Current Sausage Recipe
November 20th, 2009Your Eggs Will Thank You
I could not resist frying up a piece of the sausage I made yesterday. It turns out it’s excellent. The lard I added made it fry up properly. The seasoning is mild but balanced. I suspect that store sausage relies on heavy applications of sage to kill the gamy smell of cheap pork.
Here’s what I’d suggest, if you want to try this. I highly recommend an electric grinder, or you could have your butcher grind the meat.
INGREDIENTS
10 lbs. pork (shoot for 40% fat)
3/8 cup brown sugar
3 tsp. pepper
2 tsp. cayenne
2 tbsp. sage
1/4 cup salt
1 tbsp. paprika
You can increase any of the seasonings if you want. Test the sausage by frying test pieces after you mix it. If you can it, remove the sage and crank up the other hot seasonings.
I screwed up by underdoing the fat content, but the lard was my salvation.
Try not to get gamy cuts. Brining in a 16:1 solution of water and baking soda will fix it, but it’s a lot of work.
I really want to try this with apple juice concentrate substituted for the sugar. I think I’ll get some frozen juice and reduce it as much as possible before adding it.
November 20th, 2009 at 5:21 PM
You’re killing me with the sausage recipe, now I’m getting hungry.
Why are you so disinclined to use a hand grinder? LOL… I remember my mom and grandma using theirs back in the 60s and 70s and they never feared it, it builds muscle, hand strength, work ethic and so on and so forth… besides from saving money on electricity. The apple juice concentrate sounds like a good idea in more ways than one, some folks use pineapple juice also, either or I think that if the right ratio is applied, the end result should be good.
November 21st, 2009 at 1:07 AM
Dang it. I TRY not to eat pork. But you’re making it hard.