<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave L.:
Hey D.L., do you have a sausage recipe? </div></BLOCKQUOTE>
Dave, this is the breakfast sausage recipe I use:
This makes sausage "somewhat akin" to Jimmy Dean's hot pork sausage. After trying the recipe using these quantities, you could adjust it, if necessary, the next time you make sausage.
I use the following
for each 1 pound of pork. If, for instance, you have 3-1/2 lbs of pork, multiply the seasonings by 3.5. If you have five pounds of pork, multiply the seasonings by 5. Etc.
1.0 teaspoon salt
0.5 teaspoon cayenne pepper
0.75 teaspoon rubbed sage
0.25 teaspoon fresh coarse ground black pepper
0.25 teaspoon crushed red pepper flakes
0.25 teaspoon coriander
0.25 teaspoon Accent (MSG)
The sausage can be as lean or fatty as you would like. I make mine about 85% lean and 15% fat--by guesstimation. Commercial sausage is often more fatty than mine.
Cold meat grinds easier than warm meat--especially the fat portion. I grind the meat once using a grinding plate with holes about 3/8" in diameter. Then, I add the seasonings and mix the seasonings into the meat until they are uniformly distributed. I chill this and grind it once more through the same grinding plate. To me, this gives a great texture to the sausage.
Make sure your herbs, spices and seasonings aren't old. Old herbs, spices and seasonings have lost the volatile components that you enjoy. Simply adding more of an old herb, spice or seasoning won't ever make up for the lost volatiles. Every time I open a herb, spice or seasoning, I date the container so I know how long I've been using it.
I'm still in search of an Italian sausage recipe that I really, really like. If you want, I could post the recipe I've used most, but find somewhat lacking.
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