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Sausage Recipes

kosher-salt-for-meat


I’m digging up recipes for sausage. I can’t help but think that I want to try everything. I think I will go crazy trying to decide what to make.

First I want garlic sausage. I found this one for garlic Kielbasa that I’m curious about.

NUMBER 1

5 lbs. Venison cut into 1 inch cubes. (I will use Elk instead and will grind it once through the machine into hamburger)

 1 lb. of fatty pork trimmings or pork fat cubed. (I am going to omit this entirely. It would be tasty…but you know…)

3 tablespoons kosher salt (I talked to Bill, a shirt-tail relate that has made much of his own and is going to lend me his grinding machine, sausage tuber and expertise. He said most recipes he has seen ask for too much salt…so I will use 2 tablespoons instead as a guide for any recipe using 5 lbs. of meat for sausage making)

2 teaspoons fine ground black pepper (I want to fine grind all my spices so it mixes well since most recipes suggest that you mix the meat with the spices several times and let the batches sit for hours in between each mixing…and I won’t have that kind of time.

1 teaspoon marjoram

6-8 cloves fresh minced garlic (I have some garlic juice that I think will blend well and have lots of bite. I’m going to use 1/4 c. of it and then 1 teaspoon of garlic powder since I think I will run out of enough juice.

1/2 teaspoon onion powder (My idea, because I can’t live without onions, heheh) 

1 cup ice water

1 cup non-fat dry milk powder (The spices get mixed with the water first and the milk is mixed last)

After a thorough mixing, I will grind the meat one more time to make it finer, but mostly to blend it better. The second time around the meat goes through quite fast and apparently you have to be very busy at the end of the tuber to make nice even sausages.

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NUMBER 2

I need to have lots some Pepperoni Sausage around for pizzas and …pepp.

for 10 lbs. of Elk:

1/2 teaspoon of curing salt (I will skip this)

2 tablespoons sugar (I will try 3 tablespoons honey)

1 tablespoon cayenne powder (I adore the wonder of heat it gives and the health benefits)

5 teaspoons ground anise seed ( I don’t have that so will try 1 tablespoon of fine ground tarragon because tarragon is good with wild meat and strong flavoured like anise, although they are both extremely different in flavour)

1 teaspoon allspice

2 cups ice water

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old-sausage-recipes

Grandma’s sausage recipes.

I’ve poured over recipe books. There are a lot of ideas. I even found  two recipes that Hubby’s mom had from times gone by in my box of recipe treasurers. I know I’ve used the one because the evidence is on it and there are little notes of what I used instead of what was suggested…I likely didn’t have it on the shelf. At that time I went to town once a month if I was super lucky.

More later….ta ta.  

PS: I did the frying pan taste test. There’s no wild flavour coming through although it’s moderately tough.

 

 

 

 

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2 Responses to “Sausage Recipes”

  1. Wendy says:

    A thought: Perhaps try using a natural sea salt, such as Redmond sea salt instead of Kosher. Sea salt comes in various crystal sizes as well. I have no knowledge of the effect in a recipe like this as I am only speaking about using a ‘healthier’ salt. And onion powder is much better as onion granules, the pure kind, with no filler. Have fun with all those choices!

    • sherry says:

      I have no idea how to figure out if there is filler…ohhh…the ingredients should say so. Unless they sucked all the juice out first before they dried it and then it would still claim ‘onion’ only as an ingredient.

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