Seems everybody but Boars Head adds sugar to their damned sausage
recipes, plus sausage is expensive! I've got a meat grinder so I'm just
going to make my own from now on. Anything with sugar in it drives my
triglyceride levels thru the damned roof. I just can't tolerate it.

So, I made 10 lbs. of pork sausage over the weekend for a $1.49 per lb.
plus the cost of the spices and I get those in bulk anymore, so it's
cheap. :-)

I was going to make small links with sheep casings, but turns out I
don't have a small stuffer for that size. I need to go and get one. I
did not have any pork casings on hand so just made frozen patties
instead using a 1/2 cup measuring cup.

This weekends recipe and photo results:

Per lb of meat, add:

Sea Salt, 1/4 Tbs.
Dry Sage, 1/4 Tbs.
Fresh minced Marjoram (or Mexican Oregano), 1/2 Tbs.
Ground Cinnamon, 1/8 tsp.
Ground celery seed, 1/4 tsp.
Dried dill weed, 1/4 Tbs.
Granulated Garlic, 1/4 tsp.
Dried Basil, 1/4 tsp.
Mixed Italian herbs (McCormick), 1 Tbs.
Salt Free Lemon Pepper, 2 tsp.
Paprika, 1/2 tsp.

http://i43.tinypic.com/9vd3du.jpg

http://i39.tinypic.com/dot6xc.jpg

http://i39.tinypic.com/2d164j9.jpg

I need to replace my camera. It's creating that bright spot on the
right upper corner in all pics, especially if I don't use the flash. It
makes for an interesting special effect, but I don't want that in every
picture. Looks like the camera is dying. <sigh>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" > wrote in message
news
> snipety snip
> http://i43.tinypic.com/9vd3du.jpg
>
> http://i39.tinypic.com/dot6xc.jpg
>
> http://i39.tinypic.com/2d164j9.jpg
>
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

After 7 night shifts I could just eat your plate of eggs and sausage!
Looks very tasty. I must buy a bigger freezer!

Sarah

In article >,
"Sarah" > wrote:

> "Omelet" > wrote in message
> news
> > snipety snip
> > http://i43.tinypic.com/9vd3du.jpg
> >
> > http://i39.tinypic.com/dot6xc.jpg
> >
> > http://i39.tinypic.com/2d164j9.jpg
> >
>
> After 7 night shifts I could just eat your plate of eggs and sausage!

I totally understand. <g> I work night shifts for a living.

> Looks very tasty. I must buy a bigger freezer!
>
> Sarah

Thanks! Big freezers are a good thing...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mon, 04 May 2009 10:38:26 -0500, Omelet >
wrote:

>In article >,
> "Sarah" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > snipety snip
>> > http://i43.tinypic.com/9vd3du.jpg
>> >
>> > http://i39.tinypic.com/dot6xc.jpg
>> >
>> > http://i39.tinypic.com/2d164j9.jpg
>> >
>>
>> After 7 night shifts I could just eat your plate of eggs and sausage!
>
>I totally understand. <g> I work night shifts for a living.
>
>> Looks very tasty. I must buy a bigger freezer!
>>
>> Sarah
>
>Thanks! Big freezers are a good thing...

It's said that there are two things you should never see made:
sausages and laws.

Ever have genuine Cumberland sausage from my homeland?

Sublime.
--
mad

In article >,
"Michael \"Dog3\"" > wrote:

> Omelet >
> news > rec.food.cooking
>
> > Seems everybody but Boars Head adds sugar to their damned sausage
> > recipes, plus sausage is expensive! I've got a meat grinder so I'm
> > just going to make my own from now on. Anything with sugar in it
> > drives my triglyceride levels thru the damned roof. I just can't
> > tolerate it.
> >
> > So, I made 10 lbs. of pork sausage over the weekend for a $1.49 per
> > lb. plus the cost of the spices and I get those in bulk anymore, so
> > it's cheap. :-)
>
> <snipped and saved sausage recipe>
>
>
> >
> > http://i43.tinypic.com/9vd3du.jpg
> >
> > http://i39.tinypic.com/dot6xc.jpg
> >
> > http://i39.tinypic.com/2d164j9.jpg
>
>
> Fabulous.

Thanks you! :-)

> I haven't ground any sausage in over a year. I need to find
> a decent Italian sausage recipe too. I'd love to make my own for
> lasagna and other dishes. Little Italian meatballs for soup etc.

