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.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet > wrote in newsmpomelet-C8611A.01330019102009
@news-wc.giganews.com:

> 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.



You're quite the little sausage maker :-)

Looks good, and looking at the spices involved, probably tastes damn good
too!!

Have you tried any with fresh herbs in them? I had some *fantastic* snags
down in the Barossa Valley last time....... Chicken with roasted garlic and
Basil (IIRC).

That stove makes a good benchtop, hey?? ;-)


And speaking of Maldon....... just found this place in the US.....

http://www.saltworks.us/shop/product.asp?idProduct=37

It's cheaper than what it is here in Oz, and you get free ground shipping in
the USA!!!

(I was looking for dishwasher salt for the damn dishwasher at 'work'!!)

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"Omelet" > wrote in message
news
> 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>
>

That looks great. Have you ever made Italian sausage... or something like
Kielbasa?

Thanks for taking the time to post the pictures.

George L

In article >,
PeterL > wrote:

>
> You're quite the little sausage maker :-)

I love the stuff. May as well learn to make it as it saves a lot of
money. I can get all the good pork I want for $1.49 per lb. or less
pretty regularly.

>
> Looks good, and looking at the spices involved, probably tastes damn good
> too!!

This worked.

>
> Have you tried any with fresh herbs in them? I had some *fantastic* snags
> down in the Barossa Valley last time....... Chicken with roasted garlic and
> Basil (IIRC).

I have used some fresh herbs but the only live herbs I have at the
moment are Mexican Oregano (similar to marjoram in flavor and texture)
and Dittany of Crete. I'll be overhauling and re-planting the herb
garden this winter. I need to at least put in Thyme and Rosemary. Basil
and dill next spring for sure as well. I'd like to make a batch with
all fresh herbs but they want WAY too much for them at the store! About
$3.00 for a small bunch.

>
> That stove makes a good benchtop, hey?? ;-)

It does. <g> Heat proof too. I run my hot plates on top of it.

>
>
> And speaking of Maldon....... just found this place in the US.....
>
> http://www.saltworks.us/shop/product.asp?idProduct=37
>
> It's cheaper than what it is here in Oz, and you get free ground shipping in
> the USA!!!
>
> (I was looking for dishwasher salt for the damn dishwasher at 'work'!!)

Thanks for that. :-) Duly stored for later reference. Maldon does work
well in a salt grinder!

>
> --
> Peter Lucas
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article >,
"George Leppla" > wrote:

> "Omelet" > wrote in message
> news
> > 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>
> >
>
> That looks great. Have you ever made Italian sausage... or something like
> Kielbasa?
>
> Thanks for taking the time to post the pictures.
>
> George L

Glad you enjoyed the pics. :-)

I have made a very good Italian sausage in the past. Here is the recipe:

1/4 tsp. lemon peel
1/4 tsp. black pepper
1/4 tsp. granulated garlic
1/4 Tbs. sea salt
1/2 Tbs. dried basil
1/4 tsp. marjoram
1/4 tsp. powdered rosemary
1/4 tsp. savory
1/4 tsp. sage
1/4 tsp. oregano
1/2 tsp. paprika
1 tsp. Fennel seed, whole (or 1/4 tsp. ground fennel)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

PeterL wrote:
> Omelet > wrote:
>> This recipe turned out very well!

Those look very tasty, Om! Wish I had the kitchen/freezer (or even
FRIDGE!) space to try some of these! Maybe when I get my new kitchen
installed I'll give it a go, maybe quartered.

> Have you tried any with fresh herbs in them? I had some *fantastic* snags

Oo, oo! I've done some with fresh herbs recently! They're not fancy or
anything, but they're tasty. I used the Hairy Bikers Recipe for
Oxford Sausage; a case-free veal/pork or lamb/pork recipe with fresh
sage, rosemary and lemon zest. My notes are in parentheses below.

