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Country Discussion Topics
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Sausage recipes???
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MW    Posted 09-29-2004 at 09:24:48       [Reply]  [Send Email]
I've been looking for recipes for making bulk(pork) breakfast sausage. I want to experiment by making a couple of pounds at a time.I have alot of frozen ground pork to use up.Can anyone throw some tips or recipes our way?
P.S. My mom,God love her,gave me a turkey sausage recipe,but morning sausage ain't sausage less it's pig! Thanks!!! Mark(in Kansas.


Coloken    Posted 09-29-2004 at 15:57:55       [Reply]  [Send Email]
Just want to tell you to be carefull with sausage receipes. I've seen some that were so highly seasoned that you couldn't eat them. Try a little bit first. I one spoiled a whole deer with a receipe from a national gun magazine.


ROD    Posted 12-30-2005 at 16:20:03       [Reply]  [Send Email]

i really think good sausage has to be a little on the fat side. i use a 60/40 mixture. thats 60 % lean to 40%fat. boston butt pork roast plus a little pork fat works out about right. i use 5 tbls. salt to 10 lb of meat. 2 0r 3 tsp rubbed sage 2 1/2 tsp black pepper 2tsp crushed red pepper. chop all the meat into 1 inch cube's and mix the seasonings with it. grid enough to make two patties. fry these and try them. adjust to your liking and grind the rest and enjoy


screaminghollow    Posted 09-29-2004 at 14:00:24       [Reply]  [No Email]
Sausage recipes are as numerous as country grandma's. We personally like our's a little leaner than most folks. Quite frankly we don't care much for the garlic, sage or marjoram in sausage. Here in central pa it is primarily just salt and pepper. Because regional and cultural taste buds differ, there are some things you may like that would sound disgusting to others. My wife and I occasionally make a batch of sausage with Old Bay seafood seasoning. Sometimes add some oregano for a change of flavor. It is zingy, but not hot. My uncle used to mix BBQ sauce in with his sausage. Some folks grind some apple directly into the sausage for sweetness. I've seen smoked sausage that had cheese chunks in the sausage and it tasted divine. We use about 100 lbs of sausage a year. Sausage patties for the grill, loose sausage for tacos, breakfast sausage, even use it in lasagna. The stuff we make is probably only ten percent fat. It almost needs some oil added to fry it.
The sausage tends to flavor better if it is ground with the spices added to the chunks of meat first., then run through the grinder again after sitting for a few hours. Some spices don't permeate the through out the meat for several hours. If you're too anxious to get rolling on the batch and you are taste testing as you go, you are likely to err by adding too much too quickly.


Chuck    Posted 09-29-2004 at 13:09:15       [Reply]  [Send Email]
You may want to take a look here (recipies)

http://www.3men.com/index.htm

Chuck


~Lenore    Posted 09-29-2004 at 13:01:12       [Reply]  [No Email]
This is a simple recipe for 1# of sausage but could easily be doubled.


COUNTRY PORK SAUSAGE


1 lb. pork (2 c. chopped)
2 1/2 tsp. salt
3/4 tsp. black pepper
2 1/2 tsp. sage
1/2 tsp. sugar
Dash of red pepper, if desired

If you have a taste for American sausage here is the way to prepare a small amount. Buy a fresh piece of pork loin that has some fat to go with the lean. It should have about one third fat to two thirds lean for good sausage.

Cut the meat and fat into strips or pieces to go into the meat grinder. Blend seasonings and the strips; put through the food grinder twice. If you don't have what is called a sausage grinder, use the medium-fine blade with a food chopper. Cover and let stand overnight, refrigerated, before using to let the seasonings soak into the meat. Pat into flat balls and fry.



Wisereader    Posted 09-29-2004 at 10:37:54       [Reply]  [No Email]
I got the following from a recipe program I have:

" Good country sausage is made of one-third fat pork and two-thirds lean pork. When too much fat meat or poor quality trimmings are added to the sausage, too much fat melts out in cooking, leaving the sausage greasy. Conversely, if the mixture is too lean, the cooked meat will be dry or hard. One old-fashioned method for evening up the fat and lean is to add a pork shoulder to the pile of meat for sausage making. 1 (12 lb.) ground pork shoulder
4 tbsp. salt
1 tbsp. rubbed sage, more if desired
(but too much sage will leave a
soaplike taste)
2 tsp. black pepper, more if desired
1 tsp. ground red pepper (optional)
2 tsp. dried sweet marjoram,
pulverized
2 tsp. freshly grated nutmeg
(optional)

Spread the meat out in a very large pan or in a freshly scrubbed sink. Sprinkle the salt and spices over the meat; mix and knead with your hands, using a little cold water if necessary to aid in the mixing and binding. Divide into 1- or 2-pound portions and package immediately for the freezer. Each package makes from 4 to 8 servings, depending on the weight of the package. Makes 12 pounds. Handed down from family recipes to you."


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