Just add some Fennel to that recipe and double the garlic load, and
delete the celery and dill.
That should work for ya. :-)
(Checks files) Fennel seed, 1 tsp. whole or ground per lb.

> Nothing like your own sausage. I grind chuck for hamburgers, stews and
> chili also. I'm running low so it looks like next weekend it'll be
> ground chuck and chicken stock weekend.
>
> Michael

I'll be doing a LOT more of my own grinding when beef is on sale.
I got the grinder on sale for 1/2 price during a 3 hour "Black Friday"
sale. I'd be a fool not to use it more. It's got a lot of power.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Mack A. Damia > wrote:

> On Mon, 04 May 2009 10:38:26 -0500, Omelet >
> wrote:
>
> >In article >,
> > "Sarah" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >> > snipety snip
> >> > http://i43.tinypic.com/9vd3du.jpg
> >> >
> >> > http://i39.tinypic.com/dot6xc.jpg
> >> >
> >> > http://i39.tinypic.com/2d164j9.jpg
> >> >
> >>
> >> After 7 night shifts I could just eat your plate of eggs and sausage!
> >
> >I totally understand. <g> I work night shifts for a living.
> >
> >> Looks very tasty. I must buy a bigger freezer!
> >>
> >> Sarah
> >
> >Thanks! Big freezers are a good thing...
>
> It's said that there are two things you should never see made:
> sausages and laws.
>
> Ever have genuine Cumberland sausage from my homeland?
>
> Sublime.

So post a recipe. :-)

I keep my kitchen and grinder CLEAN so that issue is moot. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mon, 04 May 2009 10:52:32 -0500, Omelet >
wrote:

>In article >,
> Mack A. Damia > wrote:
>
>> On Mon, 04 May 2009 10:38:26 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > "Sarah" > wrote:
>> >
>> >> "Omelet" > wrote in message
>> >> news >> >> > snipety snip
>> >> > http://i43.tinypic.com/9vd3du.jpg
>> >> >
>> >> > http://i39.tinypic.com/dot6xc.jpg
>> >> >
>> >> > http://i39.tinypic.com/2d164j9.jpg
>> >> >
>> >>
>> >> After 7 night shifts I could just eat your plate of eggs and sausage!
>> >
>> >I totally understand. <g> I work night shifts for a living.
>> >
>> >> Looks very tasty. I must buy a bigger freezer!
>> >>
>> >> Sarah
>> >
>> >Thanks! Big freezers are a good thing...
>>
>> It's said that there are two things you should never see made:
>> sausages and laws.
>>
>> Ever have genuine Cumberland sausage from my homeland?
>>
>> Sublime.
>
>So post a recipe. :-)
>
>I keep my kitchen and grinder CLEAN so that issue is moot. <g>

Commercial sausage making might raise an eyebrow or two.

I knew guys who worked for the 5th Avenue Candy Bar manufacturer in
Reading PA before it was sold to Hershey.

I still gag when I think of the stories he told me about the huge open
vats of chocolate and angry employees.

Back to the topic.....

Now, I'm not a sausage maker. All I can do is Google "cumberland
sausage" and copy/paste recipes. I don't have a first hand experience
of what works best or doesn't.

I can give you a good recipe for a Melton Mowbray pork pie. It's
eaten cold and contains jelly (aspic).

The mere description of it turns many off, but it is a staple food of
the British Isles. Everywhere you go you will find pork pies. Melton
Mowbray is one of the more famous ones.

It's quite a complicated recipe, and I would be wandering from the
(sausage) topic.......
--
mad

