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Home Made Sausage
I think this is the best mix I have ever made. As you will note, you don't have to be exact here. Use level measures if you are more comfortable with that. I think the star performers here that normally would be left out but make the difference, were the Hungarian Hot Paprika (not very hot actually, you can sprinkle this on eggs and it's the red stuff on deviled ones) and the ginger. The rest is pretty common so that would be what made it sparkle to AWESOME. I made up enough of the base to store for later use. Probably enough for another 4lbs ground pork there. Those who like a lighter spicing, just use less of it ;-) I like a deep flavor level with layers of tastebud delight but not hot and grab the water bottle sorts. The blend is not exact because they were 'heaping' TS used. Sausage blend: 2 Ts salt 2 ts anise seed 1 ts black pepper 1 ts oregano 1 ts ginger 1 ts thyme 1 ts garlic powder 1/2 ts onion powder 1/2 ts (heaping) Hungarian hot paprika I put this in a small jar and shook to mix then used about 1/3 of it in a 1.75 lb pack of ground pork. Mixing well with the hands, it was allowed to develop in the fridge for 2 hours then we tested it. YUMMERS! The rest developed today and will be frozen in small batches for use during the next week or so.. I now have 1.75lbs of sausage at 2.99lb plus about 35cents of spices. It's pretty hard to get any sausage for even 3$lb here and I have almost 2. Snicker! I have spices for another 4lbs too! Carol -- |
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Home Made Sausage
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Home Made Sausage
On 16 Mar 2015 17:47:51 GMT, KenK > wrote:
>"cshenk" > wrote in news:nZ-dnfCQVJ40OZjInZ2dnUU7- : > >> >> >> I think this is the best mix I have ever made. As you will note, you >> don't have to be exact here. Use level measures if you are more >> comfortable with that. >> >> >> >> >> I think the star performers here that normally would be left out but >> make the difference, were the Hungarian Hot Paprika (not very hot >> actually, you can sprinkle this on eggs and it's the red stuff on >> deviled ones) and the ginger. The rest is pretty common so that would >> be what made it sparkle to AWESOME. >> >> >> >> >> I made up enough of the base to store for later use. Probably enough >> for another 4lbs ground pork there. Those who like a lighter spicing, >> just use less of it ;-) >> >> >> >> >> >> >> I like a deep flavor level with layers of tastebud delight but not hot >> and grab the water bottle sorts. >> >> >> >> >> The blend is not exact because they were 'heaping' TS used. >> >> >> >> >> Sausage blend: >> >> 2 Ts salt >> >> 2 ts anise seed >> >> 1 ts black pepper >> >> 1 ts oregano >> >> 1 ts ginger >> >> 1 ts thyme >> >> 1 ts garlic powder >> >> 1/2 ts onion powder >> >> 1/2 ts (heaping) Hungarian hot paprika >> >> >> >> >> I put this in a small jar and shook to mix then used about 1/3 of it in >> a 1.75 lb pack of ground pork. Mixing well with the hands, it was >> allowed to develop in the fridge for 2 hours then we tested it. >> YUMMERS! The rest developed today and will be frozen in small batches >> for use during the next week or so.. >> >> >> >> >> I now have 1.75lbs of sausage at 2.99lb plus about 35cents of spices. >> It's pretty hard to get any sausage for even 3$lb here and I have >> almost 2. Snicker! I have spices for another 4lbs too! >> >> >> >> >> Carol > >Carol, here's one I like! From _Flying Sausages_ by Bruce Aidells and >Denis Kelly. > >Spicy Louisiana Sausage > >2 C sliced onions >1 1/2 # boned chicken thighs without skin (about 2 # with bones) or 1 1/2 ># ground chicken >1 1/2 # boned turkey thighs without skin (about 2 # with bones) or 1 1/2 ># ground turkey >1/2 # bacon, cut into pieces >1 1/2 tbs chopped garlic >2 tsp dried thyme >1 tsp dried sage >1 tsp dried oregano >1 tsp red pepper flakes >1/2 tsp ground allspice >1 tsp English-stype dry mustard >2 tsp yellow mustard seed >1 tsp sugar >1 tsp cayenne pepper >1/4 C paprika >4 tsp kosher salt >1 tbs freshly ground black pepper > >Simmer the onions in water to cover until translucent; 5 to 7 minutes. >Cool under running water and drain. (Make sure onions are cool.) Coarsely >grind onions with chicken, turkey and bacon or chop coarsely in batches >in food processor. If using previously ground chicken and turkey coarsely >grind bacon and mix with ground poultry. > >Add the remaining ingredients to the ground meat mixture in a large bowl >or plastic tub and blend thoroughly with your hands. Fry a small patty >and taste forsalt, pepper & other seasonings. > >Divide the sausage into 7 or 8 portions (each about a half pound, wrap >tightly in plastic wrap or aluminum foil, and refrigerate or freeze for >later use. > >(Personally, after trying this a few times I use all pre-ground turkey >and form individual patties which I freeze.) You can buy all your sausage seasoning blends he http://www.sausagemaker.com/ Recipes: http://www.sausagemaker.com/ourfavoriterecipes.aspx |
