Homemade Sausage
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| > from: "hu#kingbrute" <thisis...@validaddress.com> |
| > i bought a meat grinder/sausage stuffing attachment for my mixer and |
| > am ready to try making some sausage. i'm looking for some basic |
| > sausage recipes, like italian, andouille(sp?) and salami. |
| |
| |
| here's a basic sausage recipe from nws that looks good, although i |
| haven't tried it. it doesn't call for any exotic cures or anything, so |
| the original poster can try something right away: |
| |
| |
| hill country sausage |
| |
| http://home.att.net/~g.m.fowler/frame/sausages/hillcountrysausage.txt |
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| |
| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 4 lb. | pork butt with fat |
| 2 lb. | beef chuck or round -- with fat |
| 1 large | onion -- minced |
| 6 clove | garlic -- minced |
| 2 Tbsp | fresh sage -- minced |
| 1 Tbsp | salt |
| 1 Tbsp | fresh ground black pepper |
| 2 Tbsp | red chiles -- crushed |
| 1 tsp | cayenne |
| 4 | yards hog casings |
| |
| coarse grind the meat. mix in seasonings. refrigerate over night. |
| prepare casings. stuff to 1" thick, 5" long and tie off. they can be |
| frozen or refrigerated at this time. to smoke: rub sausages with oil. |
| don't over do it or they get messy and then turn to mush. smoke at 225 |
| for two hours with oak or mesquite until the skin looks ready to pop. |
| |
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| |
| here's a link to about 1000 sausage recipes (i'm not affiliated with in |
| any way with northwest smoking): |
| |
| <http://home.att.net/~g.m.fowler/frame/recipes.htm> |
| |
| you can get prague powder (also called "instacure) and casings and |
| spices and salami starter culture at <http://butcherpacker.com> prague |
| powder and salami starter can be very hard to find. the starter is kind |
| of expensive, but you only use a little at a time and it will keep |
| indefinately in the deep freezer. i recommend *not* starting with |
| fermented dry sausage (pepperoni, hard salami.) |
| |
| best regards, |
| bob |
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| -- |
| (ID: 7741) Mirror: rec.food.recipes: Mon, May 10, 2004 |