"Omelet" > wrote in message
news
> Seems everybody but Boars Head adds sugar to their damned sausage
> recipes, plus sausage is expensive! I've got a meat grinder so I'm just
> going to make my own from now on. Anything with sugar in it drives my
> triglyceride levels thru the damned roof. I just can't tolerate it.
>
> So, I made 10 lbs. of pork sausage over the weekend for a $1.49 per lb.
> plus the cost of the spices and I get those in bulk anymore, so it's
> cheap. :-)
>
> I was going to make small links with sheep casings, but turns out I
> don't have a small stuffer for that size. I need to go and get one. I
> did not have any pork casings on hand so just made frozen patties
> instead using a 1/2 cup measuring cup.
>
> This weekends recipe and photo results:
>
> Per lb of meat, add:
>
> Sea Salt, 1/4 Tbs.
> Dry Sage, 1/4 Tbs.
> Fresh minced Marjoram (or Mexican Oregano), 1/2 Tbs.
> Ground Cinnamon, 1/8 tsp.
> Ground celery seed, 1/4 tsp.
> Dried dill weed, 1/4 Tbs.
> Granulated Garlic, 1/4 tsp.
> Dried Basil, 1/4 tsp.
> Mixed Italian herbs (McCormick), 1 Tbs.
> Salt Free Lemon Pepper, 2 tsp.
> Paprika, 1/2 tsp.
>
> http://i43.tinypic.com/9vd3du.jpg
>
> http://i39.tinypic.com/dot6xc.jpg
>
> http://i39.tinypic.com/2d164j9.jpg
>
> I need to replace my camera. It's creating that bright spot on the
> right upper corner in all pics, especially if I don't use the flash. It
> makes for an interesting special effect, but I don't want that in every
> picture. Looks like the camera is dying. <sigh>

OMG, Om. That looks absolutely delicious! I need to get a meat grinder.

Jon

Omelet wrote:
> Seems everybody but Boars Head adds sugar to their damned sausage
> recipes, plus sausage is expensive! I've got a meat grinder so I'm just
> going to make my own from now on. Anything with sugar in it drives my
> triglyceride levels thru the damned roof. I just can't tolerate it.
>
> So, I made 10 lbs. of pork sausage over the weekend for a $1.49 per lb.
> plus the cost of the spices and I get those in bulk anymore, so it's
> cheap. :-)
>


You may want to check non bigbox markets in your area. We have a large
evil family owned market here that makes good quality pork sausage in
their in house meat department and it for is $1.99/lb.

> I was going to make small links with sheep casings, but turns out I
> don't have a small stuffer for that size. I need to go and get one. I
> did not have any pork casings on hand so just made frozen patties
> instead using a 1/2 cup measuring cup.
>
> This weekends recipe and photo results:
>
> Per lb of meat, add:
>
> Sea Salt, 1/4 Tbs.
> Dry Sage, 1/4 Tbs.
> Fresh minced Marjoram (or Mexican Oregano), 1/2 Tbs.
> Ground Cinnamon, 1/8 tsp.
> Ground celery seed, 1/4 tsp.
> Dried dill weed, 1/4 Tbs.
> Granulated Garlic, 1/4 tsp.
> Dried Basil, 1/4 tsp.
> Mixed Italian herbs (McCormick), 1 Tbs.
> Salt Free Lemon Pepper, 2 tsp.
> Paprika, 1/2 tsp.
>
> http://i43.tinypic.com/9vd3du.jpg
>
> http://i39.tinypic.com/dot6xc.jpg
>
> http://i39.tinypic.com/2d164j9.jpg
>
> I need to replace my camera. It's creating that bright spot on the
> right upper corner in all pics, especially if I don't use the flash. It
> makes for an interesting special effect, but I don't want that in every
> picture. Looks like the camera is dying. <sigh>

In article >,
"Zeppo" > wrote:

> > http://i39.tinypic.com/2d164j9.jpg
> >
> > I need to replace my camera. It's creating that bright spot on the
> > right upper corner in all pics, especially if I don't use the flash. It
> > makes for an interesting special effect, but I don't want that in every
> > picture. Looks like the camera is dying. <sigh>
>
> OMG, Om. That looks absolutely delicious! I need to get a meat grinder.
>
> Jon

Meat grinders are handy, and really do pay for themselves. :-)
I got mine for just under 50 bucks.

Thanks!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Mack A. Damia > wrote:

> Commercial sausage making might raise an eyebrow or two.

I'vc read "The Jungle" by Upton Sinclair.

>
> I knew guys who worked for the 5th Avenue Candy Bar manufacturer in
> Reading PA before it was sold to Hershey.
>
> I still gag when I think of the stories he told me about the huge open
> vats of chocolate and angry employees.

