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09-23-2008, 11:33 AM | #16 |
You Sweetie!
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09-23-2008, 11:34 AM | #17 |
Banned
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09-23-2008, 11:36 AM | #18 |
You Sweetie!
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mmm, sausage!
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09-23-2008, 12:28 PM | #19 |
Starter
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Sweet Italian Sausage
4 lb diced pork shoulder 3/4 oz kosher salt 1/2 oz black pepper (fresh ground) 1/4 oz fennel seed 1/4 oz sweet red pepper flakes 2/3 oz fresh parsley wash and chopped 1/2 Tbs granulated garlic 4 oz provolone cheese diced 3 oz ice combine all ingredients and chill thoroughly to 36 degrees chill grinder parts in freezer add ice and grind with 1/2 grinder die mix thoroughly and regrind with 1/4 die makes approx 5 lb use hog casing to link Ang |
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09-23-2008, 12:29 PM | #20 |
Stuff & Things
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I make my own deer sausage. You have to orally pleasure me reapeatedly to get the recipe though.
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09-23-2008, 12:38 PM | #21 |
Starter
Join Date: Oct 2007
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Breakfast Sausage
5 lb pork shoulder cubed (you want this fatty) 1.5 oz kosher salt 1 Tbs rubbed sage 1 Tbs granulated garlic 2 tsp crushed red pepper 1 Tbs brown sugar 1 Tbs black pepper 1 cup ice water same procedure as Italian sausage use sheep casing for links Ang |
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09-23-2008, 12:51 PM | #22 |
I got Rice cookin in the micro
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Daddy would you like some sausage?
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09-23-2008, 12:57 PM | #23 |
Supporter
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I was going to mention grandma's antique sausage grinder but I changed my mind.
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09-23-2008, 01:17 PM | #24 |
Banned
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07-10-2016, 03:28 PM | #25 |
Cast Iron Jedi
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Bumping an old thread because I got a sample packet of breakfast sausage seasoning from The Spice House. Mixed some up last night and cooked it up this morning - really quite good.
http://www.thespicehouse.com/spices/...sage-seasoning |
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07-10-2016, 03:30 PM | #26 |
I'll be back.
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I wish we could have autoplay
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07-10-2016, 03:40 PM | #27 |
Baba Ganoush
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I've always wanted to learn, but I heard it fairly difficult to put the sausages in the casing.
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07-10-2016, 04:04 PM | #28 |
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Venison Italian Sausage
2 lbs - Venison 2 lbs - Pork Butt Roast 4 tsp - Fennel (cracked) 2 tsp - Ground Black Pepper 2 tsp - Ground White Pepper 3 tsp - Salt (or Pickling Salt or 5 tsp Kosher Salt) 1-1/2 tsp - Garlic Powder 1 cup - Water (cold) Course grind Venison and Pork Butt Roast. Mix thoroughly. In a bowl, mix all other ingredients. Pour seasoning mix over meat, then mix in thouroughly. Grind again on fine setting. Package for freezing. Notes: For hot variation, add 1-1/2 tsp of Red Pepper Flakes to seasoning mix. For regular Italian Sausage, sub Venison with Beef or Pork. Venison Breakfast Sausage 1 lb - Venison 1 lb - Pork Butt Roast 2 tsp - Salt (or Pickling Salt or 4.5 tsp Kosher Salt) 1-1/2 tsp - Sage 1/2 tsp - Ground Black Pepper 1/2 tsp - Ground White Pepper 1/2 tsp - Garlic Powder Course grind Venison and Pork Butt Roast. Mix thoroughly. In a bowl, mix all other ingredients. Pour seasoning mix over meat, then mix in thouroughly. Grind again on fine setting. Package for freezing. Notes: Adjust sage and garlic per taste. This does not have a heavy sage taste, its close to a Jimmy Dean store bought. For regular Breakfast Sausage, sub Venison with Pork Venison Chorizo 1 lb Pork Butt 1 lb Ground Vension 1 tsp Cayenne Pepper 2-1/2 tsp Garlic Powder 1/2 tsp Italian Seasoning 1-1/2 Tbsp Chili Powder 1/2 tsp Black Pepper 1/2 tsp White Pepper 1 Tbsp Paprika 1 Tbsp Salt 1/4 tsp Ground Ginger 1/2 tsp Ground Cumin 1/2 Cup Cider Vinegar Course grind Venison and Pork Butt, mix thoroughly. Fine grind mixture again. Add all Seasonings to Cider Vinegar, mix well. Pour over Vinegar/Seasoning mix over Beef/Venison, mix very well. Refrigerate 24 hours. For regular Chorizo, sub Venison with Beef or Pork (depending on taste) For all, either put in casings or use as is... |
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07-10-2016, 04:08 PM | #29 |
MVP
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Location: Michigan
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07-10-2016, 04:15 PM | #30 |
Cast Iron Jedi
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