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Kalmia Kalmia is offline
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Default This weekends sausage effort...

On Oct 19, 2:33*am, Omelet > wrote:
> Did a little cleanup in the freezer and used up all the cheap pork I had
> in there. Not as much as I thought as there was only 13 lbs.
>
> But, the sausage making went well with dads help. *He feeds the grinder
> while I make the links as they came out.
>
> This recipe turned out very well!
>
> Pics:
>
> <http://picasaweb.google.com/OMPOmelet/SausageMaking10162009#>
>
> Or:
>
> <http://tinyurl.com/ykxlud3>
>
> Recipe:
>
> Per lb. of meat:
>
> 1/2 teaspoons sea salt
> 1/4 teaspoons ground white pepper
> 1/4 tsp ground black pepper
> 1/4 tsp ground lemon peel
> 1/2 tsp powdered sage
> 1/4 tsp powdered Thyme
> 1/2 tsp powdered celery seed
> 1/8 tsp allspice
> 1/4 tsp granulated garlic
> 1/4 tsp mace
> 1/4 Tbs dried Basil
>
> I hand ground the celery seed and basil in my marble mortar and pestle
> this time. *All of the other stuff was already powdered except for the
> salt. It was Flaked Maldon salt that Peter sent me from Australia. *I
> tossed that into the mortar too and ground it down. *I love the sharp
> bite that stuff has! *It does not taste like ordinary Mortons table salt!
>
> Mix well with cubed meat (cut into 1" to 2" cubes) and run thru the
> grinder with a medium plate, directly thru the stuffer into casings of
> choice. Alternately, grind and make into patties, pack in waxed paper
> and freeze.


Looks very professional. At least you know what you're eating as far
as the meat goes.