I had a few pounds of ground pork left over from my last sausage making adventure that I had to use up, so I went for a cranberry, cherry and orange breakfast sausage. Yeah I know it sounds odd, but what the heck, you never know till ya try it.
I took some dried cranberries and some maraschino cherries and chopped them up. (In hind sight I should have chopped them finer, the pieces were a little large for the 22mm casings) added fresh orange zest and mixed in some concentrated frozen orange juice. The only spices were salt and white pepper.
I stuffed it all into sheep casings and poached then in 180° water till they got to 160° internal. The meat had been in the frig for a couple days so I wanted to cook them up, plus this also makes them a brown and serve sausage.
Stuffed and ready for the warm water bath;
poached and ready for the frying pan;
and encase you never seen a cooked sausage here's some ready for eating;
Considering I had no clue where I was going with this recipe they are pretty good. I think they could use some more spice of some kind but I’m still not sure what would work with this mix. But that’s what I love about sausage making is the trail and error and eating your mistakes.
Thanks for checking out my sausage.
I took some dried cranberries and some maraschino cherries and chopped them up. (In hind sight I should have chopped them finer, the pieces were a little large for the 22mm casings) added fresh orange zest and mixed in some concentrated frozen orange juice. The only spices were salt and white pepper.
I stuffed it all into sheep casings and poached then in 180° water till they got to 160° internal. The meat had been in the frig for a couple days so I wanted to cook them up, plus this also makes them a brown and serve sausage.
Stuffed and ready for the warm water bath;
poached and ready for the frying pan;
and encase you never seen a cooked sausage here's some ready for eating;
Considering I had no clue where I was going with this recipe they are pretty good. I think they could use some more spice of some kind but I’m still not sure what would work with this mix. But that’s what I love about sausage making is the trail and error and eating your mistakes.
Thanks for checking out my sausage.