Think about the recent Peanut butter scandal. <g>

>
> Back to the topic.....
>
> Now, I'm not a sausage maker. All I can do is Google "cumberland
> sausage" and copy/paste recipes. I don't have a first hand experience
> of what works best or doesn't.
>
> I can give you a good recipe for a Melton Mowbray pork pie. It's
> eaten cold and contains jelly (aspic).
>
> The mere description of it turns many off, but it is a staple food of
> the British Isles. Everywhere you go you will find pork pies. Melton
> Mowbray is one of the more famous ones.
>
> It's quite a complicated recipe, and I would be wandering from the
> (sausage) topic.......
> --
> mad

But it's food, so would still be on topic! Please do share. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
George > wrote:

> Omelet wrote:
> > Seems everybody but Boars Head adds sugar to their damned sausage
> > recipes, plus sausage is expensive! I've got a meat grinder so I'm just
> > going to make my own from now on. Anything with sugar in it drives my
> > triglyceride levels thru the damned roof. I just can't tolerate it.
> >
> > So, I made 10 lbs. of pork sausage over the weekend for a $1.49 per lb.
> > plus the cost of the spices and I get those in bulk anymore, so it's
> > cheap. :-)
> >
>
>
> You may want to check non bigbox markets in your area. We have a large
> evil family owned market here that makes good quality pork sausage in
> their in house meat department and it for is $1.99/lb.

But I made it for $1.49 for the bulk pork. :-)

One of these years I'm going to go and get "bulk pork" locally with my
AR-15...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mon, 04 May 2009 11:23:17 -0500, Omelet >
wrote:

>In article >,
> Mack A. Damia > wrote:
>
>> Commercial sausage making might raise an eyebrow or two.
>
>I'vc read "The Jungle" by Upton Sinclair.
>
>>
>> I knew guys who worked for the 5th Avenue Candy Bar manufacturer in
>> Reading PA before it was sold to Hershey.
>>
>> I still gag when I think of the stories he told me about the huge open
>> vats of chocolate and angry employees.
>
>Think about the recent Peanut butter scandal. <g>
>
>>
>> Back to the topic.....
>>
>> Now, I'm not a sausage maker. All I can do is Google "cumberland
>> sausage" and copy/paste recipes. I don't have a first hand experience
>> of what works best or doesn't.
>>
>> I can give you a good recipe for a Melton Mowbray pork pie. It's
>> eaten cold and contains jelly (aspic).
>>
>> The mere description of it turns many off, but it is a staple food of
>> the British Isles. Everywhere you go you will find pork pies. Melton
>> Mowbray is one of the more famous ones.
>>
>> It's quite a complicated recipe, and I would be wandering from the
>> (sausage) topic.......
>> --
>> mad
>
>But it's food, so would still be on topic! Please do share. :-)

Okay. Let me dig it up, and it's worth it's own thread.
--
mad

In article >,
Mack A. Damia > wrote:

> >> The mere description of it turns many off, but it is a staple food of
> >> the British Isles. Everywhere you go you will find pork pies. Melton
> >> Mowbray is one of the more famous ones.
> >>
> >> It's quite a complicated recipe, and I would be wandering from the
> >> (sausage) topic.......
> >> --
> >> mad
> >
> >But it's food, so would still be on topic! Please do share. :-)
>
> Okay. Let me dig it up, and it's worth it's own thread.
> --
> mad

I look forward to it. :-) Please post it as "sausage" so I don't miss
it? This group generates a LOT of posts!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Mack A. Damia > wrote:

<snipped>

> >> mad
> >
> >But it's food, so would still be on topic! Please do share. :-)
>
> Okay. Let me dig it up, and it's worth it's own thread.

BTW, I like your nick'. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mon, 04 May 2009 12:07:33 -0500, Omelet >
wrote:

>In article >,
> Mack A. Damia > wrote:
>
><snipped>
>
>> >> mad
>> >
>> >But it's food, so would still be on topic! Please do share. :-)
>>
>> Okay. Let me dig it up, and it's worth it's own thread.
>
>BTW, I like your nick'. <g>

Especially for you.

(BTW, it's not just a name but a way of life - mad)

Pork pies are a staple of the British Isles; you find them most
everywhere.

Melton Mowbray happens to be one of the more well-known. It's not a
brand, but refers to the area in which it was fiorast made. Certain
spices give the cold meat a unique flavor and mixed with the aspic
produces a gastronomical delight in many.

The pie is eated cold and can be usually found in a "Ploughman's
lunch" - although there are many variations of such a meal. It's
often times accompanied by, say, Cheshire cheese, and pickled onions.

This recipe prepares 1 pork pie, which will serve 4-6-8, depending on
the portions. It's quite a heavy pie.

