Rich Parker
01-04-2012, 05:09 PM
Well I have put off making my own sausage long enough! This last Fall instead of throwing away all of my rib tips from competitions I started freezing them for sausage. This last weekend I pulled out a couple bags and trimmed out all of the bones and connective tissue and gave them a course grind in the Kitchenaid meat grinder attachment.
The whole process from trimming, grinding, and seasoning I don't think took more than a hour.
It was the best breakfast sausage I have had in a long time.
http://playingwithfireandsmoke.blogspot.com/1998/02/sausage-recipes.html
FARM SAUSAGE
3 lbs. ground pork butt
2 teaspoons ground sage
¼ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon red pepper flakes
2 teaspoons coarse black pepper
1 teaspoon ground ginger
½ teaspoon minced garlic
¼ cup chopped onion
1 tablespoon Kosher salt
¼ cup ice cold water
Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.
The whole process from trimming, grinding, and seasoning I don't think took more than a hour.
It was the best breakfast sausage I have had in a long time.
http://playingwithfireandsmoke.blogspot.com/1998/02/sausage-recipes.html
FARM SAUSAGE
3 lbs. ground pork butt
2 teaspoons ground sage
¼ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon red pepper flakes
2 teaspoons coarse black pepper
1 teaspoon ground ginger
½ teaspoon minced garlic
¼ cup chopped onion
1 tablespoon Kosher salt
¼ cup ice cold water
Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.