- This topic has 1 reply, 1 voice, and was last updated March 20, 2007 at 10:55 pm by .
- March 20, 2007 at 10:55 pm #251354Guest
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”
> So do you share recipes?
> Ria in Maine
> On 3/20/07, the_lady_kay
> > I have started making my own sausage for breakfast. I usually use
> > turkey or beef.
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