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Country Discussion Topics
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Homade sausage
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coaltrain    Posted 03-29-2001 at 18:47:33       [Reply]  [No Email]
Does any one here grind their own breakfest sausage that would like to share their receipe? Been grinding and blending ours for many years use our home grown sage and peppers but have never measured and weighed I would appreciate learning from others. thanks Coaltrain


Ray M41    Posted 03-30-2001 at 08:27:50       [Reply]  [No Email]
We mix little over half pork to little under half beef; season to taste with just salt, pepper, and garlic. We keep it mild. Stuff it in casings and freeze it. We boil it, fry it, and grill it.


HAYSAM    Posted 03-30-2001 at 13:32:30       [Reply]  [Send Email]
SAUSAGE AIN'T SAUSAGE WITHOUT SAGE


Bayou Dave    Posted 03-30-2001 at 07:07:06       [Reply]  [Send Email]
Coaltrain, I would be more than happy to share sausage receipe. I am originally from the midwest, and always ate breakfast sausage with sage, in fact no matter how much sage the sausage had in it, my great grandfather would complain that there wasn't enough. I now live in South Louisiana, and no sage is used at all. Red pepper, black pepper, salt, and garlic. Would sure like to like to try your receipe, and if you don't mind wiping sweat off your brow at the breakfast table, I will gladly send you my receipe.


coaltrain    Posted 03-30-2001 at 14:39:54       [Reply]  [Send Email]
Dave I will be happy to give you a receipe although I doin't measure any thing. I use about 1/2 cup of pounded sage 5 big chili peppers crushed and any other hot peppers I have plenty of that year [sometimes jahlopeno] kosher salt black pepper[course]. If I am going to fry it I doin't use garlic gets better if my fire gets a little hot, to about ten pounds ground pork. O yes I doin't grind mine fine use 3/16 screen. Mine is a little hot sometimes I make mild and depends who is around the chuck wagon add to it.


Bayou Dave    Posted 03-30-2001 at 15:09:11       [Reply]  [Send Email]
10lbs pork breakfast sausage .6 oz red pepper, .2 oz black pepper, 2.2oz salt, 4 toes fresh garlic. I also use a course grind, and make it into patties and pan fry using some water in the pan.

Can also stuff the same and add .2oz curing salt, and smoke it.


Les    Posted 04-02-2001 at 03:12:25       [Reply]  [Send Email]
Basic Breakfast Pork Sausage: Adjust seasoning to taste.
5lbs Boston Butt. I use Loin and Ham to reduce the fat content, but doing so requires that a tad of oil and water be added to the pan for cooking.
5 tbsp. salt
1 tbsp. ground white pepper
2 tbsp. rubed sage
1 tsp. ginger
1 tsp. nutmeg
1 tbsp. thym
1 tbsp. ground hot red pepper
1 pint ice water, used to cool the grinder.

Be sure to remove all blood clots, sinews, bone, skin, glands, etc. Chill the pork to 32-35 degrees F.

I grind all the meat through a 3/16 plate then place in a mixing bowl and mix in the spices. We go heavy on sage and red pepper. I also add garlic simply because we don't cook anything without garlic.

Sausage is something you tailor to taste. When you start experimenting be sure to write down exactly what you did. You could wind up liking this particular batch and wish to replicate it. It took me a long time to learn this.

Sausage at our house has always been special we make a lot of different sausages.


Tim    Posted 11-12-2002 at 21:06:44       [Reply]  [Send Email]
Les,

Thanks for posting your recipe. I have been searching for a nice breakfast sausage via the internet and stumbled onto this site. I am stationed at Learmonth Solar Observatory in Western Australia with my family. I am going to try your breakfast sausage. My Family and I are missing good old American sausage for breakfast. Thanks again, Tim


Dreamweaver    Posted 04-03-2001 at 16:25:29       [Reply]  [No Email]
Les, while that recipe sounds delicious, the "warning" part made me kinda queezy. Sometimes I wonder just how country I really am, heehee....


coaltrain    Posted 04-02-2001 at 19:16:52       [Reply]  [Send Email]
Thanks for the great recipes you all have have given me it is very interesting to see what other people use to cook with. I will be glad to share with youall my sucessful experience and practising. We are pretty well self reliant on most of our food including vegestables and meat raising and prossesing not great at spelling and computer but getting by. Thanks again Coaltrain Prairie Rose


randy    Posted 09-10-2001 at 20:39:42       [Reply]  [No Email]
i am looking for a meat grinder any sugestions make brand names any thing to help tnks


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