Monday, August 15, 2011

Country-Style Sausage Meat Recipe

This is probably the recipe you are looking for if you don’t have a sausage stuffer. This is a most useful all-purpose mixture - well-seasoned enough to stand on it’s own as breakfast patties, but not too strong to be used as an ingredient in poultry stuffing, patés and meat loaves. Makes about 1-1/2 pounds.

2 t. kosher salt
2 t. dried sage leaves, crumbled
3/4 t. dried summer savory
1/4 t. whole black peppercorns
1 or 2 tiny dried red peppers or 1/4 to 1/2 t. red pepper flakes
1 lb. lean trimmed pork, cut into 1/4 to 1/2-inch cubes, chilled
1/2 lb. fresh pork fat, cut into 1/4 to 1/2-inch cubes, chilled

Step 1. Combine the salt, sage, savory, peppercorns and red pepper in a spice mill or mortar and grind to a powder.

Step 2. Sprinkle the spices over the meat and pork fat in a large bowl and mix well.

Step 3. Put meat mixture through the finest blade of your grinder. Scrape your bowl and put the meat through the grinder at least three times, then cover the bowl with plastic wrap and chill for 24 hours to mellow and firm up.

Step 4. Form the sausage meat into a cylinder about 8 inches long and wrap it in plastic. You may then use it, refrigerate it for 3 to 4 days or freeze it for longer storage.

To cook: Cut the sausage into 3/4-inch thick slices and arrange them in a heavy skillet. Cook over moderate heat until well browned on both sides, turning often and pouring off the fat as necessary.

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