|
Post by mauserman on Apr 17, 2007 12:04:17 GMT -4
I know this is a little (off post) not wild game but I'm looking for a good recipe for loose pork sausage. I'm going to grind my own and do away with the fat... My Dad was and old German that made and cured his own meat. I know in the sausage he put black pepper, sage and can't remember what else.. Any sausage maker out there. Help! ;D MM
|
|
|
Post by rs on Apr 17, 2007 14:12:24 GMT -4
20 lbs. lean pork 10 lbs. clear fat pork 2 teaspoons sugar 1 teaspoon ginger 1/2 lb.fine salt 2 tablespoons pepper 1 tablespoon sage cut meat into small pcs. add seasonings ,put thru sausage cutter grinding twice.
|
|
|
Post by rs on Apr 17, 2007 14:18:32 GMT -4
sausage patties equal amounts of lean and fat fresh pork to each lb. of this mixture add 1 egg beaten ,1 teaspoon salt , 1/8 teaspoon pepper , a pinch of sage , a pinch of thyme.
|
|
|
Post by mauserman on Apr 17, 2007 16:44:24 GMT -4
RS one reason I'm grinding my owm is I have a real bad heart and trying to do away with so much fat. But I'm finding I'm not get the taste I'm looking for. Guess it is one of those things (something good will kill ya). MM
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 17, 2007 16:58:55 GMT -4
Italian Sausage Sweet
Ingredients
(1 servings)
5 lb Coarse Ground Pork Butt 3 ts Fennel seed 2 ts White Pepper 1 1/2 ts Sage Leaves 5 ea Cloves pressed garlic 3 ts Salt 1 c White wine
Instructions
Combine all ingredients, mix well and stuff into hog casing or make patties.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 17, 2007 17:00:45 GMT -4
Basic Irish Sausages
Ingredients
(4 servings)
1 1/2 lb Lean pork 8 oz Pork fat, without gristle 1/2 ts Ground allspice 1 ts Salt Fresh-ground pepper Pinch dried sage or marjoram 1 oz White breadcrumbs (optional) Ground ginger, mace, nutmeg Cloves, cayenne pepper
Instructions
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 17, 2007 17:02:26 GMT -4
Pork And Turkey Sausages Or Burgers
Ingredients
(6 servings)
450 g Or 1 lb lean pork. 450 g Or 1 lb turkey meat. 2 To 3 garlic cloves Half level tsp black pepper 2 Level tsp paprika pn Ground cloves.
Instructions
Place all ingredients in a food processor or liquidiser and process until smooth. Shape into sausages or burgers. Dry fry slowly, grill or bake in an oven at 200 c, 400 f,
|
|
|
Post by mauserman on Apr 17, 2007 21:27:16 GMT -4
OK now I gotta ask >How many of you have tried these recipes and how good are they. ( I gots me a feeling that just posted something you found) And said I'll get him let him try it first! You good old boys wouldn't be tring to take Mauserman on a snipe hunt would you? ;D MM>>>>>>>>> Seriously Thanks..
|
|
|
Post by rs on Apr 17, 2007 21:48:06 GMT -4
OK now I gotta ask >How many of you have tried these recipes and how good are they. ( I gots me a feeling that just posted something you found) And said I'll get him let him try it first! You good old boys wouldn't be tring to take Mauserman on a snipe hunt would you? ;D MM>>>>>>>>> Seriously Thanks.. ;Dtried the first recipie only made a1/4 batch,not bad ,than i tried venison instead of lean pork same recipie ,kinda dry not fer me ::)the 2nd recipie with a extra pinch of sage is pretty good
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 17, 2007 22:11:23 GMT -4
Iam a chef i have tried serveral different one you got to watch the sage a little goes a long way and to much you will not get the taste of sage out yuh! it all depends on your own taste sample different ones low fat and it will taste odd thats why i gave one with turkey i use more black pepper, cajun , fennel, red pepper flakes and so on best advice is to do sm batches and sample good luck AL
|
|
woody
lodge member
Posts: 232
|
Post by woody on Apr 22, 2007 7:10:11 GMT -4
THIS WAS MY FATHERS RECIPE FOR BREAKFAST SAUSAGE. NEED 5LBS OF MEAT 2TBS sugar 1TBS sage 1teaspoon ginger 1-1/4 of salt or less 1TBS pepper mix well
|
|
|
Post by willyhuntsdeer on Nov 14, 2007 16:23:15 GMT -4
this is a country sausage recipe that i found on the web a couple years ago, i have used this one on several occasions and it tastes great when followed to the letter.
i tried making it without the fat and sub'd meat for it instead' and it came out very' very' dry!
one time i also tried it using deer meat in the pace of pork, the flavor was fine but again' it was very dry.
------------------------------------------------------------------------------
country pork recipe
8 pounds boneless pork butt or shoulder, cut into 1 1/2" cubes 1/2 red pepper 3 tablespoons salt 2 teaspoons black pepper 2 teaspoons dried sage 1/3 cup of brown sugar
Sausage is best when there is one part fat to three parts meat Assemble food grinder with desired grinding disc.
Grind pork.
Combine pork and seasonings and re-grind to blend both parts well.
Shape into patties or stuff in link sausage, using the sausage making accessory.
|
|