Anyone have some natural sausages recipes they would like to share?
in the past I would take meat to the Mennonites but
this year I used a local guy, not happy with them.
next time I want to try it myself
I butcher myself so why not...
Printable View
Anyone have some natural sausages recipes they would like to share?
in the past I would take meat to the Mennonites but
this year I used a local guy, not happy with them.
next time I want to try it myself
I butcher myself so why not...
I go to the U.S. Cabela's store and buy their "smokehouse" kelbosa kits. I then add some extra garlic, don't use all of the "salt" mix in the package and add a fair amount of ham to the meat. Everyone seems to love it.
[COLOR=#222222]Lots of great sausage books out there. I used the
recipe (Italian) in my Kitchen Aid Stand Mixer book and have modified from
original. The key is frying a small batch before stuffing links. Remember, the
flavor at frying will intensify while sitting. It was kind of a hit and miss
for me until I found the right taste. I use pork legs/shank and buy when on
sale, also I use cheap bacon from Giant Tiger, it goes on sale quite often for
$2.50 for the 375gr pack. I just keep stocking up. I use 3lb of meat, 2.5lbs of
pork fat and meat and 1lb of bacon for each batch. Just enough grease when
frying to keep moist when BBQ'ing the links and they do not explode with fat on
first bite. The very first batch I made had little or no fat...as I wanted to
eat healthy...lol. Once cooked, they were like rolled sawdust...lol. You need
fat to retain moisture during cooking
Also, last year I switched to coarse sea salt and grind in mortar and pestle to powder.
Most of "my recipes" are directly copied and occasionally modified from Len Poli's website.
Check out first Google hit for Sonoma Mountain Sausage
Or try this link lpoli.50webs.com
Quote:
Originally Posted by hikerman
We've had great luck with every recipe we've tried from honestfood.com. We especially like the andoullie (although we do smoke them) and the duck hunters sausage. We use muscovy ducks we farm and they work great. Muscovies taste more like beef than anything else. All of his recipes are very well written. We've tried the polish and liked them but like the duck hunters and andoullie more. He says the andoullie will work for pretty much any meat.
HD
Thanks..I checked out Len Poli's... that's a great start
Tks for the link. I've been wanting to try making my own for some time now.Quote:
Originally Posted by johny
I was just looking at the fresh beef sausage recipe. It says the taste and texture changes if you freeze them. Do you have any idea if that's for the worse or better and what changes? Tks
Cheers
[QUOTE=smitty55;962799]Tks for the link. I've been wanting to try making my own for some time now.
I was just looking at the fresh beef sausage recipe. It says the taste and texture changes if you freeze them. Do you have any idea if that's for the worse or better and what changes? Tks
Cheers[/QUOTE
I freeze almost every fresh sausage.
There is no other way to store a 10 pound batch.
And they are perfectly fine. They are identical to sausage cooked fresh.