Wednesday, March 7, 2012

Homemade Sausage

Homemade Sausage...
Have you ever wondered what exactly goes into your sausage? Read the label.....YUCK! I don't use too much sausage, but i love it for breakfast once in a while, or in that stuffed pepper!! I tried to make my own with my KitchenAide Stand Mixer and grinder attachment (i would think you could use a food processor or just a hand grinder). It came out so good i just had to share it! I made mine with pork, but chicken would work just as well. This would best be used as a sliced sausage for patties, crumbled in sauce or over pizza. I could not bring myself to do link sausage, as i think, know pig intestines would gross me out.
Ingredients for Homemade Sausage:
1. 4-5 pound ORGANIC pork shoulder or picnic roast (i have not tried it, but i assume you could use pork tenderloin for a lower fat version, but this one was not greasy at all).
2. 2 Tablespoons chopped ORGANIC fresh sage
3. 2 Tablespoons chopped fresh ORGANIC thyme
4. 1 Tablespoon plus 2 Teaspoons Salt
5. 1 Tablespoon plus 2 Teaspoons minced Garlic
6. 1 Tablespoon Nutmeg
7. 1 Tablespoon Cayenne Pepper (optional, i did not use this but some people like their sausage spicy so i added it to recipe)

Instructions for Homemade Sausage:
I started out with a semi frozen roast (UPDATE: use fresh, but place it in the freezer for a few minutes prior to cutting it) it was easier to cut this way. I trimmed all the fat and cut it into one inch cubes. I placed the cubes on a tray and put them back in the freezer for about 15 minutes because I have read that very cold meat grinds easier. Plus it gave me time to get my mixer and attachment ready, and chop my herbs. While cubes are in freezer, chop sage and thyme and put in a large bowl. To that bowl, add remaining ingredients. Make sure your grinder is clean and ready whatever type you are going to use. Add the pork cubes to the large bowl with spices. Toss with tongs to coat meat and mix well. Working in batches, add cubes to the grinder and grind, using coarse wheel. Shape into four tight, equal logs and place on parchment paper or butcher paper. Wrap tightly. I also wrapped mine with a layer of plastic wrap. There ya have it! Freeze 3 logs....you will want to use the fourth the day you make this! Breakfast dinner??

Now for the pics!
















Since i made this sausage, i have used it for breakfast patties, in pasta sauce, in a mixture for stuffed red peppers, in my homemade ravioli, and as a topping for pizza. It is not greasy or fatty and i feel that it is a healthy alternative to store bought sausage. I use it in moderation. Next time i will double or triple the recipe and use my foodsaver to seal it. I made this in no time at all, it was very easy and rewarding!




3 comments:

  1. I like pork sausages with cheese. I know they sound like an iffy combination, but I find them seductive nevertheless. I make them 75% meat and swamp them with gravy for a perfect finish.

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  2. Good recipe, but you should not freeze again the sausage since you used previously frozen meat

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    1. Hi Anonymous! I just saw your comment! Sorry....I did not use frozen meat, let me clarify please....I simply placed meet in the freezer for a few minutes to get it nice and cold to make it easier to work with. I make this all the time and have never had an issue. Thanks for the comment and the opportunity to clarify! Stacey

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