HOMEMADE SAUSAGE

“A dysfunctional family is any family with more than one person in it.” Mary Carr

parsley

This seems to be a picture of parsley and mushrooms and some other herb.  It has nothing to do with this recipe but I’m now determined to have a picture with every blog entry and I liked this picture.  I think I took it.  Onward.

So let’s get right to it and answer the question that is on the tip of your tongue.  Why would anyone want to make their own sausage when there are so many brands available at the local market?  You might also ask me the capitol of Albania and you’d have me there, but I do know the answer to the sausage question.

THREE GOOD REASONS TO MAKE YOUR OWN SAUSAGE

REASON ONE – TWEEK   When you make your own sausage you can add the exact quantity of spices that will please your discriminating palate.  The amount of pepper or garlic is up to you.  Speaking to the people who fought for choices over the years, sausage making is for you.

REASON TWO – TWEEK  Don’t want to put any red meat into your body?  If you make your own sausage you can substitute ground chicken or turkey for the pork.

REASON THREE – KNOWLEDGE  No, making sausage won’t make you smarter.  Making your own sausage will guarantee that you’ll know exactly what’s in the finished product, except for the drugs they feed the pigs and chickens and the genetically altered spices that you’ll end up adding and ingesting.  On second thought, cross out KNOWLEDGE and add EASY.

REASON THREE REVISED – EASY  Making sausage is as easy as mixing together ground meat with spices and a little water.  You can then stuff the mixture into casings if you have that stuffing gadget for you mixer or leaf blower.  You could also form the mixture into little patties and freeze them for future use, or into a big patty if you don’t like little patties.  Sausage making is simply filled with choices.

ITALIAN SAUSAGE INGREDIENTS:

2 pounds ground pork or turkey or chicken

2 t salt

1 t black pepper

3 T fennel seeds

1/2 cup water

1 or 2 t ground hot pepper or pepper flakes

DISTRUCTIONS:

Soak the fennel seeds in the water for at least 10 minutes.  Add the rest of the ingredients and mix thoroughly.  Stuff into casings or form into patties.

WAIT!  DID I TELL YOU TO WASH YOUR HANDS? – Always wash your hands thoroughly before and after handling fresh meat products.  Remember that.  Or, you could wear a pair of those thin gloves that are a pain to put on if your hands are the least bit damp.  Choices.

POLISH SAUSAGE INGREDIENTS:

There are two recipes for Polish Sausage because of an intense discussion in my family and this choice thing.

RECIPE ONE:

10 pounds of pork butt, trimmed and ground, or turkey or chicken

3 T plus 1 t salt, which is 4 t

6 t marjoram, which is 2 T

4 cloves of garlic, minced or through a garlic press

1 1/2 t pepper, which is a 1/2 T

2 1/2 cups water, which is 2 1/2 cups water

RECIPE TWO:

Use 6 pounds of meat instead of 10

Increase the marjoram to 3 T

Increase the garlic to 12 cloves, minced or through a garlic press

DISTRUCTIONS:

Mix all the ingredients together (by hand works best) except for the water.  Splash the water in a little at a time as you mix until the mixture feels right.

REASON FOUR – CONVERSATIONAL  Imagine adding to the conversation, “The other day while I was making my homemade sausage for this dinner …”  You will be the recipient of numerous admiring glances.  Trust me.

Loveya – The Mom

 

 

meats

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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