nice job Disco,i have been wanting to make some breakfast sausage and will have to try
this mix. their jerky mix is pretty good.
Looks good Disco! How does the Kitchen Aid attachment work? Mumma has the mixer and I have been on the fence about buying the meat grinder/pastamaker combo package but haven't been able to pull the trigger without knowing if they are worth the $100 or so.
So you like the jerky? I've been thinking about trying it.
Thanks, Olmy. The meat grinder works ok and does what I need for grinding but don't use it for stuffing sausage. It is like getting a root canal by a proctologist.
If you are just going to be grinding small amounts of meat fine. If you are going to stuff sausage, get a dedicated sausage stuffer. I love my LEM stuffer.
I really like Pops Country Sausage Recipe. I have made it a couple of times and it remains my favourite sausage recipe. However, I was given a box of Hi Mountain Original Mountain Man Sausage Seasonings. I am too cheap not to try them.
I put all my grinding and stuffing equipment outside. Why outside? It was way colder outside than my freezer.
I had purchased a 5 1/2 pound butt roast but they had trimmed a lot of the fat. So I made it up to six pounds with fat I had trimmed from a prior pulled pork project. I cut it into 1 inch cubes.
I measured the 1/4 cup of seasonings called for in the recipe. I then put a layer of cubes in a bowl and sprinkled some of the seasonings on them. I the rest of the meat in layer by layer seasoning as I went along.
I added the last of the seasoning and tossed well. I put the meat outside to chill for 1/2 hour. Then I set up the Kitchen Aid grinder with the smallest grinding plate and ground the meat.
I added 1 1/2 cups of water as per the recipe in the box. I formed a patty for a test fry and put the rest of the meat outside to remain cold.
The test fry was good so I went on to form the sausage. She Who Must Be Obeyed prefers casingless sausages so I ran the sausage through my stuffer onto a cookie sheet and cut them to length.
I then put the sausages outside to freeze up a little. Then I wrapped them in packages of 8 in cellophane and then put the packages in large Ziploc bags to freeze.
The verdict: I really like Pops recipe and it will continue to be my basic sausage recipe but these are very good. A nice touch of salt with a low level spicy taste that lingers on the tongue. Definitely a nice product. I will use it occasionally for variety.
think I will try a batch without the casing. Pops recipe? can you send e that link. Thanks Disco.
Dave has you covered.
I really think this should be a sticky from the number of people I see making it. Just saying.
got it thanks. I have seen this thread before but I forgot where I saw it.....must be old age creeping in lol.