There are three parts to this pie, jelly, crust and filling. Of
course, as we all know, one important ingredient to good cooking is
"preparation"; so get all this stuff ready beforehand.

Ingredients:
10 - 12 oz. of jellied stock
1 ½ lbs. lean pork
Seasoning mixture
1 lb hot water crust pastry

First, the jelly.

If you want to be authentic, then go to the butcher and ask him for
pigs' feet, and have him cut them up into chunks. Either that or you
can go to work on them with a cleaver, like I do. Don't forget to
split the hooves.

Put them in a pan and cover them completely with water; make certain
that you have enough (you may have to add a little while it's
cooking). You just want to make sure that you have enough liquid
(perhaps 10 - 12 ounces is enough) for the pie. Boil this for a couple
of hours or so, skim the fat from the top after it cools and you can
put this aside for later. If you cool it, it will gel, but just put it
on the stove for a couple of minutes to liquify.

The short cut is to get the powered gelatin and prepare as directed
using chicken stock.. I have done it both ways at once then mixed
them, to insure an adequate supply. Works great!!

Next, prepare the spices to be mixed in with the meat.

Spices:
½ oz. salt
½ tsp. pepper
¼ tsp. cayenne
¼ tsp. ground mace
Pinch of ground ginger
Pinch of dried sage and marjoram

Mix these together, and you can experiment yourself by adding a little
more of this or that depending on your taste preference, but these are
the spices that give it the distinctive flavor.

Meat:
Get 1 ½ pounds of fairly lean ground pork ; you might ask the butcher
to give you some that's not ground too much; rather "chopped"..

Mix the spices thoroughly into the meat, cover and put aside for
later.

Pastry:
This is a hot water crust, and this is what you will need.

1 lb. flour
5oz. lard
½tsp. salt
1¼ cups milk/water mixture (10 oz.)

Mix flour and salt
Bring lard and milk/water mix. to a boil.
Pour into flour, mixing with wooden spoon
Mix until smooth consitency
When cool enough to handle, knead for ten minutes.
You can add a little flour if too sticky.

You will need a hinged pie pan. I bought a couple of different sizes
and shapes, but about 9 inches in diameter and 3 or 4 inches thick
seems to work..

Grease the pan very well with lard
Roll out the dough, saving about 1/3 for the top (roll that out, too)
Line the pan with the dough
Add half the meat; pour in a "little" cold stock.
Add rest of meat.
Cover with pastry lid; dampen and crimp edges.
Make a hole in the middle; decorate with shapes made from scraps of
pastry.
Brush top with beaten egg

Recipe calls for fastening a piece of wax paper over the top and
baking.

Bake in hot oven (425°F) for 12 minutes Reduce heat to 350°F for 2 to
2 ½ hours

Maybe 20 minutes before it's finished, remove hinged pie tin, brush
sides of pie with beaten egg, and return to oven for twenty minutes.

Ideally, the pie sould be a nice golden brown, remove from oven, allow
to cool, and add the jellied stock through the hole in the middle
until it overflows. You may want to check back several times, as the
liquid is quickly absorbed and more can be added.

Add as much jellied stock as you can. The aspic is especially
refreshing.

Allow to cool and enjoy!
--
mad

In article >,
Mack A. Damia > wrote:

> On Mon, 04 May 2009 12:07:33 -0500, Omelet >
> wrote:
>
> >In article >,
> > Mack A. Damia > wrote:
> >
> ><snipped>
> >
> >> >> mad
> >> >
> >> >But it's food, so would still be on topic! Please do share. :-)
> >>
> >> Okay. Let me dig it up, and it's worth it's own thread.
> >
> >BTW, I like your nick'. <g>
>
> Especially for you.
>
> (BTW, it's not just a name but a way of life - mad)
>
> Pork pies are a staple of the British Isles; you find them most
> everywhere.

<snipped> Thanks, I did pick it up and store it. :-)
It'll make a nice variation on calves foot jelly, which I have made with
pigs feet in the recent past.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Om, Ok, you've peaked my curiosity. I've never even considered making
my own sausage, but your recipe sounds really good. Could you please
elaborate a little on what you use for the meat? Do you grind the
spices with the meat, or do you add them to the ground meat?

I have the grinder attachment for my Kitchenaid, and many of the spices
in your recipe I grow in my herb garden. Whatever I don't grow myself,
I already have in my cupboards, so it would seem like an easy thing to
make. I probably wouldn't make sausage in casings, but patties, like
you did.

