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6.4.4 Sausage




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.4.4 Sausage

>From Bryan L. Gros :
If you're really nervous, just grind some pork (maybe 2 lbs). If you don't
get the leanest pork roast, you won't need to add fat. Or maybe just a lit-
tle. If you don't have enough fat, the sausage will be a bit dry. You can
often get fat for free from the meat guy at your local supermarket. Oh,
grind on the coarse plate.

Now to your ground pork add spices. For a spicy Italian, add about 1 Tbsp
salt, 2 tsp black pepper, 2 tsp (or whatever) of cayenne. I find that to
get really spicy sausage, use crushed red pepper rather than cayenne. Add
paprika for a more red color. Add chopped fresh parsley, about 8 cloves of
garlic, maybe some fresh basil.

Now mix real good and form a couple small patties. Cook the patties and try
it. Is it good? Add whatever you need.

You now have bulk sausage. If you want to stuff it in casings, that isn't
too hard with a Kitchen Aid. Grease the casings holder a little, slide the
casings on, and feed the sausage through the feeder. Having two people
helps, and it is a bit messy, but fairly quick. I'll try to post a couple
recipes if that is okay on this digest. I'd like to see others' recipes as
well as tips on smoking sausages.

 

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