Re: [CH] Fresh Sausage
Paul & Debbie (pjsmith@mtnhome.com)
Thu, 31 Oct 2002 06:53:27 -0600
Nels, next time you make sausage try mixing your spices with ice cold water
before applying to your meat mixture. You will get a much more even
distribution of spice this way. Also hot water is a bacteria delight when
making sausage. You need to keep your meat mixture as cold as possible at
all times. Enjoy, nothing beats homemade sausage.
----- Original Message -----
From: "Nels Peterson family" <npkp4jp@polarcomm.com>
To: <chile-heads@globalgarden.com>
Sent: Thursday, October 31, 2002 12:27 AM
Subject: [CH] Fresh Sausage
> Greetings
>
> We got our pork today -- son number 2 came home from college for the
evening
> and we made sausage. 10# of meat per batch. Thanks to everyone that
> provided chorizo recipes -- I sorta 'bastardized' what you gave me to make
> my own.
>
> Nels in ND
>
> Sausage Recipes
> 10# ground meat
> (60 - 40 split pork/beef)
> I put the dry ingredients in a blender to grind and blend the spices.
> Put the seasonings over ground meat, mix by hand, pour approximately one
cup
> hot water over mixture and mix some more. I packaged the meat in about 1
> pound packages.
>
> Fresh Pork Sausage
>
> 5 T. curing salt
> 1 T Black Pepper
> 1 T garlic granules
> ¼ t ginger
> ¼ t allspice
> ¼ t thyme
> 1 t salt
>
> Chorizo
>
> 5 T curing salt
> 1 T black pepper
> 5 T ground chiles
> 2 T garlic granules
> 5 t oregano
> 2 t cumin
> 1 t coriander
>
> Italian Sausage
>
> 5 T curing Salt
> 3 T garlic Granules
> 2 T fennel seed
> 1 T paprika
> 2 t thyme
> 2 t black pepper
> 3 t red pepper
> ½ t nutmeg
> ½ t coriander
>
>