Your recipe says the amount of spices "per pound". is that correct? I
think 10 lbs at a time might be a bit much for just the two of us here,
but I certainly would be willing to try 5 lbs.

Just walk me through this a little more, what meat? How does it hold
together? I'm thinking of meatloaf holding together better with eggs
and breadcrumbs. Does the sausage hold it's shape easily? And anything
else I need to know to make my first batch.

Denise

"Omelet" > wrote in message
news
> Seems everybody but Boars Head adds sugar to their damned sausage
> recipes, plus sausage is expensive! I've got a meat grinder so I'm just
> going to make my own from now on. Anything with sugar in it drives my
> triglyceride levels thru the damned roof. I just can't tolerate it.
>
> So, I made 10 lbs. of pork sausage over the weekend for a $1.49 per lb.
> plus the cost of the spices and I get those in bulk anymore, so it's
> cheap. :-)
>
> I was going to make small links with sheep casings, but turns out I
> don't have a small stuffer for that size. I need to go and get one. I
> did not have any pork casings on hand so just made frozen patties
> instead using a 1/2 cup measuring cup.
>
> This weekends recipe and photo results:
>
> Per lb of meat, add:
>
> Sea Salt, 1/4 Tbs.
> Dry Sage, 1/4 Tbs.
> Fresh minced Marjoram (or Mexican Oregano), 1/2 Tbs.
> Ground Cinnamon, 1/8 tsp.
> Ground celery seed, 1/4 tsp.
> Dried dill weed, 1/4 Tbs.
> Granulated Garlic, 1/4 tsp.
> Dried Basil, 1/4 tsp.
> Mixed Italian herbs (McCormick), 1 Tbs.
> Salt Free Lemon Pepper, 2 tsp.
> Paprika, 1/2 tsp.
>
> http://i43.tinypic.com/9vd3du.jpg
>
> http://i39.tinypic.com/dot6xc.jpg
>
> http://i39.tinypic.com/2d164j9.jpg
>
> I need to replace my camera. It's creating that bright spot on the
> right upper corner in all pics, especially if I don't use the flash. It
> makes for an interesting special effect, but I don't want that in every
> picture. Looks like the camera is dying. <sigh>
>
>

I don't see that spot.

You need to try Penzys Italian herb mix.

Your grinder is smearing... try chilling the meat in the freezer for a few
minutes to firm up but not to actually freeze. And get rid of that plastic
bowl, use a ss bowl and freeze it, freeze your entire grinder head too...
the trick is to have everything cold... I always grind meat in the early
morning, the coolest part of the day. Also drizzle the meat with a little
olive oil, will lubricate the grinding. I rarely stuff casings, too much
hassle, I mostly make sausage patties. I make up some 1lb and 2 lb packages
too, for meat sauce, lasagna, meat loaf and for whenever bulk sausage will
do.

In article >,
(Denise in NH) wrote:

> Om, Ok, you've peaked my curiosity. I've never even considered making
> my own sausage, but your recipe sounds really good. Could you please
> elaborate a little on what you use for the meat? Do you grind the
> spices with the meat, or do you add them to the ground meat?

In the past, I've mixed turkey breast 50/50 with a fattier pork meat.
This time, it was about 50/50 lean pork (chops and loin with a mix of
shoulder and butt, I'd say about 20 to 25% fat). The mix varies a bit
with what is in the cheap pork packages for $1.49 per lb.

Our local store marks down pork that's fixin' to outdate.

>
> I have the grinder attachment for my Kitchenaid, and many of the spices
> in your recipe I grow in my herb garden. Whatever I don't grow myself,
> I already have in my cupboards, so it would seem like an easy thing to
> make. I probably wouldn't make sausage in casings, but patties, like
> you did.

Patties are easy, just more time consuming. I do prefer to use fresh
whenever possible but my herb garden (with the exception of the Mexican
Oregano bush) is due to be re-planted due to some outdoor remodeling
that needed to be done. It killed most of my live herbs on the West
side of the house. :-( Only the MO and the Dittany survived. I need to
re-plant some herbs at this point.

>
> Your recipe says the amount of spices "per pound". is that correct?

Yes. Sausage is one of the few things I actually measure out stuff for.

> I
> think 10 lbs at a time might be a bit much for just the two of us here,
> but I certainly would be willing to try 5 lbs.
>
> Just walk me through this a little more, what meat? How does it hold
> together?