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Home Made Sausage
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Posted to rec.food.cooking
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Home Made Sausage
Brooklyn1 wrote in rec.food.cooking:
> On 16 Mar 2015 17:47:51 GMT, KenK > wrote: > > >"cshenk" > wrote in news:nZ-dnfCQVJ40OZjInZ2dnUU7- > > : > > > >> > >> > >> I think this is the best mix I have ever made. As you will note, > you >> don't have to be exact here. Use level measures if you are > more >> comfortable with that. > >> > >> > >> > >> > >> I think the star performers here that normally would be left out > but >> make the difference, were the Hungarian Hot Paprika (not very > hot >> actually, you can sprinkle this on eggs and it's the red stuff > on >> deviled ones) and the ginger. The rest is pretty common so > that would >> be what made it sparkle to AWESOME. > >> > >> > >> > >> > >> I made up enough of the base to store for later use. Probably > enough >> for another 4lbs ground pork there. Those who like a > lighter spicing, >> just use less of it ;-) > >> > >> > >> > >> > >> > >> > >> I like a deep flavor level with layers of tastebud delight but not > hot >> and grab the water bottle sorts. > >> > >> > >> > >> > >> The blend is not exact because they were 'heaping' TS used. > >> > >> > >> > >> > >> Sausage blend: > >> > >> 2 Ts salt > >> > >> 2 ts anise seed > >> > >> 1 ts black pepper > >> > >> 1 ts oregano > >> > >> 1 ts ginger > >> > >> 1 ts thyme > >> > >> 1 ts garlic powder > >> > >> 1/2 ts onion powder > >> > >> 1/2 ts (heaping) Hungarian hot paprika > >> > >> > >> > >> > >> I put this in a small jar and shook to mix then used about 1/3 of > it in >> a 1.75 lb pack of ground pork. Mixing well with the hands, > it was >> allowed to develop in the fridge for 2 hours then we tested > it. >> YUMMERS! The rest developed today and will be frozen in > small batches >> for use during the next week or so.. > >> > >> > >> > >> > >> I now have 1.75lbs of sausage at 2.99lb plus about 35cents of > spices. >> It's pretty hard to get any sausage for even 3$lb here > and I have >> almost 2. Snicker! I have spices for another 4lbs too! > >> > >> > >> > >> > >> Carol > > > > Carol, here's one I like! From _Flying Sausages_ by Bruce Aidells > > and Denis Kelly. > > > > Spicy Louisiana Sausage > > > > 2 C sliced onions > > 1 1/2 # boned chicken thighs without skin (about 2 # with bones) or > > 1 1/2 # ground chicken > > 1 1/2 # boned turkey thighs without skin (about 2 # with bones) or > > 1 1/2 # ground turkey > > 1/2 # bacon, cut into pieces > > 1 1/2 tbs chopped garlic > > 2 tsp dried thyme > > 1 tsp dried sage > > 1 tsp dried oregano > > 1 tsp red pepper flakes > > 1/2 tsp ground allspice > > 1 tsp English-stype dry mustard > > 2 tsp yellow mustard seed > > 1 tsp sugar > > 1 tsp cayenne pepper > > 1/4 C paprika > > 4 tsp kosher salt > > 1 tbs freshly ground black pepper > > > > Simmer the onions in water to cover until translucent; 5 to 7 > > minutes. Cool under running water and drain. (Make sure onions are > > cool.) Coarsely grind onions with chicken, turkey and bacon or chop > > coarsely in batches in food processor. If using previously ground > > chicken and turkey coarsely grind bacon and mix with ground poultry. > > > > Add the remaining ingredients to the ground meat mixture in a large > > bowl or plastic tub and blend thoroughly with your hands. Fry a > > small patty and taste forsalt, pepper & other seasonings. > > > > Divide the sausage into 7 or 8 portions (each about a half pound, > > wrap tightly in plastic wrap or aluminum foil, and refrigerate or > > freeze for later use. > > > > (Personally, after trying this a few times I use all pre-ground > > turkey and form individual patties which I freeze.) > > You can buy all your sausage seasoning blends he > http://www.sausagemaker.com/ > Recipes: > http://www.sausagemaker.com/ourfavoriterecipes.aspx Thats true but the fun is in doing it yourself! Mixing my own set and seeing what works well. Thanks though! I'll peek at their recipes later. -- |
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