Guest guest Posted February 13, 2006 Report Share Posted February 13, 2006 My dad is a chef and gave me this recipe for sausage. We love it - can't get enough. Tastes very similar to retail products but fresher and of course no unwanted additives. Enjoy! Sharon BREAKFAST SAUSAGE 1 LB ground pork 1/2 tea black pepper 1/4 tea white pepper 1 tea Bells poultry seasoning (no substitutions) 1 tea salt 1/2 tea sugar or other sweetener 1/4 cup shaved ice or scant 1/4 cup water (ice gives a lighter texture) Mix and let rest in fridge at least an hour, or preferably overnight. Shape into patties and cook on an ungreased pan using medium heat. The Bells poultry seasoning gets weak after opening so you may need to increase amount. This is a base recipe for sausage. For Polish sausage add garlic and marjoram. For French sausage add thyme, marjoram and sage. (Sorry, doesn't make good Italian sausage) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2006 Report Share Posted February 14, 2006 I got one out of the new sausage making book - Chaut....(sp?) 3# of ground pork 1 Tbsp salt 3 cloves crushed garlic 1 c kefired cider or good red wine Mix, shape into patties and freeze on waxed paper and store in a plastic bag in the freezer. Take out as needed, defrost and fry or put in fry pan with water and cover until defrosted then cook uncovered until browned on both sides. We really like it and the book! Connie > > My dad is a chef and gave me this recipe for sausage. We love it - > can't get enough. Tastes very similar to retail products but fresher > and of course no unwanted additives. Enjoy! Sharon > > > BREAKFAST SAUSAGE > > 1 LB ground pork > 1/2 tea black pepper > 1/4 tea white pepper > 1 tea Bells poultry seasoning (no substitutions) > 1 tea salt > 1/2 tea sugar or other sweetener > 1/4 cup shaved ice or scant 1/4 cup water (ice gives a lighter > texture) > > Mix and let rest in fridge at least an hour, or preferably > overnight. Shape into patties and cook on an ungreased pan using > medium heat. The Bells poultry seasoning gets weak after opening so > you may need to increase amount. > > This is a base recipe for sausage. For Polish sausage add garlic and > marjoram. For French sausage add thyme, marjoram and sage. (Sorry, > doesn't make good Italian sausage) > Quote Link to comment Share on other sites More sharing options...
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