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. |
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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: |
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hill country sausage |
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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 |
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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): |
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<http://home.att.net/~g.m.fowler/frame/recipes.htm> |
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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.) |
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best regards, |
bob |
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(ID: 7741) Mirror: rec.food.recipes: Mon, May 10, 2004 |