake stuff or is it because you can't get the real stuff down there?
Picky may actually eat this.
PJ
Re: Messing with sausage making - labradors - 10-13-2007
Actually, I have only made the sage one, not the hot nor the maple. The fake stuff is in the recipe because that is how the recipe was when I found it. Real maple syrup IS available here, in the import stores, but it is pretty pricey. Having grown up in MA, however, I know there is now substitute for the real thing.
Re: Messing with sausage making - Lorraine - 10-14-2007
"Is there an advantage to using the fake stuff "
Nope. Some use it because they can't get the real stuff. I really like the Grade B for this kind of dish.
Re: Messing with sausage making - Mare749 - 10-14-2007
"Nope. Some use it because they can't get the real stuff. I really like the Grade B for this kind of dish."
Can somebody explain what Grade B means? I love maple syrup and do buy it once in a while, but have never really paid attention to the grade. Thanks.
Maryann