|
Anyone make their own sausage?
Willing to share recipes? And do you just make bulk sausage, or do you use casings?
|
your mom likes it when i make my bulbous bulk sausage and i slip it in her casing
shes gives new meaning to the word "cat-gut" |
link?
|
Don't think this thread is going to turn out like you would like.
Edit ... Already beaten to the punch I see. |
Quote:
|
Never have, I tell you though, that place my uncle used to get that polish sausage growing up, was awesome. It was like Eckridge minus the mystery meat, little darker in color and loaded w/ garlic. It was right by the city-mkt. we had it every Christmas-Eve.
|
Quote:
|
Beef Summer Sausage
SUBMITTED BY: P Bautsch "This is a ground beef summer sausage you can make at home. It takes a while, but have you seen the prices of store bought summer sausage?! This recipe is well worth the wait. You can also wrap them in foil and freeze them." RECIPE RATING: Read Reviews (8) Review/Rate This Recipe -------------------------------------------------------------------------------- PREP TIME 20 Min COOK TIME 2 Hrs 40 Min READY IN 1 Day 3 Hrs Original recipe yield 5 logs SERVINGS (Help) Servings US METRIC INGREDIENTS (Nutrition) 5 pounds ground beef 4 tablespoons monosodium glutamate (MSG) 2 teaspoons cayenne pepper 2 teaspoons ground black pepper 3 teaspoons garlic powder 3 teaspoons brown sugar 2 1/2 teaspoons mustard powder 2 teaspoons whole black peppercorns 4 teaspoons liquid smoke flavoring DIRECTIONS In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours. Preheat oven to 150 degrees F (65 degrees C). Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish. Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool. |
Quote:
Ha! Heh. Heh... HA! OMG! HAR! ROFLOLEELDEEFDOELDLELDDRFLS! HA! Oh, you must stop... no mas! HAR! Please! My sides hurt! Har! Ha! Heh! Heh! OMG! Stop! You're too funny! FHAR! *blow Diet Dr. Pepper out my nose* OMG! *gag on Diet Dr. Pepper* HAR! HA! Holy shit, that was funny! HAR! Your and (expletive) idiot. |
Quote:
Cooking instructions? I'm guessing it's a cold smoke, which I can't do. :banghead: |
Quote:
|
sounds good though, I may actually make that, Looks inexpensive to make as well. I think I'd add a little burgundy wine to that too. Not much though.
|
Quote:
I saw the amount of time it took and assumed cold smoke. Thanks! :thumb: I've made my own summer sausage before, but never any regular sausage. |
If you do decide to try that one, I'd recommend omiting the black pepper and using whole peppercorns and crushing them w/ the side of a french-knife (like you would garlic cloves)
|
Quote:
Could also consider just a REALLY coarse grind. My pepper mill (a Magnum) will grind really damn course - as in breaking a peppercorn into 4-5 pieces. |
| All times are GMT -6. The time now is 01:52 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
