Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 At 09:58 AM 8/28/2004, you wrote: >My son adores sausage and bacon, but I really don't like all the >nitrates that goes into commercially package items. And the >nitrate/MSG free ones are so expensive!! I can't get the boy to eat >eggs for anything so sausage and bacon are practically the only >protein I can get down him in the morning except for yogurt. Anyone >have any recipes for home-made sausage? Is it even possible or is >it going to be too elaborate an endeavor? And if it is possible and >prudent, does the same apply to making turkey sausage? > >Thanks in advance! >Amy sausage is sooooo easy. just get some good ground pork, toss in fennel, red chili pepper, garlic, onion, salt and pepper to taste, form into patties and fry it up! also, you can get bacon from applegate farms in bulk 5lbs for just under 30 bucks at www.unitedbuyingclubs.com - there is quite likely to be a buying club in your area. or you can just get a pig -katja Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 >. Anyone >have any recipes for home-made sausage? Is it even possible or is >it going to be too elaborate an endeavor? And if it is possible and >prudent, does the same apply to making turkey sausage? Amy: The quick and dirty answer is: Penzey's! They sell several sausage seasoning mixes. Add 1 T per lb of meat, and mix. I like their Italian the best. The Venison is good too, but too hot for most kids. I keep the spice in the freezer and use as needed. (for pickles and corned beef, their " pickling spices " are great too). My grass-fed burger is a bit too lean to taste like " real " sausage tho so I sometimes add chopped fat to it, then roll it in something (like a steamed cabbage leaf) and bake covered with tomato sauce. Or fry patties of it ... then it is " breakfast sausage " . Mixing it with some bread crumbs makes the patties more moist too (yeah, I use GF bread crumbs ... also grated zucchini or onion or other vegetables makes moist patties). Dipping the patty in flour, then egg, then crumbs and frying is just totally delectable and decadent. You can also make your own mix. There are recipes online, or rent a sausage making book from the library. Just multiply the recipe and measure carefully, it's not rocket science ... but most sausage has a lot of different spices and it takes forever to measure them for just one batch, so the trick is to make them up in advance. Now if you actually want to stuff *casings* it gets messier and more time consuming. It isn't SOOO bad, but you want to do a lot then freeze them. Personally I have found that most of what I use sausage for is to crumble it into something else, so it's not worth the " stuffing " part, and to make something that is baked with all the fat held in etc., wrapping it in leaves works about as well and is a lot easier. But Whole Foods sells nitrate-free sausage that is darn good too, and that is really easy ... Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 Is Penzeys a health store brand or something more mainstream? Elaine > The quick and dirty answer is: Penzey's! They sell several sausage > seasoning mixes. Add 1 T per lb of meat, and mix. I like their Italian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 At 10:07 AM 8/28/04 -0400, you wrote: > >At 09:58 AM 8/28/2004, you wrote: >>My son adores sausage and bacon, but I really don't like all the >>nitrates that goes into commercially package items. And the >>nitrate/MSG free ones are so expensive!! I can't get the boy to eat >>eggs for anything so sausage and bacon are practically the only >>protein I can get down him in the morning except for yogurt. Anyone >>have any recipes for home-made sausage? Is it even possible or is >>it going to be too elaborate an endeavor? And if it is possible and >>prudent, does the same apply to making turkey sausage? >> >>Thanks in advance! >>Amy > >sausage is sooooo easy. just get some good ground pork, toss in fennel, red >chili pepper, garlic, onion, salt and pepper to taste, form into patties >and fry it up! > >also, you can get bacon from applegate farms in bulk 5lbs for just under 30 >bucks at www.unitedbuyingclubs.com - there is quite likely to be a buying >club in your area. or you can just get a pig > >-katja Or " breakfast " sausage, just toss in a little sage or thyme (I use thyme because I don't like sage), some salt and pepper, bang, you're done. MFJ Everything connects. The Universe is not THAT chaotic. Beauty can still be found in the most amazing places. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 It is mainstream, www.penzeys.com. They are mainly mailorder, tho they are planning on opening some stores. Their prices are very good ... a lb of spice lasts a LONG time. >Is Penzeys a health store brand or something more mainstream? >Elaine >> The quick and dirty answer is: Penzey's! They sell several sausage >> seasoning mixes. Add 1 T per lb of meat, and mix. I like their Italian Heidi Jean Quote Link to comment Share on other sites More sharing options...
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