See above. It's actually pretty forgiving.

> I'm thinking of meatloaf holding together better with eggs
> and breadcrumbs. Does the sausage hold it's shape easily? And anything
> else I need to know to make my first batch.
>
> Denise

No! Just pure meat. Don't worry about the fat. Sausage really needs it!
If you are going to add bread crumbs and eggs, that's ok, but will come
out more like meatloaf imho.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"brooklyn1" > wrote:

> > http://i43.tinypic.com/9vd3du.jpg
> >
> > http://i39.tinypic.com/dot6xc.jpg
> >
> > http://i39.tinypic.com/2d164j9.jpg
> >
> > I need to replace my camera. It's creating that bright spot on the
> > right upper corner in all pics, especially if I don't use the flash. It
> > makes for an interesting special effect, but I don't want that in every
> > picture. Looks like the camera is dying. <sigh>
> >
> >
>
> I don't see that spot.

It was most visible in the finale' shot.
>
> You need to try Penzys Italian herb mix.

Why? Not arguing, just curious.

>
> Your grinder is smearing... try chilling the meat in the freezer for a few
> minutes to firm up but not to actually freeze.

It was well chilled. I learned that lesson last time!
I'd intended to make links but did not have the stuffer for sheep
casings, and did not feel like going to the store for pork casings at 1
am. I'd been drinking martinis. <g>

I NEVER drink and drive.

> And get rid of that plastic
> bowl, use a ss bowl and freeze it, freeze your entire grinder head too...

Ok, I'll try that next time. I DO have steel bowls on hand.

> the trick is to have everything cold... I always grind meat in the early
> morning, the coolest part of the day. Also drizzle the meat with a little
> olive oil, will lubricate the grinding.

That's a cool idea.
The fatty pork does tend to be a bit sticky.

> I rarely stuff casings, too much
> hassle, I mostly make sausage patties. I make up some 1lb and 2 lb packages
> too, for meat sauce, lasagna, meat loaf and for whenever bulk sausage will
> do.

I prefer to make the 4 oz. patties for breakfast meals, but thanks!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Omelet > wrote:

> > Om, Ok, you've peaked my curiosity. I've never even considered making
> > my own sausage, but your recipe sounds really good. Could you please
> > elaborate a little on what you use for the meat? Do you grind the
> > spices with the meat, or do you add them to the ground meat?
>
> In the past, I've mixed turkey breast 50/50 with a fattier pork meat.
> This time, it was about 50/50 lean pork (chops and loin with a mix of
> shoulder and butt, I'd say about 20 to 25% fat). The mix varies a bit
> with what is in the cheap pork packages for $1.49 per lb.
>
> Our local store marks down pork that's fixin' to outdate.

Ps, either works. I've mixed the spices with the ground meat in the
past but since I'd planned to stuff, I pre-mixed spices with large cut
chunked meat and it worked out just fine. I was following the advice of
a poster here that does this for a living.

It saves a step in the stuffing process.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"brooklyn1" > wrote in message
...
>
> "Omelet" > wrote in message
> news
>> Seems everybody but Boars Head adds sugar to their damned sausage
>> recipes, plus sausage is expensive! I've got a meat grinder so I'm just
>> going to make my own from now on. Anything with sugar in it drives my
>> triglyceride levels thru the damned roof. I just can't tolerate it.
>>
>> So, I made 10 lbs. of pork sausage over the weekend for a $1.49 per lb.
>> plus the cost of the spices and I get those in bulk anymore, so it's
>> cheap. :-)
>>
>> I was going to make small links with sheep casings, but turns out I
>> don't have a small stuffer for that size. I need to go and get one. I
>> did not have any pork casings on hand so just made frozen patties
>> instead using a 1/2 cup measuring cup.
>>
>> This weekends recipe and photo results:
>>
>> Per lb of meat, add:
>>
>> Sea Salt, 1/4 Tbs.
>> Dry Sage, 1/4 Tbs.
>> Fresh minced Marjoram (or Mexican Oregano), 1/2 Tbs.
>> Ground Cinnamon, 1/8 tsp.
>> Ground celery seed, 1/4 tsp.
>> Dried dill weed, 1/4 Tbs.
>> Granulated Garlic, 1/4 tsp.
>> Dried Basil, 1/4 tsp.
>> Mixed Italian herbs (McCormick), 1 Tbs.
>> Salt Free Lemon Pepper, 2 tsp.
>> Paprika, 1/2 tsp.
>>
>> http://i43.tinypic.com/9vd3du.jpg
>>
>> http://i39.tinypic.com/dot6xc.jpg
>>
>> http://i39.tinypic.com/2d164j9.jpg
>>
>> I need to replace my camera. It's creating that bright spot on the
>> right upper corner in all pics, especially if I don't use the flash. It
>> makes for an interesting special effect, but I don't want that in every
>> picture. Looks like the camera is dying. <sigh>
>>
>>
>
> I don't see that spot.
>
> You need to try Penzys Italian herb mix.
>
> Your grinder is smearing... try chilling the meat in the freezer for a few
> minutes to firm up but not to actually freeze. And get rid of that
> plastic bowl, use a ss bowl and freeze it, freeze your entire grinder head
> too... the trick is to have everything cold... I always grind meat in the
> early morning, the coolest part of the day. Also drizzle the meat with a
> little olive oil, will lubricate the grinding. I rarely stuff casings,
> too much hassle, I mostly make sausage patties. I make up some 1lb and 2
> lb packages too, for meat sauce, lasagna, meat loaf and for whenever bulk
> sausage will do.
>

