Spent the day turning a large pork shoulder roast into 8 pounds! of home-made sausage, first time ever, and I'm kind of proud of today's productivity so I thought I'd share.
First, had to get all the meat off a big shoulder roast and into grindable-sized pieces. Accomplished this with only one bandaid needed - this may be a record! (Leave all the fat and stuff in there, BTW - you want it in your sausage.) Himself arrived home in time to do the grinding for me, and 8 pounds of pork takes some handle-turning, for real.
The meat (coarse-ground, BTW) is easiest to work if it's really really cold, so after grinding I divided it into 1-lb portions and stuck it back into the fridge while I set out all the goodies needed for seasoning. Ended up making 3 different sorts, and here come the (very basic, fiddle them to your taste!) recipes. These are all easy ground-meat style, to be shaped into patties or caseless links as wanted, so no casings or sausage-stuffing machines to fool with, and no MSG, curing agents, or preservatives.
BREAKFAST-STYLE SAUSAGE
this one is flavored like old-fashioned home-made sausage.
1 pound ground pork
1/2 t. salt
1/2 t. dried parsley
1/2 t. onion powder
1/4 t. paprika
1/4-1/2 t. freshly ground pepper - I used black, white and pink peppercorns.
1/4 t. crushed red pepper flakes, or cayenne pepper
1/4 t. fennel seeds, freshly crushed
dash or two of nutmeg
Mix all ingredients by hand until seasonings are worked through the meat. Cook a small sample (about a spoonful) to check taste (and remember the seasonings will blend and become stronger as the sausage is stored.) Adjust seasonings as required.
If you're going to use this "today", return it to the fridge for at least 2 hours to chill and to let the flavors develop. If you're storing, you may package it as "bulk", or shape it into patties or little breakfast links before wrapping and freezing.
The original recipes I read called for 1/4 t sage and 1/4 t thyme, but we found we liked this better without these herbs. Your mileage may vary!
POLISH KIELBASA-FLAVORED SAUSAGE
this one is mild but full-flavored, like kielbasa but without the casings and curing.
1 pound ground pork
2T red wine vinegar (apple cider vinegar would probably work just as well)
1 clove of garlic, crushed, or 1 t minced garlic (or more to taste)
1/2t onion powder
1/4 - 1/2t freshly ground pepper
1/4t dried marjoram
1/2t salt
Follow mixing, tasting, and packaging directions as above
SWEET ITALIAN SAUSAGE
perfect for pizza, pastas, etc
1 pound ground pork
2T red wine vinegar
2 cloves garlic, or about 1.5t minced garlic
1t onion powder
1/2t salt
1/4 - 1/2t fresh ground pepper
1/4 t marjoram
1/2 t parsley
1 t basil
1 t paprika
1/4 t crushed red pepper flakes
1/4t fresh-crushed fennel seeds
1t brown sugar
dash oregano
Follow mixing/testing/packaging directions as above.
Happy sausaging!
First, had to get all the meat off a big shoulder roast and into grindable-sized pieces. Accomplished this with only one bandaid needed - this may be a record! (Leave all the fat and stuff in there, BTW - you want it in your sausage.) Himself arrived home in time to do the grinding for me, and 8 pounds of pork takes some handle-turning, for real.
The meat (coarse-ground, BTW) is easiest to work if it's really really cold, so after grinding I divided it into 1-lb portions and stuck it back into the fridge while I set out all the goodies needed for seasoning. Ended up making 3 different sorts, and here come the (very basic, fiddle them to your taste!) recipes. These are all easy ground-meat style, to be shaped into patties or caseless links as wanted, so no casings or sausage-stuffing machines to fool with, and no MSG, curing agents, or preservatives.
BREAKFAST-STYLE SAUSAGE
this one is flavored like old-fashioned home-made sausage.
1 pound ground pork
1/2 t. salt
1/2 t. dried parsley
1/2 t. onion powder
1/4 t. paprika
1/4-1/2 t. freshly ground pepper - I used black, white and pink peppercorns.
1/4 t. crushed red pepper flakes, or cayenne pepper
1/4 t. fennel seeds, freshly crushed
dash or two of nutmeg
Mix all ingredients by hand until seasonings are worked through the meat. Cook a small sample (about a spoonful) to check taste (and remember the seasonings will blend and become stronger as the sausage is stored.) Adjust seasonings as required.
If you're going to use this "today", return it to the fridge for at least 2 hours to chill and to let the flavors develop. If you're storing, you may package it as "bulk", or shape it into patties or little breakfast links before wrapping and freezing.
The original recipes I read called for 1/4 t sage and 1/4 t thyme, but we found we liked this better without these herbs. Your mileage may vary!
POLISH KIELBASA-FLAVORED SAUSAGE
this one is mild but full-flavored, like kielbasa but without the casings and curing.
1 pound ground pork
2T red wine vinegar (apple cider vinegar would probably work just as well)
1 clove of garlic, crushed, or 1 t minced garlic (or more to taste)
1/2t onion powder
1/4 - 1/2t freshly ground pepper
1/4t dried marjoram
1/2t salt
Follow mixing, tasting, and packaging directions as above
SWEET ITALIAN SAUSAGE
perfect for pizza, pastas, etc
1 pound ground pork
2T red wine vinegar
2 cloves garlic, or about 1.5t minced garlic
1t onion powder
1/2t salt
1/4 - 1/2t fresh ground pepper
1/4 t marjoram
1/2 t parsley
1 t basil
1 t paprika
1/4 t crushed red pepper flakes
1/4t fresh-crushed fennel seeds
1t brown sugar
dash oregano
Follow mixing/testing/packaging directions as above.
Happy sausaging!
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