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Discussion Starter · #1 ·
I think the universe is tempting me... :nana:<br>
I keep coming across references to homemade sausage.<br>
Is this something I can make? (oh, I hope so!)<br>
Without a huge investment in equipment?<br><br>
Instructions, anyone?<br>
Links?<br>
Recipes?
 

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OHHH there is an old copy of The Herb Companion Magazine that had a big feature on herbal sausages. OMG! they looked so good. You might want to try thier website and look for an old copy.<br><br>
I think the joy of cooking has some recipes.<br><br>
I have not tried them. I have a local farmer who butchers and makes sausage for me. Yum!
 

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I use the Whole Foods for the Whole Family cookbook by LLL, lots of great and easy recipe and no investment in equipment. I will post a recipe when I have a chance.
 

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Not sure what type you are looking for here is a breakfast sausage recipe and kielbasa recipe<br><br>
Breakfast Sausage<br><br>
3 ft saus. casings (option<br>
1/4 -1 t. sage<br>
1/4 -1/2 t marjoram, thyme, and coriander all opt.<br>
1 t salt<br>
1/8 t. pepper<br>
1- 3 T water<br>
1 lb ground pork<br><br>
Soak casings in water in frig 2 hrs or overnight. Sprinkle seasonings and water over ground meat; knead until bleanded. Sape into patties or meat loaf, or stuff into casings by hand or with a sausage horn. Make a large roll or tie off in 5- 18 in links with string. Refrigerate in airtight containers for 2-3 days to allow flavors to blend. Spices will not be as strong if you plan to use immediately.<br><br><br>
Polish Kielbasa<br><br>
6 ft of casing opt<br>
1 1/2 t coase salt, crushed peppercorns and marjoram<br>
1 T paprika<br>
2 cloves garlic minced<br>
1 t honey<br>
2 lbs coarsly ground pork butt<br>
3/4 lb finely ground beef<br><br>
Prepare as above. May omit honey.<br><br>
Cooking for sausage;<br>
patties; fry in skillet until brown<br>
loaf; place in laf pan and place pan in larger pan of hot water. Bake at 350 for 30 min, drain<br><br>
Use only fresh ground meat since the refrig. life of nitrite free sausage is is 4-5 days. Curing takes 2-3 days. Freeze for up to 2 months.<br><br>
Pork shoulder and beef chuck contain fat for sausage. If using leaner meat add fat in ratio 3 to 1 . Curing and addition salt preserve meat. Extra spices actually shorten freezer life. Sage will make bitter if frozen, so season lightly and let curing extend flavors. Sausage casings available from butcher.
 

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Discussion Starter · #5 ·
Yum! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy"><br><br>
Does anyone recommend any specific equipment? Do I need a grinder or a stuffer? Should I play around with it before buying either of those?<br><br>
Oh, and <a href="http://www.herbcompanion.com" target="_blank">www.herbcompanion.com</a> has articles/recipes posted online. That's a GREAT site! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 
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