http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x75217Oh my.
Vinca (1000+ posts) Fri Feb-19-10 07:47 AM
THE HIP-IMPAIRED VINDICTIVE PRIMITIVE
Original message
Does anyone here make their own sausage?
I wanted to make breakfast sausage patties from scratch using some pork I have in the freezer. Anyone have a tried and true recipe?
Stinky The Clown (1000+ posts) Fri Feb-19-10 08:50 AM
THE SPARKLING HUSBAND PRIMITIVE, #05 TOP PRIMITIVE OF 2009
Response to Original message
1. What kind/cut of pork do you have?
Sausage requires fat. The perfect pork cut for home sausage makers is Boston Butt. It has one easy to remove bone and a perfect fat/lean ratio. Using other cuts can work, but you have to add or subtract fat.
Vinca (1000+ posts) Fri Feb-19-10 12:09 PM
THE HIP-IMPAIRED VINDICTIVE PRIMITIVE
Response to Reply #1
2. It's something Hannaford's bills as a "chef's prime roast."
It looks like it's mostly loin, so I'll have to add something to it for fat.
hippywife (1000+ posts) Fri Feb-19-10 07:20 PM
MRS. ALFRED PACKER
Response to Reply #2
5. I wouldn't grind this up.
If it's mostly loin. I'd make a nice dinner with it and grind up something cheaper for sausage.
Vinca (1000+ posts) Sat Feb-20-10 08:24 AM
THE HIP-IMPAIRED VINDICTIVE PRIMITIVE
Response to Reply #5
6. For some reason Hannaford's sells this cut for practically nothing.
That's why I ended up with so many in the freezer. I figured someday it would dawn on them they were mismarking the meat.
Uh huh, typical primitive morality here.
Taking advantage of a mismarked item, rather than reminding the grocer.
franksolich always reminds the grocer, because it's not in him to take advantage.
But this should be no surprise, coming from the hip-impaired vindictive primitive, who's always looking for "bargains" at garage sales, to re-sell on eBay, hoping to reap massive windfall profits.
kfred (80 posts) Fri Feb-19-10 02:16 PM
Response to Original message
3. We do
We use Alton Brown's recipe - Google it or it's on FoodTV website. You DO need some fat. I usually pick up a pound of fat trimmings from the butcher counter and use fatback or saltpork in it. We parboil the saltpork first to rid it of saltiness. It's a terrific neverfail recipe. It's spicy, so tone it down accordingly. We like it on weekends and it's the sausage I use in dressing over the Holidays.
kestrel91316 (1000+ posts) Fri Feb-19-10 04:02 PM
Response to Original message
4. My recipe for bulk breakfast sausage is at home. I use ground turkey, rather than pork, but then all the seasonings like sage and crushed red pepper are just like for pork sausage. I love those patties fried up, with homemade biscuits.
eShirl (1000+ posts) Sun Feb-21-10 02:05 AM
Response to Original message
7. we used to make our own fauxsage a couple decades ago, during a vegetarian phase
rice, lentils, onion, garlic, fennel, black pepper, crushed red pepper (a smidge) and salt -- blended, formed into little patties and fried in a pan
Vinca (1000+ posts) Sun Feb-21-10 08:19 AM
THE HIP-IMPAIRED VINDICTIVE PRIMITIVE
Response to Reply #7
8. Was it good? I'm always open to vegetarian recipes.
DH has diabetes so rice is out, but I can substitute barley.
Richard Steele (1000+ posts) Thu Feb-25-10 02:43 AM
THE GARLIC-HOARDING STEELY PRIMITIVE
Response to Original message
9. I do. what type of sausage are you hoping to make?
Vinca (1000+ posts) Thu Feb-25-10 03:02 PM
THE HIP-IMPAIRED VINDICTIVE PRIMITIVE
Response to Reply #9
10. Sausage for breakfast. I bought a small package of really fatty country pork ribs and ground them up and threw in some salt, pepper, sage, marjoram, red pepper flakes and a little Splenda (husband is diabetic). They were okay, but needed some oomph. Any suggestions?
kfred (80 posts) Thu Feb-25-10 04:46 PM
Response to Reply #10
11. Ours has a refrigerator spicing
First you hand chop the pork and fat, THEN add the spices and refrigerate it before grinding. It helps the flavors permeate. Ours also has garlic in it as well as onion (powder or real). Rosemary is in there too. Putting a little splash of vinegar over the top of the meat before refrigerating will discourage any germies if you want to wait until the next day to grind it. Italian spices with fennel it in is really good too.