Sheldon's right. The COLDER the meat, the easier to grind.
The grinder head and plates should go into the freezer. Dry the plates well
though-they do rust. I store mine in some raw rice to keep moisture out.

In article >,
"Kswck" > wrote:

> > Your grinder is smearing... try chilling the meat in the freezer for a few
> > minutes to firm up but not to actually freeze. And get rid of that
> > plastic bowl, use a ss bowl and freeze it, freeze your entire grinder head
> > too... the trick is to have everything cold... I always grind meat in the
> > early morning, the coolest part of the day. Also drizzle the meat with a
> > little olive oil, will lubricate the grinding. I rarely stuff casings,
> > too much hassle, I mostly make sausage patties. I make up some 1lb and 2
> > lb packages too, for meat sauce, lasagna, meat loaf and for whenever bulk
> > sausage will do.
> >
>
> Sheldon's right. The COLDER the meat, the easier to grind.
> The grinder head and plates should go into the freezer. Dry the plates well
> though-they do rust. I store mine in some raw rice to keep moisture out.

I'll take all the advice I can get as I'm a novice at this. :-)
I can get plenty of free dessicants. I'll add some to my grinder
storage box, thanks!

I did chill the meat before grinding it this time as I'd heard this
before, but I'll be sure to use a metal bowl next time to hold the cold.

I have enough 'frige space, I can store the entire grinder in the
'frige. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

> I have enough 'frige space, I can store the entire grinder in the
> 'frige. <g>
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon

Aw.. now your just boasting! (Green with envy!)
I'm in the planning stages of a complete 'knock down walls and build them
elsewhere for my kitchen! If it comes off I'll have a new range cooker and a
side by side fridge freezer, plus enough cupboard space for everything!
I can hardly believe it may happen, and I'll have a great kitchen! I've put
up with the one we have for twelve years, since we moved in. apart from a
minor revamp it's the same kitchen that was in the house when we moved in.
It had been in a while before that I imagine.
Patience is a virtue!

Sarah

In article >,
"Sarah" > wrote:

> > I have enough 'frige space, I can store the entire grinder in the
> > 'frige. <g>
> > --
> > Peace! Om
> >
> > Life isn't about waiting for the storm to pass.
> > It's about learning to dance in the rain.
> > -- Anon
>
> Aw.. now your just boasting! (Green with envy!)

<lol> I inherited a 40 cubic ft. Hobart from work when they upgraded the
equipment. It's cost me a small fortune to keep it going, but it's been
worth it.

> I'm in the planning stages of a complete 'knock down walls and build them
> elsewhere for my kitchen! If it comes off I'll have a new range cooker and a
> side by side fridge freezer, plus enough cupboard space for everything!

Too cool! I'd love to replace all my cabinets and tile the walls, but
won't have the money until I pay off the morgage in August 2012.

> I can hardly believe it may happen, and I'll have a great kitchen! I've put
> up with the one we have for twelve years, since we moved in. apart from a
> minor revamp it's the same kitchen that was in the house when we moved in.
> It had been in a while before that I imagine.
> Patience is a virtue!
>
> Sarah

I understand... <sigh>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.