Hairy Bikers' Oxford Sausages

For the sausages
500g/1lb 2oz minced pork
500g/1lb 2oz minced lamb
(Tradition calls for either lamb or veal, I used veal)
350g/12oz shredded suet
(I used about half the amount of suet and they're fine)
225g/8oz fresh breadcrumbs
2 lemons, zest only
1 tsp freshly grated nutmeg
1 tbsp chopped fresh rosemary leaves
1 tbsp chopped fresh sage leaves
(I made the breadcrumbs in the food processor and added
the zest, sage and rosemary to that to chop it all fine.)
1 free-range egg, beaten
salt and freshly ground black pepper
plain flour, for dusting
50g/2oz goose fat, butter or oil, for frying

1. Preheat the grill to high.

2. For the sausages, place the minced pork and lamb, suet, breadcrumbs,
lemon zest, nutmeg and herbs into a large bowl and mix well to combine.
Add the egg and mix to bind. (don't forget the egg! Ahem...)

3. Dust the work surface and your hands lightly with flour, then pinch
off a small ball of the sausage mixture and roll into a sausage shape.
Dust each sausage with a little flour, then shape into a C-shape. Repeat
with the remaining sausage mixture.

4. Heat a frying pan until smoking, then add the goose fat. Add the
sausages to the pan, in small batches, and fry over a medium-low heat
for 6-8 minutes, turning the sausages over every so often, until
golden-brown and cooked through. Transfer to a warm plate and set aside.

copied and pasted from:
http://www.bbc.co.uk/food/recipes/da...fa_91977.shtml

"Omelet" ha scritto nel messaggio > 1/4 tsp. lemon peel
> 1/4 tsp. black pepper
> 1/4 tsp. granulated garlic
> 1/4 Tbs. sea salt
> 1/2 Tbs. dried basil
> 1/4 tsp. marjoram
> 1/4 tsp. powdered rosemary
> 1/4 tsp. savory
> 1/4 tsp. sage
> 1/4 tsp. oregano
> 1/2 tsp. paprika
> 1 tsp. Fennel seed, whole (or 1/4 tsp. ground fennel)

That does look very good, but our local sausage in Umbria-- queen of the
pork handlers-- is much simpler!

"Omelet" > wrote in message
news
> In article >,
> PeterL > wrote:
>
>>
>> You're quite the little sausage maker :-)
>
> I love the stuff. May as well learn to make it as it saves a lot of
> money. I can get all the good pork I want for $1.49 per lb. or less
> pretty regularly.
>
>>
>> Looks good, and looking at the spices involved, probably tastes damn good
>> too!!
>
> This worked.
>
>>
>> Have you tried any with fresh herbs in them? I had some *fantastic* snags
>> down in the Barossa Valley last time....... Chicken with roasted garlic
>> and
>> Basil (IIRC).
>
> I have used some fresh herbs but the only live herbs I have at the
> moment are Mexican Oregano (similar to marjoram in flavor and texture)
> and Dittany of Crete. I'll be overhauling and re-planting the herb
> garden this winter. I need to at least put in Thyme and Rosemary. Basil
> and dill next spring for sure as well. I'd like to make a batch with
> all fresh herbs but they want WAY too much for them at the store! About
> $3.00 for a small bunch.
>

Hi Om. The sausages look terrific.

I've been visiting the local Asian markets for herbs lately and get a much
better deal than the supermarkets. Large bunches of herbs for $1 are the
norm.

Jon

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.

