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Tomato, Basil and Rosemary Sausage

post #1 of 18
Thread Starter 
I had 4 pound of ground pork left over from the last run of sausage that I stuck in the freezer and wanted to use it up.
While on the fresh sausage kick, I went with my chicken tomato basil recipe but used pork instead and added some rosemary.

Here's what I did.
4 lbs ground pork butt (1800g))
120 g Sun dried tomato's in oil, drained
19 g Fresh basil
25 g Salt
4 g White pepper
10 g Garlic
70 ml Red Wine
10 g Sun dried tomato paste
6g Rosemary

Stuffed into 30-32 hog casings and spun into 5"-6" links so they fit in a nice homemade bun, which is another story


Here's the ingredients;



close up;



Links headed for the frig to mellow:



I Fried up the sausage left in the stuffer and had a taste, and it's not bad, I'm hoping the rosemary mellows out some and I think it will. After that the wife ate the rest, so it must be alright.
thanks for lookin, and if you try it let me know what you think or what changes you made....
post #2 of 18

DMG, you are on a roll ,great looking sausage !

post #3 of 18

Dan looks like another good one I hope to make my sausage today.Having my new stove replaced today.

Richie

post #4 of 18

post #5 of 18

Awesome looking sausage Dan!!

 

Al

post #6 of 18

Nice!  Bookmarked!  thanks for sharing.

post #7 of 18
Looks good.

Rosemary is one of those spices where a little bit goes a long ways.
post #8 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Rosemary is one of those spices where a little bit goes a long ways.

We'll find out tonight if I went to far! icon_eek.gif But you are totally correct.
post #9 of 18

Dan them look great - nice job - points

 

 

DS

post #10 of 18
Are you smoken them or preparing them another way.
post #11 of 18
Thread Starter 
Hey ZZ these are fresh sausage so I grill or pan fry them, then freeze anything left after 3-4 days in the frig.
post #12 of 18
Quote:
Originally Posted by DanMcG View Post

Hey ZZ these are fresh sausage so I grill or pan fry them, then freeze anything left after 3-4 days in the frig.
Cool thank
post #13 of 18

I know I would like them, Great looking sausage  points1.png

 

 

Gary

post #14 of 18

Those are some mighty fine looking sausages, Dan!

post #15 of 18

Great looking sausage!

post #16 of 18

Dan, that is some beautiful sausage and I know i would love the flavors!      I've book marked for future use.    Thank you for posting your recipe.

post #17 of 18

Nice looking sausage and great qview. Nice, Dan.

 

Disco

post #18 of 18
Thread Starter 
Quote:
Originally Posted by Disco View Post

Nice looking sausage and great qview. Nice, Dan.

Disco

Thank you sir, and everyone else that commented. If and one does try it , please give me your opinions, good or bad
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