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  1. #1
    the_lady_kay
    Guest

    Default Homemade sausage

    I have started making my own sausage for breakfast. I usually use

    turkey or beef. I just add my own seasonings and sometimes add some

    bread or cracker crumbs. I think they turn out pretty good.



    I also found pepperoni, salami (and other) recipes which I like. I

    have some curing salt, but have not used it yet. I like it pretty

    well without it (and all the nitrates/-ites.) I can slice it like I

    want it and make sandwiches or eat it on crackers.



    I may try a vegetarian sausage if I can find a good recipe.












  2. #2
    R NORTH
    Guest

    Default Homemade sausage

    So do you share recipes?

    Ria in Maine


    On 3/20/07, the_lady_kay[/b] <caysea11@yahoo.com> wrote:







    I have started making my own sausage for breakfast. I usually use
    turkey or beef. I just add my own seasonings and sometimes add some
    bread or cracker crumbs. I think they turn out pretty good.

    I also found pepperoni, salami (and other) recipes which I like. I

    have some curing salt, but have not used it yet. I like it pretty
    well without it (and all the nitrates/-ites.) I can slice it like I
    want it and make sandwiches or eat it on crackers.

    I may try a vegetarian sausage if I can find a good recipe.







  3. #3
    the_lady_kay
    Guest

    Default Homemade sausage

    Recipes? For the pepperoni and salami, I just grabbed one off the web

    somewhere. Since I put it away, I'd have to look for it. I haven't

    tried the summer sausage yet. Yesterday I made this wonderful onion

    dill sausage with caraway seeds I really liked. Unfortunately, I had

    no saurkraut or rye bread which would have been excellent with it. We

    just ate it on some rolls.



    For the breakfast sausage, can't say I have an "exact" recipe.

    Usually I add salt (1T/lb of meat works for me); to taste: black

    pepper (or pepper medley), red pepper flakes, sage; cracker crumbs

    (1/4-1/2c). I like lots of sage and pepper--both red and black.



    Sometimes I add one or more--thyme, allspice, coriander, lemon peel,

    bit of sugar, a bit of citric acid. I guess breadcrumbs would work if

    you don't have cracker crumbs. Mix well, shape into patties and fry

    to done. I really prefer to roll into a log with wax paper, chill and

    slice--they're more uniform. I usually get about 8-14 patties out of a

    lb of ground chicken/turkey, depending on size. Sometimes I use beef.



    If I feel particularly industrious, I might use my sausage maker with

    the casings for links. I just hate to clean the thing.





    --- In Budget101_@yahoogroups.com, "R NORTH" <hslinks@...> wrote:

    >

    > So do you share recipes?

    >

    > Ria in Maine

    >

    >

    > On 3/20/07, the_lady_kay <caysea11@...> wrote:

    > >

    > > I have started making my own sausage for breakfast. I usually use

    > > turkey or beef.








 

 

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