In article >,
"Jen P." > wrote:

> > Have you tried any with fresh herbs in them? I had some *fantastic* snags
>
> Oo, oo! I've done some with fresh herbs recently! They're not fancy or
> anything, but they're tasty. I used the Hairy Bikers Recipe for
> Oxford Sausage; a case-free veal/pork or lamb/pork recipe with fresh
> sage, rosemary and lemon zest. My notes are in parentheses below.
>
> Hairy Bikers' Oxford Sausages
>
> For the sausages
> 500g/1lb 2oz minced pork
> 500g/1lb 2oz minced lamb
> (Tradition calls for either lamb or veal, I used veal)
> 350g/12oz shredded suet
> (I used about half the amount of suet and they're fine)
> 225g/8oz fresh breadcrumbs
> 2 lemons, zest only
> 1 tsp freshly grated nutmeg
> 1 tbsp chopped fresh rosemary leaves
> 1 tbsp chopped fresh sage leaves
> (I made the breadcrumbs in the food processor and added
> the zest, sage and rosemary to that to chop it all fine.)
> 1 free-range egg, beaten
> salt and freshly ground black pepper
> plain flour, for dusting
> 50g/2oz goose fat, butter or oil, for frying
>
> 1. Preheat the grill to high.
>
> 2. For the sausages, place the minced pork and lamb, suet, breadcrumbs,
> lemon zest, nutmeg and herbs into a large bowl and mix well to combine.
> Add the egg and mix to bind. (don't forget the egg! Ahem...)
>
> 3. Dust the work surface and your hands lightly with flour, then pinch
> off a small ball of the sausage mixture and roll into a sausage shape.
> Dust each sausage with a little flour, then shape into a C-shape. Repeat
> with the remaining sausage mixture.
>
> 4. Heat a frying pan until smoking, then add the goose fat. Add the
> sausages to the pan, in small batches, and fry over a medium-low heat
> for 6-8 minutes, turning the sausages over every so often, until
> golden-brown and cooked through. Transfer to a warm plate and set aside.
>
> copied and pasted from:
> http://www.bbc.co.uk/food/recipes/da...fa_91977.shtml

This sounds really awesome! I'm saving the recipe. :-)
I rarely cook goose but do occasionally roast ducks. I'm sure I could
substitute duck fat for goose fat.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article >,
"Giusi" > wrote:

> "Omelet" ha scritto nel messaggio > 1/4 tsp. lemon peel
> > 1/4 tsp. black pepper
> > 1/4 tsp. granulated garlic
> > 1/4 Tbs. sea salt
> > 1/2 Tbs. dried basil
> > 1/4 tsp. marjoram
> > 1/4 tsp. powdered rosemary
> > 1/4 tsp. savory
> > 1/4 tsp. sage
> > 1/4 tsp. oregano
> > 1/2 tsp. paprika
> > 1 tsp. Fennel seed, whole (or 1/4 tsp. ground fennel)
>
> That does look very good, but our local sausage in Umbria-- queen of the
> pork handlers-- is much simpler!

Hey, I'm always up for a culinary education. :-) What recipe do they use
please?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article
>,
Ranée at Arabian Knits > wrote:

> In article >,
> Omelet > wrote:
>
> > I have made a very good Italian sausage in the past. Here is the recipe:
> >
> > 1/4 tsp. lemon peel
> > 1/4 tsp. black pepper
> > 1/4 tsp. granulated garlic
> > 1/4 Tbs. sea salt
> > 1/2 Tbs. dried basil
> > 1/4 tsp. marjoram
> > 1/4 tsp. powdered rosemary
> > 1/4 tsp. savory
> > 1/4 tsp. sage
> > 1/4 tsp. oregano
> > 1/2 tsp. paprika
> > 1 tsp. Fennel seed, whole (or 1/4 tsp. ground fennel)
>
> Thank you for this. We are not fans of fennel, though we understand
> its necessity in Italian sausage, so the suggestion and quantity of
> ground fennel is nice. We usually get hot Italian sausage, because the
> fennel taste isn't as pronounced.
>
> Regards,
> Ranee

That is still quite a lot of fennel! If you are not fond of it, I'd cut
it at least in 1/2 and do a taste test on a 4 oz. portion before
committing to a large batch...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article
>,
Ranée at Arabian Knits > wrote:

> In article >,
> Omelet > wrote:
>
> > I have made a very good Italian sausage in the past. Here is the recipe:
>
> One more thing. Are these quantities for one pound of meat?
>
> Regards,
> Ranee

Oops! Yes ma'am! Sorry about that. :-)
Any sausage recipe I post will always be per lb. of meat. It's tidier
that way. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article >,
"Zeppo" > wrote:

> Hi Om. The sausages look terrific.

Thanks!

>
> I've been visiting the local Asian markets for herbs lately and get a much
> better deal than the supermarkets. Large bunches of herbs for $1 are the
> norm.
>
> Jon

Yeah, I can get a monster bunch of fresh dill weed at MT Asian market
for $.99, but I don't recall seeing other bunch herbs there. I'll czech
it out tho', thanks!

I do plan to make a dill and lemon based sausage one of these days, but
will experiment with a small batch first. I'll probably hand cut 1 lb.
rather than drag out the grinder to test the herb proportions.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article
>,
Kalmia > wrote:

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

Thanks! And true about the meat. <g>
One thing about home made sausage (or any home ground meat for that
matter) is that you know how fresh it is, and what goes into it!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Giusi > wrote:

> That does look very good, but our local sausage in Umbria-- queen of the
> pork handlers-- is much simpler!

Which one do you have in mind?

From what I gather, there are lots of different sausages or other pork
or wild-boar products in Umbria. It is not for nothing that pork
butchers are often called "norcini" (from Norcia in Umbria) and not just
in Umbria - they are traditionally the best. "Norcineria" has become a
word meaning "pork processing" or "pork preservation" and butcher shops
often have "norcineria" in their names.

Victor

Omelet wrote:
> "Jen P." > wrote:
>> copied and pasted from:
>> http://www.bbc.co.uk/food/recipes/da...fa_91977.shtml
>
> This sounds really awesome! I'm saving the recipe. :-)
> I rarely cook goose but do occasionally roast ducks. I'm sure I could
> substitute duck fat for goose fat.

Don't see why not. I bought a jar of goose fat for some roast
tatties, so I had it just sitting around. They were really nice with
some toasted 'sourdough' (nothing like what I was used to growing up
near SF!) and a fried egg. -Jen

In article >,
"Jen P." > wrote:

> Omelet wrote:
> > "Jen P." > wrote:
> >> copied and pasted from:
> >> http://www.bbc.co.uk/food/recipes/da...fa_91977.shtml
> >
> > This sounds really awesome! I'm saving the recipe. :-)
> > I rarely cook goose but do occasionally roast ducks. I'm sure I could
> > substitute duck fat for goose fat.
>
> Don't see why not. I bought a jar of goose fat for some roast
> tatties, so I had it just sitting around. They were really nice with
> some toasted 'sourdough' (nothing like what I was used to growing up
> near SF!) and a fried egg. -Jen

Thanks!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Omelet > wrote in
news
> In article >,
> PeterL > wrote:
>
>>
>> You're quite the little sausage maker :-)
>
> I love the stuff. May as well learn to make it as it saves a lot of
> money. I can get all the good pork I want for $1.49 per lb. or less
> pretty regularly.
>
>>
>> Looks good, and looking at the spices involved, probably tastes damn
>> good too!!
>
> This worked.


Bugger!!

Just remembered that the Springbok Foods shop had sausage spices, like
boerwors etc.

http://www.springbokfoods.com.au/upl.../pricelist.pdf

Although I'd say that Cathy would get them *way* cheaper.

If I get back that way, I'll grab some and slip them over :-)


>
>>
>> Have you tried any with fresh herbs in them? I had some *fantastic*
>> snags down in the Barossa Valley last time....... Chicken with roasted
>> garlic and Basil (IIRC).
>


Chicken mince with roasted garlic.......... Mmmmmmmmmmmmmmmmmmmmmmmmmmmm
:-)




--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?